Cinnamon Sugar Popovers
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Light airy popovers with a crisp exterior and tender interior rolled in cinnamon sugar. Start with a scalded pan hot enough to shock the batter. Whisk eggs and milk until frothy for volume; gentle lumps in batter preserve structure. Bake first at high heat for rise, then lower temps for drying. Use cinnamon sugar for sweet crunch. Optional fresh berry sauce adds a fresh tartness vs sugary coating. Avoid overmixing or dense results. Holes in bottoms release steam quick to keep popovers hollow. A classic breakfast twist borrowed from experience and kitchen failures turned wins. Can swap almond milk for dairy or coconut oil for butter when brushing. Timing hinges on golden crust and firm touch, not clock ticking.
Prep:
25 min
Cook:
45 min
Total:
Servings:
6 servings
#breakfast
#baking
#American
#cinnamon sugar
#popover
#baking tips
Popovers need wild heat to puff up—throw a flop and you get sad pancakes. I learned the hard way that pan preheating isn’t optional. Air bubbles from vigorous whisking act as your natural yeast here. Lumps? Don’t chase them out. Guess what—smooth batter made flat popovers. Timing is a flexible beast: watch the popping rise and golden tops, not the clock. Poke bottoms to let steam escape or risk soggy insides and sad collapse. The cinnamon sugar crust adds crunch and nostalgia, but I swapped butter for coconut oil once and caught a subtle tropical buzz. Raspberry sauce? Optional but worth that tart pop to cut sugar’s cling. Serve piping hot and fresh—the texture fades fast.
Ingredients
- 3 large eggs room temperature
- 1 cup whole milk or almond milk for nuttiness
- 1 tsp pure vanilla extract
- 3/4 cup all-purpose flour sifted
- 1/4 tsp kosher salt
- 1½ tsp granulated sugar
- Cooking spray or coconut oil for pan
- 2 tbsp unsalted butter melted for brushing
- ¼ cup granulated sugar
- 1 tbsp ground cinnamon
- Fresh raspberry sauce or jam for drizzling
About the ingredients
Keep eggs at room temp for better incorporation. Whole milk yields richness but almond milk adds nuttiness—adjust heat slightly lower then. Flour can be swapped for spelt or pastry flour for a tender crumb. Salt balances sweetness here; don’t skip or popovers turn dull. Sugar amount is flexible; add more in cinnamon sugar if you want crunchier, sweeter crust. Butter brushing crucial—it melts into air pockets, creating golden sheen and helps the cinnamon sugar cling. Coconut oil sub makes for dairy-free option with slight flavor shift. If you miss the hot pan step, popovers squat flat like pancakes. Don’t overmix batter; some lumps equal air traps and better puff. Timing is visual cues—golden crust and hollow tap, never strictly clock reliant.
Method
- Preheat oven to 455 degrees Fahrenheit with nonstick popover pan inside on the lowest rack. Leave pan inside to get it screaming hot—that initial heat shock makes popovers spring up like crazy.
- In a medium bowl or stand mixer with whisk attachment, briskly whisk eggs, milk, and vanilla for about 60 seconds until frothy foam builds. Don’t skip this air incorporation step; it’s your leavening backbone.
- Sprinkle flour, salt, and sugar directly over egg mixture. Fold in gently with a whisk, stopping when batter resembles heavy cream with fine lumps. Avoid overmixing – some lumps trap air, crucial for your popover’s rise.
- Quickly remove hot pan from oven, spray generously with coconut oil or nonstick spray. Filling each cup 75% full keeps batter room to expand and avoids spillage. The batter’s thin but resilient when handled right.
- Bake at 455 degrees 22 minutes. You’ll hear the distinct pop of expanding air pockets. The tops should puff and start turning light golden brown. No poking now—let steam build inside.
- Drop oven temp to 345 degrees and continue baking 18-22 minutes until popovers develop a deeper golden crust and feel dry to the touch. Tap tops; hollow resonance means done. Avoid opening the door early or they’ll collapse. Timing depends on your oven’s quirks.
- Right after pulling from oven, use a skewer or fork tip to poke a small hole on the bottom of each popover. This releases built-up steam rapidly, preventing soggy interiors or collapsing.
- Mix sugar and ground cinnamon in a small bowl. Brush the warm popover tops with melted butter immediately—this helps the sugar mixture stick and saturates with extra richness.
- Roll popovers carefully in cinnamon sugar. The sugar will stick and form a thin crunchy crust contrasting the soft, airy crumb inside.
- Drizzle with fresh raspberry sauce or your favorite berry jam for a bright, slightly tart contrast to the sweet-spiced exterior. Serve right away. The crispness won’t last long once cooled.
- If substituting ingredients: almond or oat milk work but slightly reduce oven temps to prevent burning. Use coconut oil for brushing to add a subtle tropical aroma. If batter appears too thick, add 1 tbsp milk at a time—not all liquids weigh the rise down!
- Seen many tries—almost burnt first batch by not preheating pan enough. Lesson learned: that metal pan temperature jump is a non-negotiable trick.
- Don’t skimp on poking with fork post-bake; trapped steam leads to collapse or dense pockets. Learned the hard way over multiple breakfast experiments.
- For quick cleanup: soak pans immediately while warm—the baked-on sugar from cinnamon glaze gets ugly fast.
- The scent of cinnamon sugar toasted on hot buttered popovers? Unmatched. Popping sounds as they rise? Classic kitchen soundtrack.
- A moist batter and flaming hot pan = popover magic. Batter too cold = flat; pan not hot enough = dense.
- Serve alongside strong coffee or sharp cheddar for savory-sweet contrast. Raspberry sauce can be swapped with jam or honey drizzle depending on mood.
Cooking tips
Hot pan before batter is everything. I usually wait until I see small ripples in oven heat before removing for coating. Spray or oil generously so popovers release cleanly. Fill cups 3/4 full; less and they won’t puff tall—more and they overflow and drip mess. The batter’s thin and bubbly, almost fragile. Baking starts at high temp for sudden steam burst inside batter; reduces mid-bake to ensure drying without burning tops. Poking holes immediately post-bake is crucial—traps steam kills the texture if left alone. The cinnamon sugar rolling step benefits from brushing butter immediately while still warm to ensure sticky crust formation. Use tactile and visual cues—not timers—for doneness. The hollow tap test is my go-to confirmation. Let cool quickly on wire rack to avoid sogginess. I keep some extra cinnamon sugar handy for topping if I want more crunch after.
Chef's notes
- 💡 Start off with a screaming hot pan; don't skip this or popovers squat flat. The sudden heat shock triggers rapid steam build-up. I learned the hard way after several failed tries. Spray pan generously so batter releases clean. Air bubbles from whisking eggs and milk create the rise; don't overmix. Some lumps trap air and keep popovers from going dense.
- 💡 Frothy batter matters. Whisk eggs, milk, vanilla until foam forms on top. That froth is natural leavening. When folding in flour and sugar, stop once the batter looks like heavy cream with lumps still visible. Overworking destroys trapped air. Filling pans 3/4 full leaves room for expansion but avoid spills. Thin batter feels fragile but holds up if handled quickly.
- 💡 Bake at 455 degrees for initial 22 minutes to puff rapidly. Listen for popping sounds inside oven—that’s air pockets expanding fast. Then lower to 345 degrees for 18-22 minutes to dry interiors and brown crust. Don’t open door early; collapsing risk high while steam builds. Hollow tap and dry surface are visual and tactile cues for doneness. Rely on senses over timer.
- 💡 Right after baking, poke a small hole in each popover bottom with skewer or fork tip. This traps steam inside is a collapse recipe. The quick steam release keeps interiors hollow and crisp. Immediately brush tops with melted butter to soak in richness. This helps cinnamon sugar stick better and creates the signature crunchy crust contrasting soft crumb inside.
- 💡 Ingredient swaps work but tweak heat and handling. Use almond or oat milk for nuttiness but reduce oven heat slightly; these milks scorch easier. Coconut oil fine instead of butter for brushing, adds subtle flavor shift. If batter seems too thick, add a tablespoon milk at a time. Remember, batter coldness kills rise. Heat, air, and timing outweigh strict recipe measures.
Common questions
Why do my popovers flop?
Usually pan not hot enough or batter overmixed. Air bubbles lost. Batter too cold or pan too cool means no steam rush to puff. Also watch fill level—too full equals spill and heavy results.
Can I use non-dairy milk?
Yes. Almond or oat milk works fine but cut oven temp a bit, watch closely for browning. Coconut oil swaps well for butter brushing. Batter consistency might change; add milk slowly if too thick. Experiment with subtle flavor changes.
How to tell when popovers are done?
Look for golden crust with deeper brown edges. Tap tops lightly to hear hollow sound. Avoid opening oven early or they collapse. Dry touch better than timer here. Cool on wire rack fast to keep crisp.
What's best way to store leftovers?
Popovers lose texture fast. Wrap loosely once cooled; refrigerate if >1 day. Reheat in oven to restore crisp crust – microwave softens too much. Avoid sealed plastic bags or sogginess sets in quickly.
