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Cinnamon Sticky Rolls in 12in. Skillet?

ChefBeckyD

Legend Member
Gold Member
Sep 20, 2005
20,466
33
I thought I saw a recipe for these somewhere - other than the one in the old SB which uses canned cinnamon rolls with frosting- I am looking for one that uses the regular biscuits, but you make your own "sticky sauce". (not caramel ice cream topping!) Much like the Cinnamon Bites, but more gooey.
I searched files - but I may not be calling them by the right name.....or maybe I'm just imagining them? I'd love to do them at a Brunch Show tomorrow - using my NEW 12" Executive Skillet!:)
Thanks!

Becky
 

Chef Kearns

Legacy Member
Gold Member
Feb 8, 2005
3,345
6
Those are really good!! They were in the Season's Best from fall/winter 05. I can't remember the exact name now, but they are really really yummy. The recipe also calls for an apple and a lemon.
 

ChefBeckyD

Legend Member
Gold Member
Sep 20, 2005
20,466
33
NOT the one in the seasons best....

The recipe I saw wasn't the one in the SB- I have that - I'm looking for one that uses regular biscuits(don't want to make another trip to the store!)
I may have to wing it!
 

Chef Kearns

Legacy Member
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Feb 8, 2005
3,345
6
I know what you are asking for. The 05 Season's best is the wrong one. Sorry. I'll keep checking. They are called Skillet Sticky Buns.
 

Chef Kearns

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Gold Member
Feb 8, 2005
3,345
6
FOUND IT!!! Season's Best '04

1 Tablespoon Butter
1 Lemon
3/4 cup pecan halves, chopped
2 packages (17.5 oz each) grand-size cinnamon rolls with buttercream icing
2 tablespoons water
1 teaspoon Pantry Korintje Cinnamon
1 Granny Smith apple, peeled, cored and sliced

1. Preheat oven to 350. Melt butter in Family Skillet over medium heat, tilting skillet to coat; remove from heat. Zest lemon using Lemon Zester to measure 1 teaspoon zest. Chop pecans. Combine icine from both packages of rolls, water, cinnamon and lemon zest; mix well and pour over bottom of skillet. Sprinkle with pecans.

2. Cut rolls in half arrange in bottom of skillet in a circular pattern. Peel, core and slice apple, cut apple slices in half. Tuck apple slices, rounded side down, between rolls.

3. Bake 30-35 minutes or until deep golden brown. Carefully remove skillet from oven. Immediately invert rolls. Serve Warm.

Yield: 20 servings

I stopped adding the products to use because it was taking forever to type. I'm sure you know what to use though. It is pretty straightforward.
 

bridgetbakes

Member
Mar 29, 2006
263
0
Chef Kearns said:
FOUND IT!!! Season's Best '04

1 Tablespoon Butter
1 Lemon
3/4 cup pecan halves, chopped
2 packages (17.5 oz each) grand-size cinnamon rolls with buttercream icing
2 tablespoons water
1 teaspoon Pantry Korintje Cinnamon
1 Granny Smith apple, peeled, cored and sliced

1. Preheat oven to 350. Melt butter in Family Skillet over medium heat, tilting skillet to coat; remove from heat. Zest lemon using Lemon Zester to measure 1 teaspoon zest. Chop pecans. Combine icine from both packages of rolls, water, cinnamon and lemon zest; mix well and pour over bottom of skillet. Sprinkle with pecans.

2. Cut rolls in half arrange in bottom of skillet in a circular pattern. Peel, core and slice apple, cut apple slices in half. Tuck apple slices, rounded side down, between rolls.

3. Bake 30-35 minutes or until deep golden brown. Carefully remove skillet from oven. Immediately invert rolls. Serve Warm.

Yield: 20 servings

I stopped adding the products to use because it was taking forever to type. I'm sure you know what to use though. It is pretty straightforward.

Does anyone know if you are supposed to cut the rolls in half horizontally (like an english muffin) or vertically? This sounds like an AWESOME recipe to show off the cookware in September and use a seasonal ingredient: apples.
 

KellyTheChef

Legend Member
Gold Member
Jan 30, 2006
7,640
2
I haven't made this Bridget, but my guess would be in half vertically. I think that cutting them in half horizontally would be darn neare impossible...doubt that PC would make it difficult!

Let us know how they turn out!!
 
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