Cinnamon Sugar Popovers

by Rebekah — cooked up on April 23, 2012

It just takes one bright idea to turn something good into something great.

I love popovers – The best thing about them is that they are so eggy- they have lots of eggs in them and therefore they have a softer but more substantial texture inside than regular rolls. Kind of like a cross between a roll and a souffle.

Dave took it one step further this weekend when he painted the popovers with some melted butter and rolled them in cinnamon sugar. Ho-ly moly.

Cinnamon sugar was a Heil family favorite growing up. I guess we’ve kind of grown out of it – which is a shame. My grandma in Minnesota still has it ready for us whenever we visit, and every time I am reminded of how delicious that simple combination is. Now that we have some leftover, it’s going on my toast every morning until it’s gone 🙂

Here’s what you need – this will make 12 large popovers, ish.

  • 2 cups of flour
  • 3 eggs
  • 2 cups milk
  • 1 tsp. salt
  • 6 Tbsp. butter

Cinnamon sugar coating:

  • 2 Tbsp. melted butter (kept separate)
  • 1 Tbsp. cinnamon
  • 2 Tbsp. granulated sugar

You can make these work in a muffin tin, but if you like to cook and especially bake, I definitely recommend buying an actual popover pan. They are not expensive and the popovers come out SO much better. Plus, there’s a lot you can do with them – you can stuff them, add herbs/cheese (but that’s another post, as AB would say). Long story short, it’s worth your $15 (get it sometime when you are trying to hit Super Saver shipping 🙂 ).

Blend all ingredients together with a mixer until it makes a thin batter. Don’t overmix! You don’t want it to be very foamy, and you do want it to be very smooth. If you need, you can go in with a whisk to make sure it is very smooth.

LIBERALLY grease your popover pan (or muffin tin) and pour the batter into the cups, leaving 1/2 inch of clear space at the top.

Bake at 400 degrees for about 40 minutes or until everything you can see is set. The outermost parts might get pretty well browned, but you need to have the eggs set up.

Get your workstation ready by melting the second 2 tablespoons of butter and having it ready in a mug with a pastry brush. Mix the cinnamon and sugar together on a flat dish of some kind.

As soon as you can handle touching them (don’t be a hero! burning is bad), paint the melted butter all over the surface of the popover and roll it in the cinnamon sugar. Allow to cool on a rack so the butter can dry, and then consume while still warm.


  1. Wow, these sound yummy. I grew up on cinnamon toast. My mom always had cinnamon sugar in a shaker at the ready, and whenever I would get sick, she was sure to fix me up some cinnamon toast. Ah, memories. 🙂

    Comment by Rachel — April 26, 2012 at 7:59 pm

  2. Youe recipe is written with the quanity as tbsp – this is incorrect. If you mean that it should be TABLESPOON, then the cooking abbreviation is Tbsp. // Small t, as in tsp. means for teaspoon. This was done to reduce errors on the similar consonants. Thanks.

    Comment by Laura — September 2, 2012 at 8:23 am

  3. Thanks for the heads up, Laura! I’ve fixed it in the recipe. Thank you for reading!

    Comment by bekky — September 2, 2012 at 2:27 pm

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