Cinnamon Sugar Popovers

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Here you’ll find easy-peasy sweet and savory (thanks to my new cookbook Salty, Cheesy, Herby, Crispy Snackable Bakes) snackable bakes! These are recipes with pantry-friendly ingredients and short instructions, that can be assembled in 20 minutes or less, with nothing more than a bowl, a whisk and a spatula.

In short, this newsletter (delivered monthly) is always filled with easy-peasy delicious treats that anyone can make.

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Now let’s get snackable.

Happy February, snackable peeps. I am writing this mid-winter letter (or are we past “mid” and into late?) from CA (see cacti above for proof), where I am visiting my younger son at school. He is working a shift at his job right now, and Matt (aka my husband) and I are hanging out on the “mound” and I am dreaming about popovers, of the cinnamon sugar variety, specifically. Moreover I am wishing that I had just eaten one (or two) for breakfast, rather than the subpar French toast I ate instead.

But I am doing more than wishing, I am also engaging in some sharing, for as luck would have it, I have a recipe for cinnamon sugar popovers. And it’s a recipe that I am hoping you’ll consider baking up the next time you’re choosing between “meh” French toast and something truly special.

And don’t just take my word for it, when I call these popovers “special,” for I am not alone. Over 1 million plus peeps over on Instagram - where I posted a video of me making the pops that you can watch here - have also concluded these guys are worth whipping up. What’s cool about popovers is that although they are crazy dramatic looking and crazy delicious, they are also crazy easy to make.

Moreover, I consider myself a “popover whisperer,” and had put a lot of time and energy into researching popovers before I came up with the recipe (to end all recipes) that I included in my last book, Salty Cheesy Herby Crispy Snackable Bakes. It’s for olive oil and black pepper popovers (aka savory ones), but the basic recipe for gravity defining tall popovers, is the same for these sweet ones, as well.

Some of my tricks include calling for nonfat milk rather than whole (something about the lack of fat helps with the rise), making sure your eggs are room temp (and your milk for that matter) and calling for less flour and oil than you might think necessary.

For the cinnamon sugar ones I’m sharing here, I have you melt some butter and brush the just-baked pops with it and then sprinkle them with cinnamon sugar. And wowza. What a delicious sweet, but not crazy sweet, breakfast, brunch, dessert or snack you’ve got on your hands.

Oh, and one more important point: folks often ask if you need a popover pan to make popovers. Well, the easy answer is “no,” you don’t. You can totally use a muffin tin. But the pops won’t rise very high and won’t have the same hollow, yet custardy middles that we popover lovers yearn for. So, if you think you might make popovers more than once (which I guarantee you will do, as they truly could not be easier calling for very few ingredients and like 5 minutes of assembly) might I suggest you invest in a popover pan. This is my fave, if you’re curious, and the one you can see me using in the video.

The recipe is below, but before you peruse it, I did want to mention that the new season of my Cherry Bombe baking podcast (the #1 in the country, thank you very much) She’s My Cherry Pie, dropped last month and so far I’ve interviewed Betul Tunc of Turkuaz Kitchen (we discussed Turkish pistachio baklava) , Nicola Lamb (we discussed croissants), Kelly Jacques (we discussed King Cakes) and Vallery Gordon (we discussed petits fours). Please check it out if you have not already done so. Kind of a very good time if you are into baking . . .

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Cinnamon Sugar Popovers

If you’re looking for an easy-peasy treat with incredible bang for the buck, look no further than the always delicious–and gorgeous–popover. Popovers take about 5 minutes to assemble (in a single bowl, with only a whisk and a spatula, thank you very much) and bake up tall and billowy in about 40 minutes. These particular popovers are, frankly, the best I’ve ever made (and I’ve made A LOT of popovers) as they are brushed with melted butter and rolled in cinnamon-sugar post-bake, giving the popovers all the freshly-fried-dough vibes. The peach compote is non-negotiable and is the most perfect accompaniment to the warm, sweet, slightly eggy popovers–consider doubling it so you have leftovers. Popover pans make for the most dramatically tall of popovers, but if you do not have one, you can also make popovers in a regular muffin tin–fill the tins about 2/3 to 3/4 of the way full and bake for about 30 minutes.

Want to print this recipe? Click here.

Prep time: 15 minutes

Bake time: 30 minutes

For the Popovers:

4 large eggs room temperature

3/4 cups (180 grams) non-fat milk room temperature, or warm

2 tablespoons neutral oil

1 teaspoon vanilla extract

1 cup (130 grams) all-purpose flour

1 tablespoon granulated sugar

1/2 teaspoon kosher salt

For the Cinnamon Sugar:

1/2 cup (100 grams) granulated sugar

2 teaspoons (4 grams) ground cinnamon

1/4 cup unsalted butter melted for brushing

Place a 6-cup popover pan or a 12-cup muffin tin in the oven and preheat it to 425°F.

Whisk the eggs, milk and oil in a large bowl blend until frothy, about a minute. Whisk in the flour, sugar and salt for about 30 seconds. The batter will be a little lumpy, which is fine.

Remove the hot pan from the oven and carefully grease with non-stick cooking spray. Evenly divide the batter amongst the cups. Bake for about 30 minutes, if using a popover pan and 25 minutes if using a muffin tin. Do not open the oven for the entire baking time. The popovers will be quite tall and bronzed when they are done, and the outsides will be crispy. While the popovers bake, whisk together the sugar and cinnamon in a small shallow bowl and place the melted butter in another small bowl.

Carefully remove the popovers from the pan using your fingers–if they resist, run a paring knife around the edges of each one. Brush each popover with the melted butter and roll in the cinnamon sugar–this may prove tricky due to the size of the popovers, so using a spoon to sprinkle the mixture over the popovers might be easier. Serve immediately.

P.S. Speaking of easy-peasy bakes…

❤️ Meet my new cookbook Salty, Cheesy, Herby, Crispy Snackable Bakes

It’s filled with easy-peasy crackers, quick breads, hand-pies, brunch, lunch and dinner items and my viral magic melted pie dough.

Order on: Amazon | Oblong Books | Kitchen Arts & Letters | Bookshop

And if you have already ordered a copy, thank you!!! I would be so terrifically grateful if you would leave a review on Amazon, here. Even if you did not buy the book on Amazon, you can still leave a review and it really helps the book get into lots of people’s hands.