A few week’s ago – I shared my favorite cast iron pan – a square frying pan. It’s a staple cooking utensil in my kitchen. Most times, it sits on top of my cook top waiting for me to prepare my next meal.
This week – I want to share one of my family’s favorite breakfast dishes. The basic ingredients are the same, although I may serve it slightly different if I prepare this for overnight guests.
Introducing my …
“Almost-Made-from-Scratch” Cinnamon Strawberry Skillet Bread with Vanilla-Hazelnut “Gravy”
The best thing about this “recipe” is you can substitute blueberry, raspberry or any other fruit filling – and the glaze can also be just about any flavor you desire, as well.
Let me show you how…
You start with an extremely gourmet ingredient…
It wasn’t until I took this picture that I realized they were “Reduced Fat.” Well…that’s a relief. Now I can have TWO servings. 😀
Here are the other “gourmet” ingredients. Strawberry Preserves, cream cheese, and honey (opt)…
You will need two cans of cinnamon rolls. Cut the rolls in half, and lay in a single layer on the bottom of a buttered pan. Lay the cinnamon layer face up.
Next, spread a layer of cream cheese. I prefer to use the whipped variety of cream cheese for ease of use.
Here is where you can vary the flavor of your dish. I love using fig preserves with candied ginger. You can use raspberry preserves or blueberry preserves….your choices are unlimited.
This next layer is totally optional … sliced bananas. I love the combination of strawberries and bananas. Try using raspberry preserves with mandarin oranges…yummy!
No sweet bread would be complete without nuts. I am a “pecan” kinda gal – but I also love walnuts. Figs and walnuts are one of my fave combos.
I like to add a light dusting of spice – such as cinnamon, cardamon and allspice.
During the Fall season, try substituting the fruit preserves for pureed pumpkin and add pumpkin pie spice.
Finally, dollop a few bits of butter on top, and drizzle with some honey. (opt)
Cut the second can of rolls into quarters.
Place on top – covering as much of the area as you can.
I choose this method vs. using halved rolls like the bottom layer – simply because it looks prettier when baked. 🙂
Bake the rolls until they are golden brown on top, about 30-40 minutes.
While the rolls are baking, prepare your “gravy.”
Yea, I know its a glaze – but I am Southern after all. 😀
Start with two parts cream cheese, and one part sour cream. You will love how the sour cream gives the gravy a mild “tart” flavor.
Next, add a package of this…
(Shhhh…this is one of my flavor secrets.) They come in all flavors…hazelnut, mocha and french vanilla.
Add just enough French Vanilla creamer to make get the consistency needed…not too thick, not too thin.
Try adding some orange juice, or a flavored liqueur. mmm….
I like to serve the gravy in small pitchers so each guest can pour on as little or as much as they want.
I serve this with crispy bacon. There is something about that sweet/savory combo that can’t be beat.
When served warm…the gravy just flows down the bread as it melts. Can you smell the cinnamon and spices?
Oh, I know this dish will never be on some fancy New York City restaurant menu ..especially anything with the word “gravy” in the title. LOL
But to quite Rachel Ray…”I am a cook, not a chef.” Yep – that’s me.
My family thinks they have been extra good when I fix this. It’s the kind of dish that makes you want to run your finger along the plate and make sure not a single drop of that “gravy” is left behind.
After all….isn’t that what cooking is all about?
May Your Day be Fruitful and Sweet…Barb
Domestic Designer says
Looks so yummy! I can’t wait to try it! Thanks for sharing!
View CommentSILVIA says
i’m so trying this tomorrow!…thank you barb…
View CommentBama Belle says
Oh my goodness how YUMMY! I love the spring header to! Thanks for sharing
View CommentRobin says
Now I am going to have to leave my house in my PJ’s and buy the ingredients for this to make RIGHT NOW! Thanks a lot! LOL!
{{{{{HUGS}}}}}
Robin :o)
View CommentThe Un-Organized Mom says
Oh My Goodness…that is the best thing I have seen all day!!! MUST make that tomorrow!!
Thanks!!!
View CommentLibby Murphy says
oh I wish I had a bite of that right now! I’ve never heard of anything like it and with all the stuff you put in it, how can it be anything but good!
View CommentHappy Twirls,
Libby
Linda says
Well, that is a masterpiece of delicious things! Looks fantastic…and I can smell the cinnamon! Linda
View CommentGaston Studio says
OMG, I’m salivating!
View CommentTerry says
I’m going to have to make this – easy and it looks so good. What size is your pan that you use? I love your cast iron pan!
View CommentBo says
This looks like a company/crowd pleaser recipe for sure…at least I’d hope for a crowd or company to help me eat it, because with my sweet tooth I could polish off the entire pan…LOl Thanks for sharing! 😉 Bo
View CommentScribbler says
Hubby’s going to love this! I will definitely do it this weekend. — thanks for the idea!
Scribbler
View Commentxinex says
Looks so yummylicious! Mmm mmm Good!…Christine
View Commentprof en retraite says
Hi Barb! My internet was down, so I’m running to catch up! This looks sinfully delish!!! I’m off to read your other posts…hugs…Debbie
View CommentHappy To Be says
Oh Barb this looks so YUMMY Girl..oh I wished I haven’t made you my first stop today …now I am wanting this with my coffee..Thanks for sharing this yum recipes…Huope Mr. Grits is doing Ok…prayers coming your way…hugs and smiles Gl♥ria
View CommentOur really empty nest says
One word…. yummy!
View CommentI posted a recipe super simple and also yummy for a poppy seed bread recipe, it is not a lemon poppy seed, I like it better! You may want to check it out! Have a great day, I hope Mr Grits is improving! Sue
Diane @ Four Paws and Co says
OMG, this looks so good! It’s on my grocery list!!! ♥ Diane
View Commentsantamaker says
I think I just went into a diabetic comma! Wow, girl , those buns look ah-may-zin !!!!
View CommentKD says
Well pass me that iron skillet and plaster a smile on my face! I can’t wait to make it when my family arrives next week! Yummy, yum,yum!
View CommentKathysue says
OMG Barb, as I am reading the recipe it just keeps getting better and better, I am definately going to make this for Marc while he is here.Yo Yummmmm! I love all of your quick and tastey recipes. I am first in line for your cook book I am so buying it when you get it published.!!! Hugs Kathysue
View Commentmarty39 says
Oh Barb, this weekend for sure. I just can’t wait. This just sounds so good. Love it. Thanks for a recipe that I can make. lol Hugs, Marty
View CommentJeanette says
Barb, I swear when you do these recipes you absolutely make my mouth water. I just want to get up and run right out to buy all that stuff and make it right now. You can describe food better than anyone in the world. You really do need to get that book ready to publish, girl.
View Commentlaurie @ bargain hunting says
Barb, here you are doing great cooking posts while your husband is in the hospital. I can’t even come up with a decent cooking post on a normal day. This looks so scrumptous! I’ve got to try it. Hope you are getting some rest. Ya’ll are still in my prayers. laurie
View CommentAlisa Lucas-Brown says
Barb,
View CommentEverything looks scrumptious! I am sorry to hear that Mr. Grits is having complications. I know prayer changes things so I will remember him and you as I pray. Loved looking through your post about spring fluffing your home. Everything looks so fresh and springy! Love the cone-shaped topiary tree!
kate says
Barb,
View Commentso yummy I had to copy and paste!!
thanks
kate
kate says
Barb,
View Commentplease visit our blog
kate
LMH says
Oh my gosh… I have never seen anything that looks this good.
my mouth is watering!
Laura
View Comment