We make homemade calzones with store bought pizza dough a lot. So it’s not that often that I have an extra roll of dough just hanging out in my fridge. Well, today… I did and the baking Gods said to me: “BETSY MAKE CINNAMON ROLLS”.
And so it was done.
Now… let me tell you that these aren’t your typical delicious, Pioneer Woman Heavenly goodness style cinnamon rolls. They are super basic, just average in flavor… BUT, kid friendly. (My daughter may or may not have eaten half of them today).
I made these mini’s cause, well… cause I’m a dumbass and I rolled them the wrong way and well, they’re mini.
One more disclaimer… they taste like pizza. Not like pepperoni and sauce…. but definitely pizza dough. Duh, you’re saying… you made it with pizza dough. Yah, I know… but somewhere deep, down inside I expected the dough to taste more…. doughy.
But whatever… they’re still worth it if you’ve got extra pizza dough!
- 1 can Pillsbury pizza dough
- 5 Tbsp unsalted butter, softened*
- ¼ cup brown sugar, packed*
- ¼ cup sugar*
- 1 Tbsp cinnamon*
- ¼ cup raisins*
- *note: these are all estimates, if you want to add more/less… do it!
- ¼ cup of powdered sugar
- ¼ tsp vanilla
- heavy cream or milk
- Spray 8in cake pan with cooking spray. Preheat oven to temperature listed on pizza dough packaging.
- Remove the pizza dough from the roll and lay it out flat. Roll the dough out until it makes a large rectangle.
- Spread butter from edge to edge of the dough.
- Sprinkle the sugars and cinnamon evenly over the butter. Using your fingers to rub it into the butter, creating a kind of paste.
- Spread as many raisins you want on top of the butter and sugar.
- Roll dough as tight as you can so you have a long snake of cinnamon roll.
- Cut each roll into 1-2 in pieces and place in the prepared pan, edge to edge.
- Bake about 10 minutes or until golden on the edges. NOTE: These rolls won’t rise, so don’t be alarmed when they come out the same size.
- Cool in pan for a few minutes, then remove to a plate to cool.
- Combine the powdered sugar and vanilla and whisk until forms a paste. Add enough heavy cream or milk until you get your desired consistency. Thick if you want to spread it, thin if you want to drizzle it.
- Top each mini roll with glaze. Eat!