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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 to guests, then save the leftovers as a weekday on-the-go breakfast/treats/snacks/dessert. 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.
This post was originally published on March 13, 2020
I want to make this, but i only have unsalted butter. Is it okay to use that instead of salted butter? Or it has to be made with salted butter?
HI! Yes, just us unsalted butter and add a pinch of salt to the batter. That is great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Delicious! I made exactly as the recipe states (in a 12 muffin tin) and they came out perfectly and delicious!! Love it! Thank you!
Thank you Brittany! I am so glad this turned out so well for you! xTieghan
Excellent quarantine recipe! I’ve already made twice and my family wants more and more.
Wow that is amazing! Thank you so much! xTieghan
These were amazing! Omitted the cream cheese cause I don’t like cc, but they were perfect plain. I ate 9 of the 12, generously let my husband have 3. So easy, will definitely be making again.
Hi Alex! I am so glad this recipe turned out so well for you! Thank you for trying it! xTieghan
These were seriously AMAZING. We are a gluten free family so my 11 year old daughter and I made a batch with Cup4Cup Gf flour and we devoured it all in one day!! We didn’t have a popover pan so we made it in a muffin pan and it turned out fantastic. Great way to get our minds off the crazy events of the day. Thanks for the amazing recipes!
Hi Brooke! I am so glad this recipe turned out so well for you! Thank you for trying it! xTieghan
Made these today (in a muffin tin) and they were fast, easy, but OH so good! Thanks for a great recipe, Tieghan!
Thank you Becky! I am so glad this turned out amazing for you! xTieghan
Decided to do some quarantine baking with stuff I had in the house and, oh boy, did these lighten the mood. I made the 12 minis with cream cheese, followed the directions exactly, and they were so light and buttery and fluffy. I did only have oat milk so subbed that 1:1 for the whole milk but didn’t notice a difference. Can’t wait to make these again (because they’re already gone). Thank you for the recipe!
Aw I am so glad these could lighten up your day a bit, Taylor! Thank you so much for trying these! xTieghan
AMAZING just perfect for Sunday brunch stuck inside as Montana spring brings the heaviest snow. I made these today love love love will be a recurring weekend favorite. I would take picture but family scarfed them before i had a chance.
But that is when you know it is good!! I am so glad this turned out so well for you Jessica! Thank you! xTieghan
My oven needed a MUCH longer baking time than listed for the muffin pan. Posting just in case anyone else has an issue, I just baked until golden brown. Reset the timer so many times though I lost track of how much additional it took. 🙂
Hi! I am sorry about that, but thank you for posting! I hope they turned out amazing for you! Tieghan
Hands down, this is one of my new favorite brunch recipes.
I live at an altitude of about 5600ft and many recipes can get a little fussy due to the dryness and deceease in air pressure. I’m thrilled to say that this recipe came out beautifully- the only alterations I made was to add a tablespoon of flour (King Arthur AP) and about a tablespoon more milk.
Even my pickiest eaters loved the recipe- Thank you!
Hi Anastasia! I am so glad this recipe turned out so well for you!! Thank you! xTieghan
I just made these with gluten free pancake/baking mix and they were delicious! A little doughy on the inside but probably because of using a muffin tin. I might just have to get a legit popover pan now. Thanks for reminding me of popovers; my grandmother used to make them (with real flour though lol)
I am so glad these turned out so well for you Sharon! And so cute that you have memories of them! Thank you! xTieghan
Baked in a 12 cup muffin tin at 450 for 18 min and they were underbaked. Definitely need longer
Hi Yelena! The baking time definitely varies per person and for at different altitudes! I hope these ended up amazing for you! xTieghan
Delicious!!! Made these this morning in muffin tin. 16 min at 450. Did not need to drop temp. Perfect!!! TY!!! Love all of your recipes and cook out of your cookbook at least once a week.
Thank you so much Alyssa! I am so glad this turned out so well for you! xTieghan
I have never tried popovers before so am not exactly sure how well this turned out for me. The butter in the pan in the oven burned and I had to clean the pan and add more butter before adding the batter. The finished product looks kind of similar to website photo but mine were very light and doughy on the bottom. This might be because I used a silicone liner in muffin tin. If I try again I will leave in oven longer and use less butter and sugar for brown butter and cinnamon sugar coating, there was lots leftover. Thanks for sharing recipe!
Hi Jacquie! Please let me know how these turn out for you the next time! If you have any specific questions, please let me know! xTieghan
Made ’em! Delicious!! I made the muffin pan size. My only comment is my egg didnt cook all the way, but the bottoms are dark brown. Can I reduce the heat to 425°? My boys LOVE them.
Hey Jay!! Try cooking at 425 for 15 minutes, then reduce the heat to 350 for the last 5 minutes of cooking. Or fill your muffin cups a little less to help them cook up faster and more evenly for you. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you!! xTieghan