Prep 5 mins
Cook 15 mins
An invention of my own, this shortcut recipe is for when you need cinnamon rolls fast! NOTE: These rolls work well with splenda for baking for an almost (some sugar in pizza crust dough) sugar free option (although not as sticky)!
- 1 package pillsbury classic refrigerated pizza crust
- 118.29 ml butter, softened
- 118.29 ml granulated sugar
- 29.58 ml ground cinnamon
- 59.14 ml chopped nuts (optional) or 59.14 ml raisins (optional)
- Preheat oven to 375.
- Unroll pizza crust.
- Spread evenly with softened butter leaving 1/2 inch unbuttered at one end of long side.
- Sprinkle evenly with sugar and cinnamon.
- Sprinkle with nuts or raisins (optional).
- Roll up dough long ways and pinch unbuttered edge to seal.
- Slice into 9 sections. place in greased 9X9 inch pan.
- Bake for 15 minutes or until lightly browned and dough is no longer gooey.
As the title says, these are really easy. The trade-off is that they tend to taste like all refrigerated dough; it's not a substitute for serious, handmade cinnamon rolls. Ours were crispy on top and the layers are really thin; sugar glues them to the pan, which frankly isn't such a bad thing. Use this recipe when you have the dough on and and need something quick. Made for PAC.
Easy and delicious. Mine weren't as "pretty" as Food.com's, but still tasted great. I followed the recipe, but mixed the cinnamon with the sugar to be sure everything was covered. I also added chopped pecans and raisins, two "required" ingredients at our house. I will cut back a little on the butter because a lot of it was at the bottom of the pan. Of course, that wasn't a problem because we just dipped the rolls in the butter before we ate it. Had to be careful not to eat too many, so we would cut them in half and then proceed to eat two halves. Yummy!