Orange Spiced Iron Skillet Rolls with Cream Cheese Glaze


Need a great brunch recipe for your cast iron skillet?  Here it is!

Orange Spiced Skillet Rolls with Cream Cheese Glaze

Makes one 10-inch, one 8-inch and one 6-inch roll (these are the sizes of cast iron skillets that I own).  You could also use a couple 9-inch cake pans.  The dough may also be rolled and sliced like regular cinnamon rolls to make 2 or 3 dozen small rolls.


1 box carrot cake mix
1 teaspoon salt
2 tablespoons active dry yeast
1 teaspoon vanilla
2 1/2 cups lukewarm orange juice (warmed gently on the stove)
5 cups flour

2 1/2 teaspoons cinnamon
1 cup white sugar
1/2 cup brown sugar
Zest of one orange
10 tablespoons butter, softened

5 ounces cream cheese
5 tablespoons butter
5 tablespoons milk
Zest of one orange
2 1/2 cups powdered sugar

Dissolve cake mix, salt, yeast and vanilla in warm orange juice in a very large bowl.  Stir in flour one cup at a time.  If needed, add more flour in 1/4 cup increments until the dough is pulling together around the spoon and not sagging wetly into the bowl.  Cover and let rise for one hour.  Punch down and rise on the counter until doubled or in the fridge overnight, covered in greased plastic wrap (it will rise very tall overnight).  On a well-floured surface, knead the dough for a couple minutes, adding more flour as needed to create a dough that is smooth and a little stickier than bread dough.

Let the dough rest for a few minutes while you clean up the counter.  For the filling, mix together cinnamon, white and brown sugar and orange zest in a bowl.

Divide the dough in half and roll each piece into a large rectangle on a well-floured surface (mine was about 16 by 12 inches and 1/3 of an inch thick).  One half at a time, warm the softened butter in your hands and spread the butter over the dough using your fingers.  Spread each rectangle of dough with half of the filling.  Trim the edges neatly and slice the rectangle into even strips about 2 1/2 inches wide (I sliced mine the long way but it may have been easier to go the other way and have shorter strips).

Roll up the strips into a spiral, overlapping the ends barely when needing to start a new strip, until your roll is too big to manage without sagging and falling over.  Place this roll in the center of your skillet.  Carefully wrap additional strips around the center roll until your skillet is full (or close to it).  I had almost exactly enough dough to fill a 10, 8 and 6 inch skillet.  Let rise about an hour or until puffy but not quite doubled in size.

Preheat the oven to 400F.  An 8-inch roll will bake about 25 minutes.  Give or take 5 to 10 minutes for the smaller and bigger rolls.  Bake until a skewer inserted in the center of the roll comes out clean.  Cover the top with foil if it’s too dark before the center is baked.

For the glaze, melt cream cheese, butter, milk and orange zest together in a medium saucepan over medium heat.  Whisk until smooth (though there may be tiny lumps of cream cheese remaining).  Add powdered sugar and whisk vigorously until smooth. If the glaze is too thick, add a little milk to thin it out.

Glaze the rolls while they’re hot and serve the rolls sliced into wedges while still warm.




Dutch Oven Tomato Bacon Soup You Can Make at Home


Have you been missing the taste of campfire food?  Here’s a great recipe for a warm soup on a cold day you can make at home using your dutch oven.




Roasted tomato soup meets…BACON!


  • 2 lbs. roma tomatoes, halved lengthwise
  • 1-2 Tbsp. vegetable or canola oil
  • 6 strips bacon, chopped
  • 1 small white onion
  • 4 cloves garlic, minced
  • 1.5 cups chicken or vegetable stock
  • 1 Tbsp. smoked paprika
  • 1 bay leaf
  • 2/3 cup heavy cream


Meanwhile, heat your dutch oven over medium-high heat. Add the bacon and cook, stirring occasionally, until crispy (about 8-10 minutes).  Remove the bacon and all but about 2 tablespoons of the fat in the stockpot.

Add onion and saute for about 5 minutes until the onion is soft and translucent. Add the garlic and cook for an additional minute. Then add the chicken or vegetable stock, bay leaf, smoked paprika, roasted tomatoes and cooked bacon and bring to a boil. Reduce heat to medium-low, and simmer for 15-20 minutes to slightly reduce.

If desired, use an immersion blender to puree the soup. Or transfer the soup in small batches into a blender and puree until smooth. (Be very careful pureeing hot liquids!) Transfer the soup back to the stockpot and stir in the heavy cream. Remove from the heat and serve immediately.

Campfire S’mores Granola


Here’s a fun snack to make with the kids over the campfire.

The base granola

  1. 3 cups free rolled oats
  2. 1/4 cup oat bran (I like it for texture- Can sub for rolled oats)
  3. pinch cinnamon
  4. pinch sea salt
  5. 1 T oil of choice or butter
  6. 1/4 cup pure maple syrup

Post grilling/foil baking

  1. 1 cup + mini marshmallows
  2. 1 cup + chocolate chips

Over the campfire

  1. Coat a large sheet of tin foil generously with oil cooking spray and set aside ensuring it is completely covered, including the edges (this makes it easier to open)
  2. In a large mixing bowl, combine the oats, oat bran, cinnamon, sea salt and mix well. Add the oil of choice (if using coconut, make sure it’s melted) and maple syrup and stir until fully incorporated.
  3. Lay the mixture in the center part of the tin foil, preferably in a single layer, ensuring there is sufficient room to around the edges to wrap.
  4. Wrap the granola up without any room for air- We don’t want steamed granola here. Lay the foil patch on the heated stone/coal and allow to heat for 5-10 minutes. Using tongs, shake the foil pack roughly every 2-3 minutes to avoid sticking.
  5. Remove and carefully open and allow to cool for 5 minutes. If you want melted chocolate and marshmallows, add now and mix through and allow to cool.