Cast Iron Skillet Cinnamon Bread with Mixed Berries
This is a sponsored post by Rhodes Bake-N-Serv. Read below for the cinnamon bread recipe. All reviews and opinions expressed in this post are based on my personal view.
Calling all dads/husbands!! Looking for an easy brunch recipe to make your wife’s on Mother’s Day? I have you covered with this Rhodes Bake-N-Serv cinnamon bread with mixed berries. The best part is you can cook it in a cast-iron skillet on your grill or smoker. It is seriously fool-proof, easy to make and your kids can help. The perfect after church brunch recipe.
Cinnamon Bread with Mixed Berries
The recipe is below, but I’ll break down the recipe for you here.
The night before
For this recipe, you will need Rhodes Bake-N-Serv Dinner Rolls. You can find these in the freezer section of the grocery store. These frozen dinner rolls make it so easy while tasting amazing! So the night before, you will want to set 20 rolls on a baking sheet and let them defrost overnight in the refrigerator.
The Morning of
The following day, take the rolls out of the refrigerator. Cut each of the rolls into four pieces. Butter the bottom of your cast-iron skillet. Then coat the rolls in the melted butter and then roll them in the cinnamon and sugar mixture (see the recipe below). (This is a good job for the kids to help with!) Add about half of the rolls to the cast-iron skillet (enough to cover the bottom). Add half the fruit on top. And then add the rest of the rolls. And finally, top with the rest of the fruit. Cover the cast iron skillet with foil and allow it to rise for about 1-1.5 hours.
The Grill/Smoker
Set your grill/smoker to 350*. Cook the cinnamon bread on the grill or smoker at 350* for 40 minutes. Keep it covered with foil. (We didn’t do this, and our bread got a little burnt. You can uncover it at the end to make the tops of the bread golden.) When it’s golden brown, it’s done. It will be buttery and gooey, but make sure the bread is cooked all the way through.
Optional
If you want to get extra fancy, make the cream cheese frosting to put on top. And enjoy!
Check the recipe below for the exact instructions.
Cast Iron Skillet Cinnamon Bread with Mixed Berries
Ingredients
- 16 Rhodes BakeNServ frozen dinner rolls
- 1/3 cup sugar
- 1/3 cup brown sugar
- 2 teaspoons cinnamon
- 1/2 cup melted butter (1 stick)
- 1 cup blueberries
- 1 cup raspberries
- 1/4 cup cream cheese (softened)
- 2-3 tablespoons milk
- 1/2 cup powdered sugar
Instructions
- Set frozen rolls on a baking sheet. Allow to defrost overnight in the refrigerator.
- After defrosted, cut rolls into 4ths.
- Combine sugar, brown sugar, and cinnamon in a bowl.
- Coat the bottom of the cast iron skillet with butter.
- Roll the thawed dough pieces in the butter and then in the sugar mixture. Add them to the cast iron skillet.
- Make a single layer of the dough across the bottom of the skillet.
- Sprinkle half the blueberries and raspberries evenly across the top of the dough.
- Add another layer of the dough (rolled in the butter and sugar mixture).
- Top with the remaining blueberries and raspberries.
- Cover the cast iron skillet with foil and allow the dough to rise in a warm spot for 1-1.5 hours.
- Set grill, smoker, Big Green Egg, etc to 350 degrees.
- Cook for 40 minutes or until golden. Keep covered with foil until the last 10 minutes.
- Mix the cream cheese, milk, and powdered sugar until a smooth consistency. Add the milk slowly until it is the consistency you want.
Notes
We slightly overcooked our cinnamon bread. The bread looked a little gooey on top so we cooked it for 50 minutes instead of 40 minutes. But it was done on the inside even though the top still looked gooey.
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For more recipes from the dairy read the blog posts below.
