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Cinnamon Sugar Dutch Baby Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Pour batter into skillet: Pour the prepared batter evenly into the sprayed skillet, making sure it covers the bottom uniformly.
  5. Prepare topping: In a medium bowl, whisk together the melted butter, granulated sugar, and cinnamon until smooth and well combined.
  6. 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.
  7. 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.
  8. Rest: Remove the skillet from the oven and allow the Dutch Baby to rest for 5 minutes while you prepare the glaze.
  9. 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.
  10. 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

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