Cinnamon Spice & Everything Nice: Fall Baking with Cast Iron

The feel-good, hearty baked-bread combination of cinnamon and raisins was a childhood staple for most people. Straight out of a cast-iron loaf pan and topped with a generous spread of butter, it makes a satisfying snack, a sandwich staple, or a flavorful supper side.

The best way we know to start the weekend off right is baking a batch of these gooey, delectable homemade treats in a cast iron casserole. As the mouthwatering fragrance fills your kitchen, it’s hard to wait for the rolls to cool enough to add the decadent cream cheese frosting.

Also called a “German pancake,” a Dutch Baby is a quick-to-prepare dish that’s as fun to watch puff up as it bakes in the oven as it is to eat. The melding of apples and cinnamon in a cast-iron skillet creates an autumn-fresh aroma and a timeless taste pairing.

A breakfast favorite of retired Lodge CEO Henry Lodge and his family, these tasty twists evolved from a Martha White cinnamon rolls recipe. Fun to bake for all ages, you can get creative with the leftover dough scraps and experiment with other shapes and sizes. Using a seasoned cast iron baking pan provides consistent, even cooking.

This classic All-American cake is a creamy, dreamy delight. Packed with walnuts and carrots and spiced with cinnamon, sweet-and-tangy cream cheese frosting adds a crowning touch to this rich, indulgently delicious dessert. Baking in a cast iron fluted cake pan is similar to baking in other cake pans, with a few key differences.