Make haste, not waste, especially with dough
I hate having to throw away food or ingredients – which is how I found myself making quick and easy cinnamon rolls out of leftover pizza dough late one Sunday morning. These sweet and sticky treats are a great way to put surplus yeast dough to good breakfast use.
By no means traditional, they will still fill your kitchen with cinnamon-sugar goodness after a quick roll, fill, roll and bake. In certain culinary circles this approach may be considered cinnamon sacrilege. But hey, your kitchen, your rules.
The step by step deets for quick and easy cinnamon rolls
Preheat oven to 400° F. Combine brown sugar and cinnamon in a bowl, measure amounts to your taste and the number of rolls you choose to make. Add a pinch of salt.
On a floured surface, roll dough into a large rectangle, as thin as possible. Cut into three or six strips, lengthwise. Brush all with melted butter. Sprinkle a generous mound of sugar mixture along one side of each strip. Roll each strip tightly lengthwise, then spiral dough from one end to the other to create roll.
Arrange rolls in a greased, glass baking dish or pie plate, leaving a small amount of space between each. Bake 10-12 minutes, but try not let rolls brown (they won’t be as soft).
To make cream cheese glaze, whisk room temperature cream cheese with confectioner’s sugar to your taste. Thin with a little milk if desired. Spread over warm cinnamon rolls. Or eat straight outta the bowl. Again, your kitchen, your rules.
Yours in dough,
Quick and easy cinnamon rolls
Description
Turn leftover pizza dough into breakfast! Any kind of yeast-leavened dough will work, just be sure to use it within a day or so, or the rolls will be less likely to rise.
Ingredients
Cinnamon rolls
- 8 oz pizza dough, store bought or pre-made
- Brown sugar
- Cinnamon
- Butter, melted
Cream cheese glaze
- ¼ cup cream cheese, softened
- 2–4 tbsp milk, any fat percentage
- ½ tsp vanilla extract
- confectioner’s sugar, for frosting
Instructions
- Preheat oven to 400° F. Combine brown sugar and cinnamon in a bowl, measure amounts to your taste and the number of rolls you choose to make. Add a pinch of salt.
- On a floured surface, roll dough into a large rectangle, as thin as possible. Cut into three or six strips, lengthwise. Brush all with melted butter. Sprinkle a generous mound of sugar mixture along one side of each strip. Roll each strip tightly lengthwise, then spiral dough from one end to the other to create roll.
- Arrange rolls in a greased, glass baking dish or pie plate, leaving a small amount of space between each. Bake 10-12 minutes, but try not let rolls brown (they won’t be as soft).
- To make frosting, whisk cream cheese with confectioner’s sugar to your taste. Thin with a little milk if desired. Spread over warm cinnamon rolls.
Notes
If you don’t have cream cheese on hand, a simple glaze of any milk or citrus juice with confectioner’s sugar whisked in gets it done.
Heather says
We’ve done this many times after you pointed us to the idea. Prepping it for the morning now! Perfect reward for trimming the tree
Malou says
This looks wonderful! I can imagine the smell of these rolls from the oven, must be heavenly! 😉
edibletimes says
You’re right, and they’re far too easy to make!
Joan Woodlief says
I sure wished you lived closer. Weekends would definitely taste better.
edibletimes says
You might think so. But remember, only the success stories (not the fails) make it on the blog;)