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