Popovers are like the heavenly cross between French toast (too messy to dredge) and pancakes (not eggy enough).
Happy Friday! Guess what Friday means? It’s cheat day! Ok let’s be real, cheat days happen a bit more frequently while pregnant but let’s not go there. If you’re going to splurge, you might as well splurge and I can’t think of a better person to help me do just that than my friend Susan over at Doughmesstic. Don’t worry, I’ll be back on Monday with a healthy treat so in the meantime, put your feet up and enjoy these popovers. You deserve them.
I am so thrilled to be able to guest post for the lovely Liz today, and introduce all of you healthy living readers to the dark side.
That’s right…the dark side.
Liz is a wonderful, healthy recipe blogger. You love her for that, I know. Me? I am a baker, by nature, and with very few exceptions, you’ll find nothing but sweets and other downright hip widening recipes on my own site, Doughmesstic.com. Of course, that’s not all my family actually eats, but it’s what I am known for, and when my readers scream for cheesecake, I give them cheesecake.
I am a team player, folks. I’m a giver. A pleaser.
You know what else is a pleaser?
Cinnamon Roll Popovers.
If you’ve never had a popover, let me enlighten you. Popovers are like the heavenly cross between French toast (too messy to dredge) and pancakes (not eggy enough). Puffy and delicious, kids adore them and their magical rising qualities, adults love them for their ease, the flavor, and their adaptability. They are so adaptable, in fact, that I created the Popover Project last year, and posted over 40 different popover recipes on my site. I’ve made popovers with Oreo Cookies, Pink Velvet Cake popovers, and even savory popovers like pizza and spaghetti. One of my all time favorites though is the cinnamon roll popovers I want to share with you today.
Cinnamon rolls are already a crowd pleaser, but you and I both know – they take time and effort. Delicious, yes, and worth it, but, wow – they aren’t something you can just throw together at a moment’s notice. Cinnamon Roll Popovers, however, can be ready just when you need them. Ten minutes of prep time, half an hour in the oven, and voila – you’ve got heaven on a plate.
Give them a try and let me know what you think!
Cinnamon Roll Popovers
Ingredients
- 3 eggs
- 1 cup milk
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon ginger
- 1 pinch nutmeg
- 1 pinch salt
- 2 teaspoons vanilla
- 3 tablespoons butter
- 4 tablespoons softened butter for the paste
- 3 tablespoons brown sugar for the paste
- 2 teaspoons cinnamon for the paste
- Cream Cheese Glaze to top
Instructions
- Divide the butter into the cups of your Pop Over Pan. (If you don’t own one, you can use a muffin tin, but you will need to use all 12 cups. Just divide the butter up evenly) Place the pan in the oven for 3-5 minutes at 375 degrees while you are making the batter.
- In medium bowl, beat the eggs with the milk, vanilla, spices and sugar, then whisk in the flour. Pour the batter into the butter filled cups.
- In separate bowl, combine the softened butter, sugar and cinnamon, making a paste. Place in piping bag or ziploc bag with snipped corner. Squeeze spirals of paste into each muffin tin.
- Return pan to oven for 5 minutes, then reduce the temperature to 350 and continue to bake for another 22-25 minutes.
- For the Cream Cheese Glaze: Soften about 4 tablespoons butter, 4 ounces of cream cheese, a tablespoon of milk and ¾ to a cup of powdered sugar. You can use an electric mixer if you want, or a strong whisk, or an egg beater works great. Just get it nice and creamy, then drizzle it on top of each plate of popovers. Enjoy!
Nutrition
David Sweeney
Also pointing out to remove the poppers right away before the sugar sticks to the pan, is helpful.
Liz DellaCroce
Great tip!
David Sweeney
Great recipe. I used the muffin tin as I thought the larger pop over pans would be too much.
When I try new recipes I like to follow the recipe. It would be helpful to know how much batter to fill each pan. Also I suggest placing the pans on a sheet pan as the butter and sugar over flowed in my over and created a LOT of smoke
Liz DellaCroce
Ahh good to know!
susan
mine looked beautiful in the oven the wind came out they collapsed and they were mushy and greasy I don’t know what happen don’t know if I did something wrong I went right through the whole entire recipe any ideas thank you
Liz DellaCroce
Hi Susan, Shoot I’m sorry to hear that happened. This was a guest post from another blogger but you’re welcome to connect with her directly for any questions!
Jenny
138 grams of sugar per popover!?!?!? That’s wrong in hoping… since my kids are eating them currently lol
Lorie
Is this recipe for 12. ?
Liz DellaCroce
Yes!
lorie
Thank yOu I just mAce them. And they are hollow. What did I do wrong ??
Liz DellaCroce
Did you make any substitutions to the recipe at all? I’m afraid this isn’t my recipe as it was a guest post!
lorie
Thank you. I just made these and they looked great thru oven window but collapsed when I pulled them from oven. Still taste yummy, but any ideas on my mistake ?
Diane
hi!! in the instruction part of the recipe you say to combine milk, eggs, spices and sugar, yet there is no sugar amount listed in the ingredient list except for the brown sugar for the paste. is there to be white sugar in the dough?
Thanks for your help!
Liz DellaCroce
Hi Diane – it says two tablespoons brown sugar.. do you see that up top? Not in the paste section?
jan stueve
Just made these and gave them to the neighbors. They are in heaven! Had trouble getting out of pan. might try a squirt of pam next time before the butter.
Sharon Sanders
My hubby LOVES cinnamon rolls and popovers. I haven’t made popovers for 20 years…poor guy. He’s diabetic so these are instantly portion control. I will definitely try these. Thanks for sharing!
Liz DellaCroce
I hope you enjoy them Sharon!