Why You’ll Love This Recipe

I like this recipe because it combines the comforting flavors of cinnamon sugar with the delicate texture of classic popovers. The batter comes together quickly, and the oven does most of the work. The aroma of warm cinnamon fills the kitchen as they bake, and the final drizzle of raspberry sauce adds a fresh, fruity contrast to the sweetness. These popovers are versatile enough for a cozy weekend breakfast or an elegant dessert.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Popovers
3 eggs, room temperature
1 1/2 cups whole milk, room temperature
1 1/2 cups all-purpose flour
1 teaspoon coarse salt
1/4 cup sugar, divided
1/2 teaspoon pure vanilla extract
Cooking spray

Cinnamon Sugar Topping
1/4 cup sugar
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted
6 tablespoons raspberry sauce (for drizzling)

Directions

1. I place a nonstick popover pan on the lowest rack in the oven and preheat to 450°F (230°C), letting the pan heat up inside.

2. In the bowl of a stand mixer fitted with the whisk attachment—or using a large mixing bowl and whisk—I combine the eggs, milk, and vanilla. I whisk until frothy, about 1 minute.

3. I add the flour, salt, and half of the sugar to the egg mixture and whisk until the batter is the consistency of heavy cream. A few small lumps and air bubbles are fine.

4. I carefully remove the hot popover pan from the oven and coat it generously with cooking spray.

5. I fill each popover cup about three-quarters full with batter.

6. I bake for 20 minutes at 450°F, then reduce the temperature to 350°F (175°C) and continue baking for another 20 minutes, until the popovers are golden brown and dry to the touch.

7. I remove them from the pan immediately and poke a small hole in the bottom of each to release steam and keep them crisp.

8. In a small bowl, I mix the remaining sugar with cinnamon. I brush the tops of the hot popovers with melted butter, then roll them in the cinnamon sugar mixture until coated.

9. Finally, I drizzle each popover with raspberry sauce and serve them warm. They’re best enjoyed fresh out of the oven.

Servings and Timing

This recipe makes 6 popovers. The prep time is 20 minutes, cook time is 50 minutes, for a total of 1 hour and 10 minutes.

Variations

I love experimenting with different toppings and flavors. Sometimes I replace the raspberry sauce with caramel or chocolate drizzle for a richer dessert. When I want something less sweet, I skip the topping and serve them with butter and jam. For a festive twist, I mix a pinch of nutmeg or cardamom into the batter. I’ve also made a savory version by omitting the sugar and cinnamon and adding herbs and cheese instead—perfect as a dinner roll alternative.

Storage/Reheating

I store leftover popovers in an airtight container at room temperature for up to 2 days. To bring back their crisp texture, I reheat them in the oven at 350°F for about 5 minutes. I avoid the microwave since it can make them soggy. If I want to keep them longer, I freeze them and reheat straight from frozen in the oven until warm and crisp.

FAQs

Do I need a popover pan?

No, but it helps. If I don’t have one, I use a regular muffin tin—the popovers will be smaller but still delicious.

Why did my popovers deflate?

They might have been underbaked or removed from the oven too soon. I make sure they’re golden and firm before taking them out.

Can I make the batter ahead of time?

It’s best made fresh, but I can prepare it up to 1 hour ahead and keep it at room temperature.

Can I use skim or plant-based milk?

Yes, but whole milk gives the richest flavor and best texture. Oat milk is a good dairy-free option.

How do I get the popovers to rise properly?

Using room-temperature ingredients and a preheated pan helps the batter puff up beautifully.

Can I use other toppings besides cinnamon sugar?

Yes, I’ve tried powdered sugar, maple glaze, or even a light drizzle of honey—all work wonderfully.

Can I make them gluten-free?

Yes, I substitute a 1:1 gluten-free baking flour blend for the all-purpose flour.

How do I keep the centers from being soggy?

I poke a small hole in the bottom as soon as they’re out of the oven to release trapped steam.

Can I make mini popovers?

Yes, I use a mini muffin tin and bake for about 25–30 minutes instead.

What can I serve with these popovers?

They’re amazing with coffee, tea, or hot chocolate—and they pair beautifully with fresh fruit or whipped cream.

Conclusion

These Cinnamon Sugar Popovers are one of my favorite indulgent treats. I love how the crisp exterior gives way to a soft, chewy center, all coated in sweet cinnamon sugar and topped with bright raspberry sauce. They’re elegant yet easy to make, perfect for impressing guests or treating myself to something special. Warm, fragrant, and utterly delicious—these popovers always make the day feel a little cozier.