Buttery Cinnamon Bun Popovers
Crispy outside yet hollow inside, these light and airy pastries represent the American version of Yorkshire pudding. Bend these buttery beauties to your will and make them sweet or savory as you wish.
Ingredients
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2 sticks salted butter, divided
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4 large eggs, room temperature
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1½ cups milk, room temperature
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½ teaspoon vanilla extract
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1½ cups all-purpose flour
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½ teaspoon salt
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1 tablespoon honey
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¼ cup sugar
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¼ cup loosely packed brown sugar
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½ teaspoon cinnamon
Directions
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Melt butter and set aside to slightly cool.
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Whirl eggs with milk in blender until combined. Add 3 tablespoons of melted butter, vanilla, flour and salt. Blend again until frothy. Let batter rest 15 minutes. Preheat oven to 450 degrees. Place rack in lower third oven and remove higher racks that might impede rising.
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Lightly brush cups and rims of popover pan with butter (a mini muffin pan will work for a less puffy popover). Place into hot oven for 2 minutes. Carefully remove and fill about ⅔ full of batter. Bake 20 minutes. Do not open oven door. Reduce heat to 350 degrees and continue baking for 10 minutes.
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While baking, mix the sugars and cinnamon into a bowl. Remove popovers from oven and poke with a knife to release steam.
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Cool slightly to touch. Add honey to remaining butter and brush popovers so it seeps into the poked holes. Dip each top into the cinnamon sugar.
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Best if served immediately or warm later in a 325-degree oven for 5 minutes.
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Serve with leftover melted butter and cinnamon sugar and encourage “dipping!”
