I’ve made “simple” (non-yeast) cinnamon rolls, but it was still a lot of work. As an experiment today, Carter and I rolled out Trader Joe’s whole-wheat pizza dough, brushed with butter, sprinkled with cinnamon-sugar, rolled up, sliced into 12 pieces, and baked for 15 minutes at 425F. Pretty close to instant. Here are the sticky details.
Instant Cinnamon Rolls
Flour, for rolling out the dough
1 package pizza dough
3 tablespoons butter, not quite melted
4 tablespoons sugar
2 teaspoons cinnamon
Preheat oven to 425F. Generously butter round baking pan.
To prevent dough from sticking, sprinkle flour on a large sheet of wax paper, and flour hands and rolling pin. Roll out dough into thin layer in the shape of rectangle. Brush top generously with melted butter. Combine cinnamon and sugar in the jar with a sprinkle top. Generously sprinkle cinnamon-sugar mixture over butter. Roll up dough from a long side. Using serrated knife, slice through layers to make 12 pieces and evenly space in baking pan. Bake 15 minutes or until dough is browned and firm to touch. Let cool and sprinkle with leftover cinnamon-sugar mixture.
When I asked Carter his favorite part of making cinnamon rolls, I expected him to say the rolling or the sprinking, which he did with gusto. His answer was painting the butter, so I have to mention yet another Oxo gadget I love the silicone pastry brush. (I promise I’m not a company shill.)
Later: Unprompted snack request: “More cinnamon rolls, please.”