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