This week there is a lot of things going on. I guess that’s true for most weeks in spring with school aged kids. There always seems to be some big things on top of the whole lot of regular things stuff. I’m not complaining, it just happens that way. This week is no different. I also had jury duty and haven’t been feeling well.
On Wednesdays, kids in our town have a shortened day of school. And yesterday, I decided to make myself stay home while they were in school, focus and check a whole bunch of things off of my to do list. Since I was avoiding tackling the growing grocery list, dinner options were low, but we had everything to make stromboli for dinner (the leftovers also helped in the packing of lunches for today). I used this pizza dough recipe. This recipe makes too much pizza dough for a few smaller stromboli for our light dinner (with some lunch leftovers), but not enough for two batches/dinners worth of stromboli.
I was debating saving the leftover dough for fried dough over the weekend. But when I don’t feel well, there’s usually one comfort food that I turn to: cinnamon.
So I turned the leftover pizza dough into cinnamon rolls. Using pizza dough instead of a sweet dough was different. The rolls definitely aren’t as wonderful as “real” homemade cinnamon rolls, but they were good. And all of my kids agreed that the pizza dough cinnamon rolls tasted much better than the cinnamon rolls from a tube. We heated up leftovers for breakfast this morning and they tasted the same as last night.
These were SUPER easy to make, and you know what exactly is going into your food. If you are making dough, I’d recommend making the real deal sweet dough for cinnamon rolls, but if you have leftover pizza dough, or want a very quick and easy project for the kids and some store bought dough around, these should hit the spot.
Pizza Dough Cinnamon Rolls
- 1/2-1 lb pizza dough (homemade or store bought)
- butter (1 stick, plus maybe a little more)
- sugar (white, brown or combination)
- optional: nutmeg, cloves or other spices
- optional: frosting, glaze or icing (recipe below)
- flour for dusting/rolling
- Preheat your oven to 375 degrees Fahrenheit. Liberally butter a baking dish or cookie sheet (I used a 9 x 13 glass dish).
- Roll/stretch out your pizza dough into a rectangle on a lightly floured surface. Roll it out as thin and evenly as you can without trying exceptionally hard.
- Pour melted butter evenly over the dough until it is covered or to your taste and size of your dough- 1/4 – 1/2 cup of butter.
- Sprinkle sugar(s) over the buttered dough. 1/4 – 1/2 cup depending on taste.
- Sprinkle cinnamon (~ 1 tablespoon) over the dough, plus any additional spices you may choose (you won’t need much nutmeg or cloves to taste it). Spread out the filling evenly.
- Roll the dough (starting from whichever side you think you can successfully roll it, or starting on the short side for bigger rolls) and pinch the ends and seam together. Cut the log into rolls with a sharp knife or string/floss around 2″ thick, place the rolls in the prepared baking dish or cookie sheet.
- Bake in preheated oven until golden or two your desired doneness – about 35 minutes.
- Top with icing/glaze/frosting before serving (for the icing mix, 3 tbs melted butter, 2 tsp vanilla, 1 – 1 1/2 cups confectioners sugar, add in milk until desired consistency is reached).