Cinnamon Roll Popovers

Did you get the update?

I’ve made it my 2012 Goal to introduce the Breakfast & Brunch eating crowd to the Popover. I’m shocked at how few recipes are out there on the internet, and therefore, I intend to create a minimum of 52.

That’s right…a Popover a week for the entire length of 2012. Check in every Thursday for the recipe of the week – that will give you all day Friday to gather the ingredients for the weekend feasting.

Popovers are like the heavenly cross between french toast (too messy to dredge) and pancakes (not eggy enough). Puffy and delicious, kids adore them and their magical rising qualities, adults love them for their ease, the flavor, and their adaptability.

Let’s start with an amazing adaptation, shall we?

Cinnamon Roll Popovers.

Who here doesn’t love cinnamon rolls? Pain in the butt to make, though, right? They require forethought. Planning. Yeast. But not Cinnamon Roll Popovers. Nope, they can be whipped up in about 10 minutes, baked off, and eaten in no time flat. Same buttery, brown sugary goodness, none of the hassle of waiting, kneading, rolling.

You’re gonna love me.

• 3 eggs
• 1 cup milk
• 1 cup All Purpose Flour
• 2 Tbsps brown sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ginger
• pinch nutmeg
• pinch salt
• 2 teaspoons vanilla
• 3 Tablespoons Butter
• 4 Tbsps Softened Butter (for the paste)
• 3 Tbsps Brown Sugar (for the paste)
• 2 teaspoons Cinnamon (for the paste)
• Cream Cheese Glaze (to top)

Instructions

1. Divide the butter into the cups of your Pop Over Pan. (If you don’t own one, you can use a muffin tin, but you will need to use all 12 cups. Just divide the butter up evenly) Place the pan in the oven for 3-5 minutes at 375 degrees while you are making the batter.
2. In medium bowl, beat the eggs with the milk, vanilla, spices and sugar, then whisk in the flour. Pour the batter into the butter filled cups.
3. In separate bowl, combine the softened butter, sugar and cinnamon, making a paste. Place in piping bag or ziploc bag with snipped corner. Squeeze spirals of paste into each muffin tin.
4. Return pan to oven for 5 minutes, then reduce the temperature to 350 and continue to bake for another 20 minutes.
5. For the Cream Cheese Glaze: Soften about 4 tablespoons butter, 4 ounces of cream cheese, a tablespoon of milk and 3/4 to acup of powdered sugar. You can use an electric mixer if you want, or a strong whisk, or an egg beater works great. Just get it nice and creamy, then drizzle it on top of each plate of popovers. Enjoy!

Now, I have a growing list of Popover Inspirations on my kitchen message board, and those will keep my busy. BUT – I want to hear from YOU. What flavor pairings would you find appealing? Think holidays. Think successful combinations. Think outside of the box. I need a challenge, and that’s what you are here for! Help me!

Just leave me a comment with suggestions…who knows, it may make my kitchen wall!

Until then, have a great rest of the week, and TRY THESE THIS WEEKEND!

You won’t be sorry.