Southern Vagabond
- 30m Prep Time
- 30m Cook Time
- 2h Ready In
These cinnamon rolls are made with a yeast dough, filled with cinnamon sugar, and baked in a cast-iron skillet with a pecan caramel topping. They are a sweet treat inspired by Southern flavors.
Ingredients
- peaches
- watermelons
- sweet white corn
- cereal
- bologna
- pimento cheese
- beefsteak tomato
- ground pepper
- mayo
- banana
- peanut butter
- Duke's mayo
- oysters Rockefeller
- oysters en brochette
- shrimp Marguery
- shrimp étouffée
- turtle soup
- fried frog legs
- beignets
- chicory coffee
- Sno Balls
- caramelized sweet praline confections
- barbecued shrimp
- Italian dressing
- butter
- onions
- gumbo
- jambalaya
- red beans and rice
- lemon tea bread
- pumpkin bread
- chicken liver pâté
- liver
- chocolate layer cake
- whipped cream
- smoked lox
- bagels
- schmear
- pickled herring
- matzo ball soup
- pastrami
- corned beef
- knishes
- sweet noodle puddings
- black cherry seltzers
- oysters
- moonshine
- lamb chops
- rack of lamb
- wine
Nutrition (per serving, estimated)
Estimated based off 28 of 50 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 139 mg
- Iron: 2.79 mg
- Magnesium: 49.4 mg
- Phosphorus: 255 mg
- Potassium: 502 mg
- Zinc: 4.06 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- peaches
- watermelons
- sweet white corn
- cereal
- bologna
- pimento cheese
- beefsteak tomato
- ground pepper
- mayo
- banana
- peanut butter
- Duke's mayo
- oysters Rockefeller
- oysters en brochette
- shrimp Marguery
- shrimp étouffée
- turtle soup
- fried frog legs
- beignets
- chicory coffee
- Sno Balls
- caramelized sweet praline confections
- barbecued shrimp
- Italian dressing
- butter
- onions
- gumbo
- jambalaya
- red beans and rice
- lemon tea bread
- pumpkin bread
- chicken liver pâté
- liver
- chocolate layer cake
- whipped cream
- smoked lox
- bagels
- schmear
- pickled herring
- matzo ball soup
- pastrami
- corned beef
- knishes
- sweet noodle puddings
- black cherry seltzers
- oysters
- moonshine
- lamb chops
- rack of lamb
- wine
Let's Cook
-
Step 1.
In a small bowl, combine 1/4 cup warm water (about 110°F) with 1 packet (2 1/4 teaspoons) active dry yeast and 1 teaspoon sugar. Let stand until foamy, about 5 minutes.
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Step 2.
In a large bowl, whisk together 3 cups all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon baking soda.
-
Step 3.
Add the yeast mixture, 1 cup buttermilk (at room temperature), and 2 tablespoons melted butter to the dry ingredients. Stir with a wooden spoon until a shaggy dough forms.
-
Step 4.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Add more flour as needed to prevent sticking.
-
Step 5.
Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour.
-
Step 6.
While the dough rises, melt 2 tablespoons butter in a 10-inch cast-iron skillet over medium heat. Add 1/2 cup packed brown sugar and stir until dissolved. Remove from heat and arrange 1 cup pecan halves in the butter-sugar mixture.
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Step 7.
Punch down the risen dough and turn it out onto a floured surface. Roll into a 12x8-inch rectangle.
-
Step 8.
Spread 2 tablespoons softened butter over the dough, then sprinkle with 1/2 cup granulated sugar and 1 tablespoon cinnamon. Roll tightly from the long side and pinch the seam to seal.
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Step 9.
Cut the roll into 12 equal slices. Place slices cut-side down in the prepared skillet over the pecans. Cover loosely with plastic wrap and let rise until puffy, about 30 minutes.
-
Step 10.
Preheat the oven to 350°F. Bake the rolls until golden brown and the topping is bubbly, 25 to 30 minutes. Let cool in the skillet for 5 minutes, then invert onto a serving plate.