Happy Monday my friends! Can you believe we’re already in the month of November? Before you know it, we will be singing ♪ Fa la la la la ♪. Anyway, I love the thankful spirit of this month. You know what I’m really thankful for? My Cinnamon Sugar Popover recipe. 🙂 This sweet bread is so incredibly easy to make, I’m sure it will be added to your thankful list too.
When I want to quickly add some homemade bread to my dinners, popovers are always my first choice. They’re light and flaky and let’s be honest, the way they rise up and “pop” is just so fun! I never really thought of turning this delicate bread into a dessert, but man, am I glad I did. These Cinnamon Sugar Popovers are just the right amount of sweetness, perfect for any after dinner treat.
Now, if you are worried about making this recipe because you don’t own a popover pan, don’t be! You can make them in a standard muffin pan, the only difference is the popovers will be smaller. Will they still be delicious? You betcha!
I have always been a lover of the popover. Add that cinnamon sugar coating and POW! My love for this tasty bread has gone to a whole new level. I may or may have not licked some of it off like a 3 year-old. 😉 Next time I make these, I am going to coat the whole popover. Do you think that would be too much cinnamon sugar? Is that even possible? I don’t think so. 🙂
What’s your favorite type of popover?
Cinnamon Sugar Popovers
Prep Time: 5 minutes Cook Time: 40 minutes
Makes 6 large popovers or 10 small popovers
- 3 large eggs, room temperature
- 1 1/2 cups whole milk, room temperature
- 1 1/2 cups all purpose flour
- 1 teaspoon coarse salt
- 1/4 cup plus one tablespoon sugar, divided
- 1/2 teaspoon ground cinnamon
- 2 tablespoons melted butter, unsalted
- cooking spray
- 1/2 teaspoon vanilla extract
Preheat your oven to 450 degrees with a popover pan on rack in the lowest position. Have your flour and salt already measured out and ready to go.
Combine eggs, milk and vanilla in a large bowl. Whisk together until very frothy. (This should only take about a minute.) Add flour, salt and one tablespoon sugar to the egg mixture.
Whisk until batter is the consistency of heavy cream. You will see lots of tiny air bubbles, those are what will cause the popovers to rise. 🙂
Remover your popover pan from the oven and coat with cooking spray. (If using a standard muffin tin, only coat (and fill) the outer cups; they get better circulation in the oven. Also, reduce baking times by 5 minutes. )
Fill the popover cups about 3/4 full with batter. Bake for 20 minutes then reduce oven temperature to 350 degrees. Bake until golden brown about 20 minutes more.
Combine 1/4 cup sugar with cinnamon in a small bowl. Brush the top of each baked popover with melted butter and then dip them in the cinnamon sugar.