Cinnamon Skillet Bread with Warm Cheesecake Dip

Step 1

Using a paper towel, lightly coat a 10-inch cast iron skillet with cooking oil.

Step 2

Make the bread dippers: Divide the 1 lb. dough loaf into 10 equal pieces using a sharp knife. Shape each dough piece into a ball by folding the dough under itself and pinching it together at the bottom (see video tutorial for clarification). Combine the sugar and cinnamon in a medium bowl; place the warm melted butter in a separate medium bowl. Dip each dough ball in the butter and then dredge in the cinnamon-sugar mixture. Place bun in the cast iron pan. Repeat process with remaining buns; place them in a line around the edge of the cast iron skillet. Cover with plastic wrap and let rise 20-30 minutes, or until the cinnamon sugar coating begins to separate.

Step 3

Preheat the oven to 375°F.

Step 4

Make the cheesecake dip: Place all of the ingredients in a large bowl. Beat using an electric mixer (or a whisk) until thoroughly combined. When the buns are raised, pour the cheesecake dip batter in the center of the skillet. Bake the buns for 20-25 minutes, or until deep golden brown and fragrant. The cheesecake dip will be puffed and wobbly. Let cool slightly. Drizzle with caramel sauce, if using. Serve warm.

Step 5

Refrigerate leftovers (if there are any). Buns and dip can be reheated in single servings in the microwave.