Try this Quick Cinnamon Rolls recipe, or contribute your own.
- Carbohydrate 75.4281934372055 g
- Cholesterol 215.565926333143 mg
- Fat 75.1505551672314 g
- Fiber 0 g
- Protein 5.61375515989778 g
- Saturated Fat 45.5589100139991 g
- Serving Size 1 1 recipe (216g)
- Sodium 765.761741062661 mg
- Sugar 75.4281934372055 g
- Trans Fat 7.38199052718694 g
- Calories 976 calories
Step-by-step
- Heat oven to 350 degrees (or 325 degrees in a convection) and prepare a 8 or 9inch round pie dish with bakers spray, goop, or parchment.
- Open and unroll pizza dough on a lightly floured surface. It should measure about 12inches by 6inches.
- In a small bowl, combine brown sugar and cinnamon with a fork.
- Rub 3 tablespoons butter over dough so that it covers entire surface.
- Spread brown sugar and spice mixture over dough making sure it covers entire surface.
- Starting at the edge that is 6inches long, roll up dough.
- Cut into 6 even pieces.
- Place in pie dish on its side so that layers of the roll is visible.
- Bake for 25-35 minutes. Rolls should be dark brown but not burnt.
- While rolls are baking put cream cheese, butter, confectioners sugar, vanilla, and salt in stand mixer fitted with paddle attachment.
- Mix on low to just combine. Once ingredients are all incorporated turn mixer on high and leave it for 4-5 minutes. Frosting should be light and fluffy.
- When rolls are done baking allow them to cool for up to five minutes.
- Place cream cheese frosting on rolls right in the pan OR invert rolls onto serving plate and then top with frosting.
Swapping laminated yeast dough for store-bought pizza dough alters the structural integrity and crumb of the final pastry entirely, shifting the product from an airy bread to a denser, richer pastry. Achieving success with convenience dough requires strict temperature control and specific handling techniques.
Cooks frequently ruin quick cinnamon rolls by crowding pans or failing to manage oven temperature properly. Baking these rolls at 350 degrees Fahrenheit, or dropping to 325 degrees in a convection oven, ensures the exterior darkens before the center dries out completely. Rolling the dough tightly along the six-inch edge prevents the filling from leaking out during the 25 to 35 minute bake time. Visual cues dictate doneness: look for a dark brown exterior without any charred edges.
Cream cheese frosting requires mechanical aeration to achieve proper texture. Running a stand mixer fitted with the paddle attachment on low initially prevents dry confectioners' sugar from coating the kitchen, while whipping on high for four to five minutes incorporates sufficient air to make the fat light and fluffy.
Standard round pie dishes or cake pans work well for baking, but parchment paper lining simplifies removal if pans lack non-stick coatings. Spreading room-temperature butter directly onto the unrolled dough creates a moisture barrier that stops the brown sugar and cinnamon mixture from dissolving into the raw starch before baking begins.
