cinnamon-roll ebelskivers

Happy Mother’s Day to ME!

Do you know about Aebleskievers?  If not, you’re missing out.  They are kind of like little round pancakes balls (they do require a special pan).  Many of my ancestors are from Denmark, where these little babies originate, and so growing up we ate plates full every Christmas morning, served with Scandanavian lingonberries, butter, and syrup.  Now, my family can be sticklers when it comes to ethnic cuisine, must keep things traditional, but I just had to give these a try.  How can anything so good not taste even better with a cinnamon-roll twist?  Just don’t tell my mother. 😉

Score – 9.0

Makes about 40

Calorie estimate: 4,565/full recipe

Cinnamon filling:

1/2 cup granulated sugar

2 Tbs. all-purpose flour

1 1/2 Tbs. ground cinnamon

1/4 tsp. salt

4 Tbs. (1/2 stick) unsalted butter, cut into 1/2-inch cubes,

at room temperature

To make the cinnamon filling, in a bowl, stir together the granulated sugar, flour, cinnamon and salt. Add the butter and, using the back of a spoon, mash the butter into the flour mixture until all of it is absorbed into the butter, forming a paste. Set the cinnamon filling aside.

Cream Cheese frosting:

3 oz. cream cheese, at room temperature

4 Tbs. (1/2 stick) unsalted butter, at room temperature

1 1/2 cups confectioners’ sugar

3 to 4 Tbs. milk

To make the cream cheese frosting, in the bowl of an electric mixer fitted with the flat beater, beat together the cream cheese and butter on medium speed until light and fluffy, 2 to 3 minutes. Add the confectioners’ sugar, reduce the speed to low and beat until combined, 1 to 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add 3 Tbs. of the milk and beat until combined, about 1 minute. The frosting should be thick but still pourable; add more milk if needed to thin it. Transfer the frosting to a small bowl; set aside.


2 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

1 Tbs. granulated sugar

4 eggs, separated

2 cups milk

4 Tbs. (1/2 stick) unsalted butter, melted, plus more for cooking

To make the pancakes, in a bowl, whisk together the flour, baking powder, salt and granulated sugar. In another bowl, lightly whisk the egg yolks, then whisk in the milk and the 4 Tbs. melted butter.  Whisk the egg yolk mixture into the flour mixture until well combined; the batter will be lumpy.  Using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes.  Using a rubber spatula, gently fold the whites into the batter in two additions.
Put 1/8 tsp. melted butter in each well of a filled-pancake pan.  Set over medium heat and heat until the butter begins to bubble.
Pour 1 Tbs. batter into each well.  Spoon 1/2 tsp. of the cinnamon filling into the center of each pancake and top with 1 Tbs. batter.  Cook until the bottoms are golden brown and crispy, about 3 minutes. Using 2 skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more.
Transfer the pancakes to a plate.  Repeat with the remaining batter and filling.
Drizzle the pancakes with the frosting and serve immediately.

Williams-Sonoma Kitchen


8 Responses to “cinnamon-roll ebelskivers”

  1. 1 grace June 4, 2010 at 11:07 pm

    ebelskivers are nifty little noshes, but this is an amazingly appealing twist. bravo!

  2. 2 Steph June 16, 2010 at 11:59 pm

    I did not have any luck making ebelskivers – Mine stuck and were a huge mess. I think it was user error! I plan on trying again soon. Yours look beautiful!

  3. 3 jan October 24, 2010 at 8:26 pm

    My son’s girlfriend, sent me your blog with this recipe. I am going to make it tomorrow morning when my sister comes for our birthday celebration. Our mom was Danish too, and we still make traditional aebleskiver for special occasions. This looks like a fun variation! Your blog looks like it has lots of good treats! Keep up the good work!

  4. 5 Terry September 30, 2011 at 12:45 am

    What are the the containers for cooking these please.


  5. 7 Amy Bailey November 18, 2011 at 7:30 pm

    Aebleskievers are our Christmas morning breakfast too!! These look scrumptious and I can’t wait to try them!

  6. 8 Jennifer Nahrstadt January 29, 2012 at 12:58 pm

    these were particularly scrumptious when dipped in the leftover filling! thanks for sharing. love my abelskiver pan!

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