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Preheat your oven to 375°F (190°C) and butter a 9x13 baking pan. There will be plenty of room between the cinnamon rolls. So, slightly smaller pans or a 10-12 inch cast iron skillet are ideal. Roll dough. Roll out 1 pound of pizza dough to make a 12x16-inch rectangle sheet. Make filling.
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1. Roll out pizza dough into a large rectangle, at least 1/4 inch thick or less. The size of your rectangle will depend on how much pizza dough you have. 2. Spread dough with your choice of fillings, or do like me and make it half and half. Make sure the dough is fully covered with either butter or date caramel, and there's plenty of cinnamon.
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Preheat the oven to 375°F (190°C), and coat a 9-inch by 13-inch (23cm x 33cm) baking pan with nonstick spray. Set aside. In a bowl, mix together the butter, granulated sugar, flour, cinnamon and 1/2 teaspoon vanilla extract. Lightly flour a work surface and roll out the pizza dough into a 12- by 15-inch (30cm x 38cm) rectangle.
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Instructions. Bring pizza dough to room temperature, and roll out to as close as you can get to 18×13 (size of a cookie sheet). Use a bit of flour to prevent sticking as you see fit. Place the wide side parallel with the counter. Brush the dough with butter, then evenly distribute the brown sugar, cinnamon, and salt.
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Preheat the oven to 375ºF. Grease an 8×11-inch baking dish with unsalted butter. In a small bowl, stir together the cinnamon and sugar. Lightly flour your work surface then roll out the dough into a 16×10-inch rectangle. Brush the dough all over with the melted butter then sprinkle it with the cinnamon-sugar mixture.
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Roll out the pizza dough into a rectangle roughly 12-16" long. Mix together the butter, brown sugar, cinnamon and salt and spread it evenly over the dough. Roll it up tightly lengthwise and cut into eight even rolls. Bake for 15 minutes. Frosting. Whip together the softened cream cheese and butter by hand or using a mixer.
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Transfer pizza dough to a lightly floured work surface and use a rolling pin to roll the dough into a large rectangle about 12"x18". Spread butter across the dough in an even layer all the way out to the edges. In a small bowl combine brown sugar, cinnamon and salt. Sprinkle mixture across the butter in an even layer.
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Mix the brown sugar, cinnamon, and 1/4 to 1/2 cup of chopped pecans in a medium bowl. Sprinkle the cinnamon sugar mixture over the dough, spreading it to the edges. Roll up and cut into three-inch pieces with a sharp knife. Place in a greased 8″ x 8″ prepared pan, pressed up next to each other.
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Preheat oven to 375 degrees Fahrenheit. Butter a small cake pan and set aside. On a clean, floured surface, roll out the pizza dough using a rolling pin. Place the slices in the cake pan and bake for about 40 minutes. While the rolls are baking, prepare the icing by placing powdered sugar in a bowl. Boil the water and pour in the sugar while.
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Dust over the cinnamon sugar mixture, making sure to ensure it's evenly distributed. From the edge of the dough, roll the sheet onto itself to form a long tube of dough, with the butter on the inside. Slice the tube of dough into 15 rounds of dough. Place the skillet inside the oven and bake for 5-7 minutes or until the cinnamon rolls are.
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Make the filling by combining the brown sugar, cinnamon and melted butter. Stir to combine and set aside. Place the pizza dough onto a lightly floured surface. Roll it out to about a 10 x 16 inch rectangle. Drizzle over the brown sugar mixture and spread it out over the dough. Roll it up and cut it into 12 slices.
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Place the cinnamon rolls on a baking tray lined with parchment paper. Let the rolls sit for 45 minutes before baking. This will allow them to expand. 9. After 45 minutes, top each cinnamon roll with 1 teaspoon of heavy cream. This will help keep the rolls moist. Bake at 350 degrees for 25 minutes.
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Line a baking sheet or pizza pan with parchment paper. On a floured surface, use a rolling pin or your hands to roll or press out the pizza dough into a 12-inch circle. Transfer the dough to the prepared baking sheet. Make the cinnamon-sugar topping: In a medium bowl, mix together the butter, brown sugar, oats, and McCormick® Ground Cinnamon.
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1. Preheat the oven to 375°F. Grease a 9-by-13-inch pan with nonstick spray. 2. Make the Cinnamon Rolls: In a medium bowl, mix the melted butter with the sugar, flour, cinnamon and vanilla extract to combine. Set aside. 3. On a lightly floured surface, roll out the dough into a ½-inch-thick rectangle.
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Step 2 Make topping: In a large bowl, combine butter, sugar, oats, pecans, cinnamon, and salt. Beat until smooth, then spread over prepared crust. Bake for 12 to 15 minutes, until crust is golden.
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Place the cinnamon roll dough back into the mixing bowl and cover it with a clean kitchen towel. Allow it to rise in a warm, draft-free area for about 1-2 hours or until it doubles in size. 5. Preheat your oven to 350°F (175°C) and lightly grease a baking dish. 6.
