Everyone here in the Café test kitchen loves to bite into a delicious cinnamon roll! But what we find even more satisfying is to bake our own using this super simple Pizza Dough Cinnamon Bread recipe!
If this is your first time working with fresh pizza dough, you will quickly notice that it sticks to everything – unless you liberally dust your hands, and the surface you are working on, with flour.
You might also find the dough easier to stretch when at room temperature.
Leap past those two hurdles and it is smooth sailing the rest of the way…
Until it is time to decide whether you will cut your Pizza Dough Cinnamon Bread into civilized slices…
Or pull every sticky morsel apart with your hands! Happy Baking! 😋
Now that your fingers are sticky…
Stick them to our 101 Guide To Cook Extra Delicious Eats – Even Without a Recipe
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Pizza Dough Cinnamon Bread
750 g / 26 oz ready-made pizza dough
1/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup unsalted butter, softened
1 Tbsp ground cinnamon
1 cup icing sugar
2 Tbsp. milk
1/2 Tbsp. ground cinnamon
- Using a rolling pin, roll out pizza dough, on a floured surface, into a ¼-inch thick rectangle (about 12-inches by 16-inches).
- In a small bowl, combine sugars butter and cinnamon. Equally spread cinnamon mixture over the dough. With the long side of the dough facing you, firmly roll up the dough into a log.
- Using a paring knife, slice the log in half lengthwise. Twist each half so they both look like long twisted log. Curl one end of one twisted log towards its middle while wrapping the other end around to form a circle. Do the same with the second twisted log.
- Transfer both dough rolls, to a baking sheet that has been lined with parchment paper. Bake in a 350° F oven until edges are golden brown and dough is cooked through, about 20 minutes. Let cool for 10 minutes. Tip: place a second baking sheet underneath to prevent the bottom of the dough from burning
- To make the glaze, whisk together the icing sugar, milk and cinnamon. Drizzle over baked cinnamon bread and serve warm.
adapted from: styleathome
🌎 Less Mess, Less Waste: At the Café, we used to use paper towels to wipe our hands free of flour when baking. To waste less, and save money, we now use kitchen bar towels. You’ll find the ones we use here.
Hi I’m Brent. Thanks for visiting the Café! If you are ever short on easy recipe ideas (and cash flow) feel free to check out the Cafe’s e-cookbook 15-Minute Money Saving Meals for Students: – for about the same price as a bakery cinnamon roll.