Cinnamon Rolls, Shortcut - Master Cookbook Recipe # 176

Name: Cinnamon Rolls, Shortcut - Master Cookbook Recipe # 176
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8-10
Cuisine: Southern
Ingredients: 1 tube Refrigerated pizza dough; 1/3 cup Sugar; 2 Tbsp Ground cinnamon; 6 Tbsp Salted butter (room temperature)

When you want the warm, comforting taste of cinnamon rolls without the wait, this shortcut method using pizza dough is a lifesaver. It creates a slightly chewier, delicious roll that pairs perfectly with a rich butter glaze.

This is recipe #176 in Tammy’s Master Cookbook.

Prep time: 10 minCook time: 30 minTotal time: 40 min

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Ingredients

1 tube Refrigerated pizza dough
1/3 cup Sugar
2 Tbsp Ground cinnamon
6 Tbsp Salted butter (room temperature)

Instructions

Prep Oven: Preheat your oven to 375°F.
Make Filling: In a small bowl, combine the room-temperature butter, cinnamon, and sugar. Mix until you have a smooth paste.
Roll and Spread: Roll out the pizza dough into a rectangle on a clean surface. Spread the cinnamon butter mixture evenly over the entire surface of the dough.
Roll Up: Starting from the shorter side, roll the dough up tightly. Rolling from the short side ensures you get more layers in every roll!
Slice: Slice the log into 1-inch thick pieces.
Bake: Place the rolls on a parchment-lined baking sheet. Bake for 30 minutes until golden brown.
Glaze: While the rolls are baking, prepare your Butter Glaze (Master Cookbook Recipe # 177). As soon as the rolls come out of the oven, coat them generously with the glaze. Serve warm.

Notes

Pro Tips -

Room Temp Butter: Make sure your butter is truly at room temperature so it blends easily with the cinnamon and sugar without clumps.
Clean Slices: Use a very sharp knife or even a piece of unflavored dental floss to slice the dough without squishing the layers.
More Layers: By rolling from the short side, the "log" is shorter but thicker, which gives you those beautiful, tall bakery-style spirals.