Soft, gooey cinnamon rolls made fast with pizza dough and a simple vanilla glaze.
Imagine waking up on a Saturday, opening the fridge, and spotting that ball of pizza dough you never got around to using. Instead of another predictable pie, you can turn it into a tray of warm, sticky cinnamon rolls that perfume your whole kitchen with butter, sugar, and spice. These pizza dough cinnamon rolls are my favorite low-fuss way to treat friends or family without starting a full yeasted dough from scratch. The texture is slightly chewier than classic enriched rolls, but in the best way: soft in the middle, golden at the edges, and begging to be pulled apart.
This recipe takes the basic pizza dough you already know and love and turns it into a sweet brunch bake or cozy dessert with just a few pantry ingredients. Because pizza dough usually has less butter and sugar than traditional sweet roll dough, the process is faster and a bit more forgiving. You still get all the nostalgic cinnamon roll flavors, just with a simplified workflow and shorter rise time after shaping.
If you like using up odds and ends in the fridge, this recipe will make you oddly proud. It is perfect for leftover homemade dough, but store-bought works just as well. A quick cinnamon sugar filling melts into a sticky layer inside each swirl, and the easy vanilla glaze drips into all the nooks on top. You can keep things simple, or dress them up with nuts, raisins, or a richer cream cheese frosting.
Why you will love these pizza dough cinnamon rolls:
- Great way to use leftover or store-bought pizza dough so nothing goes to waste.
- Faster than traditional cinnamon rolls with no extra kneading required.
- Simple ingredients you likely already have in your pantry.
- Flexible recipe with easy swaps for dairy free or nuttier versions.
- Make-ahead friendly for overnight proofing and fresh baking in the morning.
Ingredients
For the cinnamon rolls
- 1 lb pizza dough, room temperature (about 450 g; store-bought or homemade)
- All purpose flour, for dusting the work surface
- 1 tbsp unsalted butter or neutral oil, for greasing the pan (about 14 g)
For the cinnamon sugar filling
- 4 tbsp unsalted butter, very soft (55 g)
- 1/2 cup packed light or dark brown sugar (100 g)
- 2 tsp ground cinnamon (about 5 g)
- 1/4 tsp fine sea salt
- 1/2 tsp vanilla extract (optional)
- 2 tbsp finely chopped pecans or walnuts, optional (15 g)
For the vanilla glaze
- 1 cup powdered sugar, sifted (120 g)
- 2–3 tbsp milk or half and half (30–45 ml), plus more as needed
- 1/2 tsp vanilla extract
- Small pinch fine sea salt
💡 Shopping tip: If you are using store-bought pizza dough, choose one labeled “traditional” or “plain” rather than one already seasoned with garlic or herbs so the flavor stays sweet and cozy, not savory.
Step-by-Step Instructions
- Prepare the pan and dough Lightly grease an 8 or 9 inch (20–23 cm) round or square baking pan with butter or oil. Take the pizza dough out of the fridge 30 minutes before starting so it can relax at room temperature. 💡 Tip: Cold dough is harder to roll and tends to spring back; slightly warm dough rolls out more easily and stays in place.
- Mix the cinnamon sugar filling In a small bowl, stir together the softened butter, brown sugar, cinnamon, salt, and vanilla (if using) until you have a thick, spreadable paste. If using nuts, keep them separate to sprinkle over the filling later.
- Roll out the dough Lightly flour your work surface and place the dough on top. Roll it into a rectangle about 12 by 15 inches (30 by 38 cm), with the long side closest to you. Aim for an even thickness of about 1/4 inch (0.5 cm). 💡 Tip: If the dough keeps shrinking back, let it rest for 5 minutes, then continue rolling. The gluten just needs a short break.
- Add the filling Spread the cinnamon butter mixture over the dough in a thin, even layer, leaving a 1/2 inch (1.25 cm) border along the long edge farthest from you. Sprinkle chopped nuts evenly over the filling if using.
- Roll and seal Starting from the long edge closest to you, tightly roll the dough into a log, gently tugging back as you roll to keep it snug. Pinch the seam closed, then roll the log gently back and forth so it is an even thickness from end to end.
- Slice the rolls Use a sharp knife or piece of dental floss (unflavored) to cut the log into 9 equal slices, about 1.5–2 inches (4–5 cm) thick. Arrange the slices cut side up in the prepared pan, leaving a little space between them for rising. 💡 Tip: For tidier swirls, trim a thin slice off each end of the log before cutting the main pieces and tuck the smaller end bits in the corners of the pan.
- Let the rolls puff Cover the pan loosely with a clean kitchen towel or plastic wrap. Let the rolls rise in a warm, draft free spot for 20–30 minutes, until slightly puffy and touching in places. They will not double like classic brioche rolls, but should visibly soften and expand. 💡 Tip: A turned off oven with the light on makes a cozy proofing spot if your kitchen is cool.
- Bake While the rolls rise, preheat the oven to 375°F (190°C). Bake the rolls for 20–25 minutes, until they are golden on top, the centers look cooked through (not doughy), and the filling is bubbling around the edges. Let the pan cool on a rack for about 10–15 minutes before glazing so the icing does not melt completely off.
- Make the glaze and finish In a bowl, whisk together powdered sugar, 2 tbsp milk, vanilla, and a pinch of salt until smooth. Add more milk a teaspoon at a time if needed; the glaze should be thick but pourable. Drizzle the glaze generously over the warm rolls. Serve immediately while gooey and soft. 💡 Tip: For a thicker glaze that sits in bold streaks, let the rolls cool closer to room temperature before icing.
Variations & Substitutions
- Swap dairy butter for vegan butter and use plant milk to make the filling and glaze dairy free.
- Add 1/4 cup (40 g) raisins or chopped dried fruit to the filling for extra sweetness and texture.
- Sprinkle 1–2 tbsp orange zest over the filling and use orange juice in the glaze for a citrus twist.
- Use half whole wheat flour in your pizza dough for a heartier, slightly nuttier roll.
- Make a cream cheese topping by blending 2 oz (56 g) softened cream cheese with 2 tbsp butter, 1 cup (120 g) powdered sugar, and 1–2 tbsp milk until fluffy.
Make-Ahead, Storage & Reheating
- Make-ahead: Assemble the rolls through step 6, place in the pan, cover tightly, and refrigerate up to 12 hours. Let sit at room temperature for 30–45 minutes before baking so they can puff slightly.
- Storage: Keep leftover rolls covered in an airtight container at room temperature for up to 1 day, or in the fridge up to 3 days.
- Freezing: Freeze baked, cooled rolls individually wrapped, then stored in a freezer bag for up to 2 months. You can also freeze unbaked, sliced rolls on a tray, then transfer to a bag and bake from frozen, adding 5–10 extra minutes.
- Reheat: Warm individual rolls in the microwave for 15–25 seconds or in a 300°F (150°C) oven for 8–10 minutes until soft and heated through.
Nutritional Info (Estimated, per serving)
Based on 9 rolls, including glaze.
- Calories: ~300
- Protein: ~4 g
- Carbs: ~45 g
- Fat: ~11 g
💡 Note: Estimates vary by brands and portions.
Serving Suggestions
- Serve as the star of a weekend brunch with scrambled eggs, fresh berries, and coffee.
- Pair with a simple fruit salad dressed with lemon and a drizzle of honey for brightness.
- Add a dollop of Greek yogurt on the side to balance the sweetness.
- Drizzle a little warm caramel sauce over the rolls for a dessert style treat.
- Sprinkle extra chopped nuts or a pinch of flaky salt on top for contrast.
Recipe FAQs
Can I use frozen pizza dough for these cinnamon rolls?
Yes. Thaw the dough in the fridge overnight, then bring it to room temperature for 30–60 minutes before rolling so it is relaxed and easy to shape.
What if my rolls are browning too quickly?
If the tops are getting dark before the centers are done, loosely tent the pan with foil for the last 5–10 minutes of baking to prevent further browning while the middle cooks through.
Can I make this gluten free?
You can try using a gluten free pizza dough you already like. Since gluten free doughs vary a lot, handle the dough gently, and consider baking a test roll to check timing and texture.
Do I have to use a round pan?
No. A square 8 or 9 inch (20–23 cm) baking pan or even a well greased cast iron skillet works nicely. Just make sure the rolls fit snugly but not crammed so they have room to rise.
Can I use a richer cream cheese frosting instead of glaze?
Absolutely. Swap the glaze for a mixture of cream cheese, butter, powdered sugar, vanilla, and a splash of milk. Spread it over slightly cooled rolls so it stays thick and creamy.
How do I keep the rolls soft the next day?
Be sure they are fully cool before storing and keep them tightly covered. A quick reheat with a damp paper towel in the microwave restores softness and moisture.
Final Notes
There is something especially satisfying about transforming basic pizza dough into a tray of cinnamon scented rolls that feel like a special occasion. You get all the cozy ritual of fresh baked pastry without mixing and kneading a separate enriched dough, which means it is a project you can actually pull off on a busy morning or at the end of a long week. Once you have made these pizza dough cinnamon rolls a couple of times, you will start to play with the fillings and glazes to match your mood and what you have on hand.
If you try this recipe, I would love to hear how it went in your kitchen. Did you use homemade or store-bought dough, add nuts, or go all in with cream cheese frosting? Share your tweaks and questions in the comments so others can learn from your experience too. And if these rolls made your morning a bit sweeter, feel free to pass the recipe along to a friend who loves low-effort, high-reward baking.
