Vanilla Cinnamon Roll Dutch Baby with Apple Bourbon Compote and Cream Cheese Icing.
SO MUCH RECIPE. I know.
This is one of those recipes that you need to think twice about: is it breakfast or dessert? Or even more importantly, is it breakfast dessert? i.e. brunch dessert?
Growing up it always seemed liked donuts were touted as a breakfast food – obviously not a healthy, everyday breakfast food but they always made an appearance at breakfast, right? Like donuts and coffee! Duh. Sprinkles never optional.
But that was before donuts were covered in cookies and cream and peanut butter fudge and marshmallow fluff with a layer of fruity pebbles on top. I’m pretty sure that is where the line was crossed, and donuts forever became more dessert than breakfast.
So I kind of feel the same way here too. Is this breakfast? Dessert? My breakfast’s dessert?
And on that last one, why isn’t that a huge huge thing?
I am suuuuuper excited to tell you about this dutch baby. Not only because it is the first dutch baby I’ve ever made (I know, what the heck), but because it comes from my friend Sarah’s new cookbook, The Sugar Hit. If you’ve been reading for awhile, then you know that I have the most massive girl crush of all the girl crushes on Sarah. She makes incredible, beautiful food. I cannot get enough of her blog – and her book is the exact same way. So much fun! You need this book in your life, trust me.
Um, like can we discuss this freaking cake that she made yesterday? How?!? I just can’t get over it. I want to start making cakes like that. As soon as I buy some patience somewhere along with the rest of the ingredients.
Of course, Sarah made a lovely, classy version of said dutch baby (vanilla with cherry bourbon compote! hey hey!) but I had to trash it up because I’m horrible at 1. following directions, 2. leaving things be and 3. being classy.
I used Sarah’s vanilla bean dutch baby base, only adding cinnamon for that cinnamon roll touch. Since it’s autumn here now, I made an apple bourbon compote instead of a cherry bourbon one and drenched the entire thing in a drizzle of cream cheese icing.
It’s like one big fat gigantic fluffy pancake.
You have to agree: your breakfast certainly deserves dessert.
Vanilla Cinnamon Roll Dutch Baby with Apple Bourbon Compote and Cream Cheese Icing
- 2 tablespoons unsalted butter
- 2/3 cup all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- pinch of salt
- 3 large eggs
- 3/4 cup milk
- 1 tablespoons vanilla bean paste
- powdered sugar for sprinkling
apple bourbon compote
- 4 honeycrisp apples, chopped
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon salt
- 1/3 cup brown sugar
- 1/3 cup bourbon
- 1/3 cup apple cider
- cream cheese icing
cream cheese icing
- 2 tablespoons cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 2 teaspoons vanilla extract
- 1 1/2 cups powdered sugar
- 1 to 2 tablespoons milk
- Preheat the oven to 400 degrees F. Place the butter in a (8 or 9 inch) cast iron (or oven safe!) skillet or baking dish. Place it in the oven just until it melts.
- Whisk together the flour, sugar, cinnamon and salt in a large bowl. In a smaller bowl, whisk together the eggs, milk and vanilla paste. Stir the wet ingredients into the dry, whisk until no lumps remain. Take the skillet out of the oven and pout the batter in. Place it right back in the oven and bake for 18 to 20 minutes, or until puffed and golden. When finished, sprinkle with powdered sugar and cover with cream cheese glaze. Served immediately with the apple compote.
apple bourbon compote
- Combine all ingredients in a saucepan over medium heat, stirring to toss. Cook on medium-low, stirring occasionally, until the sugar has dissolved, the liquid is bubbly and the apples are softening, about 15 to 20 minutes. The mixture should be golden in color. Remove and let it cool – it will thicken as it does.
cream cheese icing
- Whisk together the cream cheese, butter and vanilla extract until smooth. Add in the powdered sugar and 1 tablespoon of milk, whisking until a smooth glaze forms and no lumps remain. You want the glaze pourable or drizzle-able, so if it’s too thick, add in more milk 1 to 2 teaspoons at a time. If it gets to runny, add in more powdered sugar 1/3 cup at a time. Pour over warm dutch baby.
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I appreciate you so much!
happy dance done.
26 Comments on “Vanilla Cinnamon Roll Dutch Baby with Apple Bourbon Compote and Cream Cheese Icing.”
This comment may come with a side of JUDGEMENT, because I am a SUPER pancake lover, but have NEVER had a dutch baby.
But I am totally thinking this is dessert for breakfast. Like, right now. Friday calls for it.
ever had a dutch baby before? I guess you don’t have an original pancake house restaurant by you. They are the best. A local phenomenon. These actually look better but don’t tell the owners I said that. Dutch Babies are so big, that my mom always makes them for Christmas Eve. Because you need to eat a really big meal Christmas Eve before I get into my Christmas stocking. And talking about no judgement, don’t judge a 35 year old man who still gets a Christmas stocking from his mom. Just don’t. DOn’t worry, there’s a few things for the kids in there, hehe.
Breakfast dessert, breakfast’s dessert, breakfast…ah who cares and even if it would be just dessert, why wouldn’t you have it for breakfast. I am in love with this dish, it looks delicious. Those apples though…
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I’m going to have to put in my vote for dessert…but with that being said, there’s nothing wrong with eating dessert for breakfast! I’m pretty sure I could drink that glaze.
It’s bressert, the best meal of the day of course! It’s the one that you can have anytime between breakfast and dessert, so basically all day long! I’m totally loving this and I’ve never had a dutch baby either so clearly I need to fix that with this piece of heaven. Oh, and I love that it’s from Sarah’s new book!!!!
Breakfast totally deserves a dessert course! I have been known to order a normal breakfast dish (like something with eggs and bacon) at one of our favorite weekend breakfast spots, and then finish the meal by splitting a super decadent bread pudding. So I totally get it and am so on board!
I have never made a dutch baby, but I’m thinking we need to be formally introduced ASAP!
This looks incredible!!! I need to make the Dutch baby next – her book is so incredible and represents her perfectly.
How much judgement would be involved if I made this and then crawled back into bed with a bowl of it? This is a no crumb meal, so…..I’m good, right? Spoon in one hand, kindle in the other. Happy.
I think I will make this for the 4 teenage girls who take over my house this weekend….mmmm but then again, it will be so good they won’t leave…..oh wait ,they have somewhere to go…so that works out perfect. I’ll let you know how it comes out.
That looks like my kind of fall breakfast! Love the apple bourbon compote, sounds like the perfect accompaniment to the cinnamony Dutch baby :)
Looks breakfasty to me!! Although I eat anything no matter what time of day it is. So yummy nonetheless!
One question: why are you not my neighbor? I’d like to just pop by when your house smells amazing and be your taste tester. Oh please, oh please? In all seriousness, YUM! This thing needs to be on my plate and then in my belly asap.
When I saw this pop up in my feed this morning I almost died! it looks so delicious! We’re going apple picking this weekend and I definitely want to try my hand at creating this!
ooohhhh my goodness. I have nothing to say to you about this. I can’t even speak right now.
Recipes like this make me so sad that I can’t have gluten or eggs, or sugar. Love your recipes and pictures.
Eeep! Breakfast, dinner? Who is judging? I’m certainly not because cream cheese icing on a huge fluffy pancake is gold!
I really want to make this. (Maybe to munch on during the Steeler game tomorrow? It can also be considered football food, right?)
Help me out though- what is vanilla paste. If it is something I need to buy, I’m sure I won’t be able to find it in my little town.
AH, WHAT?! THIS IS TOO GOOD TO BE TRUE!
Doing this. Soon.
I just made this; why is there a “well” in the middle? It’s holding the melted butter and doesn’t look at all like your photo. Did I miss a rising agent? It looks mushy in the center.
hi patti! there is usually a well in the middle – or a few all around. check out this photo: https://www.google.com/search?q=dutch+baby&espv=2&biw=1598&bih=864&source=lnms&tbm=isch&sa=X&ved=0CAYQ_AUoAWoVChMI2r6t7q6YyAIVxVs-Ch2JAAoA#imgrc=gKOBpDZ9e-tNkM%3A
mine is tough to see with the cream cheese and powdered sugar. it kind of puffs up around the edges though! did you measure exactly your butter and pan size? i didn’t the first time i made this, used way too much butter and had the same issue.
Thank you so much! I can’t believe you responded so quickly, how sweet…of you! :). The photos really help. Mine looked like the photos, only with a butter slick in the middle, with the consistency of bread pudding. But I will try it again, now that I have some amazing bourbon apples and a great glaze. Thanks for the tips!
I have never had a dutch baby pancake before, but they look so amazing! :)
xoxoBella | http://xoxobella.com
Wouldn’t mind this for breakfast this morning :-)
My roommate in college used to make dutch babys all the time and I haven’t made one ever so I will have to invite her over for brunch and have this.
I made this the other morning for breakfast for my fiance and I It was so delicious! I did make one substitution. I was out of bourbon so I used Fireball whiskey. The cinnamon red hot flavoring really added something to the apples. Thanks for adding a new Sunday morning breakfast into my rotation!