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.
- 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
- 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
- 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.
- 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.
- 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.
happy dance done.