Cinnamon Sugar Dutch Baby – Puffy, Golden, and Irresistibly Cozy

Why You’ll Love This Recipe

A Cinnamon Sugar Dutch Baby is one of those magical recipes that feels impressive yet requires very little effort. Baked in the oven, this pancake puffs dramatically around the edges, creating crisp golden sides with a soft, custardy center. Finished with warm cinnamon sugar, it delivers all the comfort of a classic breakfast pastry with the simplicity of a pancake.

What makes this recipe especially appealing is how quickly it comes together. There is no flipping, no standing over the stove, and no complicated steps. I tested this Dutch baby multiple times and found that the cinnamon sugar topping melts perfectly into the hot pancake, creating a lightly caramelized surface with deep warmth and sweetness. It is ideal for weekend breakfasts, brunch gatherings, or anytime you want a cozy, oven-baked treat that feels special but effortless.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Eggs
Eggs are essential for the dramatic rise and custardy texture of the Dutch baby.

All-purpose flour
All-purpose flour provides structure while keeping the pancake tender and light.

Milk
Milk creates a smooth batter and contributes to the soft interior texture.

Butter
Butter adds richness and helps create crisp, golden edges as the pancake bakes.

Granulated sugar
Granulated sugar lightly sweetens the batter and enhances browning.

Ground cinnamon
Cinnamon provides warm, aromatic flavor that defines this recipe.

Salt
Salt balances the sweetness and sharpens the overall flavor.

Powdered sugar
Powdered sugar is optional for finishing and adds a delicate sweetness on top.

Directions

Preheat the oven to 220°C and place a cast-iron skillet or oven-safe pan inside to heat. In a mixing bowl, whisk together the eggs, milk, granulated sugar, salt, and flour until smooth and free of lumps.

Carefully remove the hot skillet from the oven and add the butter, swirling until fully melted and coating the pan evenly. Pour the batter into the hot skillet and immediately return it to the oven.

Bake for 18 to 22 minutes, or until the Dutch baby is puffed, deeply golden around the edges, and set in the center. Avoid opening the oven during baking, as this can prevent proper rising.

Remove from the oven and immediately sprinkle with cinnamon sugar. Finish with powdered sugar if desired and serve warm.

Equipment needed

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.

 3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results

Servings and timing

This recipe serves approximately 2 to 3 people. Preparation time is about 5 minutes, with a baking time of 20 minutes. Total time required is roughly 25 minutes.

Storage/reheating

Cinnamon Sugar Dutch Baby is best enjoyed fresh from the oven. Leftovers can be stored in the refrigerator for up to one day. Reheat briefly in the oven to restore texture. Microwaving is not recommended, as it softens the crisp edges.

Variations and Customizations

This Dutch baby is easy to customize. For extra richness, a splash of vanilla extract can be added to the batter. A small amount of nutmeg pairs beautifully with cinnamon for added warmth.

If you prefer a fruit topping, sliced apples or pears can be arranged in the skillet before pouring in the batter. For a dessert-style version, drizzle with maple syrup or caramel sauce just before serving.

You can also adjust the sweetness by increasing or reducing the cinnamon sugar topping. These small changes allow you to tailor the recipe while keeping its signature puffed texture and cozy flavor.

FAQs

Why did my Dutch baby deflate?

Deflating is normal as it cools; serve immediately for best texture.

Can I use a regular baking dish?

Yes, but a cast-iron skillet produces the best rise and crisp edges.

Do I need to blend the batter?

Whisking works well, as long as the batter is smooth.

Can I make this dairy-free?

Yes, use dairy-free milk and butter alternatives.

Is a Dutch baby the same as a pancake?

It is similar, but baked in the oven with a custardy texture.

Can I double the recipe?

Yes, use a larger pan and adjust baking time slightly.

Why must the pan be hot?

A hot pan creates steam and helps the pancake rise.

Can I make it savory?

Yes, omit sugar and cinnamon and add savory toppings.

How do I know it is done?

The edges should be deep golden and the center just set.

What should I serve with it?

Fresh fruit, syrup, or yogurt pair well.

Conclusion

Cinnamon Sugar Dutch Baby is a warm, comforting breakfast that delivers impressive results with minimal effort. Puffy, golden, and finished with aromatic cinnamon sugar, it is perfect for slow mornings or special brunches. Simple to prepare and endlessly adaptable, this recipe proves that the best comfort foods often come straight from the oven.

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