Cinnamon Sugar Popovers


Prep time: 10 minutes
Cook time: 30 minutes
Serves: 12

I have this habit where I think to myself, yea so I’ve never tasted this before, but it looks and sounds cool, so why not develop a recipe around it? It first started with my bolognese recipe, which turned out pretty great. So great that I don’t like anyone else’s bolognese. Oops. So here I was two weeks ago thinking… Popovers! Those sound cool. They look pretty cool. I’m sure they taste good, too. How can I make a nifty popover recipe? I found a recipe from my favorite cooking personality, Ina (duh.), and BAM they were delicious. Biting into a popover is what I would imagine biting into a cloud would feel like – soft and pillowy. But popovers weren’t meant to be relegated to the bread basket at dinner. No, they were meant to be a showstopper. Dessert. Obviously a fluffy bread product should be combined with cinnamon, sugar, and more sugar in the form of icing. No brainer.

The best part about this recipe is….no fancy hardware required! AKA you can use your muffin pan. The second best part about this recipe is that popovers are funny looking things. And they all look different. So no pressure to make ’em look perfect.


3 eggs, room temperature (leave out for about 1 hour)
1 1/2 C milk, room temperature (leave out for about 1 hour, then microwave for 30 seconds)
1 1/2 T melted butter
1 1/2 C flour
3/4 tsp salt
1 T sugar
1 tsp cinnamon

Icing ingredients
1 C powdered sugar
2 1/4 tsp milk
1/4 tsp vanilla extract

NOTE: My friends were pretty excited that I had gotten popovers right on my first try. I’ve done some research and determined that they are total divas. Popovers are on when they’re on, but if you tick them off, they will turn their backs on you. So trust me, follow the directions precisely.

1. Preheat oven to 425 degrees. Grease a muffin pan with nonstick spray, and then again with room temperature butter. Remember to grease the top of the pan because popovers puff up before they settle back down.

2. Combine the wet ingredients, then add dry ingredients. Whisk until you have a super runny pancake-looking batter.


3. Heat muffin pans in the oven for 2 minutes.

4. Fill muffin pans 3/4 full and put back into oven for 30 minutes. Do not peek. These little divas like their privacy in the oven.


5. Let popovers cool completely. Then combine powdered sugar, milk, and vanilla. Drizzle over popovers. Sprinkle with cinnamon, as desired.


{Please excuse my teeth marks on the next one…}


Oh my gosh these are so good! Seriously guys. I ate three last night in like five minutes. I find myself saying this more and more these days (which should be a sign), but here goes anyways…. Here’s hoping you enjoy this recipe, but that you have better willpower than me!

Hungry for more? Explore Lawyer in the Kitchen!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: