Cinnamon Roll Dutch Baby

By sassy47

Ingredients

• 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

Preparation

Step 1

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.