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Cinnamon Roll Popovers

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

    Cinnamon Roll Popovers Recipe - The Lemon Bowl

    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, 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.

    Cinnamon Roll Popovers - The Lemon Bowl

    What is a popover?

    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 Recipe - The Lemon Bowl

    Cinnamon Roll Popovers

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


    • 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!


    Calories: 236kcalCarbohydrates: 21.8gProtein: 3.5gFat: 14.8gSaturated Fat: 8.9gPolyunsaturated Fat: 5.9gTrans Fat: 0.2gCholesterol: 92mgSodium: 62mgFiber: 0.4gSugar: 138g
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    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:


    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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