Brown Sugar Cinnamon Poppers Recipe

Prepare dry ingredients

In a large bowl, whisk together 2.5 cups all-purpose flour, 1.5 tsp baking powder, 1/2 tsp salt, and 1 tbsp granulated sugar until evenly combined.

Cut in butter

Cut 1/2 cup cold unsalted butter into 1/4-inch pieces and use a pastry cutter or two forks to work the butter into the flour mixture until the mixture resembles coarse crumbs with some pea-size pieces of butter remaining.

Combine wet ingredients

In a separate bowl, whisk together 3/4 cup whole milk, 1 large egg, and 1 tsp vanilla extract until smooth.

Form dough

Pour the wet mixture into the dry ingredients and stir with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead gently 6–8 times until it comes together into a soft, slightly tacky but manageable ball. Do not overwork.

Rest dough

Wrap the dough in plastic wrap and refrigerate for 20–30 minutes. Chilling firms the butter, making the finished poppers flakier.

Prepare coating

While the dough chills, combine 1 cup packed light brown sugar and 2 tsp ground cinnamon in a shallow wide bowl. If you like a bit more crunch and sweetness, stir in 2 tbsp fine granulated sugar. Mix until evenly blended and set aside near the fryer.

Roll and cut dough

Remove the dough from the refrigerator and place on a lightly floured surface. Roll the dough to about 1/4-inch (6 mm) thickness. Using a 1-inch round cookie cutter (or the wide end of a piping tip), cut out circles. Re-roll scraps once and cut additional circles until dough is used. You should get roughly 40–50 circles depending on cutter size.

Fill (optional)

For plain flaky poppers, skip filling. If you want a slightly filled popper, place a scant 1/4 tsp of jam, pastry cream, or sweetened cream cheese in the center of half the circles. Top with another circle and press edges lightly to seal.

Heat oil

Pour about 4 cups of neutral oil into a heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Attach a thermometer and heat oil to 350°F (175°C). Maintain this temperature as you fry.

Fry the poppers

Working in small batches (6–8 at a time depending on pot size), gently lower dough circles into the hot oil using a slotted spoon or spider. Fry, turning as needed, until golden brown and puffed, about 1.5–2 minutes per side. Total fry time per batch should be about 3–4 minutes. Avoid overcrowding to keep oil temperature steady.

Drain and coat

Using a slotted spoon, transfer fried poppers to a paper towel–lined tray to drain for 30–60 seconds. While still warm (but not dripping), immediately toss the poppers in the brown sugar–cinnamon mixture until evenly coated. Place on a cooling rack to finish draining and crisping. Repeat with remaining dough, keeping finished poppers in a single layer.

Make frosting

In a medium bowl, beat together 1.5 cups powdered sugar, 2 tbsp softened unsalted butter, and 2 tbsp softened cream cheese until smooth. Add 1 tsp vanilla extract, 2 tbsp whole milk, and 1/8 tsp salt. Stir or beat to a thick, pipeable consistency. If too thick, add milk 1 tsp at a time until desired consistency; if too thin, add a little more powdered sugar.

Serve

Transfer frosting to a small bowl for dipping or a piping bag for drizzling. Serve warm cinnamon poppers immediately with the vanilla dipping frosting on the side.