Cinnamon Sugar Popovers

I didn’t have yeast to make cinnamon rolls, so I went for Cinnamon Sugar Popovers and then filled it with Chocolate Sauce….

Cinnamon Sugar Popover with Chocolate

…Literally drooling chocolate…

I love the lightness of this popover recipe and in some ways it reminds me of a baked doughnut.


For Popovers:

  • 1 cup whole milk, heated
  • 2 large eggs at room temperature
  • 1 1/2 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon

Ingredients for finishing touches:

  • 6 tablespoons of melted butter
  • 1/2 cup granulated sugar
  • 3/4 teaspoon cinnamon

Cinnamon Sugar Popovers Stacked


For Popovers:

  • Preheat oven to 450F Degrees.
  • Use either butter or oil to generously grease the muffin or popover baking pans.
  • In a medium saucepan, heat the milk until you see tiny bubbles on the edges of the pan and pour heated milk in heatproof bowl.
  • With whisk attachment on standing mixer, on medium speed, combine warm milk and vanilla extract.
  • In a small bowl, use a fork to beat the eggs and then add to the milk mixture.
  • Whisk the ingredients together for approximately two minutes.
  • In a medium bowl, whisk together the flour, salt, sugar and cinnamon.
  • Add the dry ingredients all at once to the wet ingredients in the mixer.
  • Continue to mix until the ingredients are fully combined with little to no lumps left in the batter. The consistency of the batter will be thin.
  • Place the muffin or popover baking pans in the oven for 1 minute to heat up (make sure the butter or oil used to grease the pan does not start to brown).
  • Evenly divide the batter and place pan back into the oven.
  • Bake for 15 minutes at 450F Degrees.
  • Lower the oven temperature to 350F Degrees and continue to bake for another 15 minutes (do not open the oven at any point in time) and remove from oven afterwards.
  • While the popovers are baking, prepare the ingredients for the finishing touches for after your popovers come out of the oven.
  • After the popovers are removed from the oven, remove them as soon as possible from the baking pans and place on a wire cooling rack.
  • Using a small knife, poke a hole on the bottom of each popover to release the hot air. This will help ensure that the popover does not deflate after it cools down.
  • While the popovers are still hot, brush them with butter and sprinkle or roll them in the cinnamon-sugar mixture.

Cinnamon Sugar Popover in Sugar Mix

For Finishing Touches:

  • In small bowl, melt the butter but make sure it is warm and not hot.
  • In separate bowl, mix together the sugar and cinnamon.


  • Use pastry bag to fill the popover with chocolate sauce or whip cream for a breakfast dessert.

Recipe for Chocolate Sauce:

Ingredients for Dark Chocolate Sauce:

  • 1/2 cup heavy cream
  • 1/2 cup 60% Ghirardelli unsweetened cocoa chips
  • 1 tablespoon confectioner’s sugar
  • Pinch Salt


  • In a medium saucepan, at medium heat bring to simmer heavy cream and then turn heat to low.
  • Add chocolate chips, confectioner’s sugar and salt to heavy cream.
  • Use wooden spoon to stir until chocolate chips are melted and fully combined.
  • The texture should be smooth and a thickened consistency (if you prefer the sauce to be less thick, add a couple tablespoons of heavy cream or whole milk).

Recipe for Cinnamon Sugar Popovers adapted from Joy the Baker.


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