So airy they practically float, there's nothing like popovers fresh from the oven. Dust them in cinnamon and sugar, and you've got a breakfast or brunch treat like no other. Or top 'em with whipped cream and fruit for a fantastic dessert!

You can make popovers in muffin tins, but you won't get quite the same shape (or airiness) that you do from a high-sided popover tin. 

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Yields: 11 serving(s)

Prep Time: 10 mins

Total Time: 35 mins

Ingredients

• 1/4 c.

  plus 1 tablespoon sugar, divided

• 1 1/2 tsp.

  ground cinnamon, divided

• 1 1/2 c.

  whole milk, at room temperature

• 3

  large eggs, at room temperature

• 1/2 tsp.

  pure vanilla extract

• 1 1/2 c.

  all-purpose flour, spooned and leveled

• 1 tsp.

  kosher salt

• Cooking spray

• 4 tbsp.

  unsalted butter, melted

Directions

• Step 1Place an 11-cup cast-iron popover pan on the lowest oven rack. Preheat oven to 425°F. Whisk together 1/4 cup sugar and 1 teaspoon cinnamon in a bowl. Whisk together milk, eggs, and vanilla in a separate bowl until very frothy. Add flour, salt, remaining tablespoon sugar, and 1/2 teaspoon cinnamon. Whisk until combined with a few lumps of flour remaining. 
• Step 2Remove pan from oven and lightly grease cups. Pour batter in prepared cups (about 1/3 cup each). Bake 15 minutes. Reduce oven to 350°F, and bake until golden brown and puffed, 14 to 16 minutes. 
• Step 3Transfer popovers to a rimmed baking sheet and brush all over with melted butter. Roll in cinnamon-sugar to coat. Serve immediately.

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