Cinnamon Roll Dutch Baby

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From the site DELISH which I follow on instagram - everyday so many choices!! I made this for Thanksgiving Day breakfast and it would be perfect for any occasion -anytime!! The pics are completed, pre-glazed & prepped




FOR DUTCH BABY
  • 3 eggs
  • 1/2 c. flour
  • 1/2 c. whole milk
  • 1 tbsp. sugar
  • 1/4 c. butter
FOR CINNAMON SWIRL
  • 1/4 c. Butter, softened to room temperature
  • 1/4 c. brown sugar
  • 1 tsp. cinnamon
  • Pinch kosher salt
FOR GLAZE
  • 4 oz. cream cheese, softened
  • 1/2 c. powdered sugar
  • 3 tbsp. whole milk
  • Preheat oven to 425° F.
  • In a blender or food processor, combine eggs, flour, milk, and sugar and blend until smooth. Set aside.
  • In a medium bowl using a hand mixer, combine butter, brown sugar, cinnamon and kosher salt. Transfer to a ziplock bag or piping bag.
  • In a 10-inch skillet over medium heat, melt butter. Add the batter to the pan and pipe cinnamon mixture in a swirl starting in the center and moving outward. Bake for 20-25 minutes, or until the pancake is golden and puffed. Lower temperature of oven to 300 and bake 5 minutes more.
  • While baking, make glaze: in a medium bowl, beat cream cheese, powdered sugar, and whole milk until smooth.
  • Remove Dutch baby from the oven and drizzle with glaze. Serve.

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