Cinnamon Dutch Baby

This cinnamon-sweet Dutch baby rises to the occasion with roasted apricots and whipped mascarpone.


  • 5 apricots, quartered and pitted
  • 1/3 cup light brown sugar
  • 2 tablespoons honey
  • 1/4 cup water
  • 2 tablespoons unsalted butter, sliced into pats
  • 4 tablespoons butter, cut into pats
  • 3 large eggs
  • 1/2 cup flour
  • 1/2 cup milk
  • 1 tablespoon sugar
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup heavy whipping cream
  • 1/2 cup mascarpone
  • 1 tablespoon sugar
  • 1 vanilla bean, split and seeded


  1. Heat oven to 425 degrees.
  2. For the apricots: Add apricots to a baking dish. Sprinkle with brown sugar and drizzle with honey. Toss them around to coat. Add water to the bottom of the baking dish and dot the apricots with butter. Roast until tender but still holding their shape, basting about halfway through roasting, about 10 to 12 minutes total. Cool.
  3. For the Dutch baby: In a 10-inch cast-iron skillet, add the butter pats and place in the heated oven.
  4. Meanwhile, combine eggs, flour, milk, sugar, cinnamon and vanilla in a bowl or blender and either beat or blend until smooth.
  5. When butter is melted, add the batter to the pan, return pan to the oven and bake for 18 to 20 minutes, until the pancake is puffed and golden.
  6. To make the cream: Add mascarpone and heavy cream to a chilled bowl and beat until soft peaks appear. Beat in the sugar and vanilla bean seeds.
  7. To assemble: Slice Dutch baby and top with apricots and whipped mascarpone.