The perfect, indulgent dessert for breakfast you need this winter. For tips and to bake-along live, just follow along with the video.
Prep: 15 minutes
Bake: 20-25 minutes
Cinnamon Swirl Dutch Baby Ingredients
(Yield: One 8-12 inch dutch baby)
1 T light brown sugar
1/2 cup half & half
1/2 t vanilla extract
1/2 cup all-purpose flour
1/4 cup unsalted butter (to be melted separately in pan)
1/4 cup butter (room temperature/very soft)
1/4 cup light brown sugar
1 t ground cinnamon
1/2 cup + 2 T powdered sugar
1/2 T butter, melted
2 t half & half
1/4 t vanilla extract
8-12 inch oven-safe skillet (I recommend a cast iron if you have one!)**
Small sandwich bag
Pre-heat your oven to 400°F.
Make your batter: in a large bowl whisk your eggs until they are foamy, pale, fluffy, and have increased in volume. (For a visual of my eggs start to finish, head to the 1:08 mark).
Whisk in your light brown sugar, half & half, and vanilla extract.
Whisk in your all-purpose flour until it is well combined. You want as few lumps as possible! Feel free to sift your flour into your batter to make combining easier.
Set aside your batter.
Make the cinnamon filling: stir together your softened butter, sugar, and ground cinnamon until smooth and combined. Put your filling into the sandwich bag and use a spatula or pastry scrap to guide the filling into one corner of the bag. Cut off a very small amount of the corner so that you have created a tiny piping tip to pipe out your filling. Set the filling aside.
Put your pan on the stovetop on medium heat and melt the 1/4 cup of butter (from the batter ingredients). Allow the pan and butter to heat up really well, so the butter is crackling and hot. More on this at the 4:38 mark.
Pour your batter into the pre-heated pan and immediately swirl your filling on top. Try not to localize your filling too much as it will weigh down the dutch baby in just those areas.*
Put your pan into the oven and bake for 15-20 minutes. Once your dutch baby is well risen and browning, you will turn the temperature down to 300°F to finish off baking for the last 5 minutes. Be careful about peaking into the oven -- the change of temperature can cause your dutch baby to fall. (In the demo video I baked mine at 400°F for 20 minutes and then finished it off for 5 minutes at 300°F).
While your dutch baby bakes whisk together your glaze ingredients. I talk more about measuring powdered sugar at the 5:41 mark. You can always add a little more liquid but do so just a half teaspoon at a time.
Pull your pan out of the oven and glaze it immediately. (I recommend you put a kitchen towel or oven mitt over the handle of your pan to remind yourself and your housemates that this pan has been in the oven).
If you can stand it, let it cool for five minutes before diving in and then enjoy every bite!
*Our filling creates those cute and appealing peaks and valleys in this dutch baby. A typically dutch baby has no filling nor glaze and is served with just powdered sugar and a lemon wedge. Feel free to try one of those out as well!
**Your pan will be used on the stovetop and in the oven -- make sure there aren't even any small bits of rubber or plastic so you don't ruin your pan.