How you ever tried making Stuffed Skillet Monkey Bread in your cast iron skillet?
I made this Monkey Bread using Rhodes Frozen Dinner Rolls, stuffed them with cream cheese, and baked them in my cast iron skillet.
It turned out great! When you prepare Monkey Bread in a bundt pan, it takes a long time to cook. It took just 30 minutes to bake this Stuffed Skillet Monkey Bread in my cast iron skillet
If I use my smaller bundt pan, it will over flow in the oven. By using my cast iron skillet and Rhodes Frozen Dinner Rolls, the Monkey Bread turns out perfect. You can just take out the amount that fits your skillet. I am using a large 10 inch cast iron skillet and 12 frozen dinner rolls. If I use my 8 inches cast iron skillet, I use 10 Rhodes Frozen Dinner Rolls. If you enjoy Monkey Bread, you will love baking it in your cast iron skillet and use frozen dinner rolls. Try cream cheese in the center of each Monkey Bread; you are missing out on a fantastic treat.
When I prepare this Stuffed Skillet Monkey Bread the night before for the next day’s breakfast and then place it into the refrigerator, I make sure to set the cast iron skillet out of the refrigerate on the counter for one to two hours before baking. If you place a cold cast iron skillet in the oven, you may crack it.
- ½ cup sugar
- 1 tablespoon cinnamon
- ½ cup butter
- 1 cup brown sugar, packed
- 12 Rhodes Frozen Dinner Rolls
- 8-ounce pack cream cheese, cut into 20 cubes
- 1 -1/2 cup pecans, chopped
- Place one cheese cube in the center of each biscuit, wrapping and sealing dough around cheese.
- Mix sugar and cinnamon.
- Roll each piece of the frozen dinner rolls into the sugar and cinnamon.
- Place the rolls back into the cast iron skillet.
- Heat butter and brown sugar until all the sugar dissolves.
- Pour the butter and brown sugar all over the top of the rolls.
- Bake at 350 degrees for 30 minutes.
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