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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.

Ingredients

Scale

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

Find it online: https://reemcook.com/cinnamon-sugar-dutch-baby-recipe/