Cinnamon Sugar Popovers (2025)

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Real life…I brought TUMS with me on a bachelorette wine tasting tour this past weekend.

At one point this weekend, there was both a roll of half eaten TUMS and a penis straw in my purse.
I can’t make this up if I tried.

Sweet sips have my esophagues angry and screaming. And myself wishing for a quick death or a wiser mind. It has taken years, but I have come to the realization that I can not enjoy such things as a mango margarita or a rum punch without paying the consequences and eating my daily calcium needs while sitting at a bar. It is attractive.

This is my life. Penis straws. TUMS. Wine tastings. It’s all pretty great…minus the chalky tongue. Oy.

What does this have to do with cinnamon sugar popovers? Nothing, besides the fact that they are great the morning after a night out … quick and easy and so delightfully comforting. Reminiciscent of cinnamon sugar toast but lighter and softer and chewier. Imagine elephant ear meets breakfast toast. Wowza.

It will drown out any shame gathered by chowing down on someTUMS while bellied up to a bar.

And we are ready to whip some up…grab your blender and popover or muffin tin and we are off…

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This is the case of gather all your ingredients before you start. Trust me. Once we get going here, there isn’t time to search your spice cabinet for cinnamon.

What is great about popovers is that all the ingredients are in your fridge and pantry right at this very moment.

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the milk … i liked whole milk, but 2% will work. skim…i am not so sure.

but then again we will end up rolling these in butter and cinnamon and sugar … so whole milk it shall be.

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milk, eggs, and butter into the blender. give it a good go around. foamy is good.

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followed by the flour, salt, cinnamon, and vanilla. another fly by from the blender and we are nearly set.

batter should be utterly smooth.

let the batter sit while you heat the oven – gives the flour a bit of time to absorb the liquid. we are talking texture results here. serious business.

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batter is poured into hot and greased muffin/popover tins and baked. DO NOT PEEK while baking. keep that oven door shut or otherwise you will have a deflated mess on your hands.

once out of the oven, you will need to empty them out onto a wire rack and pierce the bottom of the popover with a sharp paring knife.

these suckers are full of steam….it needs let out.

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once they are cool enough to handle, but still warm…brush all over with melted butter and then roll in cinnamon and sugar.

can this get any better?

bread. melted butter. cinnamon and sugar.

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i may have shoved two into my face and washed each down with a chocolate egg cream.

so light and airy…yet crisp and some how chewy. cinnamon and sugar. gah!

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Cinnamon Sugar Popovers

Ingredients

  • 1 Cup Whole Milk
  • 2 Large Eggs
  • 1 Tablespoon Unsalted Butter, melted and cooled
  • 1 Cup All-Purpose Flour
  • 1/2 Teaspoon Ground Cinnamon
  • pinch of salt
  • 1/2 Teaspoon Pure Vanilla Extract
  • 2-3 Tablespoon Vegetable Oil
  • Coating
  • 4 Tablespoons Unsalted Butter, melted
  • 1/2 Cup Sugar
  • 1+1/2 Teaspoon Ground Cinnamon

Instructions

  1. In a blender, combine milk, eggs, and 1 tablespoon melted butter (cooled). Blend until combined.
  2. Add to the blender the flour, salt, cinnamon, and vanilla. Blend until smooth and frothy.
  3. Preheat oven to 450F. Preheat oven after mixture is blended – this allows for the flour to absorb some of the liquid – improvement in texture.
  4. Once oven is preheated, Place muffin or popover tin in the oven for 2 minutes to heat up. Remove tin from oven and brush each cup with the vegetable oil. Give the batter one more whiz with the blender. Pour batter into each cup, filling about 1/2 of the way full.
  5. Place in preheated oven and bake for 15 minutes. DO NOT OPEN OVEN DOORS DURING THIS TIME.
  6. Reduce oven temperature to 350F and continue to bake for 15 minutes until they are golden brown and dry to the touch (you can open the oven doors during this time)
  7. While they are baking, combine 1/2 Cup sugar and 1 + 1/2 teaspoon cinnamon in a pie plate or bowl and set aside.
  8. Remove from oven and empty popovers onto a wire rack and with a sharp paring knife, pierce the bottom of each popover so the steam inside can escape.
  9. Cool until they can be handled but still warm. Brush each popover with melted butter and then roll in the cinnamon and sugar, coating each popover.
  10. Enjoy immediately. They can be rewarmed in a 350F oven for about 5 to 8 minutes.

* this will make 6 large popovers using a popover tin (seen in above pictures) or 12 smaller ones if using a muffin tin.

Published by Mallory

A twenty - something (at least for a little while longer) trying to squeeze the most out of life...but mainly baking/cooking up a storm in my kitchen while watching Netflix.View more posts

  1. OHMYGAWWWWWD. Need to make this. A-SAP!

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  2. Hilarious! Wonder how many followers you lost with this post! Can’t have a party without penis straws. Oh, the popovers look amazing by the way…

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    1. Thanks for stopping by! Penis straws are, at times, a total must!

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  3. These are in the oven right now and my house smells amazing! Can’t wait to try one! Easy recipe!

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  4. wonderful! can’t wait to make these.. quick question… is the popover pan a must? i only have standard muffin/cupcake pan, and jumbo muffin pan. will they look as pretty if made in a standard muffin pan?

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    1. It isn’t a must however, if you use a muffin pan they will not be nearly as tall but just as delicious!!!

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  5. Hi! What do I do if I don’t have a lender? Can I just whisk the batter really good?

    Thanks!

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    1. They may not ‘pop’ as high unless you can really get the air bubbles in there. It’ll be a good arm work out or use the whisk on the beaters. Let me know how it turns out!

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      1. Thanks!

        It is an electrical whisk powered by a hand-held blender so hopefully enough! Not sure I’d manage the workout on my own! 😉

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  6. numbers 5` && 6 are a little unclear to me` thus causing confusion ..

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    1. Bake for 15 minutes at the preheated temperature and then reduce the temperature of the oven to 350F and continue cooking for 15 minutes. They will have baked for a total of 30 minutes. In that first 15 minutes, do not open the oven door or your popovers will deflate from the influx of cooler temperature and movement. Let me know if you have any more questions!

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  7. Oh my! Can I have one (or three) right now please? Well done, Mallory, they look delicious!

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    1. Thank you! I love these soooo much and they really are super simple to whip up – which makes them sorta dangerous!

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  8. Okay, now this is just insane… My house smells amazing. Just 8 more minutes and they’re out of the oven. Mine aren’t nearly as tall as yours and I’m thinking my oven temp might be off. Not quite hot enough. My grandson is sitting in front of the oven just waiting.

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    1. OH they do smell great! I hope your grandson loved them! The rise might be improved by oven temp, room temperature ingredients and how well everything is blended. However tall – they taste great!!

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  9. These look delicious! Are they good once they are cold? Can they be reheated?

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    1. I have enjoyed them cold and they would be good reheated on a cookie sheet in a 200F oven. Or thereabouts. Hope you enjoy!

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  10. These are so good!!!!!!! So light and fluffy and the cinnamon sugar. Highly addictive.

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    1. Aren’t they though! One of my favorite items to bake and then eat while standing in front of the stove. Yum!!

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Cinnamon Sugar Popovers (2025)

FAQs

What is the trick to popovers? ›

If it's your first time making popovers, consider these tips before making a batch of these eggy, fluffy treats:
  1. Use a popover pan. The key to perfect popovers is using a popover pan. ...
  2. Bake on the lower rack. ...
  3. Avoid opening the oven door during the bake.
Jun 9, 2024

Why popovers don t pop? ›

The gluten in flour (and protein from the eggs) create the structure that traps steam in rising popovers. Without this structure, steam will escape like air from a punctured balloon, and your popovers will puddle, not pop.

What is cinnamon sugar made of? ›

Cinnamon sugar is a delicious blend of sugar and cinnamon, an aromatic and pleasantly warm spice made from the bark of one of several related species of trees. A flavourful addition to a huge variety of recipes, a supply of cinnamon sugar should be in every baker's pantry.

What to do with cinnamon sugar? ›

Use cinnamon sugar as a sweetener in your morning cup of coffee or use it to flavor a pot of oatmeal. Toss cubes of bread in butter and cinnamon sugar to make Cinnamon Toast Bites, caramelize it on top of French toast or waffles or sprinkle cinnamon sugar over a Dutch baby. Don't forget the whipped cream.

Should you let popover batter rest? ›

Whisk in the butter, and let the batter rest for 15 minutes. After 15 minutes, the little lumps will have risen to the top. Give the batter a few more good licks with the whisk to recombine. Grease a standard muffin tin.

How to make popovers rise more? ›

Because popovers rely on steam to rise — as opposed to baking powder, baking soda, or yeast — you want your batter warm when entering the oven. This King Arthur Flour article says it best: “The warmer your batter going into the oven, the more quickly it'll produce steam: simple as that.”

Should popover pans be greased? ›

Greasing the pan ensures that the finished popovers don't stick and promotes browning on the exterior of the popover.

What is the difference between Yorkshire and popovers? ›

Cooking fat: Yorkshire pudding is a dripping pudding, meaning that chefs traditionally make it using the meat drippings leftover from cooking a Sunday roast dinner. Meanwhile, popover recipes tend to call for butter instead. Yorkshire pudding batter, therefore, takes on a more savory flavor than popover batter.

Why did my popovers turn out dense? ›

If you add more flour, the batter will be heavier and the popovers won't rise quite as high. The lower the rise, the more dense the bread filling and the smaller the hollow center.

Can I use cinnamon sugar instead of cinnamon? ›

Can You Use Cinnamon Sugar Instead of Ground Cinnamon? Yes! Cinnamon sugar is a good substitute for ground cinnamon as both contain the key spice: cinnamon. Obviously the sugar should be considered and lessened in the recipe as a result.

Why is cinnamon sugar so good? ›

When combined with sugar, cinnamon's warm, spicy flavor cuts sugar's sweetness and lends an unmistakable aroma. It's the comforting scent of Sunday morning cinnamon toast and mid-summer's peach cobbler.

Is too much cinnamon sugar bad for you? ›

There's no research to suggest you can overdose on cinnamon. The concern with eating too much cinnamon relates to its coumarin content, which in excessive amounts, could increase your chance of liver damage.

What does cinnamon sugar do for your body? ›

In addition to supporting blood sugar management, cinnamon may also lower the risk of certain complications such as heart disease and stroke. A 2020 meta-analysis found that supplementing with at least 2 g of cinnamon per day could significantly lower both systolic and diastolic blood pressure over 8 weeks.

Can you buy cinnamon sugar? ›

McCormick Cinnamon Sugar is just as sweet and delicate as it sounds with the rich depth of cinnamon balancing out the light sweetness of sugar. Perfectly mixed, McCormick Cinnamon Sugar is wonderful sprinkled over French toast or waffles, as well as fruit salads or warm fruit desserts.

Are ground cinnamon and cinnamon powder the same thing? ›

The main difference is in their texture. Cinnamon powder is much finer and easier to mix into recipes, whereas ground cinnamon has a coarser texture and can add a bit of crunch to dishes. This means that cinnamon powder is better suited for baking, while ground cinnamon is better suited for savory dishes.

How to keep popovers from falling? ›

The cookie sheet will shield popovers' tops from direct heat. If you plan on serving the popovers immediately, remove them from the oven, and stick the tip of a knife into the top of each, to release steam and help prevent sogginess.

How to tell when popovers are done? ›

Reduce the Heat and Continue Baking: Still without opening the oven, reduce the heat to 350°F and bake for another 15 minutes. Now you can open the oven door and check the popovers. Finished popovers will be golden-brown, feel dry to the touch, and sound hollow when tapped.

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