Well, don’t I just feel like an ungrateful brat.
I’ve got a skillet full of beautiful red plums. I’ve got gorgeous, nutty browned butter. I’ve got flour and sugar.
I’ve married everything and made just the most lovely skillet cobbler on the block.
And all I can think about? The Pioneer Woman’s Cinnamon Rolls.
I dream about those cinnamon rolls. I keep her cookbook within arms reach just because of that cinnamon roll recipe.
The only problem? The only thing I can’t seem to negotiate?
The recipe makes seven pans of cinnamon rolls. Seven!
I can’t get my mind around that….
You and I both know that I’d gladly devour all seven pans. I have no ranch of cowboys to feed. This seems dangerous.
So for now… I’ll stick the the Ree’s cobbler recipe and wait for the day… patiently wait for the day when I’m called by the good Lord to make those rolls. I hope it’s soon. Dang.
This is one of those church goin’ cobblers.
Do you know what I mean?
This is the kind of cakey, fruity, moist cobbler that Lord lovin’ church ladies bring to the Sunday picnic.
You can use just about any summer fruit like berries, peaches or apricots for this cobbler.
But you must… MUST… muuuust…
… brown your butter.
Browned butter must in the Bible somewhere.
It’s holy. For real.
To brown your butter, place it in a skillet over medium heat. Let it melt and cook down until just after it stops crackling. That’s the water cooking out of the butter. Once the crackling stops, the butter will begin to brown. It’ll smell rich and nutty… like you want to stick your face right in the pan. Don’t do that, though… duh.
Be sure to remove the pan from the heat just before the butter browns to a burn. The pan sill stay hot and continue to cook a bit.
Beautiful, sweet, summery and so easy fruit cobbler. Amen.
Red Plum and Browned Butter Skillet Cobbler
inspired and adapted from The Pioneer Woman Cookbook
makes 1 10-inch cast iron of cobbler
1 stick plus 2 Tablespoons (10 Tablespoons) salted butter, browned
1 cup plus 2 Tablespoons granulated sugar
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
3 medium ripe, red plums sliced into eight slices, or 2 cups of fresh berries
Preheat oven to 350 degrees F.
In a 10-inch cast iron skillet, melt and brown the butter. Since cast iron is black bottomed, and you can’t see the butter browning, be sure to keep a close eye on it, and remove the butter from the pan as soon as it browns. If you keep the butter in the hot cast iron, it may continue to cook and burn.
Let just a smidge of butter remain in the cast iron pan to act as a non-stick agent.
In a medium bowl, whisk together the sugar, flour, baking powder and salt. Whisk in the milk.
Whisk in the melted butter.
Add the batter to the prepared cast iron skillet.
Arrange the plum slices around the batter.
Bake for 35 minutes, until slightly golden and bubbling.
Remove pan from the oven and sprinkle with 2 Tablespoons of sugar. Return the pan to the oven for 5 to 10 minutes to finish cooking. Remove pan when a cake tester inserted in the cobbler comes out clean.
Serve slightly warm with vanilla ice cream. Store covered, at room temperature for two or three days.
Taq
In the second picture it looks as though you have poured more batter on top of the plums. Is that what you did or it is just the sugar making it look like that?
Aurora
Joy, I made this today- 26th recipe I believe! I was really determined to follow this perfectly since the ingredients were so simple but I just couldn’t- I used ~8 TB of butter( accidently because I spilled some, didn’t use the 2 TB of sugar and used 4 small plums). This was really good- a little too sweet- maybe 3/4 c sugar next time?
Ellen
Just when I was giving up hope of finding a good plum recipe! Thank you thank you thank you. I’m a recent browned butter convert, I stuck it in a Nutella chocolate chip cookie recipe for Pete’s sake. You’ve made my day :)
Courtney
Okay. I am now making this for the SECOND time in one week.
Delicious and oh-so-easy. I think I will be frequenting your blog often : )
joythebaker
do it do it!
Maria
I made this over the weekend with some plums that were nearly done for and it was deeeeelicious! I had to cook mine longer, but it may be because I had 5 plums to use up. When I put it in the oven I wondered if I should have added cinnamon or cardamom or vanilla or something, but it was perfect as is and 4 of us devoured it with a pint of Haagen Daz Vanilla Honey Bee in no time flat! Thanks!
bodavian
My friend from China learned a new word today: “cobbler.” We had fun making this recipe, though we used fresh blackberries. It was a definitely a hit, with those who are familiar with the dessert and those who had never had it before.
I love browned butter.
I learned something about China today: they don’t use measurements. In recipe books, it gives you the ingredients, but you use your discretion in how much of everything. So to my Chinese friend, this was a strange recipe indeed.
Just thought I’d share.
Your blog is so fun, the food so appealing!
Keena
I made the Pioneer Woman cinnamon rolls last night… all 7 pans. They are DIVINE.
JoycieK
I made this plum cobbler for Labor Day dessert and it had people swooning. This recipe is a “keeper” according to my husband. And he wants me to make it with other fruits because he loves it so much. It is so easy. I was worried because there weren’t any eggs and the dough looked a little weird before it started to come together and it was pretty runny, but it turned out fabulous. The browned butter flavor puts it over the top.
Kay
Would love to make this but I don’t have a cast iron skillet! Do you think I’d be able to make this in a glass pie dish?
AnnaLee
I don’t have a cast iron skillet either, so I went with the glass pie dish. Having never made cobbler, I couldn’t tell you if it came out exactly right. It is, however, extremely delicious :)
Kay
Thanks AnnaLee, looking forward to trying this out! (:
Courtney
Pluot version: success!
Courtney
Hummm…I wonder how this would be with pluots…? I have some home grown pluots in the fridge, so I just may have to try it out this weekend…
Beth
You can always reduce the cinnamon roll recipe. That amount is ridiculous! It seems like everything I bake is a half recipe….that way I can make more things but have less of each. Perfect.
Elizabeth
I just made some of Ree’s cinnamon rolls this weekend for a family with a new baby. I cut the recipe in half though and used a slightly bigger pan (that held 12) gave them one and gave my freezer one. They freeze nicely. Next time I will take Dancing Kitchen’s advice from above- GENIUS! Thanks! I can’t wait to make some dinner rolls with the dough!
Kristin
I feel the same way about those cinnamon rolls! I’m thinking maybe an early tailgate during football season…
Cat @ ButteryBakery
This recipe makes me want to steal, I mean, um, borrow, my housemate’s cast iron pan for a little while. Hey, he’ll get cobbler, not a bad tradeoff. :)
Summer
Oh my god. I want this so bad. I am not religious.. I would go to church for this cobbler.
All I need to buy is plums!
Tiffany
i don’t really bake and lately most of our meals have come out of a box or through a drive-thru window. but i read your blog, adore it even, because you leave me gems like this: ‘church goin’ cobbler.’ awesome.
dancing kitchen
Ok girl…here’s the plan. Ree’s dough is easy, sweet, tender and delicious. With the thought of 7 pans of cinnamon rolls lurking…know that the dough can go savory very well. I’ve make garlic butter and parm rolls, and pesto and parm rolls with the extra dough. Also all of this freezes beautifully pre final rise or after baking. So typically I make one log of cinnamon rolls (2 pans)…and then get creative and savory.
Jessica
I’ve wanted to make PW’s rolls SO MANY TIMES and I even tried to divide it by 7 one time. they did not turn out. Someday I will bite the bullet and make them. Or maybe someday she’ll post the recipe for ONE batch??
Janae
Though just about everything Pioneer Woman makes is hideously fattening, it’s always delicious, and I’ve tried lots of her stuff. PW food in moderation, is what I say. This one looks wonderful. I love fruity desserts that can be swapped for other fruit.
bronwyn
I need to make this like now. Ok, maybe tomorrow. Plums, brown butter and cobbler…yes please.
Bonnie@WhatAboutPie
oh that does look like a divine cobbler! your recipes are always so fantastic! speaking of The Pioneer Woman…I just made her cinnamon bread today. She just posted it on her blog today. it turned out AMAZING. you should give it a whirl, maybe it will cure you of your cravings for her cinnamon rolls.
Holly
I am so happy to see that there is another browned butter fanatic! I feel like it doesn’t get the props it deserves. Yeah…I just said props but browned butter deserves it. I use it whenever a recipe calls for melted butter or sometimes even just butter. It just makes everything that much better. It is like the false lashes of the cooking world: a technique worth perfecting.
And as far as the rolls go, just make them. They are amazing and people go wild for them. Just hand them out. I took my extra pans to the hair salon and now no one cares if I am few minutes late for my appointment.
Rachel
Those look delicious! As for the cinnamon rolls: what are you waiting for?! Just divide the recipe by 7 and conquer! :)
Carly
1. The cobbler looks divine.
2. Make the cinnamon rolls and give away what you don’t think is reasonable to eat. Find an inner-city youth program or a senior’s home and take them a delicious, home-baked treat.
Jenny
Is it wrong that I made Ree’s cinnamon rolls last year for the holidays and didn’t even realize that it was supposed to make 7 pans, lol? I must have made some really big cinnamon rolls….. And, I added MAPLE FROSTING to them and nearly fainted with delight.
Vanessa
You had me at browned butter!!!! Something about butter, browned butter, or sugar….I just can’t fight it!
foodess
Amen to brown butter. And i loved your “don’t stick your face in the pan… duh…” LOL!!
lacey in ak
I made this last night, with fresh (like picked yesterday afternoon) raspberries. I also substituted buttermilk for milk, as that’s what I had on hand. I might decrease the sugar next time, but it was divine! And so freaking easy!
Susan
Thanks Joy! I got right up from the computer and made this for my husband and I with a big apple that I had (since I didn’t have plums). I halved the recipe and used a smaller cast iron skillet and added some cinnamon and nutmeg. It’s cooking right now and looks heavenly….must be the butter! Thanks for some Tuesday night inspiration!
meg
Can I make this in just a baking dish? I don’t have a cast iron skillet? : (
TJ
Hmmm, 7 pans times 8 rolls, that’s 56 cinnabuns. Heck, our Finance department could plow through that in about 2 hours. I might have to try those buns. The coffee-maple icing sounds really interesting.
The skillet cobbler sounds yummy, just like the nectarine and cream version from a little while back, which, incidentally is being eaten in the Finance dept RIGHT NOW since I made some last night.
TJ
Jean C.
The best way to get to use the recipe for the pioneer cinnamon rolls is just divide it by 7! You can do this!!! Or you know…. divide by 2 and put the rest in the freezer!
mary straton
joy, my dear, you must tell me where you got your coffee table…
Hana Fisher
I think your pictures and styling is awesome, clean, tasteful and mouth watering.
You inspired me with this recipe, I’m making it tomorrow! Great blog, I’m glad I found it!
Angharad
Seven pans? Seriously, seven pans?!? Can you make those please just so we can all see what that looks like. You can send me three of the pans if that takes a burden from your shoulders. You’re welcome.
Emily
I’ve made Jadyn’s no-knead cinnamon rolls and they were awesome and easy! The recipe makes one pan of rolls but the bonus is that you have extra brioche dough for bread OR more cinnamon rolls! http://steamykitchen.com/248-caramelroll.html
Brianne
I know most bakers are against doing this but I halved the cinnamon roll recipe. I may have even quartered it…I can’t remember now. What I do remember is that those cinnamon rolls were amazing and the glaze on top…wow.
I mean, the cobbler looks good too…but man o man…cinnamon rolls.
trish
I realized (after making PW’s cinnamon rolls and finding them quite disappointing) that it was “sticky rolls with pecans” that i’d really wanted…brown sugar, butter, nuts and way less cinnamon. Are you sure you aren’t more of a “sticky roll” girl??
meg H.
Trust me, the seven pans of cinnamon rolls are worth it! I just keep them in the freezer for when I have overnight guests, want a special Sunday morning treat, or am depressed – just grab a fork! The cobbler looks yummy – but I am going to use peaches which we keep getting in our CSA box. We are almost getting “peached” out.
As an aside, I love the way you write, think, and cook. You make me smile.
Katrina
Isn’t the pioneer woman awesome? I wish I had time to make all of her recipes, but there are simply too many! I haven’t made this cobbler, and it looks fantastic. I’ll give it a try :)
Lauren
That is cobbler perfection – definitely a church-going dish, that phrase made me laugh so hard :) I’m marveling at the volume of cinnamon rolls that Pioneer Woman recipe makes, pretty intense, better get to finding some ranch-hands to help you out with those!
ellie
Make the cinnamon buns! I have been meaning to make them for months now and I can’t seem to find the right occasion. I need to just bite the bullet and make them anyway. Oh well, so much for my diet! BTW, this cobbler looks delicious – and I have plums at home just waiting to be used – I guess I know what I will be doing tonight!
Val
I don’t think I’ve appreciated summer fruit more than I have this summer! There are endless ways to enjoy them I can’t seem to keep up with every type of sweet treat that can be made. I will most definitely make this. I haven’t yet made a purchase of plums so now I have a fantastic reason to.
I think you should go ahead and make the cinnamon buns. Share them with the neighbourhood or carry them around in your bag and hand them out to anyone who deserves one (other than yourself, of course) ;-)
L Ellison
Yum!! I halved the cinnamon roll recipe…in fact, I might have even quartered it..it was a while ago, and made one pie pan full and then had about 6 left over that I froze. When I was ready to eat them, I let them thaw and baked them normally! Another Yum!!!
Katie@Cozydelicious
Before you I had never dreamed of baking in a cast iron skillet. But I’m a total convert! I now makes crumble, cobbler, and even cake – it’s pretty much the only pan I use for most anything. Thank you Joy!
Kayla @ Let's Live Wholesome
Okay, I’ve made all your cobblers and they are always smash hits. Sometimes you say they are “X servings” which translates to “will be gone by the end of the night”. Too damned good.
Emily
I thought I would never find an occasion to bake 7 pans of cinnamon rolls for, so i just quartered the recipe. it makes about 1 1/2 pans of rolls and it’s just perfect for me and my family!
Mrs. M.
My stars and garters, Joy! The plum cobbler is fabulous! I’m a (relatively) old midwesterner. My mom baked a lot. Her mom baked a lot. Why did no one ever tell me about browned butter? Thank you, thank you!
Jenna
I’ve been enJOYing your blog for some time now. Love your sense of humor and your new design. I just took a big step (for me) and started my own site so this is my very first JennaDish comment. Here’s to cooking and sharing and keeping it simple.
heidi
is it wrong that everytime i read this blog i feel like i need to (a) go to the kitchen or (b) go for a run?! i think both on this one! yum!
carlita
oh my goodness, the pioneer woman’s cinnamon rolls…unreal!
Georgia @ The Comfort of Cooking
By golly, if you want cinnamon rolls, you make ’em! Think of how proud you’ll feel and how in heaven you’ll be once you take the first bite… You can do it!
This apple cobbler will keep me drooling in the meantime, though…
Claudia
I’ll go anywhere for browned butter. Yes, I’ll even put fruit in it.
Ana Powell
Your work is absolutely divine.
Well done ?
Theresa
You need to make Pioneer Woman’s cinnamon rolls. They will change. your. life. I posted a scaled back version of her recipe on my site that only makes a two pans (about 2 dozen) cinnamon rolls. (Feel free to delete the link Joy – I’m not trying to steal your traffic, just trying to help!) Also, the dough itself freezes well, so you don’t have to make (and eat) all of the rolls at once. Because once you make them, you WILL eat them.
And now I wish I had a cast iron skillet to make this cobbler.
Kati
Isn’t it amazing that PW’s apparently small Cinnamon Roll recipe can make so much? Lots of yeast and flour there.
Erin
I love this recipe! I’ve never done it with plums but will have to try that next. And Joy, if you make the rolls, I will gladly stop by and take one of the pans off your hands so you don’t have to eat it!
Mindie
Don’t worry, Joy. I’m in seminary…took a whole class on the holiness of browned butter. Holy for sure!
andrea
Haven’t read all the comments, so someone may have mentioned this already, but I just wanted to tell you…Ree’s recipe for the cinnamon rolls can be halved easily and they are just great that way. Even still, you’ll get about 3 pans of rolls, but they’re easier to manage than seven!
Kara
You can halve Ree’s cinnamon rolls… just use Deb’s Ranch Rugelach recipe – and make one tray of the Ruglach (so amazingly delicious) and the other part of the dough is perfect for one tray of the original cinnamon rolls. Double-delight.
Laura
Looks so good! I love that it is in a cast iron skillet too.
Jennifer Jo
I may be one in a million, but I didn’t especially care for Ree’s cinnamon rolls. In fact, I made her kind and my kind (http://bit.ly/dcn38v) (yes, it was an obscene amount of sugar and butter) and did taste tests with a couple groups of people and…mine won! So maybe I’m not one in a million after all?
angien24
The cobbler looks divine!
I didnt read thru all the comments so I’m not sure if anyone has already said this, but I’ve successfully halved Ree’s recipe for Cinnamon Rolls and it made 3 pans. You can freeze the 2 extras before or after baking OR give them away. They truly are as good as they sound! When I halved the recipe for an Easter brunch, the 3 pans went really fast so when I made them again for a Mother’s day brunch, I used the whole recipe (same size crowd) and only had 1 and a half pans left over. So maybe you should invite some friends over to your new place and have a brunch! =D
Robin
Ok – I am TOTALLY with you on the cinnamon roll issue. There’s no way I could eat seven pans worth of rolls, nor do I know who I’d give them to. The recipe looks easy enough to half (I actually think there was a comment where someone halved the whole thing), but that’s still, like, 3-4 pans of rolls! I’m wondering if the unbaked pans of rolls could be frozen? Then just pull ’em out as needed?
Anyway, this cobbler looks like it would be amazing in my tummy. My boyfriend keeps bugging me that a cobbler is in order, and I just may have to change the fruit and make this. If only I had a skillet!
Jackie from Boston
Hi Robin—- I experimented last holiday season with the cinnamon rolls and you can par-bake them— basically prepare, let them rise, etc and parbake at 350 for about 12 minutes or so. Keep a close eye/timer on them, and if they start to brown, take them out. You just want them to look floury on top.
Let them completely come down to room temp, then fridge or freeze in plastic bags to keep out frostbite and keep in moisture.
Then when ready to bake them, take them out of the freezer and they can go straight to the oven at 375 for about 10 minutes or until slightly brown and make the icing then!
Basically with the par-baking you are trying to get the dough mostly cooked all the way through without getting any crispness at all. The crispy brown on the top means they are starting to lose their moisture in the first bake and will be dry when re-heated.
Anyways sorry I wrote you a book but now you know what I did/what worked!
joythebaker
this is awesome knowledge!! thank you!
Barefoot in the Kitchen
BROWN BUTTER! The BEST thing ever on the planet….
Plus skillet cooking!
PLUS a recipe reminiscent of an upside-down cake?!
BLISS. I am making this!
Kristen
I adore anything with browned butter, thanks to you! I think it was your maple muffins that converted me. Well, that and a pasta with garlic browned butter sauce that I had eaten in a restaurant. And can now replicate, also thanks to you. =)
And I’m with the others who say to make those cinnamon rolls! They’re fantastic! And I halved the recipe, too. Worked beautifully.
Beth A Bromfield
I wish the finished picture were clearer. It’s difficult to see what the crust looks like.
Patty Tomaskovic
That Pioneer Women ruined it for all of us! How are we gals even suppose to compete with a chickie that makes seven pans of cinnamon rolls all in one crack?!?!?! Those ole pioneer ladies are really giving us a run for our money…..not to mention a bad name. Like, we’re lazy or supthin’ if we only make one pan.
I have a theory on why she baked in such large quantity but I will reserve my thoughts to myself. I just think she had a lot of breakfast customers to feed. Chicken ranches were know for this. (That was a small hint:)
Susan
My dear mother-in-law just gave me bunch of peaches from her peach tree. I can’t wait to try them in this recipe. I love browned butter. The first time I used it was in a recipe for browned butter cookes that I got off of the land o lakes butter package. yummy!!
Julie @ Willow Bird Baking
This looks so tasty!
By the way, funny story . . . my mom made Ree’s cinnamon rolls without looking at the yield first. She just kept rolling and rolling and . . . wait a minute . . . filling pans and filling pans. At some point she realized she was in ridiculous-land and actually looked at the recipe. Needless to say, I got an entire pan of the cinnamon rolls for my freezer (and more were distributed throughout the fam). They were both plentiful *and* fabulous ;)
Kristin
I agree. Just halve the cinnamon roll recipe and use softened butter, not melted, for the filling. This dough freezes well too, so put your rolls in the pan, cover tightly and freeze for another day.
I so love your site. You deserve to enjoy some cinnamon rolls, so go for it.
Alice (Someone Who Bakes)
Gah, you had me at “browned butter”. This looks amazing!
And yes, Ree’s Cinnamon Rolls have been on my “Make for Christmas” list since about January.
Amen.
Theadora
Joy! Make the Cinnamon Rolls!!! Do it! I make a half recipie and you know what?! It only makes two pie plates full! No joke! I don’t know what I’m doing that I don’t get a crazy amount of rolls, maybe a I cut them fatter or…my yeast hates me, I don’t know but really, not that many rolls! AND you have neighbors. Neighbors you may not have met before but who will soon love you and your *accidentically made too many* rolls. I take them to the local fire department. They walk my dog for me durring the day now. Just sayin!
Oh, and helpful tip, if you half the recipie you only need a quarter the melted butter for the filling. Really. It’s so much melted butter if you try to use it all you’ll have a melted butter pond on your counter-top…trust.
Cate
I made a blackberry cobbler last week with identical ingredients except the butter wasn’t browned. Picked the berries in my own back yard. Macerated them first in just under a cup of sugars – 2 and a half cups berries to the sugar. Will try this version except I don’t have a cast iron pan. I use a square glass pan for my cobblers and find the versions where you put the batter in first then add fruits better than the other way around. Also good served with whipped, pouring or clotted cream for extra decadence. For extra, extra decadence do what a friend of mine does and put clotted cream on your ice cream!
Jackie from Boston
This cobbler looks amazing! I really want to try it.
About PW’s cinnamon rolls—I was intimidated by the 7-8 pans of rolls too and cut the recipe in half when I first tried it out—worked great. Alsooooooooo wanted to deliver them to my friends/family on Christmas Eve so they could bake them and have them hot on Christmas morning. I did a little research on par-baking, did an experiment—par-baked the cinnamon rolls, let them cool completely and then froze them. Then when ready to cook them for reals, I took them out of the freezer and cooked them for the rest of the time in the oven. They were PERFECT. Because my test worked out so well, I did it with the full recipe for the Christmas gifts and delivered them frozen with directions on how to finish cooking them. 8 months later people still are singing their praises! try them and try them soon :)
D
I have had that same exact thought process re: Ree’s rolls! I’ve contemplated halving the recipe…
Elizabeth
So timely! I have a whole bag of ripe and beautiful plums from my CSA that are sitting on my counter right now… and I’m going to a beach house this weekend with friends! So many cobblers for my friendly gobblers…
Tara
Those rolls are fricken’ amazing!
Charlotte
Hi! You can easily half her cinnamon roll recipe and they also freeze well. Even the frosting freezes well. Now you can have a whole stock of them in your freezer! :)
Ethan
That cobbler looks amazing and now you have me thinking of multiple things! 1. Cobbler 2. Making brown butter 3. Those Cinnamon rolls, are you kidding me? Oh and Ree chose the Marlboro man as her big, strong man to do the stirring for her. I don’t know how I compare to the legendary MarIboro man, but i’m offering my services:)
Kim
We have the same milk glass cake stand. My grandmother got hers (now mine) at Disneyland in the 50s… :)
DessertForTwo
I’ve been dreaming up ways to half the cinnamon roll recipe. If I come up with any successful results, I’ll let you know. 3.5 pans is better’n 7, right?
Janelle
I’ve been meaning to make those cinnamon rolls for a year now with the intent of sharing them of course. That’s the adult thing to do, right? I acquired all the ingredients including the 7 aluminum pans but never had the counter space. I just moved into a new apartment that has an island in the kitchen so when I get a free weekend the first thing I’m doing is making those cinnamon rolls. Would you like a pan? :)
Tara
If you look down in the comments on her blog post of the cinnamon rolls, there are calculations for lesser amounts. And some really good tips too for trouble shooting the recipe (like using softened butter instead of melted since the melted just oozes out the sides)…
joythebaker
you’ve done the research. bless you.
Emily F.
seriously, LOVE that cinnamon roll recipe. I make a batch occasionally and stick the extras in the freezer for a “rainy day” I also make the frosting and split that up into ziplock to freeze also. It makes fresh baked cinnamon rolls WAY too easy sometimes but they are delicious!
Megan
I know how it is, Joy. I always want cinnamon rolls. This does look super good tho!
Cara
this look so good and totally agree on the cinnamon rolls– thats way too many and its on my list to make before I’m 30– luckily I’ve got 10 more months to conquer them
Ashley
ps – this recipe looks delish.
Ashley
First of all, I wish I’d read this prior to making P-Dub’s cin-rolls JUST THREE DAYS AGO ’cause the quantity… I had no idea you aren’t kidding about the 900 pans of rolls.
Second of all… I didn’t do it right. I give myself a C even tho my family ate them up.
Will try again. I think my milk was too hot for the yeast after she specifically said not to put the yeast in too hot milk – I thought I’d given it enough time to cool. Yeah. No.
Lastly, I might need to post you a pic of my daughter’s baby thighs now that I see your love for them…
joythebaker
oh my word! baby thighs are the most delicious thing ever!
The Cookbook Apprentice
That’s a big yum! I think it’s time for me to get a skillet just like that one…
When Pigs Fly
Yum! The fruit has been really lovely this summer. I’ve been eating up peaches with no end in site. Cobblers are always a good choice this time of year.
newlywed
Glad I am not alone in having that problem about the Pioneer Woman’s cinnamon rolls. Am dying to try her recipe. Here’s a thought…if we bake the cinnamon rolls, will the cowboys come? Sort of like that field of dreams theory?
Lia
That cobbler seems to be so easy to prepare and so delicious!! I almost can smell and taste the flavours in the skillet from here…
Love,
Lia.
kris
good lookin’ out on that cinnamon roll recipe. i’m definitely making those for everyone i know this winter. totally gonna be the coolest girl in town. thanks :)
The Blue-Eyed Bakers
Mmm yes…we see your issue with the cinnamon rolls. But of course, now we want this cobbler AND cinnamon rolls. That’s a problem. We have piles of plums sitting in the fruit bowl – so chances are high to very high that they’ll be some butter browning happening real soon…
Heather (Heather's Dish)
joy, all you had to say was browned butter…
Kimm S.
PW’s carmel apple sticky buns use the same recipe for dough as the cinnamon rolls and only make two pans. Whenever I want to make cinnamon rolls and don’t need 7 pans, I use the carmel apple recipe for the dough and use roughly 1/3 of the cinnamon filling from the cinamon roll recipe. Works every time! And you can always find a friend to give the extra pan to, or eat it while you frost the first pan :P
Jess @ Bakericious
looks good!
Samantha Angela @ Bikini Birthday
I have a great recipe for cinnamon rolls that only makes ONE batch. You can e-mail me if you’re interested.
Fatima
Joy, you did see that on that link to the Pioneer Woman’s Cinnamon Roll recipe that you gave us, someone named Cammi commented that she halved the recipe and then very kindly gave the exact measurements that she used? So if you follow that, you could possibly have about 3 pans of cinnamon rolls as opposed to 7!
Kim
Yum! This cobler look simple and delicious! I like brown butter!
Kimberly
Um. I hate to be the bearer of bad news, but the cinnamon roll recipe makes 8 rolls… in a 7 inch pan :-)
kris
um, did you actually read the recipe?
Kimberly
I guess I’m just confused because the recipe says 8 servings… So is a serving an entire pan?!
kris
hmm, weird. just a typo, i guess. i didn’t notice that before, just noticed the massive amounts of ingredients. sorry :)
Kimberly
Haha. Ditto sorry. I think a serving should be an entire pan. Perfectly acceptable in my book. :-)
notyet100
CANT STOP DROOLING
Dewika
Those cinnamon rolls are amazing! I divided the recipe so I’d only have 1 pan of cinnamon rolls. My mouth water just thinking about it…
I love reading your blog Joy! I recently made your pull apart cinnamon muffin too! Love it!
Rachel (Two Healthy Plates)
I know what you mean about those cinnamon rolls but this cobbler looks great too! I’m always on the lookout for a good cobbler recipe because my husband is a cobbler and pie guy – I’m a cake and cookie gal – but we still get along!
Jessica @ How Sweet It Is
I have a tiny skillet that was my grandmas that I am thinking I could make one portion of this!
Lauren at KeepItSweet
This sounds almost too easy and looks delicious!
Kim @ Two Good Cookies
I have some red plums sitting, lonely, on the counter. I’ve been debating for days what to do with them. I even had the ridiculous thought that fruit was for eating, not baking with the addition of sugar and butter. Silly me. Decision made!
ruth
ahhhhhhhmen.
Andrea
I live by the power of division. Especially since a LOT of baked goods don’t last longer than a day or two. And there’s also the power of your freezer, though I know from past posts that yours is probably as full as mine is. But yeah, just take out that calculator! Or you can make a whole batch of the dough and freeze most of it before the rolling out stage?
jaclyn@todayslady
Hmmm I might have to get my hands on one of those cookbooks!! However I dont know if I want to tease myself with that cinnamon roll recipe either…….
That cobbler looks to die for though! Totally meant for a Sunday picnic or just a random night. Browned butter is amazing, you should add that to the list of why you could never be vegan: Browned Butter.
Gen
I didn’t know this brown-your-butter technique and it’s true that it must bring all the flavors more intense. I totally understand your love of this cook book. I even read them in bed!
Wei-Wei
I don’t understand why her recipe makes SO many, either. Maybe you can seventh the recipe? But who needs them when you have red plum and browned butter skillet cobbler… Okay. Maybe you do need them.
Silvia
How delightful, looks so good and must smell like heaven…
Sarah
Oh man, reading this post at this hour isn’t helping my midnight hunger. Especially after seeing Pioneer Woman’s cinnamon rolls, I know what you mean. I made your cinnamon raisin pull-apart muffins a couple days ago and it was the first time I’ve used yeast. I used to be afraid (I don’t know why!) but I couldn’t go another day without trying those incredibly AWESOME muffins. I now welcome yeast to my front door and invite it to stay for dinner (and all my other meals, including snacks).
I’ll have to wait for some really good plums or peaches so I can make this cobbler. My stomach is aching for some of that delicious, sugary, fruity combo, but I guess my thighs are relieved…. for now.
Musketnuss
Oooooh. I don’t even have anything else to say than “Yummy!!!”… or NOMNOMNOM.
What do you think, what other fruits would work with that?
Thanks for that great inspiration!
Valerie
oh my goodness! I totally baked a similar cobbler about a month ago! but i didn’t have a skillet.. so i made mine in a springform pan. but it was so delicious! and i LOVE the smell of browned butter! yum!