The promise of soft gooey cinnamon rolls warm from the oven is a sweet one. Our kitchen hack? Pizza dough cuts down prep time, giving you all the flavors you love minus the agony of waiting. And a simple icing lends these tender buns their famous sticky sweetness.
If you have trouble rolling the dough, let it temper at room temperature for 5 minutes before continuing.
Keep the cinnamon sugar inside your rolls by sealing the seam securely. Using your fingertips, pinch the dough together.
2 tablespoons butter, divided
1 tablespoon flour
8 ounces dough
1 teaspoon ground cinnamon
2 tablespoons granulated sugar
¼ cup powdered sugar
1 parchment paper
2 aluminum tins
1 tablespoon water
rolling pin (optional)
1. Melt Butter
Preheat oven to 375°F. In a small bowl, microwave butter at 30-second intervals until melted.
Sprinkle flour onto a clean dry surface. Using a rolling pin or the heels of your hands, roll and stretch dough to about ¼-inch thickness (see Recipe Tip). Carefully transfer to a parchment-lined baking sheet.
Rub ½ of melted butter onto dough, then sprinkle over 2 tablespoons spice mix in an even layer. Beginning with long end closest to your body, roll dough away from you to create a cylinder, then pinch to seal tightly. Slice crosswise into 4 equal pieces. Place 2 cinnamon rolls cut-side up into each tin, reshaping if bent. Pour over remaining melted butter, then sprinkle over remaining spice mix, dividing evenly.
4. Bake Cinnamon Rolls
Place cinnamon rolls on baking sheet from dough, transfer to oven, and bake until fragrant and golden, about 30 minutes. Remove and set aside to cool for about 5 minutes.
Drizzle icing over cinnamon rolls while still slightly warm. Enjoy all cinnamon rolls at once. (But if you have leftovers, store in an airtight container at room temperature for up to 3 days.)