This post originally appeared on our parent site, The Local Moms Network.
It seems like everyone is trying their hand at making homemade bread lately. The problem? In some areas, there’s a growing yeast shortage. That’s one of the reasons why we love this recipe from Melissa d’Arabian, celebrity chef and New York Times best-selling author. “Bread without yeast? Yes, please! And who doesn’t love the smell of cinnamon rolls warming up the house in the morning?” says Melissa, who is practicing a strict quarantine as her daughter is recovering from recent open-heart surgery. “We made a decision as a family that we would all be more flexible in our taste preferences, so we are eating whatever we have. (Luckily, I’m pretty good at leveraging a pantry!). But it’s been amazing how much joy we are getting from really simple foods like potatoes and lentils,” shares Melissa, who is best known for her popular Food Network show, Ten Dollar Dinners. Her newest book, Tasting Grace, came out in September.
Cinnamon Popovers with Cream Cheese Glaze
Makes 12 Popovers
Preparation Time: 20 Minutes
Cooking Time: 40 Minutes
2 large eggs
2 tablespoons granulated sugar
1 cup 2% milk, warmed, plus 2 tablespoons
1 cup all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon kosher salt
2 tablespoons unsalted butter, melted
¼ cup reduced-fat cream cheese (Neufchâtel), at room temperature
¼ cup confectioners’ sugar
1 Place a 12-cup muffin tin on the middle rack in the oven and preheat the oven to 400°F.
2 Add the eggs and granulated sugar to a blender jar and mix on medium speed until light yellow. Add the 1 cup warmed milk and blend. Add the flour, cinnamon, and salt and blend until smooth.
3 Use a pastry brush to grease the hot muffin tin generously with the melted butter. Add any remaining butter to the batter and pulse to blend. Pour the batter into the warmed muffin tin, filling the muffin cups about three-quarters full. Bake until the popovers are golden, about 20 minutes. (Do NOT open the oven door!) Turn off the oven, keep the oven door closed, and continue to bake the popovers until golden brown, 10 to 15 minutes.
4 Meanwhile, in a small bowl, whisk the cream cheese with the confectioners’ sugar and the remaining 2 tablespoons milk until smooth. Remove the popovers from the oven. Use the tip of a paring knife to poke a tiny slit at the top of each popover (this will allow steam to escape, and will keep your popovers from getting soggy). Brush the popovers with the glaze and serve warm.
PER SERVING (1 popover): Calories 96 / Protein 3g / Dietary Fiber 0g / Sugars 6g / Total Fat 3g
Reprinted from Supermarket Healthy: Recipes and Know-How for Eating Well Without Spending a Lot. Copyright © 2014 by Melissa d’Arabian. Photographs © 2014 by Tina Rupp. Published by Clarkson Potter, an imprint of Random House LLC.