You may have noticed that we love our cast iron. That's because you can cook just about anything you'd prepare in your oven or on your stovetop in cast iron. That includes baked goods. Today we're repurposing canned biscuits to make one big cinnamon roll!

Skillet Cinnamon Roll Recipe

Yield: 12 servings

Ingredients

• 2 (16 oz) tubes biscuits


• 1 cup butter, melted


• 2 cups white sugar


• 4 tsp ground cinnamon

For the frosting:

• 1 lb cream cheese, room temperature


• 2 cups powdered sugar


• 3 tbsp unsalted butter, room temperature


• 2 tbsp half and half or milk


• 1 tbsp bourbon (or vanilla extract)

Instructions

Preheat your Yoder Smokers YS640 pellet grill to 350ºF, set up for indirect grilling.

Mix the sugar and cinnamon in a small bowl. Melt the butter in a separate small bowl. Remove the biscuits from the packages. Using a rolling pin, roll each one flat. Dip each biscuit in the melted butter, let the excess drip off then dip the biscuit in the cinnamon sugar mixture coating both sides. Shake off the excess.

Roll each biscuit and place along the perimeter of a Lodge Logic 12” cast iron skillet. Repeat the process and lay the next rolled biscuit next to the previous one, spiraling toward the center of the skillet, forming one big cinnamon roll. Transfer to the second shelf of the grill.

Bake until biscuits in the center are cooked through, about 40-50 minutes.

While the cinnamon roll bakes, prepare the frosting. In the bowl of a stand mixer, combine the cream cheese, powdered sugar and butter. Using the paddle attachment, beat until all lumps are gone. Add the half and half and bourbon. Continue mixing until incorporated.

Pipe or spread the frosting over the cake and slice to serve.

This recipe was prepared on a Yoder Smokers YS640 Pellet Grill.

We start by flattening the biscuits...



Then a butter bath!



Dredged in cinnamon sugar and rolled up. Then into the skillet.



A cinnamon roll make of cinnamon rolls. Dude.





A little cream cheese. A little powdered sugar. A little cream and a little bourbon. Cream cheese deliciousness!

When you can't decide how you want your chocolate, don't. You can have it all! We're throwing a party in a skillet and inviting chocolate chip cookies, pudding, brownies and more!

Triple Chocolate Skillet Pie Recipe

Yield: 12 servings

Ingredients

For the crust:

• 1 large (30 oz) tube cookie dough

For the filling:

• 1 (5.9 oz) box pudding mix


• 3 cups milk


• 3 cups crushed Oreos

For the brownie:

• 1 box brownie mix


• 2 eggs


• 1/4 cup milk


• 1/2 cup butter, melted

For the whipped cream:

• 2 cups heavy cream


• 1/4 cup sugar


• 1 tbsp bourbon (or vanilla extract)

Instructions

Preheat your Yoder Smokers YS640 to 350ºF, set up for indirect grilling. Press the cookie dough into a greased Lodge Logic 12” cast iron skillet. Place on the second shelf of the cooker and bake until a toothpick inserted in the center comes out clean, 20-30 minutes. Remove and immediately take a measuring cup and press down the center to make a dense crust base that leaves a lip around the edges to hold the filling. Cool.

Mix the brownie ingredients in a bowl, then transfer to greased Lodge Logic 12” cast iron skillet (or other baking dish). Bake on the second shelf until a toothpick inserted into the center comes out clean, about 20 minutes. Remove and cool.

Mix the pudding mixture and milk. Let sit 5 minutes. Pour over cooled cookie crust. Top with the crushed Oreos.

To make the whipped cream, place the cream in a deep bowl. With a hand or stand mixer fitted with the whisk attachment, whisk the cream until thickened. Add the sugar and continue whisking until it reaches soft peaks. Add the bourbon and continue whisking to desired consistency.

Crumble a handful of brownie into the whipped cream and fold together by hand with a spatula. Continue this process until there is about the same amount of whipped cream as there is brownie. Mound the mixture on top of the crumbled Oreos and pie filling.

Refrigerate at least one hour, up to overnight, before slicing to serve.



Our "pie crust" is made of chocolate chip cookie dough.



Compacting the cookie while still warm makes a for a more dense crust.









Making your own whipped cream is a great way to get exactly what you want. Make it as sweet as you want. Add some vanilla or booze. It's a great opportunity to explore flavors.



Tear the brownie to shreds and fold it in for brownie whipped cream.

The Big Game is just days away, but, for once, all of you master procrastinators who have no idea what you'll be cooking are in better shape than most. That's because this dessert is better than most, and an ideal addition to your game day spread. Think chunky Nutella meets salted caramel on a flakey, buttery crust. Now clean the drool off your phone or keyboard and check out this recipe!

Salted Caramel Chocolate Hazelnut Bars Recipe

Yield: 12-16 servings

Ingredients

For the crust

• 2 cups flour


• 1 cup butter, cold, diced


• 1/2 cup powdered sugar


• 2 tbsp cornstarch


• pinch salt

For the filling

• 12 oz hazelnut pieces, toasted


• 2 cups semi-sweet chocolate chips


• 1 cup butter


• 2 cups brown sugar


• 1 tsp salt


• 1 cup heavy cream


• 1 tbsp vanilla extract

Instructions

Preheat your Yoder Smokers YS640 to 375ºF. Spray a Lodge Logic 12” Cast Iron Skillet with cooking spray. Set aside.

To make the crust

Combine all crust ingredients in a food processor. Process briefly, just until the butter is pea sized. The mixture will still be very dry and crumbly. Turn the mixture out into skillet and pack down firmly by hand to create an flat, even layer.

To make the filling

Sprinkle the hazelnut pieces over the crust in an even layer. Evenly sprinkle the chocolate chips over the nuts. In a separate skillet, over medium-high heat, melt the butter. Add the brown sugar and whisk constantly for about 3 minutes. The mixture will begin to smooth out. Turn the heat off. Slowly whisk in the heavy cream and vanilla. Turn the heat back on. Return to a boil then remove from the heat completely to cool for about 5 minutes.

Slowly pour the caramel sauce over the chocolate chips and hazelnuts in an even layer.

Transfer the skillet to the cooker and bake for about 45 minutes. There will more intense bubbling around the edge of the skillet, with less bubbling in the center. Remove from the cooker and cool for at least 3 hours before slicing.



Don't let the dry appearance frighten you...



It packs down quite well, and while baking the chocolate and caramel keep the top side moist, while the butter in the crust forms a crispy crust up against the cast iron.







Making your own caramel shouldn't be intimidating. A few ingredients and a fairly simple process produce big flavors!

Certainly, there is more than one way to bake a cake, but this technique is unlike most. Don't worry, it's not any more involved than a typical cake, and the hot fudge like sauce that is created in the process is totally worth putting the box cake aside and giving it a shot!

Chocolate Lava Cake Recipe

Yield: 12 servings

Ingredients

• 3 tbsp unsalted butter


• 2 oz unsweetened baking chocolate


• 2 cups buttermilk, room temperature


• 2 tbsp Grand Marnier


• 2 1/2 cups all purpose flour


• 2 cups brown sugar, divided


• 1 tbsp baking powder


• 1 tsp baking soda


• 1/2 tsp salt


• 1 cup semi-sweet chocolate chips


• 1/2 cup unsweetened cocoa powder


• 2 1/2 cups boiling water

Instructions

Preheat your Yoder Smokers YS640 to 375°F. Melt the butter and chocolate together in the microwave. In a large mixing bowl combine the flour, 1 cup of the brown sugar, baking powder, baking soda, and salt. Whisk to break up any clumps.

Whisk the buttermilk and Grand Marnier into the melted chocolate, then pour the wet mixture into the dry ingredients, and stir until combined. Stir in chocolate chips, then spread the batter into a greased Lodge Logic 12” cast iron skillet.

Combine the remaining (1 cup) brown sugar with the cocoa powder, and sprinkle the mixture evenly over the batter.

Carefully pour the boiling water over the top. Transfer to the cooker and bake for about 30-45 minutes until the center is firm to the touch.

Serve warm with ice cream, spooning the sauce from the pan over the cake.

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It starts normal enough; forming a cake batter and placing it in a greased pan (which for us is almost always a Lodge cast iron skillet). The batter is then topped with a mixture of brown sugar and cocoa powder.



And now things get weird. Water is boiled and poured over the whole thing. Seriously. This isn't a prank.



As the cake does its normal cake baking thing, the water, brown sugar and cocoa form something like a hot fudge sauce in the bottom of the pan. And hot fudge is GOOD!



When you serve this, serve it warm. And get all the way down there, because the best part is in the bottom of the pan. Also, ice cream is just a necessity. Enjoy!

'Tis the season for pumpkin! There is a multitude of pumpkin recipes out there, but if you have a hundred other things going on this Thanksgiving, as most of us do, then this recipe is what you need to pull off a flavor-packed low maintenance dessert.

Pumpkin Pecan Cobbler

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Ingredients

• 1 cup pecans, toasted, chopped


• 1 (29 oz) can pumpkin puree1 tbsp pumpkin pie spice 1 (14 oz) can


• 1 tbsp pumpkin pie spice (14 oz)


• 1 (14 oz) can sweetened condensed milk


• 1 box yellow cake mix


• 1 stick (1/2 cup) unsalted butter, sliced into pats


• 1 cup brown sugar


• 1 cup granola


• 1 cup heavy whipping cream


• 1 to 2 tbsp white sugar (to taste)


• 1 to 2 tsp bourbon (to taste)

Instructions

Preheat your Yoder Smokers YS640 Pellet Grill to 375ºF. Spread the pumpkin puree in the bottom of a Lodge 12” Cast Iron Skillet. Top with the sweetened condensed milk. Sprinkle the pumpkin pie spice, pecans and yellow cake mix over the sweetened condensed milk. Top the cake mix with the pats of butter. Sprinkle the brown sugar and granola over the top.

Bake at 375ºF for 30 minutes. Take a fork and make sure all of the cobbler is moistened by pushing any dry spots down and mixing around. Bake about 10 minutes longer. While the cobbler bakes make the whipped cream. Whip the heavy cream to soft peaks. Whisk in the sugar, a little at a time, tasting as you go. Whip to desired firmness then whisk in the bourbon. Taste and adjust as necessary.

Apple wedges wrapped in canned croissant dough. Easy as pie! Easier than pie, actually.

Apple Skillet Dumplings Recipe

Ingredients

• 2 granny smith apples, cored, cut into 8 wedges


• 2 cans crescent roll dough


• 2 sticks of butter, cubed


• 1 1/2 cups brown sugar


• 1 tsp ground cinnamon


• 1 tbsp bourbon


• 3/4 cup apple juice

For the Bourbon Whipped Cream

• 2 cups heavy cream


• 3 tbsp sugar


• 1 tsp bourbon

Instructions

Preheat your Yoder Smokers YS640 to 375ºF set up for direct grilling (heat diffuser removed). Place a Lodge Logic 12” Cast Iron Skillet in the cooker, directly over the fire box, to preheat.

Lay out the crescent roll triangles. Place a slice of apple at the smaller end and roll the apple toward the larger end. Pinch the dough around the sides to seal the apple in the dough.

Melt the butter in the cast iron skillet. Stir in the brown sugar and cinnamon. Cook to dissolve the sugar, about 10 minutes, stirring occasionally. Add the dumplings to the pan. Slowly pour the bourbon and apple juice over the dumplings.

Move the pan to the second shelf and bake for about 20 minutes, until the top has browned. Remove from cooker and serve the dumplings with Bourbon Whipped Cream and sauce from the skillet.



Apple wedges wrapped in canned croissant dough. Easy as pie! Easier than pie, actually.