The last four days I’ve baked approximately 435 dozen cookies.

And I do NOT exaggerate! Ever.

So last weekend as I began baking these cookies, I reallllly started craving that cinnamon sugar pull apart bread. Like, OMGImusthaveitnow type craving. I mean, it’s December, and the only thing on my radar is christmas lights, candles, butter, sugar, snow and like four pairs of shoes I’m hoping to find in my stocking.

I made that bread on Sunday. And it revved up my full on cinnamon sugar addiction. Bad.

Then… then Tracy posted these spiced orange popovers. I know. What the what? Let’s just say that I’m obsessed with oranges right now for some reason. We took down a five-pound bag in three days, then I had to go buy more to make a batch of Mother Lovett’s orange cookies. Then I served the rest in segments after I made us a breakfast of thick-cut bacon, buttered toast, and omelets. But we had oranges too, so it was healthy. ‘Tis the season for light eating!!


Oh. And did I mention that my husband is home… all day long? Sort of like, uh… Christmas break. Except he’s a man. On vacation. Driving me insane. Always in my way.

But anyway.

I nearly made the cinnamon sugar pull apart bread for a second time in one week. I totally would have, but it turns out that I have not even begun to clean my kitchen from the massive bakesplosion that’s occured Monday through the present day. And I didn’t have a space to roll my dough unless I wanted to use, say… my kitchen floor. Which also hasn’t been cleaned.

Oh and the whole I-ate-all-my-oranges thing didn’t help either, so I couldn’t make Tracy’s popovers exactly. So I did the next best thing… and combined both ideas. Into minis, so you can eat a billion of them.

And now I’m never baking again!*

Mini Cinnamon Sugar Popovers

[inspired by joy & tracy; actual recipe adapted from my gorgonzola popovers + williams sonoma]

makes 25-30 mini popovers

1 cup all-purpose flour

1/4 cup granulated sugar

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 1/4 cups milk, at room temperature

2 large eggs, at room temperature

5 tablespoon unsalted butter, melted

1/3 cup granulated sugar + 1/2 teaspoon cinnamon mixed together for pan & topping

Position and oven rack in the lower third of the oven. Preheat to 450 degrees F.

Brush a mini muffin tin with melted butter, then sprinkle cinnamon sugar in each tin.

In a large bowl, whisk together flour, sugar, salt and cinnamon until no lump remain. In a large measuring cup, mix milk, eggs, and 2 tablespoons butter, and stir into dry ingredients until just combined. A few lumps may remain but resist the urge to stir until smooth.

Pour batter into mini muffin tins within 1/4 inch of the rim. Sprinkle more cinnamon sugar on top.

Bake for 10 minutes. Do not open the oven! After 10 minutes, reduce the heat to 350 degrees F and bake until golden brown and puffed – about 8-10 minutes.

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.