Cinnamon Sugar Dutch Baby Recipe

Cinnamon Sugar Dutch Baby is the ultimate weekend breakfast hack that looks like you spent hours in the kitchen but takes just 30 minutes from bowl to table. Imagine a giant, golden, puffy pancake with crispy edges, a soft custardy center, and a buttery cinnamon crumble topping that’ll make your kitchen smell like a bakery.

I first made this for my family on a lazy Sunday morning when I was too tired to flip individual pancakes, and now it’s our go-to for holidays, brunch gatherings, and those mornings when we need something special without the stress. The best part? You just pour the batter into a skillet, sprinkle on the toppings, and let the oven do all the work while you sip your coffee.

Why You’ll Love This Recipe

• Minimal hands-on time – Mix, pour, bake, and you’re done! Perfect for busy families who want homemade breakfast without standing over the stove.
• Impressive presentation – The dramatic puff and golden edges make this look restaurant-worthy, ideal for holiday brunches or when you have guests.
• One-pan wonder – Everything bakes in a single skillet, which means less cleanup and more time enjoying breakfast with your loved ones.
• Kid-approved flavor – Sweet cinnamon sugar and buttery crumble make this a hit with children and picky eaters.
• Versatile and customizable – Swap toppings, add fresh fruit, or make it gluten-free with simple substitutions.

Equipment Needed

• 12-inch oven-safe skillet (cast iron preferred for best puffing)
• 2 mixing bowls (one for batter, one for crumble)
• Whisk or hand mixer
• Measuring cups and spoons
• Small bowl for cinnamon sugar mixture
• Pastry cutter or fork (for crumble, optional)
• Oven mitts

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Ingredients You’ll Need

Crumble Topping

• 3 tablespoons cold unsalted butter, cubed
• ⅓ cup all-purpose flour
• 3 tablespoons powdered sugar

Dutch Baby Batter

• ¾ cup all-purpose flour (can substitute with 1:1 gluten-free flour blend)
• ¼ teaspoon kosher salt
• 3 large eggs, room temperature
• ¾ cup whole milk, room temperature (2% milk works in a pinch)

Cinnamon Sugar Topping

• 2 tablespoons unsalted butter, melted
• 3 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

Glaze

• ½ cup powdered sugar
• 1–2 tablespoons whole milk (for thinning to drizzle consistency)

Optional for Serving

• Fresh berries (strawberries, blueberries, raspberries)
• Whipped cream or whipped topping

Ingredient Notes

• Butter temperature matters – Keep the butter cold for the crumble so it creates those perfect pea-sized chunks. For the cinnamon topping, melted butter distributes evenly over the batter.
• Room temperature eggs and milk – This is crucial! Cold ingredients can prevent proper puffing. Set them out 30 minutes before baking, or warm eggs in a bowl of warm water for 5 minutes.
• Flour substitutions – All-purpose works best, but you can use a 1:1 gluten-free baking flour for a gluten-free version. Avoid almond or coconut flour as they won’t puff properly.
• Cast iron is key – While any oven-safe skillet works, cast iron retains heat beautifully and creates the crispiest edges. If using a different pan, you may need to adjust baking time by 2–3 minutes.
• Fresh cinnamon – Check your spice cabinet! Cinnamon loses potency after 6 months. Fresh ground cinnamon makes a noticeable difference in flavor.

Step-by-Step Instructions

Step 1: Make the Crumble

Add 3 tablespoons cold cubed butter, ⅓ cup all-purpose flour, and 3 tablespoons powdered sugar to a bowl. Use your fingertips to work the butter into the dry ingredients, pinching and rubbing until you get pea-sized crumbs (it should look like coarse sand with some larger chunks). Refrigerate the crumble while you prepare the rest

Step 2: Preheat and Prep Your Pan

Move your oven rack to the lowest position and preheat your oven to 425°F (220°C). Generously grease your 12-inch oven-safe skillet with butter or cooking spray, making sure to coat the bottom and sides. Place the greased skillet in the oven while it preheats for extra crispiness (optional but recommended).

Step 3: Mix the Dutch Baby Batter

In a mixing bowl, whisk together ¾ cup all-purpose flour and ¼ teaspoon kosher salt. Add 3 room-temperature eggs and ¾ cup room-temperature whole milk. Whisk vigorously for about 30 seconds until the batter is completely smooth

Step 4: Pour Batter into Skillet

Carefully remove your hot greased skillet from the oven using oven mitts. Pour the smooth batter directly into the center of the skillet—it will sizzle and start cooking immediately, which helps create those dramatic puffy edges.

Step 5: Add Cinnamon Sugar Topping

In a small bowl, stir together 2 tablespoons melted butter, 3 tablespoons granulated sugar, and 1 teaspoon ground cinnamon until well combined. Drizzle this cinnamon mixture evenly over the entire surface of the batter using a spoon

Step 6: Sprinkle Crumble and Bake

Take your chilled crumble out of the refrigerator and sprinkle it evenly over the cinnamon-topped batter, distributing the chunks across the entire surface. Immediately place the skillet in the preheated oven on the lowest rack and bake for 20–22 minutes, until the Dutch baby is puffed up high, golden brown around the edges, and the crumble is lightly browned.

Step 7: Make the Glaze and Serve

While the Dutch baby bakes, whisk together ½ cup powdered sugar with 1–2 tablespoons milk until you reach a thin, drizzle-able consistency (it should ribbon off your whisk). The moment you pull the Dutch baby from the oven, drizzle the glaze generously over the top while it’s still hot and puffy. Slice into wedges and serve immediately

Pro Tips & Cooking Hacks

• The room temperature trick – Set your eggs and milk out 30 minutes before making this recipe, or place eggs in a bowl of warm tap water for 5 minutes to bring them to room temperature quickly. This ensures maximum puffing power.
• Don’t skip the preheat – Placing your greased skillet in the oven while it preheats creates an instant sizzle when you add the batter, which jumpstarts the puffing process and creates crispier edges.
• Oven door discipline – Resist the urge to peek! Opening the oven door releases heat and steam, causing your Dutch baby to collapse. Trust the process and wait the full 20 minutes.
• Make-ahead crumble – Prepare the crumble topping up to 3 days ahead and store it in an airtight container in the fridge. This saves precious morning time.
• Size matters – If you only have a 10-inch skillet, reduce all ingredients by ¼ and check for doneness at 18 minutes. For a 14-inch skillet, increase ingredients by ¼ and bake for 23–25 minutes.
• The deflation is normal – Dutch babies always deflate as they cool—it’s the nature of the recipe. Serve immediately for maximum wow factor, but know it still tastes delicious even when it settles.
• Avoid overmixing – Whisk just until smooth. Overmixing develops too much gluten, which can make your Dutch baby tough instead of tender.
• Test for doneness – The edges should be deeply golden and crispy, the center should be set (not jiggly), and the crumble should be lightly browned.

Tips & Variations

• Storage – Store leftover Dutch baby in an airtight container in the refrigerator for up to 2 days. Reheat individual slices in a 350°F oven for 5–7 minutes to restore some crispness, or microwave for 30–45 seconds (though it won’t be as crispy).
• Make-ahead strategy – Prepare the crumble topping the night before and keep it refrigerated. Measure out your dry batter ingredients and have them ready to go. In the morning, just bring eggs and milk to room temperature, mix the batter, and bake.
• Gluten-free version – Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob’s Red Mill or King Arthur). The texture will be slightly less airy but still delicious.
• Flavor variations – Try replacing cinnamon with pumpkin pie spice for fall, add a teaspoon of vanilla extract to the batter, or mix in ¼ cup mini chocolate chips to the crumble for a dessert version.
• Fruit additions – Scatter fresh blueberries or sliced strawberries over the batter before adding the cinnamon sugar and crumble. Frozen berries work too but may add extra moisture.
• Dairy-free adaptation – Use plant-based butter and your favorite non-dairy milk (oat milk or almond milk work best for puffing).

Serving Suggestions

This Cinnamon Sugar Dutch Baby is perfect for weekend brunch served family-style right from the skillet—just slice it into wedges and let everyone help themselves. Pair it with crispy bacon or breakfast sausage for a sweet-and-savory combo that hits all the right notes, or keep it light with a fresh fruit salad on the side. For an extra-indulgent treat, top each slice with a dollop of whipped cream and a handful of fresh berries, then drizzle with warm maple syrup.

I love serving this for holiday breakfasts like Christmas morning, Easter brunch, or Mother’s Day because it feels special but doesn’t require you to be chained to the stove. It also works beautifully for casual gatherings—just double the recipe and bake two Dutch babies in separate skillets. Your guests will be impressed by the dramatic presentation, and you’ll love how easy it is to pull off.

Common Mistakes

• Using cold ingredients – Cold eggs and milk prevent the Dutch baby from puffing properly. Always bring them to room temperature first for maximum rise.
• Opening the oven door too early – This releases heat and steam, causing immediate deflation. Wait the full 20 minutes before checking, and use your oven light to peek if you must.
• Skipping the pan preheat – Adding batter to a cold pan results in less dramatic puffing and soggier edges. Always preheat your greased skillet in the oven for best results.
• Overfilling the pan – Using too much batter in a smaller skillet leads to an undercooked center and overflow. Stick to the 12-inch skillet size specified or adjust ingredient quantities.
• Warm crumble topping – If your butter isn’t cold when making the crumble, it will melt into the Dutch baby instead of staying in distinct, crispy pieces. Keep it refrigerated until you’re ready to sprinkle.
• Not greasing the pan enough – A well-greased pan ensures easy removal and prevents sticking. Don’t be shy with the butter or cooking spray, especially along the sides.

What to Serve With Cinnamon Sugar Dutch Baby

This Dutch baby pairs beautifully with classic American breakfast staples like scrambled eggs, crispy hash browns, and your favorite breakfast meats—think thick-cut bacon, turkey sausage links, or country ham.

For a lighter brunch spread, serve it alongside Greek yogurt parfaits with granola, a fresh fruit platter with seasonal berries and melon, or a simple green salad with citrus vinaigrette to balance the sweetness.

Coffee drinks like lattes, cappuccinos, or a good old-fashioned pot of drip coffee are perfect beverage pairings, though fresh-squeezed orange juice or mimosas work wonderfully for special occasions.

Frequently Asked Questions

Why didn’t my Dutch baby puff up?

The most common culprits are cold ingredients or opening the oven door during baking. Make sure your eggs and milk are at room temperature before mixing, and resist the urge to peek while it bakes. Also check that your oven is fully preheated to 425°F—an under-temperature oven won’t create the steam needed for dramatic puffing.

Can I make this recipe ahead of time?

Dutch babies are best served fresh from the oven when they’re at maximum puff, but you can prep components ahead. Make the crumble topping up to 3 days in advance and refrigerate it, then mix the batter and bake fresh in the morning. Leftovers can be reheated, but they won’t be as puffy or crispy as the original.

What size skillet should I use?

A 12-inch oven-safe skillet is ideal for this recipe. Cast iron works best because it retains heat beautifully and creates crispy edges. If you only have a 10-inch skillet, reduce all ingredients by about ¼ and check for doneness at 18 minutes. Larger skillets (14-inch) will need slightly more batter and a few extra minutes of baking time.

Why did my Dutch baby deflate after baking?

This is completely normal! Dutch babies always deflate as they cool because the steam that created the puff escapes and the egg structure relaxes. It’s not a sign of failure—it still tastes amazing. For the most impressive presentation, serve it immediately while it’s still dramatically puffed.

Can I freeze leftover Dutch baby?

While you can freeze cooled Dutch baby slices in an airtight freezer bag for up to 1 month, the texture won’t be quite the same upon reheating. It works better as a quick weekday breakfast option rather than for entertaining. Thaw overnight in the fridge and reheat in a 350°F oven for 8–10 minutes.

💬 Tried this Cinnamon Sugar Dutch Baby recipe? Leave a comment and rating below! I’d love to hear how it turned out and what toppings you loved.