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    Home » Recipes » Breakfast

    Quick and easy cinnamon rolls

    Originally Published: Dated: March 10, 2012 Last Updated: Dec 14, 2020 By: Christina

    Jump to Recipe·Print Recipe
    quick and easy cinnamon rolls by Edible Times

    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.

    Pizza dough cinnamon rolls on cutting board with cinnamon filling down middle.

    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.

    Rolling up raw pizza dough for cinnamon rolls on cutting board.

    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,

    Christina Bailey digital signature on Edible Times
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    quick and easy cinnamon rolls by Edible Times

    Quick and easy cinnamon rolls

    • Author: Christina
    Print Recipe
    Pin Recipe

    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

    Scale

    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

    1. 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.
    2. 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.
    3. 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).
    4. 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.

    Did you make this recipe?

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    Filed Under: Breakfast, Desserts, Recipes Tagged With: breakfast, cinnamon rolls, quick & easy

    Reader Interactions

    Comments

    1. Heather

      December 06, 2013 at 7:40 pm

      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

    2. edibletimes

      March 16, 2012 at 10:36 am

      You're right, and they're far too easy to make!

    3. Malou

      March 16, 2012 at 6:14 am

      This looks wonderful! I can imagine the smell of these rolls from the oven, must be heavenly! 😉

    4. edibletimes

      March 11, 2012 at 12:46 pm

      You might think so. But remember, only the success stories (not the fails) make it on the blog;)

    5. Joan Woodlief

      March 10, 2012 at 3:35 pm

      I sure wished you lived closer. Weekends would definitely taste better.

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    Chef Christina Bailey, Boise Private Chef, Creator of Edible Times

    I'm Christina, a classically trained, Michelin-star restaurant alum and private chef. And more importantly, Chef Mom to two little boys.
    I'm here to empower you in the kitchen and in health. I share way more than delicious, chef-tested recipes. I explain the professional formulas, ratios, and techniques, too.
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