Ingredient: brown sugar

Cast Iron Cinnamon Rolls

cast iron cinnamon rolls
Cast Iron Cinnamon Rolls
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Cast Iron Cinnamon Rolls
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
16rolls
Servings
16rolls
Ingredients
Ingredients
Instructions
  1. Mix together and knead all of the dough ingredients. This can be done by hand, mixer or in a bread machine (on dough setting).
  2. If mixed by hand or mixer, once smooth and soft, place dough in lightly greased bowl. Cover and let rise for 60 minutes or doubled.
  3. Gently transfer dough to a floured surface. Roll dough into a large rectangle until dough is roughly just under a centimeter.
  4. Spread melted butter onto the surface of dough (reserving 1 tbsp). Sprinkle brown sugar and cinnamon evenly on top.
  5. From the shorter end, roll the dough into a log and cut into 15-16 slices.
  6. Place buns in a well-greased cast iron. Drizzle reserved 1 tbsp butter over buns. Cover skillet and let buns rise for about 30 minutes.
  7. Preheat oven to 400 degrees F.
  8. Uncover buns and bake for about 15 minutes, just until they're golden brown.
  9. While buns are in the oven, beat cream cheese, butter, sugar and vanilla.
  10. Remove cinnamon rolls from the oven and spread icing evenly on top while they're warm.
  11. Best server warm with a tall glass of milk. Wrap in plastic wrap to store at room temperature for a few days... If you're able to stay away for that long!
Share this Recipe

Baguette French Toast

Baguette French Toast
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 4
You:
Rate this recipe!
Print Recipe
The day after Thanksgiving may be the toughest time to cook for people who have hosted the big feast the day before. In my family, my stepmom calls it her day of rest. Her baguette french toast is the absolute perfect solution to keeping us all well fed with minimal effort on her part. She uses leftover (if there is any!) baguettes from dinner and throws any fruit she has in it, our favorite are blueberries! The best part about this breakfast, or brunch, is that you can make it the day before and pop it in the oven when you're ready to eat.
Baguette French Toast
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 4
You:
Rate this recipe!
Print Recipe
The day after Thanksgiving may be the toughest time to cook for people who have hosted the big feast the day before. In my family, my stepmom calls it her day of rest. Her baguette french toast is the absolute perfect solution to keeping us all well fed with minimal effort on her part. She uses leftover (if there is any!) baguettes from dinner and throws any fruit she has in it, our favorite are blueberries! The best part about this breakfast, or brunch, is that you can make it the day before and pop it in the oven when you're ready to eat.
Servings Prep Time Cook Time
6servings 10minutes 30 minutes
Servings Prep Time
6servings 10minutes
Cook Time
30 minutes
Ingredients
Ingredients
Instructions
  1. Grease a 13 x 9 inch baking dish and set aside.
  2. Arrange the slices of bread in a single layer in the dish.
  3. In a large bowl, beat the eggs. Add in the milk, nutmeg, vanilla, and 3/4 cup of the brown sugar. Stir well to mix.
  4. Pour egg mixture evenly over the bread. Cover and let sit for 8 hours in the refrigerator, or overnight.
  5. The next morning, or when you are ready to bake, preheat the oven to 400 degrees. In a small saucepan over medium heat, melt the butter and remaining 1/4 cup of brown sugar, stirring well.
  6. Top the egg mixture with the pecans and blueberries, then drizzle on the butter sauce.
  7. Bake for 30 - 45 minutes, or until set and golden brown on the top. Serve warm with maple syrup.
Share this Recipe