Last week, I shared my simple popover recipe. It’s a wonderful alternative to the traditional dinner roll or bread; a crisp hollow pastry with an eggy interior.
I love dipping popovers in my soup or slathering them with butter, but there’s something else that’s just as delicious – coating them, not just with butter, but making this recipe a sweet popover by dipping them in my favorite cinnamon and sugar mixture as well.
Now, don’t let the above picture deceive you. I admit, it’s my popover recipe  without the sugar coating, but just envision it slathered with sweet goodness, as well as adding a bit to the dough mixture. I showed you above how these work with either a popover pan or muffin tin. Obviously, the popover pan is desirable to achieve the height, but the taste is just the same.
Recipe: Sweet, Cinnamon, Sugar Popovers
Summary: With just a dash of cinnamon and sugar, this is a sweet alternative to the traditional popover.
- Softened butter for greasing pan
- 2 tablespoons butter, melted (for dough)
- 3 large eggs, preferably at room temperature
- 1 cup whole milk
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 cup flour
For the cinnamon, sugar coating:
- 2/3 cup sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons butter, melted.
- Preheat oven to 400 degrees.
- Liberally grease a nonstick popover pan, or a muffin pan with butter.
- Wisk the 2 tablespoons melted butter, eggs, milk, salt and sugar well or put in a blender for a few seconds.
- Add the flour and blend well until smooth.
- Pour batter among the molds or muffin tins, filling each 1/2 to 2/3 full.
- Bake for 35 minutes, until the puffs are golden brown.
- Once you remove from oven, you may need a small knife to help pry them out.
- For sugar coating:
- Mix the cinnamon and sugar in a bowl.
- Cover each puff with melted butter, then dredge in sugar and cinnamon mixture to coat completely.
- Let cool on a baking rack.
Preparation time: 5 minute(s)
Cooking time: 35 minute(s)
Number of servings (yield): 8