Orange Skillet Coffee Bread {the fool-proof recipe}

This is, in my opinion, an even easier version of an orange coffee bread that my mom would make for Sunday Brunches. It was one of those recipes that you find in an old Southern Living cookbook and it was made with biscuits. My two problems with that recipe is that whenever I would make it, I would always have to guess if it was done or not. I could never tell! I would end up over baking it or under baking my bread ….. literally would be raw dough 🙄. Another problem was the icing that went on top……it was kinda like an after thought. With a few small changes, this is an absolute favorite of mine. You’ll be making it for all you breakfast gatherings and last minute brunches.

Here’s My Notes

1)Baking this in one layer helps insure that there is no guessing when trying to decide if it’s done or not. I baked mine in a 8-inch cast iron skillet, but you can easily double this recipe and bake it in a 10-inch skillet.

2)I have included a glaze recipe, but I always have leftover cream cheese frosting around. So I pretty much just add a little orange juice & vanilla to it, and have my glaze for this bread. If you want to make your life easier buy the cream cheese frosting from the store that’s in the can. Put it in the microwave for about 20-30 seconds …instant glaze.

Orange Skillet Coffee Bread {the fool-proof recipe}

Yields:approximately 6 servings 



•2 (12 ounces) packages Grands! crescent rolls

•1 stick butter, melted

•3/4 cup sugar

•Zest of one orange

•1 (8 ounces) package cream cheese


•3 ounces cream cheese, softened

•1 cup powdered sugar

3 Tablespoons butter, melted

•1/2 teaspoon vanilla

•2-3 Tablespoons orange juice

chopped pecans or walnuts, optional 


Preheat oven to 350 degrees F. Line a 8-inch cast iron skillet with parchment paper.

In a small bowl combine sugar and orange zest. Remove the crescent roll dough from it’s packaging and unroll it. Separate  into triangles. Taking a pinch of cream cheese (no more than a teaspoon) and place at the fattest part of the crescent roll; roll the dough up and pinch the ends together to seal.(Don’t  worry about making these into crescents rolls. You are simply enclosing the cream cheese into the dough) Place the filled crescent in the melted butter, then roll it in the orange sugar. Place close together in the prepared skillet and continue this with all the crescent rolls.

Bake in preheated oven for 30 minutes or until golden brown.

Prepare the glaze: In a medium bowl beat together the glaze ingredients using a handheld mixer until smooth. Pour glaze over the warm bread. Top with toasted nuts if desired and Enjoy ! ♥


Strawberry Cream Cheese Pastry Ring 

This is one of those pastries that is actually realistic to make. You buy a couple cans of crescent rolls, a can of strawberry pie filling, and whip together a cream cheese filling… that’s it! You’ll have it in the oven in less than 10 minutes.

I love crescent roll pastries they’re simply delicious and you can beat how simple they are to put together. If you need something sweet for a summer afternoon tea or a quick weekend breakfast, whip this up and I promise you’ll be glad.

Here’s My Notes:

1)Honestly this recipe is so easy I don’t really have any notes, but I would say… I like eating this when it’s completely cooled. Give it a good 30 minutes to cool before serving.

Strawberry Cream Cheese Pastry Ring

Yields: approx. 8 servings


2 (8 ounce) tube crescent rolls

1 (21 ounce) can strawberry pie filling

1 (8 ounce) package cream cheese, softened

1/2 cup sugar

1 teaspoon vanilla

1/2 cup powdered sugar

1 Tablespoon heavy cream

1 Tablespoon butter

1/4 teaspoon almond extract

1/4 cup sliced almonds, (you could toast them if you like)


Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.

Unroll the crescent dough and separate into triangles. Arrange the triangles on the prepared cookie sheet with the points of the triangles pointing towards the outside and the wide ends overlapping at the center. Press the overlapping dough to seal.

In a medium size mixing bowl beat the cream cheese and sugar together using a handheld mixer. Add in vanilla.

Spoon the strawberry pie filling over the crescents rolls, keeping it on the widest part. top it with the cream cheese filling. To bring the ring together fold the pointed ends over the filling, tucking it under. The filling with be visible.

Bake the pastry in the preheated oven for 25-30 minutes or until golden brown; mine took 30 minutes. Allow to cool for about 20 minutes before glazing.

While pastry cools prepare your glaze by simple mixing the powdered sugar, cream, almond extract, and butter together in a small bowl with fork. Drizzle over the cooled pastry ring and sprinkle with almonds. Enjoy!


{Super-Easy} Apple Turnovers

Who knew that your favorite bakery treat was so easy to make? Get ready…. this is the easiest pastry ever. period.

It had been a while since I had a apple turnover. Recently, I whipped up a batch one morning for a breakfast I did for my friends. I sat there wondering why I haven’t made them sooner. They come together in no time, and they simply are just delicious. I mean seriously, how can you go wrong with puff pastry and spiced apples?

Here’s My Notes:

1)It’s very important to place the assembled turnovers in the freezer before baking them. Freezing them keeps the pastry super cold, which insures that the pastries will puff up and hold their shape while baking.

2)Honestly, I don’t think the kind of apple you use really matters in this recipe. I usually have Golden Delicious or Red Delicious on hand.

3)When it comes to nutmeg, freshly grated nutmeg is the best, not the already ground nutmeg in the container. I suggest getting whole nutmeg and grating it. I usually just eyeball the amount.

{Super-Easy} Apple Turnovers

Yields: 6 turnovers


For filling:

1 cups diced and peeled apples (about 2 medium apples)

2 Tablespoons brown sugar

1/2 teaspoon cinnamon

freshly grated nutmeg, about 1/8 teaspoon

pinch of salt

1 egg, beaten well

For icing:

1 Tablespoon powdered sugar

splash of heavy cream

1 Tablespoon butter, melted

1/4 teaspoon vanilla

1 package of store-bought puff pastry (I really like the Pepperidge Farm Brand)


In a medium-sized bowl combine diced apples, sugar, salt, and spices.

Roll out the puff pastry onto a floured sureface. Using the scores already on the pastry as a guide, cut each sheet into 6 equal rectangles. Using a pastry brush, brush the beaten egg around the perimeter of each rectangle.

Assemble the pastries on a parchment paper lined sheet pan. In the center of 6 of the rectangles place about 1 1/2 Tablespoons – 2 Tablespoons of the apple mixture. Then top with a rectangle of pastry. Seal by pressing a fork down into the pastry all the way around. Brush the tops with the rest of the egg and make 4-5 slits using a sharp knife.

Pop the assembled turnovers in the freezer for about 20 minutes.

Preheat oven to 400 degrees F. Once oven is preheated bake the turnovers for 30 minutes or until golden brown.

Prepare the icing while the turnovers are baking.  Simply whisk the icing ingredients together with a fork in a small bowl.

Allow the turnovers to cool slightly before icing them. Serve & Enjoy!