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Vanilla Cinnamon Roll Dutch Baby with Apple Bourbon Compote and Cream Cheese Icing

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Ingredients

  • 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

Instructions 

  • 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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