Mini Cinnamon Sugar Popovers.
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.
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.
83 Comments on “Mini Cinnamon Sugar Popovers.”
Perfect! Just what I need, made a call to my hubby for eggs/sugar….so I can make these popovers. They will be a hit on Christmas Day! thankyou and HAPPY HOLIDAYS!
Yes, I believe you and the insane number of cookies you’ve made! This popover recipe came at just the right time…I found one by Alton Brown, too, (in the FN magazine at the hair salon!) and am planning to make big ones for tonight’s Christmas Eve feast…I’m gonna use yours as well (well, minus the cinnamon sugar :))…Merry Christmas!! Ally :)
I made these and used the leftover cinnamon sugar to make a strawberry topping. Yum! I think I like the presentation of these better than making a whole hootenanny.
I am seriously dropping everything, and walking into my nut house of a kitchen and baking these little puppies. I think I can smell them from your house to mine:). D-E-L-I-S-H !! Thanks for the inspiration! The kids won’t have any presents wrapped for Christmas, but my belly will be full and I will be snuggled under the Christmas tree…just like Santa. Merry HoHo. Lynne
P.s. I ADORE your site. ADORE IT.
That’s a LOT of cookies!
made them as soon as this was sent
Okay, it’s time to stop everything I planned to do this afternoon and head straight to my kitchen to bake these babies. I can’t even imagine the aroma that’s consuming your house right now. I want to waft it right up. Maybe Santa will find a nice little surprise tonight by the fireplace. I adore these. absolutely ADORE THEM. It’s not like I’ve already consumed pounds and pounds of sugar and butter since being home — what’s it been… a week and a half? My bad. Thanks Jess, your recipes are becoming the reason I have yet to go to the gym.
Merry Christmas to you and your hubby. I can just imagine him scarfing these down over the kitchen sink with a coke in hand.
I can not begin to tell you of my love affair with popovers. It began when I was @ 8 years old and it was one of the first things I could make by myself (with just a bit of help from my sisters with the oven). However, I cheated on them often with cinnamon/sugar toast…..I know, shameful. You have made my day, week, month, even year with this recipe. I don’t know how I’ll begin to thank you for all the zumba classes I’ll have to take in January just to fit into my ‘fat’ jeans! Ah well, life is short – eat dessert first!
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I made these right away, but I must have done something wrong! Mine turned out flat & gooey! Did I leave something out? Should there be baking soda? baking powder? I was bummed because I love ANYTHING cinnamon & sugar!!
These look very much like mini dutch babies with sugar & cinnamon on top (and bottom). Measurements are slightly different for us (3/4 c. flour, 3/4 c. milk, 3 eggs) but everything else is the same. Key to our recipe is to put eggs in warm tap water til they are room temp and heat up the milk in the microwave til it’s room temp. Also, you got to whisk the heck out of the eggs & milk before adding the flour to prevent lumps. We also cook them at 400 degrees for 15 minutes or so. Yummy and delicious and perfect Christmas morning food.
Holy Moly. I just died reading this recipe. I. Need. One. Now.
Cinnamon sugar is like my lifeblood. That and dark chocolate. And red wine. And good cheese.
Ugh. I need to diet.
Mmm. I have a friend who would totally love this–definitely forwarding this recipe right away!
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these look FAB. Question – could i make these in a regular popover pan? How would that change the baking time/equation?
love your blog – as always.
These were super easy to make- I used regular muffin tins because I don’t have mini tins. That’s probably why they turned out doughy and undercooked in the middle- does anyone have any suggestions for the cooktime/temp changes to do these in regular muffin tins? Also, maybe this is related to the size I used, but they puffed up beautifully in the oven and then fell when I took them out. Is that supposed to happen? The part that did cook tasted great though- I’ll definitely be trying these again!
Is the inside supposed to be like raw?? Or like half done?? I had to use regular muffin pans because I didn’t have any smaller ones should I put it back in the oven?? Please answer back as soon as possible thanks!! They taste good!! It’s just the middle
Can I use regular salted butter.
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Love love the smell it brought while baking smells and taste mmm good
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oops i put all 5 tablespoons of butter in them….. cooking now.. we’ll see about that!
Can I use Almond Milk for this recipe?
My two big mistakes when I tried to make this recipe: was the butter and the muffin pan that I used (it was the wrong one-too big). So maybe that’s why the taste wasn’t as sweet as I was thinking. But it was pretty simple for those ingredients-which I had!!! =D Thank you for the recipe.
Are they supposed to be gooey in the middle? Like soft?
Shoot! I added all the butter and used a regular muffin tin. Looks…uhh…interesting…smells delicious though.