Pizza dough cinnamon rolls are quick, easy, and delicious breakfast pastries using store-bought or homemade pizza dough! This recipe will save you the time and prep work that is the norm with my classic overnight cinnamon rolls! Enjoy them as they are with some vanilla or cream cheese icing, or serve these tasty treats with a few of your family's favorite breakfast foods!
1 ½tablespoonheavy cream(or use half & half or whole milk)
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Instructions
Cinnamon Rolls Instructions
Preheat your oven to 375°F (190°C) and butter a 9x13 baking pan. There will be plenty of room between the cinnamon rolls. So, slightly smaller pans or a 10-12 inch cast iron skillet are ideal.
Roll out pizza dough to make a 12x16-inch rectangle sheet.
In a medium-sized mixing bowl combine the filling ingredients (melted butter, brown sugar, and ground cinnamon). Spreadthe cinnamon filling over the rolled-out pizza dough with an offset spatula or butter knife, leaving about a 1-inch border on the 16-inch long side to seal up the rolled dough.
Starting on the other 16-inch long end, roll the cinnamon roll dough firmly and squeeze the unbuttered end to seal the roll. Then cut the roll into approximately 1-1 ½ inch portions or 12 cinnamon rolls using a sharp knife or unflavored plain dental floss.
Place the cut cinnamon rolls into your prepared baking dish so that they are evenly spaced, leaving at least an inch of spacing between each roll.
Bake at 375°F (190°C) for 20-25 minutes or until the cinnamon rolls turn a light golden brown color. Take them out of the oven and allow the cinnamon rolls to slightly cool off before frosting. *Do not over-bake the rolls. Once they are even a light golden brown, removing them from the oven is best to keep them soft and tender.
Once cooled a bit, pick your icing option below.
Vanilla Icing Instructions
Mix melted butter with confectioners sugar and vanilla extract in a small mixing bowl until the icing reaches a smooth consistency and is spreadable. Add more confectioners' sugar or a small amount of warm water to adjust your icing consistency, if needed. Spread vanilla icing with an offset spatula or butter knife on the slightly cooled-off cinnamon rolls, then serve warm.
Cream Cheese Icing Instructions
Beat the cream cheese, softened butter, confectioners sugar, vanilla extract, and heavy cream (or half & half, or milk) in a small to medium-sized mixing bowl until it's smooth and creamy. Spread cream cheese icing with an offset spatula or butter knife on the slightly cooled-off cinnamon rolls. Serve the rolls warm.
Notes
Rolling out pizza dough is easier once it warms slightly.
If there are tears in your pizza dough, pinch the edges together to seal.
Feel free to add a pinch of salt to the icing if desired. For either vanilla or cream cheese icing, this will cut the sweetness.
The texture of the pizza dough cinnamon rolls will be denser than your usual cinnamon rolls - but still delicious!
Take the texture of these easy cinnamon rolls up a notch! Add a thin layer of heavy cream to the bottom of your baking dish when using canned cinnamon rolls. This will produce the best 'as close to homemade' taste and texture as possible.
To store: Do not refrigerate baked cinnamon rolls unless you have opted to use the cream cheese icing. Cover securely with plastic cling film or seal in a shallow airtight storage container. Store at room temperature with the vanilla icing for up to 2-3 days, or in the refrigerator with cream cheese icing for up to 2-3 days.
To reheat: Pop your cinnamon rolls into the microwave for 10-15 seconds on high power before serving, or warm in the oven at 350°F (175°C) for 5-8 minutes.