Go from savory store-bought pizza dough to sweet breakfast bliss with a 35-minute recipe for Pizza Dough Cinnamon Rolls.
My thought process leading up to this latest creation was simple: Leftover pizza dough is sitting in my fridge. It’s 8 a.m. I love carbs. I love butter. Hello, Pizza Dough Cinnamon Rolls.
As history has shown, I’m all for baked goods that don’t involve yeast (see examples 1 through 789 here). There’s no proofing. There’s no rolling. Heck, there’s even no mixing if you go the store-bought pizza dough route.
And since I’m always in need of a new way to use up leftover pizza dough, ditching savory for sweet seemed like the perfect solution to the morningtime munchies.
Pizza dough brushed with butter, sprinkled with cinnamon and sugar, and drizzled with vanilla glaze? I’ll skip the pepperoni any day for that.
So next time you’re stocking up on store-bought pizza dough, or whipping up a yeast-free DIY batch, double-up and keep one in the freezer for a 35-minute journey to the ultimate Pizza Dough Cinnamon Rolls.
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Ingredients
For the cinnamon rolls:
- 4 Tablespoons unsalted butter, melted, plus more for greasing pan
- 2 teaspoons cinnamon
- 1/3 cup sugar
- 1 pound homemade or store-bought pizza dough, at room temp
For the glaze:
- 4 Tablespoons unsalted butter, at room temp
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 6 Tablespoons hot water (until desired consistency)
Instructions
Make the cinnamon rolls:
- Preheat the oven to 375ºF. Grease an 8×11-inch baking dish with unsalted butter.
- In a small bowl, stir together the cinnamon and sugar.
- Lightly flour your work surface then roll out the dough into a 16×10-inch rectangle. Brush the dough all over with the melted butter then sprinkle it with the cinnamon-sugar mixture. Starting at the long end closest to you, tightly roll the dough into a log. Cut the log into 12 rolls, about 1 1/2-inches each. Arrange each roll in the prepared baking dish about 1 inch apart.
- Bake the rolls for 20 to 25 minutes until the dough is fully cooked. (See Kelly’s Notes.) Remove the rolls from the oven and let them cool slightly while you make the glaze.
Make the glaze:
- In a medium bowl, stir together the butter, powdered sugar and vanilla extract. Whisk in the hot water 1 tablespoon at a time until the glaze reaches your desired consistency. Drizzle the glaze over the slightly warm cinnamon rolls and serve immediately.
Kelly’s Notes:
- Pizza dough is easier to roll out when it’s at room temperature versus when it’s cold.
- Pizza dough gets crispier on the edges than traditional cinnamon roll dough so when in doubt, underbake the rolls to guarantee they remain soft.
- Unlike cinnamon rolls made with traditional dough, these rolls are denser in consistency and chewier in taste as a result of the pizza dough.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
I love making these for my family! It’s nice to have a quick option for semi-homemade cinnamon rolls! Everyone loves them!
I’m so happy you’ve been enjoying the recipe, Vicki!
This is the best!!!!!!!!!!
Woohoo! I’m thrilled you enjoyed the recipe, Charlie!
If you let the unbaked rolls rise in the prepared pan for about 90 minutes (covered in a warm place) before baking, they turn out more like traditional cinnamon rolls.
These are really awesome!
I’m so thrilled you enjoyed the recipe, Lonnie!
Is there any way to do this recipe with an 8oz crescent roll sheet?
Hi Shaddiah – I’ve never tried that so I’m not sure what the results would be.
Thank you so much!!! I used to make cinnamon rolls with bread dough that I bought in the store, but they stopped making it and had only the pizza dough in the fridge/freezer section. I didn’t think I could use it. I will be buying some and using it with your recipe :)
I hope you enjoy the cinnamon rolls, Georgette! :)
I had left over pizza dough that I made with my sourdough discard so I I think 1/3 the recipe! I’m excited to see how they turn out!
Enjoy, Amanda!
Wondering if I can make them the day before I need them? Would I let them “rise” before baking? Thanks!
Hi Ellen! I wouldn’t recommend making these cinnamon rolls in advance as pizza dough has more of a tendency to dry out vs. traditional cinnamon roll dough. For a make-ahead recipe, I recommend my Make-Ahead Cinnamon Rolls with Cream Cheese Frosting: https://www.justataste.com/make-ahead-cinnamon-rolls-cream-cheese-frosting-recipe/ :)
I made these tonight! They are very good, I did make a couple adaptations. When rolling it out I used crushed potato flakes instead of flour to keep it from sticking. I did this to help keep the dough softer. Then I did brush on heavy whipping cream at the end before baking, SO GOOD!
Awesome! I’m thrilled you enjoyed the recipe, MJ!
I was in a bind for Christmas- no cinnamon rolls at any store.
I made these…and I think we started a new tradition!! This recipe saved Christmas! Thanks
Woohoo! I’m so glad you enjoyed the recipe, Denise!
The recipe seems pretty good!
Will this pizza dough cinnamon roll hardens if I keep it in the fridge afterwards after being baked?
Thank you!
Hi Sal! The cinnamon rolls might harden slightly, just like regular cinnamon rolls, but they should soften when reheated in the microwave. :)
Just made these this morning! They’re so easy and so tasty! Veganized it and it turned out great – will make again and again.
Amazing! I’m so glad you enjoyed the recipe, Paula!
Hi! I was curious if you think this recipe will work with gluten free store bought pizza dough?
Yes, should work!
Hello Kelly, Thank you for this recipe. This is my first time baking cinnamon rolls. One side of the product has become detached in all of them. What can I do to prevent this from happening next time?
Hi Ana – Did you roll the dough somewhat tightly so the spiral was nicely defined? A snug roll is what you’re aiming for. :)
Had pizza crust setting in my fridge left over form shopping before and had extra for making pizzas and had no idea what to do with it before it went bad. I simply googled what else I could do with pizza crust and came upon this recipe and was blown away by how yummy this was. I love it so much I made them again soon after the first and added little but if cream cheese to the icing and this has totally changed me into making cinnamon rolls instead of buying a $5 can of only eight that is not enough for a family of 5. My family loves them so much its almost made at least once a week! Thank you!
Love, love, LOVE reading this, Erynn! I’m so thrilled your family has been enjoying the recipe!
Yum, yum, lovely recipe and they tasted gorgeous. I halved the icing drizzle and still had plenty left over and I would put 3tsp of cinnamon in with the sugar instead of 2tsp as I love cinnamon. And I’m doing it with puff pastry next time. But deffo a keeper, thank you
You are so welcome, Shelly! I’m thrilled you enjoyed the recipe!
I made these today after I picked up a bag of dough from the market last week. I got the dough with making cinnamon rolls in mind. This is such a simple , but really good recipe! Everything worked out perfectly! I made half with your glaze recipe, and added orange to the other half of the glaze. I love that they are on the small side and don’t have super high calories like the larger one. I also like that I can control the amount of sugar I put in. Thanks for the inspo!
You are so welcome, Dolores! I’m thrilled you enjoyed the recipe!
Leftover pizza dough cinnamon buns are totally delicious we all love it. I bring some to my neighbors and they love it.
I’m so happy to read this, Chantal!
I subbed out the pizza dough for croissant dough and added a sprinkle of brown sugar but it still worked great. The icing recipe was perfect.