Don’t you just kind of wish this was in front of you right now?
Because I kind of do.
I am seriously mad at myself that I waited so long to share these with you guys. Like a whole four days or so. Now, looking through these pictures they are all I want to smell baking in the oven. The smell alone is reason to make them. It is so warm, cozy, comforting and fall. Cinnamon, sugar, vanilla and butter. Just reminds me of the holidays.
Speaking of which, I am so not ready for.
How is it that Christmas is in eighty days (I know this because I have not one, but two Christmas countdowns on my computer)? Yes, I am a little obsessed, but still not ready to start thinking about Christmas. I just want to enjoy Halloween and Thanksgiving first, and definitely all the pumpkin I can get my hands on. Somehow though, other than these easy as ever chocolate chip pumpkin cookie bars, this is the only other recipe that I have photographed with pumpkin!
So crazy, because pumpkin is one of my favorites, but there are just so many awesome fall flavors. I want to show you guys them all but I am finding that there is just simply not enough days. Not enough days to show you guys all the fall foods I am dreaming up in my head. SO many that I actually have a hard time choosing what is best to show you.
It’s such a rough life over here.
Let’s talk dutch babies.
I grew up with dutch babies. My mom is a freak for them, my grandma is a pro at making them and oh my gosh when they come out of the oven it is a total awe moment.
They are huge and puffy and just gorgeous.
But it only lasts for like 30 seconds to a minute.
FYI, that is just too short for, slow as a turtle, me to snap a good photo. It just did not happen.
But you get the idea! They are one incredibly huge puffy pancake. Except these dutch babies have a GIANT swirl of cinnamon, sugar and butter. Just like everyone’s favorite cinnamon buns. So amazing.
Plus, they are so much easier than a cinnamon roll. No rising, rolling and more rising. Just blend, pour, swirl, bake, drizzle and devour all in thirty minutes! I used mini skillets for these, but feel free to use a ten or twelve-inch cast iron skillet. They all work great, but the mini skillets were kind of fun. Just sayin.
Chocolate Chip Pumpkin Cinnamon Roll Dutch Baby
Preheat oven to 450 degrees.
Place one tablespoon butter in a 9-12 inch cast iron skillet or 9 inch pie plate or 4 mini cast iron skillets. Place in the oven for 5 minutes.
Put the flour, milk, pumpkin, brown sugar, eggs and remaining cold butter in a blender. Blend until well blended. Scrape down the sides and blend for about 30 seconds more.
To prepare the cinnamon swirl mixture. Stir together the butter, brown sugar and cinnamon by hand or with a beater/mixer and add to disposable piping bag or plastic baggie with a small hole cut in the corner.
Remove the skillet, pan or skillets from the oven and swirl the butter all around and then sprinkle with a good amount of brown sugar and a dusting of cinnamon. Pour the batter into the skillet and sprinkle evenly with chocolate chips (if desired). Now grab the cinnamon swirl mixture and gently swirl the cinnamon mixture into the batter. Place in the oven at 450 degrees for 5 minutes. After five minutes reduce the temp to 400 degrees. DO NOT OPEN the oven during this first 15 minutes! After 15 minutes you can quickly peak inside to make sure your dutch baby is not getting burnt, but it should need another 5 to 10 minutes of cooking time. The dutch baby is done when the edges are puffed and golden. Remove from oven and let cool for 3 minutes, then drizzle with the frosting and go to your happy place! 🙂
While the dutch baby is baking make the frosting. In the bowl of a stand mixer, beat cream cheese, vanilla and powdered sugar together until well combined. Add milk and mix. Drizzle over the warm dutch baby.
Oh and yeah, and around here they are of course studded with chocolate chips. What a sweet way to start the day!