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Easy Cinnamon Roll Popovers

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These Cinnamon Roll Popovers are the heavenly cross between French toast (too messy to dredge) and pancakes (not eggy enough).

Cinnamon Roll Popovers Recipe

Why Popovers Are Delicious

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.

popovers on a plate

Tips for Perfect Popovers:

Here are three tips to follow when making this (or any popover) recipe:

  • Let the steam escape from them once you’re done baking
  • Spray the tin with a lot of non-stick spray to prevent them from sticking
  • Ensuring milk and eggs are at room temperature before mixing

Mistakes to avoid:

  • Opening the door while they are baking. This could cause them to deflate
  • Not letting the steam escape after baking
  • Cooking on the top rack of the oven as this will cause them to burn

Storing and Reheating:

  • You can reheat popovers. Place in a 350 degree oven for 3-5 minutes so they will become crispy again.
  • Popovers can be frozen as stored in a freezer bag for up to 2 months.

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.

Frequently Asked Questions

Do you need a popover pan to make popovers?

No. You can use a standard muffin tin but if you want them to look like bakery grade popovers use the muffin tin!

Give them a try and let me know what you think!

Cinnamon Roll Popovers Recipe

Easy Cinnamon Roll Popovers

4.44 stars average
These Cinnamon Roll Popovers are easy to make and are the heavenly cross between French toast (too messy to dredge) and pancakes (not eggy enough).
PREP: 15 mins
COOK: 25 mins
TOTAL: 40 mins
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Servings: 12

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 3/4 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

Calories: 236kcalCarbohydrates: 21.8gProtein: 3.5gFat: 14.8gSaturated Fat: 8.9gPolyunsaturated Fat: 5.9gTrans Fat: 0.2gCholesterol: 92mgSodium: 62mgFiber: 0.4gSugar: 138g

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Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

42 Comments

  1. 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

  2. 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

      1. 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 ?

  3. 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!

  4. 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!

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