A Cinnamon Sugar Dutch Baby is batter topped with cinnamon, sugar, and a buttery crumble, baked in a skillet, and drizzled with a sweet glaze. Perfect for breakfast or brunch! Be sure to also try my Dutch Baby Pancakes!
Cinnamon Sugar Dutch Baby
If you are looking for a sweet way to start your day, this is the recipe for you! A Dutch baby is a thin pancake that will puff up as it is cooked. However, we actually ended up using a modified recipe of my crazy crust. Crazy, isn’t it? The crust is also an egg and flour-based batter, so it made sense and it worked!
There are four parts to this recipe–crumble, crust, topping, and glaze.
Butter: You will use butter (I used unsalted) in both the crumble and the topping. For the crumble, use cold butter (one of the only times I will have you use butter that is cold). Melt butter for the cinnamon sugar swirl.
Crust: The crust will be a liquid batter that will be poured into the skillet.
Glaze: The glaze is a simple sweet glaze that complements cinnamon and sugar.
How to Serve Cinnamon Sugar Dutch Baby
I like to cut the crust into wedges when serving. Enjoy it as-is (which is delicious, I might add). Or, add some of your favorite fresh berries on top. And, don’t forget a dollop of whipped cream!
Make the Crumble Topping Ahead of Time
To save some time in the morning rush, you could get the crumble topping made the night before. Just store it in an airtight container in the refrigerator until you are ready to add it to the Cinnamon Sugar Dutch Baby the next morning.
Can I Make this Without a Skillet?
I highly recommend using an oven-safe skillet (like a cast-iron skillet) for the Cinnamon Sugar Dutch Baby. It is a wonderful baking vessel that cooks everything evenly. However, you could also get away with using a 9×13-inch baking dish.
Cinnamon Sugar Dutch Baby
- ½ cup (1 stick / 113 g) cold unsalted butter, cubed
- ¾ cup (94 g) all-purpose flour
- ⅓ cup (42 g) confectioners' sugar
- 1 cup (125 g) all-purpose flour
- ½ teaspoon kosher salt
- 2 large eggs, room temperature
- ⅔ cup (163 g) whole milk, room temperature
- 3 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- 1 teaspoon cinnamon
- 1 cup (125 g) confectioners' sugar
- 1-2 tablespoons whole milk
- In a medium bowl, add the cold cubed butter, flour, and confectioners' sugar. Using your fingers, sift the flour mixture over the butter and then start breaking down each cube into pea-sized pieces. When done, every ingredient should be well incorporated. (It is okay to have a few chunks.) Place in the refrigerator until ready to add the crumble.
- Adjust oven rack to lowest position. Preheat oven to 425°F.
- Lightly spray a 12-inch oven-safe skillet with nonstick cooking spray.
- In a large bowl combine flour, salt, eggs, and milk. Stir until combined.
- Pour batter into the prepared skillet, making sure it evenly covers the bottom of the pan.
- In a medium bowl combine melted butter, sugar, and cinnamon. Whisk together until smooth.
- Drizzle butter mixture over the batter in a circular pattern, starting in the middle and working your way out.
- Top evenly with the crumble mixture and bake for 20-22 minutes or until golden brown.
- Remove from oven to rest for 5 minutes while you prepare the glaze.
- Make the glaze by combining the sugar and milk, one tablespoon at a time, until a pourable consistency is reached.
- Drizzle glaze over the top. Serve hot.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.