July 21, 2025

Cinnamon Rolls

Cinnamon Rolls (w/ Pizza Crust Mix)

Serves: 6-8 | Prep Time: 1.5+ hours | Cook Time: 1 hour

Ingredients:

Dough:

1 Pack (7g) Active Dry or Instant Yeast
1/2 cup (100g) granulated sugar
1 1/2 cups (340g-354ml) regular or DF milk, warmed to 105F°
1 egg (50g) or 50g aquafaba
1/4 cup (54g) butter or DF margarine, softened
1lb (454g) Better Batter pizza crust mix

Filling:

1/3 cup (80ml) butter or DF margarine, softened
1 cup (200g) brown sugar, packed
2 1/2 tsp (6.5g) ground cinnamon

Topping:

3oz (80g) regular or DF cream cheese, softened
1/4 cup (57g) butter or DF margarine, softened
1 1/2 cups (210g) powdered sugar
1/2 tsp (2g) vanilla extract
1/8 tsp (0.71g-1g) salt
gluten-free flour for rolling

Instructions

Preheat and prepare. Heat oven to 375 Line a 9x13 inch cake pan with parchment paper.

Leavening Instructions

Leavening Option 1: Using Active Dry Yeast

Proof Yeast. In a large bowl or in the bowl of your stand mixer, combine dry yeast and sugar to the warm milk, stirring to combine. Allow 5 – 10 minutes for the Yeast to bloom.

Add Remaining Dough Ingredients. Once the yeast has proven, pizza dough mix, egg or aquafaba, and softened butter or margarine to the yeast mixture.

Proceed to Mixing instructions.

Leavening Option 2: Using Instant Yeast

Stir together the pizza mix instant yeast and sugar, in a large mixing bowl, or bowl of your electric mixer.

Add the milk, egg or aquafaba, and melted margarine.

Proceed to Mixing instructions.

Combining Instructions

Combining Option 1: Using mixer

Attach a paddle attachment, then stir on low until just combined for a minute, then turn the speed to high and beat for. 3 minute or until dough is cohesive and fluffy.

Combining Option 2: Using hands

Use bare hands to stir and 'mush' together ingredients until a dough forms. Knead together in bowl for 5 to 6 minutes or until a smooth dough forms.

Next Instructions

Cover bowl with plastic wrap and allow dough to hydrate/rest for 45 to 60 minutes on the counter in a warm place until doubled in size.

Shape. Turn dough onto a rolling mat, cloth, or floured surface and punch down. Roll out into a 16×24-inch surface.

Fill rolls. Roll dough into a 16×21-inch rectangle. Spread dough with softened butter or margarine and sprinkle evenly with sugar, then sprinkle with cinnamon. For best results, leave a 1 1/2-inch edge along one long side of the rectangle, and completely cover the rest of the surface to the edge.

Sprinkle and roll up. Once all of the sugar is sprinkled, press down lightly across the sprinkled surface with a spatula or your fingers to ensure the sprinkled mixture adheres to the dough. Starting at the covered long side, roll up dough so that a long coil forms. Pinch the seam and ends of the dough together to seal. You may tuck the ends under the roll if you wish.

Cut and place rolls. Using a thread or serrated knife, cut into 8 up 9 even rolls. Place rolls cut side up into prepared pan.

Proof. Sprinkle or spray rolls generously with water, cover tightly, and let rise in a warm place, about 45 to 60 minutes until about doubled in size.

Bake. Place rolls in preheated oven and bake until golden brown, about 15 to 30 minutes.

Prepare icing. While rolls are baking, beat together cream cheese, 1/4 cup butter or margarine, confectioners sugar, vanilla extract, and salt.

Remove rolls from oven. Once removed, spread 1/2 of icing on warm rolls immediately. Cool for about 5 minutes, then spread the remaining icing on the rolls. Serve warm.