Cinnamon Rolls with Homemade Icing
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Ingredients & Equipment
What we send
- 1/4 cupunsalted butter
- 2 tablespoonsflour
- 12 ouncespizza dough
- 2/3 cuppowdered sugar
- 1parchment paper
- 18" aluminum tin
- 1/4 cupgranulated sugar
- 2 teaspoonsground cinnamon
What You’ll Need
- baking sheet
- rolling pin (optional)
Preheat oven to 375°F. In a small bowl, microwave butter in 30-second intervals until melted. Alternatively, melt butter in a small pot over medium heat. Once melted, transfer to a small heatsafe bowl. Line a baking sheet with parchment paper. Reshape aluminum tin if bent.
Roll Out Dough
Sprinkle flour onto a clean, dry surface. Using a rolling pin or the heels of your hands, roll and stretch pizza dough into a rectangular shape about ¼-inch thick. Carefully transfer to parchment-lined baking sheet.
Assemble Cinnamon Rolls
Rub half of melted butter onto dough. Set aside 2 teaspoons sugar mix, then sprinkle remaining sugar mix over dough. Beginning with long end closest to you, roll dough away from you to create a cylinder, then pinch seam to seal. Cut crosswise into 16 equal pieces. Place cinnamon rolls cut-side up in tin in a single layer. Pour over remaining melted butter, then sprinkle over reserved 2 teaspoons sugar mix.
Bake Cinnamon Rolls
Remove and discard parchment paper from baking sheet. Place tin 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.
While cinnamon rolls cool, in a small bowl, whisk together powdered sugar and 2 tablespoons warm water until smooth.
Plate Cinnamon RollsDrizzle 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.)