Real Recipes From Real Home Cooks ®

cinnamon breakfast popovers

★★★★★ 1
a recipe by
Pat Duran
Las Vegas, NV

This is a great way to serve popovers for breakfast. A nice change from the refrigerated biscuits or frozen bread dough done this way in the cinnamon sugar. This recipe is approved by my family and friends at Sunday brunch...hope you give it a try.

★★★★★ 1
serves 12
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For cinnamon breakfast popovers

  • 2 c
    milk, room temperature
  • 6 lg
    eggs, room temperature
  • 2 Tbsp
    melted butter
  • 2 1/4 c
    all purpose flour
  • 1 tsp
  • 1 tsp
    baking powder
  • 1/2 c
    butter, melted
  • 1 c
    granulated sugar
  • 1 1/2 Tbsp
    ground cinnamon
  • combine cinnamon and sugar, set aside.

How To Make cinnamon breakfast popovers

  • 1
    Heat oven to 400^. Place popover pan in oven for 10 minutes while mixing up batter.(custard cups may be used if you don't have a popover pan.
  • 2
    In a bowl whisk together the eggs and the milk and add the butter. Set aside. In another bowl whisk the flour, salt, and baking powder. When mixed combine the flour mixture to the egg mixture..whisking vigorously until smooth(can use blended for this ,if desired). After mixing let batter rest for 20 minutes.
  • 3
    Remove popover pan from oven and turn oven down to 350^. Place 1 teaspoon of butter in the bottom of each cup, then ,spray popover pan generously with non stick butter spray and place on a baking sheet. Fill popover cups almost to the top with batter.3/4 full.
  • 4
    Bake at 350^ for 15 minutes. Turn oven down to 325^ and bake for another 25 minutes or until popovers are golden brown. UNDER NO CIRCUMSTANCES OPEN THE OVEN DOOR OR THEY WILL NOT POP UP EVEN AS THEY TURN GOLDEN BROWN HALFWAY THROUGH BAKING. Remove from oven and poke tops with a sharp knife to expel steam. Remove from pan and cool on a wire rack.
  • 5
    When cool to the touch brush each popover with melted butter and roll them in the cinnamon/sugar until coated well all over... Enjoy...