Short on time, but still want yummy treats like cinnamon rolls…? Try using pizza dough, either homemade – or store-bought – to make delicious, fragrant Shortcut Cinnamon Rolls~
Nothing could be easier…
…especially if you have the pizza dough in your fridge! Simply roll it out, spread the butter, brown sugar & cinnamon mixture on, roll into a cylinder and cut. For this recipe, like many others, I used my trusty, reliable cast iron skillet; one of my favourite kitchen tools!
If you don’t have a cast iron skillet, what are you waiting for…. go get one! Especially for winter cooking & yes baking, nothing conducts heat better, or lasts longer. Properly looked after, they’ll become family heirlooms to pass down, full of flavour and history, telling wonderful family stories.
Growing up on the farm I knew when my brother Steve would be gone fishing as mom would get out her biggest cast iron skillet, in readiness, and have it waiting, literally on the back burner of the stove. It was a sign, a very good sign, that we would be having fresh fish for dinner!
Back to the rolls…
Whether you make or buy pre-made pizza dough, as long as you have it in the fridge, you can be eating lip-smacking good homemade cinnamon rolls in less than an hour! Once baked and cooled slightly, the pan is covered with a plate and inverted, creating a sweet, caramel-like topping from the extra butter and brown sugar added to the pan. Be very careful when doing this, as the topping will be molten hot!
They don’t really need it, however…
It occurred to me when taking the photos that a little drizzle of an icing glaze would’ve really made the photos pop. Up to you, of course. As I’m always saying, when you make it yourself, you can make it how you like!
..in my excitement (& caution!) of inverting the rolls for the gooey, sticky bottom to be on top – they looked so darn good, they were immediately dug into! Trust me though, they were dee-lish, and oh-so easy to make! What a great & easy recipe to have for holiday visitors~
p.s. … for another great cast-iron skillet recipe check out this savoury recipe, recently posted, for vegetarian lentil & mushroom shepherd’s pie!
Shortcut Cinnamon Rolls
Whether you make your own pizza dough or buy it already made, having these cinnamon rolls in the oven will get even the sleepiest of sleepy heads out of bed!
- 1 tablespoon (approx) Generous smear of butter for the pan
- 1/3 cup (approx) Small handful of brown sugar sprinkled over the butter
- 1/2 cup unsalted butter very soft
- 3/4 cup packed brown sugar
- 3 teaspoons ground cinnamon
- 1 lb. (approx) pizza dough (homemade or purchased) at room temperature
Get out a 9 or 10-inch baking pan (or oven proof skillet like cast iron). Smear it with the 1 tablespoon of butter and scatter the 1/3 cup brown sugar over top.
Combine the second quantities of butter, brown sugar and cinnamon in a small bowl. Set aside.
On a lightly floured surface, roll the dough out to a 10 x 16-inch rectangle. Spread the butter & sugar mixture evenly over the dough.
Roll the dough, starting from the longest side, into a fairly tight cylinder and cut into 10 equal pieces. Add them to the prepared pan, spacing them evenly apart.
Turn on the oven to 425°F and let the cinnamon rolls rise while the oven heats.
When it comes to temperature, put the pan on the middle rack and bake approx. 20 - 25 minutes until golden brown. Remove from oven and let cool slightly. Put a plate larger than the baking pan on top of the plate and using oven mitts, very carefully flip it over. The fudgy bottom then becomes the topping. Be sure to use a heatproof spatula to remove any that sticks to the pan!
They are ready to eat, but to pretty them up, you could drizzle over a simple glaze made with icing sugar & water or milk.