For today’s recipe, I decided to combine two of my favorite things – blueberries, and my new cast iron skillet.
I’ve been having a ball cooking all sorts of meals in my skillet, but I really get a kick out of baking in it. I don’t know what it is, but it just seems like the baked goodies come out better in the iron skillet. Maybe it’s just me though.
Anyway, I haven’t had a chance to go out hunting again for the seemingly elusive wild Alaskan blueberry yet, but I still had enough blueberries in my freezer to include in this tasty treat.
Skillet Blueberry and Cream Cheese Cinnamon Rolls
1 loaf (1 lb.) frozen bread dough, thawed
4 ounces non-fat cream cheese, softened (regular works fine too)
1/3 cup brown sugar
2 teaspoons cinnamon
6 ounces blueberries, fresh or frozen (thawed)
Turn dough out onto a lightly floured surface. Roll dough into a 12″x16″ rectangle. Spread cream cheese evenly over the dough. Combine brown sugar and cinnamon; sprinkle mixture over cream cheese. Drop blueberries evenly over top.
Roll up dough, starting at long side. Pinch seam to seal. Cut roll into 1-inch slices. Place slices, cut side down, in a greased or well seasoned 10″ or 12″ iron skillet. Cover skillet with plastic wrap and let rise in a warm place until doubled in size – approximately 30-40 minutes.
Preheat oven to 350 degrees. Remove plastic wrap from skillet and bake for 20-30 minutes, or until lightly browned.
Enjoy plain, or frost with Cream Cheese Icing. (recipe below)
Makes 16 rolls.
Cream Cheese Icing
3 ounces cream cheese, softened
3 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 tablespoon milk
1 1/2 cups powdered sugar