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.
- 8 oz pizza dough, store bought or pre-made
- Brown sugar
- 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
- 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.
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.