Not all breakfast recipes are created equal, but we’re equally as taken by this slice-and-serve cinnamon roll as we are by the cream-cheese frosting. Although it may look like just one portion, this cast-iron skillet sweet roll actually serves 16.
No one will be able to resist this ooey-gooey cream cheese-iced giant cinnamon roll! Each and every bite along the spiral cooks to perfection in cast iron.
Grease and flour a 10- or 12-inch cast iron skillet; set aside. In a small bowl combine brown sugar, granulated sugar, and cinnamon; set aside.
On a lightly floured surface roll each loaf of dough into a 15×7-inch rectangle, stopping occasionally to let the dough relax if necessary. Brush each rectangle generously with melted butter; sprinkle with sugar mixture (and nuts if using). Use your hands to pat the sugar firmly over the dough. Cut each rectangle lengthwise into seven 1-inch strips. Roll one strip into a loose spiral to create the center of the cinnamon roll and gently place in the center of the prepared skillet. Gently wrap dough strips around the center roll in a loose spiral until all strips have been used (expect this process to be a bit messy). Cover and let rise in a warm place until nearly double in size (45 to 60 minutes)
Meanwhile, preheat oven to 350°F. Place skillet in preheated oven and bake 40 to 45 minutes or until golden brown (195°F to 200°F). Spread with frosting while warm.
If you’re looking for a protein-packed breakfast under 150 calories, here you go. Garlic and Parmesan cheese boost the flavor enough so you’d never suspect the dish is low in calories.
In a medium bowl combine egg whites, milk, salt, and pepper. Beat with a whisk until well mixed; set aside.
In a large nonstick skillet heat oil over medium-high heat. Add garlic; cook and stir for 30 seconds. Add spinach and tomatoes; cook and stir about 1 minute or until spinach is wilted and tomatoes are softened. Remove mixture from skillet; keep warm.
Pour egg white mixture into skillet. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around the edges. Using a spatula or large spoon, lift and fold the partially cooked egg white mixture so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until egg white mixture is cooked through but is still glossy and moist. Remove from heat. Serve with spinach mixture and sprinkle with cheese.