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Welcoming the weekend with fresh baked Cinnamon Sugar Brown Butter Popovers. Better known as the simple, 8 ingredients, melt in your mouth popovers, that are roll your eyes back GOOD! These cinnamon sugar popovers are light and airy, hinted with vanilla, stuffed with cream cheese (if you’d like), and delicious. Serve these popovers warm right out of the oven, dipped in nutty browned butter, and rolled (generously) through sweet cinnamon sugar. Like a doughnut…but better. Perfect for all of the spring weekends ahead.
Who else is so happy the weekend is here? I think we can all agree that some baking in the kitchen this weekend is truly what we need most. Times are without a doubt a little stressful for everyone these days. But, looking on the bright side of things, if there was ever a time to stay home and cook and bake in the kitchen it’s now. I mean, right?
Yes, yes. YES.
Thankfully for you all, I have ALL the recipes…and I’m keeping them coming. If you have any requests, please leave them in the comments. If not, I have ideas! For today however, I’m taking us back to our childhood days with cinnamon sugar. These popovers are truly the best kind of feel-good comfort food. They remind me of my dad’s cinnamon toast, but feel just a bit more “adult” or elevated.
And oh my gosh.
These popovers are GOOD. Think light and airy, but extra buttery, and perfectly sweetened with cinnamon sugar. And? They can be stuffed with cream cheese (if you’d like) because, why not? It’s the perfect combo.
The Story.
I created this recipe before I left for LA last week. After a day of not one, not two, not three, but four recipe failures. When I came up with this idea, I immediately knew I had to create the recipe. The idea of a popover tossed in browned butter and then rolled through cinnamon sugar just sounded way too good to my exhausted mind.
I mean what part of that could not be good?!
So I pretty much stopped what I had previously been working on and instead got to work creating this recipe. Less than an hour later I had these pretty, cinnamon sugar-coated popovers in front of me…and as cheesy as this sounds, I was in love.
For one, thank God I had a recipe that not only worked, but also tasted great, and looked good. And two, these just bring back all the best childhood memories for me. Even just looking at them makes me happy. I hate to be overly cheesy, but I’m just telling it like it is.
Bottom line? These are easy. And these are GOOD…and they taste like cinnamon sugar doughnuts…but better.
Here is how to make these very best popovers.
The first step, position an oven rack in the lower third of the oven. Popovers rise a lot so it’s important to give them room! Now, add a pat of butter to each popover cup and then place the pan in the oven to preheat. Heating the popover pan ensures the popovers will pop in the oven. This is the 6 cup popover pan that I have and love. Here is the 12 cup popover pan if you want to double the recipe.
Alternately, you can bake the popovers in a regular size 12-cup muffin pan. For this particular recipe, I actually really enjoy the mini popovers versus the larger popover size. Of course, both are great, but if you want to keep it simple, just use your 12-cup muffin pan.
OK, next, mix up the batter, which is a basic mix of milk, flour, and eggs. BUT it’s made special with a splash of vanilla extract. Add the batter to the hot popover pan, then add one cube of cream cheese to the center of each popover. Is this needed? No, not at all, so if you don’t enjoy cream cheese just skip this. If you do enjoy cream cheese, DO THIS. It’s extra delicious and a little indulgent. Nothing wrong with that. It’s Friday and we could all use a little comfort food this week!
Now bake. About forty minutes later (twenty minutes if you’re baking the minis) you’ll have these popovers. And yes, your kitchen will smell amazing.
The brown butter + cinnamon sugar…
Both very much needed ingredients to complete these popovers.
Take a good amount of butter and brown it on the stove. If you’ve never browned butter, today is the day. Like right now. It’s warming, it’s nutty, and it truly makes every food it touches better.
Now, take the browned butter and brush it over the warm popovers. Next, take the popover and generously roll it through the cinnamon sugar…
Mouth is watering!
Sorry, cheesy, but I mean, you agree, right?
I hope so because I really cannot stress enough just how roll your eyes back good these popovers are. This is one of those recipes that you’ll look forward to making every chance you get. These popovers are warming, cozy, and so easy to make. Serve them for weekend brunch, then save the leftovers as a weekday on-the-go breakfast/treats/snacks. Or work them into your upcoming Easter and Mother’s Day menus.
You can’t go wrong.
Please do make these, and soon, I know you guys will love them. And trust me, they’ll free you of all your worldly stresses.
If you make these cinnamon sugar brown butter popovers, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Cinnamon Sugar Brown Butter Popovers
Servings: 6 large or 12 mini
Calories Per Serving: 529 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 6 teaspoons + 6 tablespoons salted butter
- 1 1/2 cups whole milk, at room temperature
- 3 large eggs, at room temperature
- 1 tablespoon salted butter, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 4 ounces cream cheese, cut into 6 to 12 cubes
- 1 teaspoon kosher salt
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- 1. Position a rack in the lower third of the oven. Preheat the oven to 450 degrees. 2. Place 1 teaspoon of butter in each cup of a 6 cup standard popover pan. Alternately, you can use a 12-cup muffin pan and make 12 mini popovers. Transfer the pan to the oven 3-5 minutes before baking to melt the butter and heat the pan.3. In a medium bowl, vigorously whisk together the milk and eggs until frothy, about 1 minute. Add 1 tablespoon melted butter, the vanilla, flour, and salt. Whisk to combine. It's OK if there are small lumps. 4. Carefully remove the popover pan from the oven and swirl the butter around the cups to grease the pan. Evenly divide the batter between the popover cups, filling them 3/4 of the way full. If using, push 1 cube of cream cheese into the center of each popover. Transfer to the oven and bake for 20 minutes. Lower the oven temperature to 350 degrees. Bake another 15-18 minutes, until puffed, golden and crisp. If using a muffin pan, only bake 15-18 minutes total at 450. 5. To make the brown butter. Add the remaining 6 tablespoons butter to a skillet set over medium heat. Allow the butter to brown until it smells toasted and is a deep golden color, about 3-4 minutes. Remove from the heat and transfer the butter to a heat-proof bowl. Combine the sugar and cinnamon in a shallow bowl. 6. Brush each warm popover with browned butter, then roll (generously) through the cinnamon sugar. Enjoy warm.
Notes
Storing: store in an airtight container for up to 4 days at room temperature.
To Bring Eggs to Room Temperature: place the eggs in a bowl and fill with warm water. Let sit 5 minutes.
To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour.
Popover Pans: this is the exact 6 cup popover pan that I have and love. Here is the 12 cup popover pan if you want to double the recipe.
Muffins Pans: this is the exact 12-cup muffin pan that I have and love.
Super easy! Super good! Loved how easy they were to make. I used a 12 muffin tin. Came out perfect. They should be consumed the day that they are made, as they get soft and mushy the day after.
Thank you!!
Hi Heidi! I am so glad this recipe turned out so well for you! Thank you! xTieghan
Made these this morning. Didn’t read carefully and used my mini muffin pan. Worked out fine! Brushed the wells with butter, filled with a tablespoon of batter and cooked for 10 minutes. Otherwise made no changes. Bite size popovers! Delicious!!
I am glad you still enjoyed these Monique! Thank you for trying! xTieghan
We loved them ❤️
Thank you so much Kelly! I am so glad these turned out so well for you! xTieghan
Why is it important to have the milk and eggs at room temperature? Is it ok if they aren’t?
Hi! Using room temp ingredients will help the popovers pop nicely while baking. If you use cold ingredients, they may not pop. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Made these without the cream cheese. So so good and a nice special treat during this quarantine!
Thank you so much! I am so glad you enjoyed these! xTieghan
Love how good these are, and how easy to bake!!
Thank you so much Maggie! xTieghan
Hello. I just found you & wanted to say I signed up for the recipes on both my emails ! I can’t print at home, so I have 1 at the local library for that purpose. Have you ever thought of Stuffing of Filling Popovers? I did it once, by adding a bit (about 2 tbsp.) of sugar to the popovers to lightly sweeten them, and putting them into a bowl & filling w/Vanilla Pudding & Mixed Berries into them & dusting w/ Powdered Sugar. I just wanted to be different. They make great desserts because of the pockets- just turn upside down. These Cinnamon Sugar Brown Butter ones would be great w/Peach, Apple Pie or Pumpkin Filling. Or a combination of Cream Cheese or No Bake Cheesecake Fill8ng & Any Pie Filling or Fruit. The combinations & variations are endless! I noticed you have a Corn Popover down the end of the list. Yummy. Great w/ so many things! Just Imagine! I can’t wait to make these ! Until next time- Please Take Care & Be Safe.?
That sounds really good, I will have to try it! I am so glad you signed up for the emails and I hope you enjoy all of the recipes you try, Karen! xTieghan
In quarantine life and only have margarine. Think the recipe will still work?
HI! Yes, that will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
These were delicious! Didn’t use the cream cheese as we were out. Only thing I did different was heat the muffin tin without the butter in it. I didn’t want the butter to burn. When the pan was hot and the batter was ready I poured melted butter into the tin and brushed it up on the sides. I stuck it back in the oven for a minute then poured the batter into the tin and baked at 400 for 15 minutes. (My oven runs a little hot thus the reduced temperature.) Thanks Teighan.
Thank you so much! I am so glad these popovers turned out so well for you! xTieghan
I made these pop overs this weekend and they came out great! I only have a mini yorkshire pudding form but they were so cute and delicious! The brown butter really elevates these – we ( 2people) ate all of them in one go 😀
Thank you for this wonderful recipe!
I am so glad this recipe turned out so well for you Yasmin! Thank you so much for trying this! xTieghan
Can you use almond milk or oat milk?
HI! Yes, either will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I made them! It made 18 muffins though…delicious!!!
Thank you Susie! I am glad you enjoyed these! xTieghan
Has anyone actually tried these in a 6 cup popover pan? Mine exploded All over the oven at minute 18 (at 450) filling the house with smoke. They’re supposed to cook for 15 more minutes at 350 but even if the oven wasn’t full of burnt batter, the popovers are already burning at the edges.
Hi Paul! Oh goodness! I am really sorry to hear that. Is there anything that went wrong with the recipe? I would love to help you out! xTieghan
I definitely undercooked these. I have a tendency to overcook so I didn’t want to leave them
in for 20 min. Is there a way I can tell if they are cooked through completely?
Thanks,
Ana
HI! The popovers should be well rounded on the edges and puffed up in the center + very deep golden in color. This is how I know they are done.
These are delicious!! I used a muffin pan and it worked great!! My husband has been talking about them non-stop since I made them so I’ll be making them again very soon. Tieghan—would love to see a recipe for a popover with chocolate or chocolate chips 🙂 another thing with the muffin pan version—12 is a lot of popovers. When you use butter and roll in the cinnamon/sugar, it obviously it’s as fresh the next day, so I think I’m only going to roll half, then warm the rest and roll the others a little later so they stay fresh!
Hi Gracie! That would be so amazing! And as you probably know, I have no problem using chocolate haha! Thank you so much! xTieghan