This post may contain affiliate links, please see our privacy policy for details.

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.

overhead photo of Cinnamon Sugar Brown Butter Popovers

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.

overhead photo of popovers in popover pan

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.

overhead photo of Cinnamon Sugar Brown Butter Popovers

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.

overhead close up photo of Cinnamon Sugar Brown Butter Popovers

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.

overhead photo of Cinnamon Sugar Brown Butter Popover broken in half to expose the center of the popover

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

Author: Tieghan Gerard
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.

SavePrintEmail

Ingredients

US Customary - Metric

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.
View Recipe Comments

overhead horizontal photo of Cinnamon Sugar Brown Butter Popovers

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Tried to make these GF DF in 12 muffin pan, which worked out beautifully. So delicious and reminds me of a sweet Yorkshire pudding. Although the DF cream cheese ones (I did half with & half without) didn’t really work, they fell apart, but still delicious ?

    Reply

    1. Hey Ayn,
      Happy Sunday!! So glad to hear that this recipe was enjoyed, thanks so much for making it!! ? xx

      Reply

  3. 5 stars
    Wow!! This is so freaking good! I followed the recipe exactly using the muffin pan method with the cream cheese. They turned out perfectly. My husband was upset with me for making them because he couldn’t stop himself from gobbling down four in a row. I plan on making them for brunch when my mom visits in the fall…because they feel special. Thank you for such a keeper!

    Reply

    1. Hey Kate,
      Awesome! It is so great to hear that this recipe was enjoyed, thanks a lot for giving it a go! xTieghan

      Reply

    1. Hey Sara,
      Thanks so much for making this recipe, I am delighted that it was enjoyed! Have a great weekend! xTieghan

      Reply

  5. 4 stars
    These were SO yummy! I made them in muffin tins and had more than enough for 12. They are like a heavenly combination of mini crepes, muffins and bread pudding combined. I found that the cinnamon topping was a bit much so next time I would make only about half of the mix to put on top.

    Reply

    1. Hey Christine,
      Thanks a lot for making this recipe, I am so glad it was enjoyed. Happy Sunday! xTieghan

      Reply

  7. 5 stars
    Yum! I went out and bought a popover pan and have been trying all the different recipes. So much fun! Thank you for all the other healthy, delicious recipes!

    Reply

  8. 5 stars
    Tried these this morning and they are so good! I used a regular muffin pan, baked for 20 minutes at 450 and they came out great. Definitely don’t put the butter in the pan and bake for 3 to 5 minutes because it will burn. Can’t wait to experiment with savory popovers now!

    Reply

    1. Hey Jessica,
      Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan

      Reply

  9. 5 stars
    These were mouth watering good!!! So glad I made them! Had a question though- how do you keep them from falling so much after you back them and what can I do to keep them from sticking to the bottom of my nonstick muffin pan? I had a really hard time getting them out and the bottom of most were stuck to the pan. Didn’t matter, they tasted amazing!!!

    Reply

    1. Hey Fie,
      Thanks so much for trying the recipe! Unfortunately you want to serve these immediately because they do fall. I like to put a pad of butter in each muffin hole to keep from sticking. I hope this helps for next time! xTieghan

      Reply

  11. Hi these were DELICIOUS! Couldn’t taste better. We are in Colorado at altitude and they puffed up in the muffin Tun but then fell after taking them out of the oven. Any advice?

    Reply

    1. Hey Makenzie,
      So sorry you had issues with the recipe. I too am in Colorado so the altitude shouldn’t be the issue. Did you happen to adjust the recipe at all? Let me know how I can help! xTieghan

      Reply

  12. 5 stars
    Yum!!! Made these tonight in a 12-cup mini Yorkshire pudding / popover pan. I put cream cheese in 3 of them, and all 3 of them overflowed in my oven (I think I put too much in).

    These are SPECTACULAR! We ate with vanilla ice cream and loved them. Will absolutely make again! Another great recipe, HBH – thank you!

    Reply

  13. 5 stars
    So easy! If you’re British, they’re like yorkshire puddings mixed with a croissant. Very airy and eggy. I’ll be making again, though probably once a season on Christmas morning as they’re so rich and buttery lol

    Reply

  14. Hi! Love your recipes! For the 12 C mini popover pan – the one you linked. Is the bake time the same as the regular where you start at high heat and then reduce?

    Reply

    1. Hi Molly,
      If you are using the muffin tin you are only going to bake for 15-18 minutes at 450. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  15. Hi! I am using the 12 C mini popover pan – for the baking time – do I – bake for 20 minutes at the 459? And then, Lower the oven temperature to 350 degrees. Bake another 15-18 minutes?

    Reply

    1. Hi Molly,
      You are just baking at 450 for 15-18 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply