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Sunday
Apr292012

Cast Iron Skillet Quick Cinnamon Rolls

 l love weekend breakfasts! For the past several years I  have had most Friday

and Saturday mornings off of work making Friday mornings  a special Momma and kids breakfast time and Saturday mornings a special time with Papa. Most of the time a Papa breakfast consists of bacon and something else, a rare but favorite option for my family is Cinnamon Rolls. My family actually prefers a quick bread Cinnamon Roll recipe to a yeasted one I used to make, which suits me just fine, I don't want to mess with rising dough while my little ones are waiting to eat. While it does take a little extra work to roll out the dough, it is a special breakfast and therefore worth the extra effort.

 

Cast Iron Skillet Quick Cinnamon Rolls

 

1 cup sprouted flour

1 cup freshly ground winter white wheat (or 1 cup unbleached all purpose flour)

3 tsp baking powder

1/2 tsp sea salt

2 tbsp butter or coconut oil, cold

2/3 cup whole milk (raw milk is what I use)

2-3 Tbsp melted butter

cinnamon  and coconut sugar combined in a ratio that works for you

1/3 cup coconut or palm sugar (I use blonde coconut sugar)

 

Preheat your oven to 400F. Melt the butter either in an oven safe dish as your oven preheats or on the stove top. Combine dry ingredients in a bowl (to make a fluffier cinnamon roll you can sift the dry ingredients, but I usually don't). Blend the butter or coconut oil into the flour mixture, most people would tell you to use a pastry cutter or  two forks at this point, but I just use my freshly scrubbed hand and quickly squish the butter throughout the flour, until it is mostly crumbly with a few bigger pieces of butter for extra goodness. Make a well and pour in the milk stirring until just moist. Turn your dough onto a lightly floured board and briefly knead it (1 or 2 turns here nothing fancy or time consuming). Roll about 1/4 inch thick (just guessing here,  I've never measured it with a ruler). Brush your dough with about 2/3 of your melted butter. Sprinkle generously with your cinnamon and coconut sugar mix. Take the remaining melted butter and coat a 9" or 10" cast iron skillet. Top the butter in the skillet with the 1/3 cup coconut sugar (you can add more if you'd like, you want a good layer all over the bottom of the pan). Roll your dough and slice into 1" slices. Place cut side down into the sugar covered skillet. Bake for 10 to 15 minutes. When done carefully turn the skillet over onto a plate and serve caramel side up. Without burning your fingers pick the leftover yummy coconut sugar caramel bits out of the skillet and let them melt in your mouth. I have no need for icing on these rolls, but my husband does. So if desired you can make a quick drizzle out of some cream cheese, vanilla, honey and a splash of milk or cream.

 

This post is linked up to

Weekend Gourmet

Monday Mania

Fat Tuesday

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Reader Comments (1)

Nice. Haven't had a nice warm cinnamon roll in years. Sounds perferct for Sunday mornings. Definately have to give this one a try.

May 7, 2012 | Unregistered CommenterRon

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