Introduction

The Cinnamon Sugar Dutch Baby is a delightful, puffy pancake that’s golden and crisp on the edges with a soft, tender center. Topped with a cinnamon-sugar crumble and a sweet glaze, it’s perfect for a cozy breakfast or brunch treat.

Cinnamon Sugar Dutch Baby Recipe - Recipe Image

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

Step 1: Make the crumble by combining the cold cubed butter, ¾ cup flour, and ⅓ cup confectioners’ sugar in a medium bowl. Using your fingers, sift the flour mixture over the butter and break down the butter cubes into pea-sized pieces until well incorporated. It’s fine if a few chunks remain. Refrigerate the crumble mixture until ready to use.
Step 2: Preheat your oven to 425°F (220°C) and adjust the oven rack to the lowest position. Lightly spray a 12-inch oven-safe skillet with nonstick cooking spray.
Step 3: In a large bowl, whisk together 1 cup flour, kosher salt, eggs, and whole milk until the batter is smooth and combined.
Step 4: Pour the batter evenly into the prepared skillet, spreading it to cover the bottom.
Step 5: Prepare the cinnamon-sugar topping by whisking melted butter, granulated sugar, and cinnamon in a medium bowl until smooth. Drizzle this mixture in a circular pattern over the batter, starting from the center and working outward.
Step 6: Evenly sprinkle the chilled crumble mixture over the batter and bake for 20-22 minutes, or until the Dutch Baby is puffed and golden brown.
Step 7: Remove the skillet from the oven and let the Dutch Baby rest for 5 minutes while you prepare the glaze.
Step 8: Make the glaze by slowly mixing confectioners’ sugar with 1 to 2 tablespoons of whole milk until it reaches a pourable consistency.
Step 9: Drizzle the glaze over the Dutch Baby and serve hot for best taste.

Tips & Variations

For extra flavor, add a teaspoon of vanilla extract to the batter.
Substitute almond milk for whole milk to make it dairy-free.
Try topping with fresh berries or sliced apples for a fruity twist.
Use a cast-iron skillet for even heat distribution and a crispier crust.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (about 300°F) or toaster oven to maintain crispiness. The Dutch Baby is best enjoyed fresh but can be warmed carefully without losing texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the Dutch Baby batter in advance?

It’s best to prepare and bake the Dutch Baby immediately for optimal puffiness. The batter may separate or lose rising power if left too long before baking.

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

Use an oven-safe baking dish or pie pan, but keep in mind the texture and puffiness may differ slightly. Just be sure to adjust the size so the batter depth is similar.

Cinnamon Sugar Dutch Baby Recipe

Print Recipe

★★★★★

4.8 from 62 reviews

A delightfully airy and crispy Cinnamon Sugar Dutch Baby pancake topped with a buttery cinnamon crumble and finished with a sweet glaze, perfect for a cozy breakfast or brunch treat.

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

Ingredients

Scale

Crumble

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

Make crumble: In a medium bowl, add the cold cubed butter, flour, and confectioners’ sugar. Using your fingers, sift the flour mixture over the butter and break down each butter cube into pea-sized pieces, ensuring all ingredients are well incorporated. It’s fine to have some small chunks. Place the crumble mixture in the refrigerator until ready to use.
Preheat oven and prepare skillet: Adjust your oven rack to the lowest position and preheat oven to 425°F (220°C). Lightly spray a 12-inch oven-safe skillet with nonstick cooking spray to prevent sticking.
Make batter: In a large bowl, combine flour, kosher salt, eggs, and whole milk. Stir until the batter is smooth and well combined without overmixing.
Pour batter into skillet: Pour the prepared batter evenly into the sprayed skillet, making sure it covers the bottom uniformly.
Prepare topping: In a medium bowl, whisk together the melted butter, granulated sugar, and cinnamon until smooth and well combined.
Apply topping and crumble: Drizzle the cinnamon butter topping over the batter in a circular motion starting from the center. Then evenly sprinkle the crumble mixture on top of the batter and topping.
Bake Dutch Baby: Place the skillet in the preheated oven and bake for 20-22 minutes or until the Dutch Baby is puffed up and golden brown on the edges.
Rest: Remove the skillet from the oven and allow the Dutch Baby to rest for 5 minutes while you prepare the glaze.
Make glaze: In a small bowl, combine confectioners’ sugar with 1 tablespoon of whole milk. Whisk and add more milk, a little at a time, to reach a pourable glaze consistency.
Serve: Drizzle the glaze generously over the warm Dutch Baby. Serve immediately for best texture and flavor.

Notes

Use cold butter for the crumble mix to achieve a nice, crumbly texture.
Room temperature eggs and milk help the batter combine better and rise well.
An oven-safe skillet, preferably cast iron, works best for baking the Dutch Baby to achieve its signature puff and crispy edges.
Serve immediately after glazing, as Dutch Baby tends to deflate as it cools.
For a dairy-free option, substitute the butter and milk with plant-based alternatives.

Keywords: Dutch Baby, Cinnamon Sugar Dutch Baby, Dutch Baby pancake, breakfast, brunch, cinnamon crumble, sweet pancake