How To Make a Cinnamon Roll Dutch Baby


Most of my extended family resides in the great state of Texas, which means I grew up enjoying some of the best Texas had to offer– primarily by the way of food.

My grandma loved dutch babies a lot. If you’ve never had one, it’s basically the german version of a pancake– but thinner and served with lemon. We’d go to Ol’ South Pancake House in Fort Worth (her favorite) and chow down on a table full dutch babies with ample amounts of lemon juice and powdered sugar, then go home and enjoy a margarita (not a great combo, I know). Now that she’s passed, making some of her favorite dishes like these makes me feel a small connection to her, which is why I’m so excited that I’ve found some tasty renditions on her favorite breakfast.

How To Make a Cinnamon Roll Dutch Baby:


For Dutch Baby:

  • 3 eggs
  • 1/2 cup flour
  • 1/2 cup whole milk
  • 1 tbsp. sugar
  • 1/4 cup butter
For Cinnamon Swirl:
  • 1/4 cup butter, softened
  • 1/4 cup brown sugar
  • 1 tsp. cinnamon
  • Pinch of salt
For The Glaze:
  • 4 oz. cream cheese
  • 1/2 cup powdered sugar
  • 3 tbsp. whole milk
Colleen Matthews
Raised in Fayetteville, Arkansas, Colleen grew up cheering on the Razorbacks, fishing with her dad, learning about southern hospitality from her mom, and enjoying the best of The Ozarks. When she's not writing, she's likely spoiling her black lab, playing pranks on her husband, chasing around her nieces and nephews, or rearranging her house.

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