Description
This Cinnamon Sugar Dutch Baby is an easy, impressive breakfast that bakes up golden and puffy in just 25 minutes. Topped with buttery crumble and sweet glaze
Ingredients
Crumble Topping
- 4 tablespoons cold unsalted butter, cubed – Cold butter is key here; it creates those perfect crumbly bits
- ⅓ cup all-purpose flour
- 3 tablespoons powdered sugar – Adds sweetness and helps the crumble stay tender
Dutch Baby Batter
- 1 cup all-purpose flour – The foundation of your puffy pancake
- ½ teaspoon kosher salt
- 4 large eggs, room temperature – This is important! Cold eggs won’t puff as well
- 1 cup whole milk, room temperature – Again, room temp makes all the difference
Cinnamon Sugar Topping
- 3 tablespoons unsalted butter, melted
- ⅓ cup granulated sugar
- 1½ teaspoons ground cinnamon – Feel free to add a little extra if you’re a cinnamon lover like me!
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons whole milk – Add gradually until you reach drizzling consistency
Optional for Serving
- Fresh berries (strawberries, blueberries, or raspberries are beautiful)
- Whipped cream
Instructions
Add your cold cubed butter, flour, and powdered sugar to a bowl. Using your fingertips, work the butter into the dry ingredients—it’s a little like making pie dough, but faster and easier. You’ll know it’s ready when the mixture looks like coarse crumbs with pea-sized pieces of butter throughout.
Move your oven rack to the lowest position and preheat your oven to 425°F. While it’s heating, generously grease your 12-inch oven-safe skillet with butter or cooking spray.
In a medium bowl, whisk together the flour, salt, eggs, and milk until completely smooth. The batter will be thin—almost like heavy cream—and that’s exactly what you want.
Pour your smooth batter into the prepared skillet. It should spread out evenly across the bottom. See how simple this is? No stovetop flipping, no watching multiple pans—just pour and move on to the fun part.
In a small bowl, stir together your melted butter, granulated sugar, and cinnamon until well combined. Drizzle this mixture evenly over the batter in the skillet.
Grab your chilled crumble from the fridge and sprinkle it evenly over the top of the batter. Those buttery bits are going to turn golden and crispy in the oven
Slide your skillet into the oven and bake for 20–22 minutes. Here’s the hardest part: resist the urge to open that oven door! I know you’ll want to peek, but opening it can cause your Dutch baby to deflate.
While the Dutch baby is baking, whisk together the powdered sugar and milk in a small bowl until you have a smooth, pourable glaze. As soon as your masterpiece comes out of the oven, drizzle the glaze over the top. Slice it into wedges and serve immediately while it’s still warm and puffy.
Notes
- Don’t skip the room temp ingredients – Cold eggs and milk won’t create enough steam, which means less puff. It’s worth the wait!
- Use a cast iron skillet if you have one – Cast iron retains heat beautifully and creates the crispiest edges
- Adjust the glaze consistency – If your glaze is too thick, add milk a teaspoon at a time. Too thin? Add more powdered sugar
- Serve it immediately – Dutch babies are best enjoyed fresh from the oven while they’re still puffy and warm
- Common mistake to avoid: Don’t overmix the batter. Whisk just until smooth—overworking it can make your Dutch baby tough instead of tender
- Prep Time: 10 minutes
- Cook Time: 20–22 minutes
- Category: Brunch
- Method: Baking
- Cuisine: German