Spring has sprung, and I’m currently sitting here stuffing my face with some ruby red strawberries. I’ve got a long weekend coming up, and even though exams are bearing down hard, I’m ignoring it and instead focusing on planning my Easter eating schedule.
And then there are the cinnamon rolls.
Okay, so this isn’t really a full on recipe. It’s more of an idea. Or a suggestion. Or a “Hey, I had some leftover pizza dough wallowing in my fridge and so I turned it into cinnamon rolls and I think you should too.” It’s like a little friend-to-friend chit chat, from my kitchen to yours.
As a result, this recipe is infinitely adaptable and incredibly flexible. Do you use a different pizza dough recipe, or just have some that you picked up from the grocery store? Use it! Feel like using some melted butter and cinnamon sugar for the filling? Go for it! The recipe I’ve provided below is simply the way I made the rolls pictured here (although I can personally attest that they turned out to be delicious… and sugar free!)
As these were made from pizza dough, the dough is a bit sticky and delicate when it comes to forming the rolls. As such, you won’t get a super tight spiral, but it certainly does the job. And better yet, you get to turn some leftover pizza dough that was on its way to going bad in the fridge into some super soft and pillowy cinnamon rolls.
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Leftover Pizza Dough Cinnamon Rolls
1 batch No Knead Whole Wheat Pizza Dough
approximately 1/4 cup One Ingredient Caramel (date caramel would also work well here)
2 teaspoons (or more!) cinnamon
optional: handful chopped nuts
For the glaze:
1/3 cup powdered sugar
a few teaspoons milk of choice
Preheat oven to 375F. Once your dough is prepared (having risen to the point where you would begin to roll it out to make pizza), turn it onto a lightly floured surface. Roll the dough into a rectangle- it should be about 12”x8” and oriented horizontally. Spread the caramel evenly onto the dough, then sprinkle with cinnamon and nuts, if desired. Carefully roll up the dough, making sure to keep it tight.
Once you have formed a log with the dough, slice off 1-inch thick rounds and place them in a lightly greased baking pan. Bake for 18-20 minutes, until golden brown. While the rolls are baking, whisk together the powdered sugar and the milk, one teaspoon at a time, until the glaze has reached your desired consistency.
Once the cinnamon rolls are ready, drizzle the glaze over them. And of course, these suckers are best served warm!