Growing up, we always had Poptarts in the pantry.
My mom worked full time, my dad owned a photography studio, and meals on the weekdays were quick and easy because the two of them were always busy. Running out the door in the morning, you’d think that I would have grabbed those Poptarts versus eating a bowl of cereal at my grandmothers where I caught the bus…but no.
The Poptarts were without fail Brown Sugar and Cinnamon…my Dad’s favorite.
Not mine. I wanted Strawberry with sprinkles. Brown Sugar and Cinnamon was for grownups. Why couldn’t we have Cherry? Blueberry?ANYTHING else?? (We didn’t have all the fancy flavors they have today, we had the basics. How many flavors ARE there now, anyway? The Poptart section of the store is overwhelming.)
Anyway – I never ate them.
Fastforward to me being all grown up. For years, I have been able to purchase whatever off the wall flavor I want, if I decided to buy any at all. Which was rarely, before Seven came along. Of course, kids love Poptarts, so I cave in. I choose my battles these days…and Poptarts I give in on and let him choose whatever strikes his fancy. There must be 27 flavors at his eye level in Food Lion, and what does he want?
Brown Sugar and Cinnamon. Every. Stinking. Time.
God help us. I blame Dad.
Luckily, Seven also loves popovers, and not just Poptarts. So, I threw him a flavor combo I knew he’d appreciate. Truth is, I appreciate it, too. I especially appreciate the cream cheese filling – I am a girl, after all – and thanks to that filling, the popovers need no syrup at all. Of course, you can add icing if you want…I will never turn down a little extra yum.
Neither should you. Make them!
Ingredients
- 3 eggs
- 1 cup milk
- 1 cup All Purpose Flour
- 1/3 cup brown sugar
- 1 1/2 tablespoons cinnamon
- pinch salt
- 2 teaspoons vanilla
- 4 ounces softened cream cheese
- 3 tablespoons sugar
- 3 Tablespoons Butter
Instructions
- Preheat oven to 375F. Divide the 3 tablespoons 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 while you are making the batter.
- In medium bowl, beat the eggs with the milk, vanilla, and brown sugar, then whisk in the flour and cinnamon. Pour the batter into the butter filled cups.
- Combine the softened cream cheese and sugar. Spoon evenly into each batter filled cup.
- Place in oven for 5 minutes, then reduce the temperature to 350 and continue to bake for another 20 minutes. Drizzle with your favorite syrup, and whipped cream, if desired.. Serve and enjoy!
{ 7 comments… read them below or add one }
Oh wow. I’ve always loved the brown sugar cinnamon pop tarts the most & these just look incredible. I love that you added cream cheese!
Mmm what a delicious idea!
YOU ARE KILLING ME!!!
I have a feeling I’m going to gain some weight if I eat these for breakfast (every morning for two weeks straight!)…
I don’t know what this finished product is supposed to look like, but I have made it twice (hoping the first time I did it wrong) and its awful! The texture of the baked bread is solid and heavy like bread pudding or something. It has so much butter that it ran over causing smoke and … I really hope I made it wrong. I give up!!! It sounds so yummy but is impossible to make …. For me.
Okay, something isn’t working for you. Without knowing exactly what you are doing, I can’t imagine what is going wrong. They should be eggy, bready, and fluffy. Sometime a LITTLE bit of butter will escape the tin, but rarely. Are you using a muffin tin or a popover tin? Popovers are pretty foolproof – I’ve never had a single incident like you describe! Let me know?
When you say souffle cups, what size are they? I have ramekins that I think will work, but there are a variety of sizes online for both ramekins and souffle cups. Thanks!!