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Tis the season……….


Of sugar and spice (cinnamon to be exact) and everything nice!


Apparently I can not get enough of it. How can it already be the middle of December? Christmas is only 9 days away? Seriously, how does it always come around so fast? I did not even realize we entered the 12 day’s of Christmas! We are in full on Christmas mode over here! Sadly, it seems to happen every year.

There is no flirting with Christmas now, we officially can have Christmas music blasting at all times My dad seems to be a bit of a humbug if we can’t wait until at least December for non-stop carols). Asher is running around singing and then screaming over the music at Jingle (the family Elf on the shelf) what she absolutely NEEDS Santa to bring her this year (honestly, picture Eloise and you have Asher. In fact she is asking to open her presents as I write), and tons of cookies, gingerbread houses, truffles, and fudge being made.

Yeah, it is safe to say we know how to do Christmas!


I would say we are trying just a little harder this year in order to keep our spirits up. Sometimes I do not understand the bad things that go on in this world. Why such terrible things happen to such good people and families. Why there are school shootings and awful things like Cancer that can tear a family apart in the blink of an eye. So appreciate what you have and who you have in your life every second of the day. Never take it for granted, life is sometimes just too short.


So if you are in need of a little Christmas cheer you should probably get your butt in the kitchen and make your family, your friends, your neighbor, whoever a pancake. And not just any pancake, a giant dutch baby…….wait for it……..covered in cinnamon sugar!

This is actually my grandma’s dutch baby recipe (Hi, Nonnie). I decided it needed a little Christmas face lift. Super simple, super delicious and great option for a Christmas Eve or Christmas Breakfast!


Cinnamon Sugar Dutch Baby

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 6 Servings
Calories Per Serving: 239 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • Preheat oven to 450 degrees.
  • Place one tablespoon butter in a 9-12 inch cast iron skillet or 9 inch pie plate. Place in the oven for 5 minutes.
  • Combine the sugar and cinnamon in a small bowl.
  • Put the flour, milk, eggs, vanilla, and remaining cold butter in a blender. Blend until well blended. Scarp down the sides and blend for about 30 seconds more.
  • Remove the skillet or pan from the oven and swirl the butter all around. Sprinkle with 1/3 of the cinnamon sugar and then pour the batter into the skillet. Place in the oven at 450 degrees for 20 minutes. DO NOT OPEN the oven during this first 20 minutes! After 20 minutes turn the oven down to 350 degrees and bake for another 15-20 minutes until the edges begin to brown.
  • Remove from oven and let cool for 3-5 minutes. Brush or drizzle with the remaining melted butter, then cover in more cinnamon sugar. Serve immediately.


* It is extremely important not to open the oven until the last 5-10 minutes of baking. If you let the steam out, the dutch baby will not puff properly.
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  1. Hiii – this is so delicious I have done before using a pie pan I want to make it better now and use a cast iron, however, I have a gas oven? Would the cooking temperature and duration vary?

    1. Hi Danya,
      Awesome! Love to hear this recipe turned out well for you, thanks for making it:) You should be able to follow the recipe as written without any issues! xT

  2. 5 stars
    I love your recipes! I have been following them online and finally got the cookbooks for Christmas! I made Nonnie’s Dutch Baby for breakfast Christmas morning & my family was not happy because I swayed from our traditional Christmas morning breakfast. But it wasn’t our traditional Christmas so I figured why not?! Well I had to write a review because it has become a favorite, I am making “the giant pancake” for a 3rd time since Christmas!!! Can’t wait to try some of your other variations! Thank you for another amazing recipe!

    1. This is a good recipe as always from HBH but I feel like it needs 1/2 Tsp salt to bring everything together. I agree with others that the second cook time at 350 isn’t required. My Dutch baby was browned all over after the initial 20 minutes in a 12” cast iron skillet.

  3. I’ve been making Dutch babies since my mother in law gave me her recipe 25 years ago. My family loves them. I love the cinnamon sugar idea. But I also had trouble with this overcooking. As soon as the edge rose up out of the pan it was black and that was shorter than 15 min. Maybe this needs a lower temp
    Than 450? Unused a Pyrex pie dish. What do you think?

    1. Hey Emily,
      So sorry about this. Unfortunately, I have found that a dutch baby works best in a cast iron skillet, the Pyrex pie dish is probably why yours over cooked. I hope this helps for next time! xTieghan

  4. I followed recipe exactly. But I was watching and it really looked overcooked with 7 minutes left at 350. It was over cooked but very good. I added the extra cinnamon sugar to whipped Greek cream cheese and put a dollop on each serving. So good.

  5. I was short on milk so added some OJ too and still turned out good! My boyfriend makes maple syrup so we went light on the cinn sugar and added syrup at the end. So easy and delicious, thank you T!