Cinnamon Sugar Dutch Baby Recipe

Introduction

The Cinnamon Sugar Dutch Baby is a warm, fluffy pancake baked to golden perfection, topped with a sweet cinnamon crumble and a delicate glaze. It’s a delightful treat perfect for breakfast or brunch that combines comforting flavors with an impressive presentation.

Ingredients

• ½ cup (1 stick / 113 g) cold unsalted butter, cubed
• ¾ cup (94 g) all-purpose flour
• ⅓ cup (42 g) confectioners’ sugar
• 1 cup (125 g) all-purpose flour
• ½ teaspoon kosher salt
• 2 large eggs, room temperature
• ⅔ cup (163 g) whole milk, room temperature
• 3 tablespoons unsalted butter, melted
• 3 tablespoons granulated sugar
• 1 teaspoon cinnamon
• 1 cup (125 g) confectioners’ sugar
• 1-2 tablespoons whole milk

Instructions

1. Step 1: Prepare the crumble by combining the cold cubed butter, ¾ cup flour, and ⅓ cup confectioners’ sugar in a medium bowl. Use your fingers to sift the flour mixture over the butter and break down the cubes into pea-sized pieces, mixing until well incorporated with a few chunks remaining. Refrigerate until ready to use.
2. Step 2: Adjust your oven rack to the lowest position and preheat the oven to 425°F. Lightly spray a 12-inch oven-safe skillet with nonstick cooking spray.
3. Step 3: In a large bowl, combine 1 cup flour, salt, eggs, and milk. Stir until just combined to make the batter.
4. Step 4: Pour the batter evenly into the prepared skillet, covering the bottom.
5. Step 5: In a medium bowl, whisk together melted butter, granulated sugar, and cinnamon until smooth. Drizzle this cinnamon butter mixture over the batter in a circular pattern, working from the center outward.
6. Step 6: Sprinkle the prepared crumble evenly over the top of the batter.
7. Step 7: Bake for 20-22 minutes, or until the Dutch Baby is puffed and golden brown on top.
8. Step 8: Remove from the oven and let it rest for 5 minutes while you prepare the glaze.
9. Step 9: Make the glaze by mixing 1 cup confectioners’ sugar with 1 to 2 tablespoons whole milk, adding milk gradually until achieving a pourable consistency.
10. Step 10: Drizzle the glaze over the warm Dutch Baby and serve immediately.

Tips & Variations

• For a richer flavor, substitute whole milk with half-and-half or add a splash of vanilla extract to the batter.
• Use a cast iron skillet for even heat distribution and a crispier crust.
• Try adding fresh berries or sliced apples under the crumble for added texture and flavor.
• If you prefer less sweetness, reduce the cinnamon sugar topping or glaze amount.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or toaster oven to preserve texture. Avoid microwaving, which can make it soggy. It’s best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to prepare the batter right before baking for optimal rise and texture, but you can mix it and refrigerate for up to 2 hours. Stir gently before pouring into the skillet.

What if I don’t have an oven-safe skillet?

You can use any oven-safe baking dish or pie pan, but the texture and edges may differ slightly. Ensure the dish is well greased and preheated if possible.

Cinnamon Sugar Dutch Baby Recipe

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★★★★★

5 from 127 reviews

A delightful Cinnamon Sugar Dutch Baby featuring a crisp, buttery crumble topping and a sweet cinnamon glaze. This fluffy oven-baked pancake is perfect for a special breakfast or brunch treat, combining tender, airy batter with a crunchy cinnamon-sugar crust and a smooth glaze that adds just the right balance of sweetness.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crumble Topping

• ½ cup (1 stick / 113 g) cold unsalted butter, cubed
• ¾ cup (94 g) all-purpose flour
• ⅓ cup (42 g) confectioners’ sugar

Batter

• 1 cup (125 g) all-purpose flour
• ½ teaspoon kosher salt
• 2 large eggs, room temperature
• ⅔ cup (163 g) whole milk, room temperature

Topping

• 3 tablespoons unsalted butter, melted
• 3 tablespoons granulated sugar
• 1 teaspoon cinnamon

Glaze

• 1 cup (125 g) confectioners’ sugar
• 1–2 tablespoons whole milk

Instructions

1. Make the crumble: In a medium bowl, combine the cold cubed butter, ¾ cup flour, and ⅓ cup confectioners’ sugar. Using your fingers, sift the flour mixture over the butter and begin breaking down each cube into pea-sized pieces. Mix until well incorporated with some small chunks remaining. Refrigerate until ready to use.
2. Preheat the oven and prepare skillet: Adjust the oven rack to the lowest position and preheat the oven to 425°F (220°C). Lightly spray a 12-inch oven-safe skillet with nonstick cooking spray.
3. Make the batter: In a large bowl, whisk together 1 cup flour, ½ teaspoon kosher salt, eggs, and ⅔ cup whole milk until the batter is smooth and well combined.
4. Pour batter into skillet: Pour the batter evenly into the prepared skillet, covering the bottom completely.
5. Make the cinnamon topping: In a medium bowl, combine melted butter, granulated sugar, and cinnamon. Whisk until smooth.
6. Drizzle topping over batter: Pour the butter-cinnamon mixture over the batter in a circular motion, starting at the center and working outward.
7. Add the crumble and bake: Evenly sprinkle the prepared crumble mixture on top of the batter and bake in the oven for 20-22 minutes until golden brown and puffed.
8. Rest after baking: Remove the skillet from the oven and let the Dutch Baby rest for about 5 minutes.
9. Prepare glaze: In a small bowl, combine confectioners’ sugar with 1 tablespoon milk. Add additional milk ¼ tablespoon at a time until reaching a pourable consistency.
10. Serve: Drizzle the glaze over the top of the Dutch Baby and serve hot for a delightful breakfast or brunch dessert.

Notes

• Ensure butter and milk are at room temperature for best batter consistency.
• Use an oven-safe skillet such as cast iron to achieve the classic puff and crispy edges.
• Adjust the glaze thickness by adding more or less milk as desired.
• For a dairy-free version, substitute butter and milk with plant-based alternatives, noting that texture may vary slightly.
• Consume immediately after baking and glazing, as the Dutch Baby will deflate as it cools.

Keywords: Dutch Baby, Cinnamon Sugar Dutch Baby, Dutch Baby Pancake, Breakfast Oven Pancake, Cinnamon Sugar Crumble, Brunch Recipe