The Caldwell House Bacon Cinnamon Rolls


1 tube of store-bought cinnamon rolls

Bacon – about 8 strips for a 12 ounce tube of cinnamon rolls

That’s all, yes, really!


First, fry up that bacon. Not all the way – give it sort of a half-fry. You don’t want to make it too crunchy because it’ll snap when you try to roll it up into those cinnamon buns.

Drain bacon on paper towels. For big cinnamon rolls, you’ll need two slices of bacon per roll. For the tiny guys, you just need one.

Pop that can. Separate the rolls. Unroll them on a piece of parchment paper or a big ol’ cutting board.

Lay the bacon strips across the dough… roll them up… lay them in a greased pan and bake according to package directions.

When they are done just frost them up and enjoy!


Strawberry Pie

Sometimes we serve breakfast desserts at The Caldwell House.  The guests love this, especially when they sit around for a time visiting with other guests.

3 Tablespoons cornstarch

1 1/2 cups sugar (You may want to reduce the sugar if you don’t want it as sweet.  We like it sweet.)

1 1/2 cups water

3 oz box strawberry Jell-O

2 cups sliced strawberries

10″ pie shell


Pre-bake a 10″ pie shell.

Line bottom with the sliced strawberries

Combine cornstarch, sugar and water in small saucepan.  Bring to a boil and simmer, stirring constantly, until thickened.  Add the Jell-O and stir until dissolved.  Pour over the strawberries and refrigerate until set.

Serve with whipped cream and enjoy!


The Caldwell House’s Homemade Peach Pancakes

Ingredients:Peach Pancakes

2 eggs, at room temperature
2 ½ cups buttermilk, at room temperature
4 tablespoons oil
2 ½ cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
Pinch nutmeg
2 cups ripe, peeled or canned (syrup drained) diced peaches

Blend egg, milk and oil. In a separate bowl blend dry ingredients together.

Add dry ingredients to wet ingredients and stir until just combined. Gently fold in peaches. Let sit a few minutes. Batter will be lumpy.

Heat griddle until drops of water sizzle. Grease lightly with butter or spray with cooking spray..

Drop large spoonfuls of batter onto hot grill and smooth out slightly. Flip pancakes once pancakes puff and bubbles have formed, but before bubbles break.

Turn and brown on the other side, pressing down gently to make sure batter cooks evenly around the fruit.

Serve with powdered sugar, butter, warm syrup or topping of your choice.

Bacon Brittle

Anytime you have guests who want to sit around after breakfast and visit, try serving this recipe as a breakfast dessert.


8 ounces bacon, cooked your favorite way until crisp (We use a smoked maple bacon.)
1 cup granulated sugar
1/4 cup water
1/4 cup unsalted butter
3 tablespoons light corn syrup or golden syrup
1/4 teaspoon baking soda
coarse sea salt


  1. Chop the bacon into small bits about a 1/4-inch in size.
  2. Butter a rimmed baking sheet or line it with parchment paper.
  3. In a large, heavy-bottomed saucepan, combine the sugar, water, butter and syrup.  Bring to a boil over moderate heat, stirring occasionally until the mixture reaches 300°F on a candy thermometer, about 10-15 minutes.
  4. Remove from heat and stir in the baking soda, then the bacon bits.  Immediately pour the mixture on the prepared baking sheet.  Use a large spoon (If it sticks, oil it lightly.) to quickly spread the brittle into a thin, even layer.  Sprinkle with sea salt.
  5. Allow the brittle to cool completely, and then break into pieces. Store in an airtight container.

Makes about 3/4 pound.

Homemade Biscuits from The Caldwell House

2 cups sifted flour
2 tsp. baking powder
4 tablespoons butter or shortening
1/2 tsp. salt
About 3/4 cup milk

Sift flour once, add baking powder and salt, then sift again. Cut in shortening or butter.  (You may want to use your hands to rub the butter into the flour).

Add milk gradually, stirring until a soft dough is formed.

Turn out on slightly floured board and lightly “knead” for 30 seconds, enough to shape.

Roll 1/2 inch thick and cut with 2 inch floured biscuit cutter.

Bake on ungreased sheet in a 400 degree oven for 12-15 minutes.

Makes 12 2” biscuits.  You can also make tiny tea biscuits only 1 1/2 inches wide.



The Caldwell House Crawfish and Smoked Sausage Frittata

5 eggs
¼ cup spinach
2 tablespoons diced onions
1 tablespoon diced bell pepper
¼ cup chopped smoked sausage
1/4 cup chopped crawfish
1 – 2 tablespoons butter
¼ cup shredded cheddar cheese

Scramble eggs.  Add ¼ cup spinach and mix.  Set aside.

Place butter in a saute’ pan with all above ingredients except the scrambled eggs mixture and cheese.  Cook until onions are tender.  Let it cool about 10 minutes, then mix in scrambled eggs mixture and cheese.  Place into a pan sprayed with cooking spray and bake at 375 degrees until eggs are done, 30 – 40 minutes.

Season to taste.

The Caldwell House Stuffed Portobello Breakfast Nest

This simple but unusual breakfast item is sure to impress your guests and your family!

2 Portobello mushrooms, stems cut and cavity scraped

2 large eggs

1 TBSP olive oil

1 tsp. fresh basil, chopped

2 strips cooked bacon, crumbled

salt and pepper to taste


Drizzle olive oil on portobello mushrooms and season with salt and pepper to taste.

Place mushrooms on a greased baking sheet.

Sprinkle the basil and bacon in cavity.

Crack open the eggs and carefully put one inside each mushroom.

Bake for 12-15 minutes at 325 degrees.