Cinnamon Roll Dutch Baby
This cinnamon roll dutch baby has a soft texture, pillowy rise, and the flavors we all love from a cinnamon roll. It’s the perfect way to get your eggs in the morning in an extra delicious form.
We recently got backyard chickens and I got excited and maybe overdid it for our family of five with 17 laying hens. We are overflowing with eggs! I have had to find every recipe I can to use them up. Dutch babies are a great way to use up some eggs and fill your kids bellies.
The first dutch baby I made was plain. I then made a chocolate dutch baby with whipped topping and strawberries. I really wanted to create a version that had a cinnamon roll taste. The cinnamon sugar mixture sinks to the bottom of the batter and creates this delicious sugary crust. The icing is the literal sugar on top that finishes the flavors off. My kids loved it and my husband loved it even more!
Skip the process of flipping pancakes on a busy morning. Throw it all in a blender and mix. Pour it into a hot cast iron skillet and come back to a hot delicious breakfast that took very little time and effort but has some good healthy protein to start your morning.
About Dutch Babies
- They are also called German pancakes and originated in Germany.
- The eggs and milk are what gives these pancakes their rise. The kids love seeing this part of it!
- The texture of a dutch baby is similar to bread pudding.
Tools You May Need:
- Cast Iron Skillet (If you don’t own one try a nonstick skillet)
- Blender
- Measuring cups and spoons
Ingredients
This dutch baby recipe has more ingredients than most because of the cinnamon sugar mixture and icing. A plain dutch baby would only include about 5 ingredients.
The full ingredient list and measurements are below in the recipe card.
How to Make a Cinnamon Roll Dutch Baby
Step 1: Preheat oven to 450 degrees. In a blender combine flour, eggs, milk, salt, and 2 Tbsp melted butter.
Step 2: Blend until smooth with no lumps.
Step 3: In a small bowl combine 4 Tbsp melted butter, cinnamon, sugar, and brown sugar.
Step 4: Pour 2 Tbsp melted butter into cast iron skillet and place in the oven for a few minutes to heat the pan.
Step 5: Remove from oven and pour the batter in. Next spoon the cinnamon sugar mixture randomly on top of the batter. Swirl it into the batter. Most will sink to the bottom.
Step 6: Bake for 20-22 minutes or until golden on top. In a small bowl mix powdered sugar, milk, and vanilla to create icing.
Step 7: Drizzle icing all over the top of the dutch baby and ENJOY!
Why You’ll Love This Dutch Baby
Easy- Throw the ingredients in the blender and pour into your heated cast iron skillet! The only extra step is mixing up the cinnamon sugar mixture and icing, but it comes together in minutes.
Quality Ingredients- I love making things from scratch and knowing what my kids are eating. Their bellies are being filled with quality eggs and no processed junk!
Delicious- In an ideal world my kids would eat scrambled eggs every morning, but that isn’t reality for them or me. This dutch baby is such a delicious substitute to the same ole breakfast. The cinnamon sugar flavors and icing make this extra delicious!
Cinnamon Roll Dutch Baby
This dutch baby has been elevated with a brown sugar cinnamon base and yummy icing drizzled all over the top. Its a great way to use up eggs and get some protein in while still enjoying a breakfast sweet treat. A kid favorite around our house.
Ingredients
- 1 1/2 cups AP Flour
- 6 large eggs
- 1.5 cups whole milk
- 3/4 tsp salt
- 8 Tbsp butter melted (seperated)
- 4 Tbsp brown sugar
- 3 Tbsp sugar
- 1 Tbsp cinnamon
- 1 cup powdered sugar
- 1 Tbsp milk
- 1/2 tsp vanilla
Instructions
- Preheat oven to 450 degrees.
- In a blender, combine flour, eggs, milk, salt, and 2 Tbsp of melted butter and blend until smooth with no lumps.
- Place the cast iron skillet with 2 Tbsp of melted butter in the oven to heat a few minutes. Once removed pour in the batter.
- In a small bowl mix 4 Tbsp melted butter, brown sugar, sugar, and cinnamon. Drop by the spoonfuls randomly onto the batter and swirl with a knife. ( most of it will sink to the bottom)
- Bake for 20-22 minutes till golden and puffy.
- Stir together powdered sugar, milk, and vanilla to create the icing. Drizzle all over the top to finish the dutch baby.
Notes
- Do not let the cast iron heat more than a few minutes or the butter will burn.
- You could also skip the cinnamon sugar mixture and make a simple dutch baby topped with powdered sugar.
