Cinnamon Breakfast Popovers

Makes 5 popovers
  • 1 cup bread flour
  • 1 1/2 tsp. ground cinnamon, divided
  • 1/4 tsp. ground nutmeg
  • 1 egg plus 2 egg whites
  • 1 cup whole milk
  • 3 tbsp. unsalted butter, melted, divided
  • 1 tsp. vanilla extract
  • 3 tbsp. sugar

These huge popovers are like giant cinnamon doughnuts. Actually they're even better because they're baked, not fried. Crisp on the outside, airy and tender on the inside, they're served hot from the oven, dripping with melted butter and cinnamon sugar.

To Make the Popovers: Whisk the flour, cinnamon and nutmeg together in a large bowl until the spices are well blended with the flour. Whisk the egg and egg whites together in a medium bowl until smooth. Pour in the milk, melted butter, and vanilla, whisking until combined.

To Make the Topping: Combine the sugar and cinnamon together in a small bowl. Set aside. Preheat the oven to 450°F. Coat 5 popover cups with nonstick spray (popover pans usually have 6 cups, but dividing the batter among 5 cups creates extra-large popovers). Pour the batter into the prepared cups.

Bake for 20 minutes. Reduce the oven temperature to 350°F, without opening the oven and continue baking for another 20 minutes or until puffed, golden brown and firm. Using a thin knife, make a small slit in the side of each popover to allow the steam to escape. Turn off the oven and let the popovers remain in the oven for 5 minutes to allow the insides to dry slightly. Remove from the oven and place on a wire cooling rack.

As soon as the popovers come out of the oven, brush the tops with the 2 tsp. melted butter and remove the popovers from the pan. Sprinkle the cinnamon-sugar mixture generously over the tops, holding the popovers over a place to catch the excess sugar. Serve immediately.

Recipe from Chicken and Egg by Janice Cole.

Note: The popovers can be made up to 1 day ahead. Store in an airtight container at room temperature. To reheat, place on a baking sheet in a 325°F oven for 3 to 5 minutes or until hot.

Recipe from "Chicken and Egg" by Janice Cole.