Easy Cinnamon Rolls

Ingredients

• 454 g (16 oz)pizza dough
• 28 g (2 tbsp)butter, or coconut oil, or applesauce for a lower-fat option
• 38 g (3 tbsp)sugar, or granulated sugar-free substitute
• 8 g (1 tbsp)ground cinnamon

Instructions

1. 1

   Roll the dough

   On a floured surface, roll the dough very thinly, to just under 6 mm (¼ inch). If it is too sticky to roll, add a little more flour as needed.

2. 2

   Add the filling

   Spread the butter, sugar and cinnamon over the dough.

3. 3

   Shape the rolls

   Cut the dough into long strips, then roll each strip up as tightly as possible. Place the rolls in a greased baking pan.

4. 4

   Bake the rolls

   Preheat the oven to 200°C (400°F) and bake the rolls for 20 minutes.

What are cinnamon rolls?

Cinnamon rolls are sweet pastries made by spreading a cinnamon-sugar filling over dough, rolling it up and baking it. They’re popular in American baking, where they’re often served warm, sometimes with frosting.

This version takes a shortcut by using pizza dough instead of mixing and proofing enriched dough. The thinly rolled dough and tightly wound spirals make a quick bake with a sweet, spiced centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 150 calories, 4g protein, 35g carbs, 1g fat.

The dough provides most of the carbohydrates, while the sugar adds more; the butter contributes most of the fat, and the dough supplies some protein. Pair a roll with fruit and plain yoghurt for a more varied plate.

Choosing the dough

Pizza dough: use a dough that can be rolled out without tearing. The recipe notes that different types can work, but very sticky dough may need a little extra flour on the work surface.

Flour: dust the surface lightly so the dough can be rolled and shaped. Add more a little at a time if the dough sticks, rather than burying it in flour.

Getting an even filling

Butter: spread it across the rolled dough so the cinnamon and sugar have a surface to cling to. Coconut oil or applesauce are listed as alternatives.

Cinnamon and sugar: distribute them over the dough before cutting it into strips. Even coverage helps each spiral have a balanced flavour.

Rolling neat spirals

Thin dough: roll it to just under 6 mm (¼ inch), as directed. A thinner sheet makes it easier to form the rolls without a bulky centre.

Tight rolls: roll each strip up as tightly as possible, then set it in the greased pan. Keep the rolls snugly shaped so they hold their spiral as they bake.

Checking when they are done

Oven: preheat to 200°C (400°F) before baking. The stated baking time is 20 minutes.

Doneness: look for baked-through dough and lightly coloured surfaces. If the centres still look doughy, give them a little more time and check again.

Serving ideas

Serve the rolls warm, when the cinnamon aroma is at its strongest. The recipe mentions frosting options elsewhere, but does not specify a frosting ingredient or method here.

For a more balanced plate, pair a roll with plain yoghurt and fresh fruit. Coffee or tea also makes a simple accompaniment.

Recipe notes & tips

• Flour the work surface before placing the dough on it.
• Roll the dough to just under 6 mm (¼ inch) for thin, easy-to-shape strips.
• Add flour gradually if the dough sticks, so it stays workable rather than dry.
• Grease the baking pan before adding the shaped rolls.
• Preheat the oven fully to 200°C (400°F) before baking.

Variations

• Use coconut oil: swap it for the butter as an alternative in the recipe.
• Choose applesauce: use it instead of butter for the listed lower-fat option.
• Use a sugar substitute: replace the sugar with a granulated sugar-free substitute.
• Add frosting: finish with a frosting recipe of your choice after baking.
• Serve with fruit: add fresh fruit alongside the rolls for a bright contrast.

Common mistakes to avoid

• Sticky dough: add flour a little at a time until it is manageable to roll.
• Dough rolled too thick: aim for just under 6 mm (¼ inch) so the strips are easier to shape.
• Uneven filling: spread the butter, sugar and cinnamon across the dough before cutting it.
• Loose spirals: roll each strip up tightly so it holds its shape in the pan.
• Skipping preheating: heat the oven to 200°C (400°F) before putting the rolls in to bake.

How to store

Cool the rolls, then store them in an airtight container in the fridge and eat within 3 days. Reheat briefly in the oven or microwave until warmed through.

Frequently asked questions