Cinnamon Roll Dutch Baby with Cream Cheese Glaze

Why You’ll Love This Cinnamon Roll Dutch Baby

Let’s be honest – weekday breakfasts are often a rushed affair. A piece of toast in one hand, coffee in the other, as you frantically search for your keys. But weekends? That’s when breakfast becomes an event, a celebration, a moment to breathe. And this Cinnamon Roll Dutch Baby with Cream Cheese Glaze is exactly the recipe to elevate those precious weekend mornings.

If you’ve never experienced a dutch baby recipe before, you’re in for a magnificent surprise. Imagine the puffy drama of a popover, the comforting sweetness of a pancake, and the irresistible aroma of a cinnamon roll – all baked into one spectacular dish. The beauty of this creation lies in its perfect paradox: it looks wildly impressive but requires less effort than flipping individual pancakes or kneading cinnamon roll dough.

For busy moms juggling soccer practice and dance recitals, this dutch baby is your secret weapon. While traditional cinnamon rolls demand hours of your time between proofing, rolling, and baking, this shortcut version delivers all those beloved flavors in just 35 minutes from start to finish. That’s less time than it takes to watch an episode of your favorite show!

Working professionals who cherish their weekend downtime will appreciate how this recipe strikes the perfect balance between special and simple. The pancake batter comes together in a blender (yes, you read that right – no bowl required!), meaning fewer dishes and more time to savor your coffee while still in pajamas.

What makes this cinnamon roll pancake truly special is the dramatic presentation. When that batter hits the hot skillet, magic happens. The edges climb up the sides, creating a golden crater perfect for holding pools of cinnamon butter and rivers of cream cheese glaze. It’s the kind of breakfast that makes everyone pause mid-conversation when it arrives at the table – phones come out for pictures, and suddenly your ordinary Sunday becomes Instagram-worthy.

The cream cheese glaze deserves special mention. Silky, tangy, and perfectly sweet, it transforms this already delightful dish into something truly extraordinary. Unlike buttercream that can be cloyingly sweet, this glaze offers that perfect balance that makes you want to run your finger along the edge of the plate when no one’s looking.

For families with picky eaters, this dish is a game-changer. The familiar comforting flavors of cinnamon and vanilla appeal to traditional palates, while the unique presentation adds enough novelty to intrigue the adventurous. And while it feels indulgent enough for a special occasion, this dutch baby actually uses less sugar than traditional cinnamon rolls, making it a more balanced breakfast option that won’t send kids (or adults!) into a mid-morning sugar crash.

Beyond the practical benefits, there’s something magical about a dish that puffs up like a balloon in the oven, only to gently settle into its perfect form as it cools. It’s breakfast theater at its finest, and it never fails to delight first-time witnesses to the dutch baby phenomenon. Every time I make this recipe, I find myself hovering by the oven window, watching the transformation with childlike wonder.

The Story Behind This Cinnamon Roll Dutch Baby

The first time I attempted a dutch baby, I was terrified. The recipe called for a screaming hot cast iron skillet, and I had visions of smoke alarms, burnt batter, and breakfast disasters. But what emerged from my oven was nothing short of miraculous – a golden, puffy cloud that deflated with a satisfying sigh when I removed it from the heat.

That initial success sent me down a rabbit hole of dutch baby variations. I’ve made them savory with herbs and cheese, fruity with berries and peaches, and even dessert-worthy with chocolate and bananas. But none earned the enthusiastic reception of this cinnamon roll version. When I check out these gorgeous apple pancakes for another fantastic breakfast option, I found myself inspired to push my dutch baby experiments even further.

The idea came to me one chilly Sunday morning when my kids were begging for cinnamon rolls, but my schedule couldn’t accommodate the hours needed for a traditional recipe. I had promised them something special, and the clock was ticking. In a moment of either genius or madness, I decided to marry the flavors of their favorite breakfast pastry with the efficiency of a dutch baby.

My first attempt was… educational, let’s say. I added too much cinnamon to the batter, creating a speckled pancake that looked rather questionable. My second attempt introduced the cinnamon-sugar butter swirl that now defines this recipe, but the proportions weren’t quite right. By the third Sunday, I had nailed it – and my family declared it better than regular cinnamon rolls. “Mom, this needs to be in the regular rotation,” my youngest said with wide eyes and a smear of cream cheese glaze on her chin.

What I love most about this recipe is how it’s become our weekend tradition. In our house, the words “weekend breakfast” are practically synonymous with this cinnamon roll dutch baby. My kids have their assigned roles – one operates the blender while the other helps swirl the cinnamon butter. My husband, not usually one for kitchen duties, has somehow appointed himself Official Oven Watcher, calling out the rising progress like a sports announcer.

There’s something about this dish that feels both nostalgic and novel. The aroma fills the house with the same comforting scent as traditional cinnamon rolls – that sweet, spicy perfume that seems to say “Slow down, stay awhile.” Yet the presentation feels fresh and exciting, elevating an ordinary morning into something special.

This recipe has traveled beyond our family kitchen, too. I’ve shared it at numerous brunches, where it’s consistently the most requested recipe afterward. One friend texted me at 7 AM on a Saturday, panic in her message: “EMERGENCY! Making your dutch baby for in-laws! HOW HOT SHOULD THE SKILLET BE?” (The answer, for the record, is properly preheated until the butter sizzles but doesn’t burn.)

Perhaps the most touching moment came last Mother’s Day, when I woke to the sounds of whispered kitchen instructions and the familiar whir of the blender. My family had tackled the recipe themselves, and though their version was slightly lopsided with a few extra pockets of cinnamon (apparently measuring spoons were deemed “optional”), it was one of the most delicious breakfasts I’ve ever had – seasoned with love and independence.

So while this dutch baby might be quicker than traditional cinnamon rolls, it’s no less special. In fact, I’d argue it’s created even more memories in our home precisely because it’s accessible enough for ordinary weekends, not just special occasions. In our busy lives, these simple traditions – these moments of butter melting in pans and batter puffing in ovens – become the threads that weave our family story together.

Ingredients

Let’s gather everything you’ll need for this morning masterpiece. The beauty of this dutch baby recipe lies in its surprisingly simple ingredient list – most of which are pantry staples you likely already have on hand.

For the Dutch Baby Batter:

• 3 large eggs, room temperature (cold eggs won’t give you that dramatic rise we’re after)
• ⅔ cup whole milk, also room temperature (I’ve tried it with 2% milk in a pinch, but whole milk creates the richest texture)
• ⅔ cup all-purpose flour (measure by spooning into your measuring cup and leveling off with a knife for accuracy)
• 2 tablespoons granulated sugar (just enough sweetness without going overboard)
• 1 teaspoon pure vanilla extract (please use the real stuff – this is no place for imitation)
• ¼ teaspoon kosher salt (diamond crystal preferred, but any kosher salt works)
• 2 tablespoons unsalted butter (for the skillet)

For the Cinnamon Swirl:

• 4 tablespoons unsalted butter, softened to room temperature
• ¼ cup light brown sugar, packed (dark brown works too, just brings a deeper molasses flavor)
• 1 tablespoon ground cinnamon (Saigon cinnamon is my preference for its intense flavor)
• ¼ teaspoon ground nutmeg (freshly grated if possible – it makes a world of difference)
• Pinch of salt (to balance the sweetness)

For the Cream Cheese Glaze:

• 4 ounces cream cheese, softened (full-fat is best for that perfect tangy richness)
• ½ cup powdered sugar, sifted (sifting prevents those pesky lumps)
• 2-3 tablespoons milk (start with less and add more to reach your desired consistency)
• ½ teaspoon pure vanilla extract
• Pinch of salt (trust me, it enhances the flavor)

Optional garnishes:

• Fresh berries (strawberries and blueberries are particularly lovely)
• Maple syrup (for those who want extra sweetness)
• Chopped toasted pecans or walnuts (for a delightful crunch)

Let’s talk about the eggs – they truly are the stars of this dutch baby show. Room temperature eggs will give you a much higher rise than cold ones straight from the refrigerator. If you’re in a hurry, place them in a bowl of warm (not hot) water for about 5-10 minutes to take the chill off.

The milk serves two purposes here: it adds richness and creates steam in the oven, which helps that dramatic puff. Again, room temperature is key – cold milk can cause the melted butter to re-solidify when they’re mixed together.

Speaking of flour, while all-purpose is perfect for this recipe, I’ve experimented with substituting ¼ cup of whole wheat flour for a nutty undertone. It changes the texture slightly but adds an interesting depth of flavor that pairs beautifully with the cinnamon.

For those who need to avoid dairy, I’ve successfully made this with plant-based alternatives. Oat milk works remarkably well as a substitute for whole milk, and plant-based butter can replace the dairy butter in both the batter and cinnamon swirl. The cream cheese glaze is trickier to substitute, but there are some excellent non-dairy cream cheese options available that work reasonably well.

The cinnamon swirl mixture is where the magic happens. It creates pockets of gooey, spiced sweetness throughout the dutch baby, mimicking the beloved spiral of a traditional cinnamon roll. Make sure your butter for this mixture is softened but not melted – you want it to be spreadable but still hold its form when swirled into the batter.

For the cream cheese glaze, full-fat cream cheese brings a tangy richness that perfectly balances the sweetness. In a perfect world, you’ll remember to set it out alongside your butter to soften naturally. Forgotten that step? Unwrap it and microwave in 10-second intervals, turning it each time, until just softened but not melted.

Execution

Now for the fun part – let’s bring this cinnamon roll pancake to life! The process might sound slightly intimidating if you’ve never made a dutch baby before, but I promise it’s actually straightforward.

1. Position your oven rack in the middle position and preheat your oven to 425°F (220°C). This high heat is critical for creating the signature puff of a dutch baby, so don’t be tempted to lower it.
2. While the oven heats, prepare your cinnamon swirl mixture. In a small bowl, combine the softened butter, brown sugar, cinnamon, nutmeg, and pinch of salt. Mix with a fork or small spatula until thoroughly combined into a smooth paste. Set aside at room temperature – if it’s too cold, it won’t swirl properly.
3. Next, make the dutch baby batter. This is incredibly simple – add the eggs, milk, flour, sugar, vanilla, and salt to a blender. Blend on medium-high speed for 30-45 seconds until the mixture is completely smooth and frothy. It should have the consistency of heavy cream. If you don’t have a blender, try this foolproof crepe technique which uses a similar batter-making approach.
4. Let the batter rest for about 5 minutes. This gives the flour time to hydrate and the bubbles time to settle, resulting in a more even rise.
5. While the batter rests, place a 10-inch cast-iron skillet (or oven-safe skillet) in the oven for 5 minutes to heat up. If you don’t own a cast iron, don’t panic! Any oven-safe skillet will work, though cast iron does give the best results due to its excellent heat retention. According to Serious Eats’ research on pancake cooking surfaces, cast iron provides superior heat distribution for pancake-like batters.
6. Carefully remove the hot skillet from the oven using oven mitts (this is important – that handle will be scorching hot!). Add the 2 tablespoons of butter for the batter and swirl to coat the entire surface and sides of the pan. The butter should sizzle immediately and melt rapidly, but watch carefully that it doesn’t burn.
7. Working quickly but carefully, pour the batter into the center of the hot, buttered skillet. The batter should make a sizzling sound when it hits the pan – that’s a good sign!
8. Now for the artistic part: using a spoon, dollop the cinnamon mixture in small portions over the batter, then use a knife or toothpick to gently swirl it through the batter, creating a marbled effect. Don’t overmix – you want visible swirls.
9. Immediately place the skillet back into the hot oven and bake for 20-25 minutes until the edges are deeply golden brown and dramatically puffed up. The center will be puffed as well but will deflate shortly after removing from the oven – this is completely normal and part of the dutch baby charm!
10. While the dutch baby bakes, prepare your cream cheese glaze. In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar, 2 tablespoons of milk, vanilla, and salt, then mix until completely smooth. If the glaze seems too thick, add the remaining tablespoon of milk, a little at a time, until you reach your desired consistency. It should be thick enough to hold its shape briefly when drizzled, but thin enough to pour.
11. When the dutch baby is done, carefully remove it from the oven – remember, that handle is still extremely hot! Allow it to cool for just 1-2 minutes; during this time, you’ll notice the center starting to sink, creating a perfect crater for your toppings.
12. Drizzle the cream cheese glaze generously over the warm dutch baby. If you prefer, you can serve it with the glaze on the side, allowing everyone to add their desired amount.
13. For the ultimate presentation, add any optional garnishes like fresh berries or toasted nuts, then slice and serve immediately. A dutch baby waits for no one – it’s at its absolute best when freshly made and still warm.

Don’t be surprised if your first dutch baby doesn’t rise perfectly evenly. These dramatic pancakes sometimes develop their own personality, puffing more on one side than the other. It’s all part of their homemade charm, and I promise, not a single person at your table will complain once they take their first bite of that warm, cinnamon-swirled goodness.

Additional Tips

Creating the perfect Cinnamon Roll Dutch Baby is equal parts science and art, and over the years, I’ve gathered quite a few tricks that elevate this dish from good to unforgettable. Let me share some of those hard-earned insights with you.

Temperature is absolutely crucial for achieving that impressive rise. Beyond just preheating your oven thoroughly, make sure all your refrigerated ingredients truly come to room temperature. In my early dutch baby days, I often rushed this step, and the results were noticeably less dramatic. If you’re planning this for a special morning, consider setting your eggs and milk out the night before (though not the cream cheese – that should only sit out for an hour maximum).

Your choice of pan makes a significant difference too. While I’ve emphasized cast iron as the ideal, there’s actually a hierarchy of options. Cast iron reigns supreme for its heat retention and distribution, followed by heavy stainless steel. In a pinch, a glass pie plate can work, though you’ll lose some of that crispy edge. What about non-stick? I’d avoid it for this recipe – most aren’t safe at the high temperature required, and they don’t create that crucial initial sear when the batter hits the pan.

Speaking of pans, the size matters more than you might think. I’ve specified a 10-inch skillet because it creates the perfect thickness. Using a 12-inch skillet will result in a thinner, crepe-like dutch baby that cooks faster, while an 8-inch skillet creates a thicker pancake that may need additional baking time. If you adjust the size, be prepared to adjust your cooking time accordingly.

For those seeking to prepare elements in advance, I have good news. The dutch baby batter can be made the night before and refrigerated. Just give it a quick whisk or another 10-second blend before pouring it into the hot pan. The cinnamon swirl mixture can also be prepared a day ahead – just let it come to spreading consistency before using. The cream cheese glaze holds well for up to three days in the refrigerator, though you’ll need to let it come to room temperature and perhaps add a splash of milk to restore its drizzling consistency.

While the classic cream cheese glaze is heavenly, don’t be afraid to experiment with variations. A maple cream cheese glaze (substitute maple syrup for half the powdered sugar) adds a wonderful dimension that complements the cinnamon perfectly. For special occasions, a touch of orange zest in the glaze creates a sophisticated flavor profile reminiscent of morning pastries from high-end bakeries.

Let’s talk about storage, although I must say, leftovers are a rare occurrence in my household! If you do find yourself with extra dutch baby, allow it to cool completely, then wrap individual portions in plastic wrap and refrigerate for up to two days. Reheat in a 350°F oven for about 5 minutes, or 15-20 seconds in the microwave. The texture won’t be identical to fresh-baked, but it’s still absolutely delicious for a quick breakfast or snack.

For seasonal variations, consider incorporating elements that complement the cinnamon flavor. In fall, a diced apple added to the pan before the batter goes in creates delightful caramelized fruit pieces throughout. Summer berries scattered over the top during the last five minutes of baking gently warm and release their juices into the pancake. During the holidays, a sprinkle of crushed peppermint over the glaze adds festive flair and a surprisingly pleasant contrast to the warm cinnamon.

Altitude adjustments can be necessary for those living in higher elevations. Above 3,500 feet, reduce your oven temperature by 25°F and increase your flour by 1 tablespoon to account for the faster rising and drying that occurs at altitude. As someone who once attempted this recipe during a mountain vacation, I can attest to the importance of this adjustment!

If you encounter a common issue like a dutch baby that won’t rise properly, first check your oven temperature with an oven thermometer – many home ovens run cooler than their setting indicates. Other culprits include batter that’s too cold or overmixing, which can deflate those all-important air bubbles. And remember, opening the oven door during baking is a dutch baby’s worst enemy – resist the temptation to peek!

For those cutting back on refined sugar, I’ve successfully replaced the granulated sugar in the batter with coconut sugar, which adds a lovely caramel note. You can also reduce the brown sugar in the cinnamon swirl by a tablespoon without sacrificing too much flavor. However, I wouldn’t recommend reducing the sugar in the cream cheese glaze, as it provides structural integrity as well as sweetness.

Finally, don’t underestimate the importance of proper serving. A dutch baby is at its absolute peak of perfection in the first 5-10 minutes after removing it from the oven. Plan your timing so that your entire meal is ready when this showstopper comes out. Nothing compares to watching your guests’ faces as you bring the puffed, golden creation to the table and add the final drizzle of glaze right before their eyes. According to The Kitchn’s Guide to Perfect Dutch Babies, this immediate serving is key to experiencing the ideal contrast between the crisp edges and the tender, custardy center.

FAQs

Can I make this Cinnamon Roll Dutch Baby without a cast-iron skillet?
Absolutely! While cast iron provides the best heat retention and most dramatic rise, any oven-safe skillet will work. A heavy stainless steel pan is your next best option, followed by a glass pie plate. Just ensure whatever you use can safely withstand 425°F temperatures. If using glass, reduce the oven temperature to 400°F and you may need to add 2-3 minutes to the baking time.

Why did my dutch baby pancake deflate as soon as I took it out of the oven?
Don’t worry – that’s completely normal! A dutch baby is similar to a soufflé in that it will naturally deflate somewhat after removing it from the oven. The dramatic puff is created by steam, which escapes when the temperature drops. This deflation actually creates the perfect crater for holding your delicious cream cheese glaze. For the most impressive presentation, have your camera ready when it first comes out of the oven, and serve immediately after adding toppings.

Can I make this recipe ahead of time for a brunch party?
While a dutch baby is best enjoyed fresh from the oven, you can prepare components ahead of time. The batter can be refrigerated overnight (just re-blend briefly before using), and the cinnamon mixture and cream cheese glaze can be made a day in advance. For a stress-free brunch, have all components ready, then pop the dutch baby in the oven about 25 minutes before you plan to serve. If you’re preparing multiple weekend breakfast items, the dutch baby should be the last thing you make.

Is there a way to make this recipe dairy-free?
Yes! You can substitute oat milk for the whole milk, plant-based butter for the regular butter, and dairy-free cream cheese for the glaze. The result won’t be identical to the original but still delicious. Just be sure your plant-based butter can withstand high heat without burning. I’ve had success with brands that have a higher fat content, similar to European-style butters.

My dutch baby didn’t rise as dramatically as expected. What went wrong?
Several factors affect the rise: oven temperature (use an oven thermometer to verify), ingredient temperature (room temperature eggs and milk are crucial), and pan heat. Make sure your skillet is thoroughly preheated before adding the batter. Also, check if your baking powder is still active – while this recipe doesn’t call for it specifically, if you’ve modified the recipe to include it, old baking powder can inhibit rising. Finally, avoid opening the oven door during baking, as this releases heat and can cause premature deflation.

Can I double this recipe for a larger crowd?
Rather than doubling the recipe in one pan (which would create a dutch baby too thick to cook properly), I recommend making two separate dutch babies in two skillets if you have them. Alternatively, you can use a larger skillet (12-14 inches) and increase the recipe by 1.5 times, but be prepared to adjust baking time as needed. For feeding a crowd, consider making the original recipe in a 9×13 inch baking dish – the rise won’t be as dramatic, but it serves more people.

How can I add fruit to this cinnamon roll dutch baby?
Fruit can be added in several ways: arrange thinly sliced apples or pears in the hot buttered skillet before adding the batter; dot the top with berries after adding the cinnamon swirl; or simply top the finished dutch baby with fresh fruit. For cooked fruit, I recommend adding it to the pan before the batter, as adding raw fruit on top can release moisture and prevent proper rising. Alternatively, you can serve a quick fruit compote alongside the finished dutch baby.

The beauty of this cinnamon roll pancake lies in its versatility and forgiving nature. Even if it doesn’t rise perfectly or your cinnamon swirl isn’t Instagram-worthy the first time, I guarantee the flavor will still be delicious. Over time, you’ll develop a feel for your own oven and pan, making adjustments that create your perfect version of this breakfast masterpiece.

When the weekend rolls around and you’re craving something special without the fuss of traditional cinnamon rolls, remember this dutch baby recipe waiting in your arsenal. With its perfect balance of ease and impression, it’s sure to become a treasured tradition in your home, just as it has in mine. The simple joy of watching loved ones’ eyes light up as this puffed golden creation emerges from the oven – well, that’s what makes all the cooking we do worthwhile, isn’t it?