Pizza-Dough Cinnamon Rolls

Imagine this: It’s a quiet morning. The coffee is brewing. No one has rifled through the paper yet. And the sweet smell of cinnamon sugar fills your kitchen. Sounds divine, right? This weekend, make that scenario a reality with our recipe for pizza-dough cinnamon rolls. By using store-bought dough instead of homemade, we shave hours off the prep time. (These ooey-gooey treats will be on the table in an hour flat.) The one thing we don’t scrimp on, though, is the icing.

Photo by Sandi B.
Adapted from purewow.com

PREP TIME

--

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

Adapted from purewow.com

Ingredients

  • Cinnamon Rolls:

  • 1

    stick unsalted butter, melted

  • 1

    cup sugar

  • 1/4

    cup all-purpose flour

  • 2

    tablespoons ground cinnamon

  • 1/2

    teaspoon pure vanilla extract

  • 2

    pounds prepared pizza dough

  • Egg Wash:

  • 1

    egg

  • 1

    tablespoon water

  • Icing:

  • 1

    cup confectioners’ sugar

  • 3

    tablespoons whole milk, or more as needed

  • 1/2

    teaspoon pure vanilla extract

Directions

1. Preheat the oven to 375°F. Grease a 9-by-13-inch pan with nonstick spray. 2. Prepare the filling: In a medium bowl, mix the melted butter with the sugar, flour, cinnamon and vanilla extract to combine. Set aside. 3. Make the rolls: On a lightly floured surface, roll out the dough into a ½-inch-thick rectangle. (It should be about 12 inches by 15 inches, but no need to be precise.) 4. Dollop the cinnamon filling all over the dough, then spread evenly to cover, reaching all the way to the edges. 5. Starting with the long side of the rectangle that’s closest to you, roll the dough away from you into a tight spiral. When the dough is fully rolled, use a serrated knife to slice the dough into 9 even pieces (each about 1½ inches thick). 6. Transfer the cinnamon rolls to the prepared pan, leaving space between them for the dough to expand. 7. Bake the rolls: In a small bowl, whisk the egg and water to combine. Brush the egg wash onto the rolls, then transfer the baking dish to the oven. Bake until the rolls are golden and the filling is bubbly, 30 to 40 minutes. Let cool for 15 minutes. 8. Make the icing: In a medium bowl, whisk the confectioners’ sugar with the milk and vanilla extract to combine. Drizzle the frosting over the slightly cooled rolls. Serve warm, immediately. Cooled rolls can be stored for up to two days and reheated at a low temperature in the oven (or in the microwave).

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