Recipe For Sugar Cinnamon Popovers

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CINNAMON SUGAR POPOVERS



Cinnamon Sugar Popovers image

See our step-by-step guide to making popovers, and try all of our popover variations: Basic Popovers, Gruyere-Thyme Popovers, Dark Chocolate Popovers, Chive Popovers, Bacon and Black Pepper Popovers, and Orange Popovers.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 45m

Yield Makes 6 large popovers or 10 small popovers

Number Of Ingredients 9

3 large eggs, room temperature
1 1/2 cups whole milk, room temperature
1 1/2 cups all-purpose flour
1 teaspoon coarse salt
1/4 cup plus 1 tablespoon sugar, divided
1/2 teaspoon ground cinnamon
2 tablespoons melted unsalted butter
Vegetable-oil nonstick cooking spray
1/2 teaspoon pure vanilla extract

Steps:

  • If eggs and milk are cold, before combining, submerge whole eggs in warm water 10 minutes and heat milk until just warm. Preheat oven to 450 degrees with a nonstick popover pan on rack in lowest position.
  • After you have combined eggs and milk in a large bowl, whisk together with vanilla until very frothy. This should only take about 1 minute. Have the flour and salt measured out and ready to go.
  • Add flour, salt, and 1 tablespoon sugar to egg mixture. We tested out a blender and an electric stand mixer when making the batter, but concluded that whisking by hand produces the most tender, airy popovers.
  • Whisk flour and salt into egg mixture just until batter is the consistency of heavy cream with some small lumps remaining. See those air bubbles? They are what will cause the popovers to rise.
  • Remove popover pan from oven and coat with cooking spray. If you prefer a standard muffin tin, only coat (and fill) the outer cups; they get better circulation in the oven. (Also, reduce baking time by 5 minutes.)
  • Fill popover cups about three-quarters full with batter. Bake 20 minutes, then reduce oven temperature to 350 degrees. Continue to bake until golden brown and dry to the touch, about 20 minutes more.
  • Combine 1/4 cup sugar and cinnamon. Brush tops of baked popovers with melted butter, then coat in cinnamon sugar.
  • Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape. Serve right away.

CINNAMON POPOVERS WITH CREAM CHEESE GLAZE



Cinnamon Popovers with Cream Cheese Glaze image

My girls love all things related to a cinnamon roll, from the swirling and soft cinnamon-speckled dough to the sticky-sweet icing that slicks the top. One morning, Charlotte was begging me for cinnamon rolls but I didn't have time to make them, so I decided to put the flavors of a cinnamon roll into my trusty quick popover recipe. It couldn't have been easier. There is just enough cinnamon sweetness to scratch that cinnamon bun itch for both kids and adults.

Provided by Melissa d'Arabian : Food Network

Time 1h

Yield Makes 12 Popovers

Number Of Ingredients 9

2 large eggs
2 tablespoons granulated sugar
1 cup 2% milk, warmed, plus 2 tablespoons
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
2 tablespoons unsalted butter, melted
1/4 cup reduced-fat cream cheese (Neufchatel), at room temperature
1/4 cup confectioners' sugar

Steps:

  • Place a 12-cup muffin tin on the middle rack in the oven and preheat the oven to 400 degrees F.
  • Add the eggs and granulated sugar to a blender jar and mix on medium speed until light yellow. Add the 1 cup warmed milk and blend. Add the flour, cinnamon, and salt and blend until smooth.
  • Use a pastry brush to grease the hot muffin tin generously with the melted butter. Add any remaining butter to the batter and pulse to blend. Pour the batter into the warmed muffin tin, filling the muffin cups about three-quarters full. Bake until the popovers are golden, about 20 minutes. (Do NOT open the oven door!) Turn off the oven, keep the oven door closed, and continue to bake the popovers until golden brown, 10 to 15 minutes.
  • Meanwhile, in a small bowl, whisk the cream cheese with the confectioners' sugar and the remaining 2 tablespoons milk until smooth. Remove the popovers from the oven. Use the tip of a paring knife to poke a tiny slit at the top of each popover (this will allow steam to escape, and will keep your popovers from getting soggy). Brush the popovers with the glaze and serve warm.

CINNAMON POPOVERS



Cinnamon Popovers image

Provided by Larry Steven Londre

Categories     Bread     Dairy     Egg     Bake     Cinnamon     Bon Appétit

Yield Makes 9 popovers

Number Of Ingredients 8

Nonstick vegetable oil spray
1 cup whole milk
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup all-purpose flour
Powdered sugar

Steps:

  • Preheat oven to 450°F. Spray nine 1/3-cup muffin cups with nonstick spray. Whisk milk, eggs, vanilla, cinnamon and salt in medium bowl to blend. Add flour and whisk until smooth. Divide batter among prepared muffin cups (about 3 tablespoons batter per cup).
  • Bake popovers 15 minutes. Reduce oven temperature to 350°F. Continue to bake until popovers are brown and crisp, about 20 minutes. Turn popovers out of pan, loosening with small sharp knife if necessary. Sift powdered sugar over and serve immediately.

APPLE CINNAMON POPOVERS WITH BROWN SUGAR BUTTER



Apple Cinnamon Popovers with Brown Sugar Butter image

Apple Cinnamon Popovers are made with real apples and served with addictive brown sugar butter.

Provided by Cheri Liefeld

Categories     Side Dish

Time 1h10m

Yield 10

Number Of Ingredients 13

6 eggs
2 cups milk
2 tablespoons butter, melted
1 teaspoon vanilla
2 cups Gold Medal™ all-purpose flour
1 tablespoon granulated sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
2 cups finely chopped peeled apples
1/2 cup butter, softened
2 to 3 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Steps:

  • Heat oven to 375°F. Generously grease 10 (4-oz) heatproof pottery custard cups, 10 to 12 regular-size muffin or popover-pan cups with butter. If using custard cups, arrange on cookie sheet. Heat cups in oven just prior to adding batter.
  • In large bowl, stir together all Popover ingredients except apples just until smooth. Stir in apples. Pour batter into hot cups, filling almost to top.
  • Bake 50 minutes. Do not open oven door during baking.
  • After 50 minutes, remove popovers from oven; cut several slits in top of each. Bake 5 to 10 minutes longer.
  • Meanwhile, in small bowl, mix Brown Sugar Butter ingredients until well combined.
  • Immediately remove popovers from cups. Serve warm with Brown Sugar Butter.

Nutrition Facts : ServingSize 1 Serving

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