I didn’t have yeast to make cinnamon rolls, so I went for Cinnamon Sugar Popovers and then filled it with Chocolate Sauce….
…Literally drooling chocolate…
I love the lightness of this popover recipe and in some ways it reminds me of a baked doughnut.
- 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
- 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.
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.