Cinnamon Sugar Popovers Recipe
If you love the warm gooey goodness of a fresh cinnamon roll dripping with glaze you are going to love our easy Cinnamon Sugar Popovers recipe.
Servings 6 Popovers or 12 Muffins
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Ingredients
Popover
Filling
- 4 tbsp butter softened
- 3 tbsp brown sugar
- 2 tsp cinnamon
Glaze
- 4 tbsp butter softened
- 4 oz cream cheese (half a brick)
- 2 tbsp milk
- 1 cup powdered sugar
Instructions
- Use the 3 tablespoons of butter to generously grease the popover pan. Move the oven rack to the lowest possible position. Place the pan in the oven to warm up while you preheat the oven to 375 °F.
- In a medium mixing bowl, whisk together the eggs, milk, flour, brown sugar, cinnamon, salt and vanilla extract. The batter is very runny.
- Pour the batter into each cup of the warmed pan, filling about 3/4 of the way full.
- In a small mixing bowl combine the softened butter with the brown sugar and cinnamon until it forms a paste. Transfer to a piping bag and squeeze the paste over the top of the batter in a circular fashion.
- Bake for 7 minutes, then reduce the temperature to 350 °F and bake for another 20-25 minutes. Do not open the oven door! The popovers will be very tall and browned on the outside.
- Remove from the oven and using a sharp knife, immediately pierce the top of the popover to allow steam to escape.
- In a medium mixing bowl, beat the butter and cream cheese on high until smooth.
- Add the powdered sugar, vanilla extract and 1 tablespoon of milk. Continue beating on high until smooth. If it is too thick, simply add an additional tablespoon of milk.
- Immediately drizzle or pipe the frosting over the warm popovers and enjoy immediately.
Notes
This is the best recipe if you are craving cinnamon rolls but don’t want all the work with yeast. Popovers are light and airy and these ones have a slight crispiness with the cinnamon and sugar. This is a perfect recipe for breakfast!
Store leftovers in the fridge and reheat in a 350 degree oven for 5 minutes or until warm and slightly crispy. Refrigerate any leftover frosting for reheats.
You can freeze these popovers in an airtight bag or container for up to 2 months. Thaw in the fridge and reheat in the oven. Freeze any leftover frosting for future reheats.
If using a muffin tin, you may require a little more butter for the pan. Only fill a muffin tin halfway full with batter. Any more than that, and the popovers will pop up so much that they will stick together in the oven.
Allowing the steam to escape must be done immediately to avoid deflation of the rolls.
Do NOT open the door while baking. Popovers are similar to a soufflé in that sense, they will deflate with a sudden drop in temperature.
Nutrition
Calories: 509kcal | Carbohydrates: 50g | Protein: 8g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 374mg | Potassium: 173mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1090IU | Vitamin C: 0.03mg | Calcium: 113mg | Iron: 2mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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