The Captain and I got some pizza dough balls from Vitale’s to make our own pizzas and cheesy bread. Well, I had one left over, and I thought “I wonder if you can make cinnamon rolls with pizza dough” Well, you can and I did. I think you should, too! I think the hardest part of making cinnamon rolls is the dough, right? So why not skip a step and make these. They were delicious!



  • 4 TBLS butter, melted, plus more for greasing pan
  • 4 tsp cinnamon
  • 1/3 cup sugar (I use brown sugar) 
  • 1 pound homemade or store-bought raw pizza dough, at room temp

(or feel free to use a can of cream cheese frosting!)

  • 4 Tablespoons butter, room temp
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • 6 Tablespoons hot water (until desired consistency)


Preheat the oven to 375ºF. Grease an 8×11-inch baking dish with 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. Starting at the long end closest to you, tightly roll the dough into a log. Cut the log into 12 rolls, about 1 1/2-inches each. I use dental floss. Have you seen this method? Just put the floss under where you want cut, and snap it around the top! Arrange each roll in the prepared baking dish about 1 inch apart.

Bake the rolls for 20 to 25 minutes until the dough is fully cooked. Remove the rolls from the oven and let them cool slightly while you make the glaze. Keep an eye on the rolls so they don’t get too done. Pizza dough is more dense than some other doughs, so you don’t want it to get hard!

In a medium bowl, stir together the butter, powdered sugar and vanilla. Whisk in hot water a tablespoon at a time until the glaze reaches desired consistency. Drizzle over slightly warm rolls and serve.

For ALL my Cookin With Brook recipes, click here! 


Also, Thanks so much to  Gerrit’s Appliance! I baked these in my Advantium Oven and they turned out amazing!