Mid-dau has a pizza dough left over from a couple days ago. She has, at this hour decided she had to use it. We’ve already had supper(beans and greens and cornbread, if you wanna know).
She rolling it out now.
She says she gonna make cinnamon rolls with it.
She has a plan. Since pizza dough has low fat content. She is gonna smear it with butter, heavily before the cinnamon/sugar mix.
This can’t possibly be true. Or work.
Any one know…?
Sure, it can work. It quite possibly could turn out very well.
ETA: Roll into a rectangle (wider than long). Smear butter, spread copious cimmummumm and sugar. Roll into a roll. Seal the seam .Cut into 1" pieces. Arrange in baking dish. Cover and let rise about 45 minutes. Bake until done. Cover with foil if it starts to brown too quickly.
She’s a great cook. Possibly some “chef” quality stuff. Well, it’s good to us.
I hope it works out for her.
My prediction is it will be ok, but not great.
My pizza dough recipe is, like your daughter’s, pretty low fat. There’s one tablespoon of olive oil in it for 8 portions of dough.
My cinnamon roll recipe dough has 4 TB of butter in it for 12 individual rolls.
She’s not going to be able to soak butter into the dough simply by applying it to the surface. But the flavor profile will be there. It will just bake and chew more crisply.
ETA: On the rare occasions when I have leftover pizza dough, I prefer to fry it. It makes nice fry bread that you can then top with sugar and cinnamon if you like. Chewy and delicious!
I remember watching a dough prepped make dough with vegetable oil, expounding on the recipes she could make with it. That kind of dough can work for so many recipes.
I use Alton Brown’s recipe, which is a very rich dough, butter, buttermilk, eggs & egg yolks. The pizza dough rolls will I’m sure be structurally fine, but I’m guessing all the flavor will be from the filling, not the rolls. They’ll likely be much chewier & tougher than a traditional cinnamon roll. But in the end, all that’s at risk is some butter, sugar & cinnamon, so why not?
I just remembered that a pizza place not far from me makes a dessert pizza. They just use their standard crust rolled out like a pizza. They spread butter, cinnamon, sugar, and pecans, and bake as usual, then cut and serve with ice cream. It’s actually very good.
I would not expect it to be like regular cinnamon rolls, but still decently good.
I was about to give advice, but I see the thread is two hours old, and my advice was just gonna agree with someone else anyway. (Just keep it flat, and have a cinnamon pizza.)
So, instead, I’ll just say I’m curious to see how it goes/went.
They look nice. She not cooking til in the morning. I’ll let you know.
Is it going to be as good as purpose made cinnamon rolls? Almost certainly not, as almost everyone else pointed out, not enough fat. I do agree a generous schmear of butter across the surface will help, but absolutely remember to chill after forming the rolls, or it’ll leak more (still gonna leak) and be more bread semi-fried in melted fat.
Still, given the choices upthread, I’d have gone with @ricepad 's dessert pizza option, a local place near me does more-or-less the same, and make a simple icing or a brandy/rum hard sauce to go with.
I have this recipe to to try the next time I have too much pizza dough:
So, did they turn out OK?
Yes, inquiring minds must know!
They are good. I was able to have one. A bit chewy and bready, but the dough has a good taste. I didn’t get the drizzle. But it was said to be tasty. (Vanilla Greek yogurt, powdered sugar and a drop of lemon juice)
Of course they were scarfed up pretty quick.
She’s gonna do it again soon with a proper roll dough. (I’m gonna suggest a monkey bread thing, like posted above)
It was a good idea and used a dough instead of letting it go bad.
I’m glad it turned out well. For future reference, pizza dough freezes great, just pop it in the fridge the day before you want to use it, and take it out of the fridge an hour before you start shaping it.
Thanks for that. She asked me could she freeze it. I wasn’t sure.
Roll in a ball, quick spray the inside of a 1 qt ziploc with Pam or similar, squeeze out as much air as possible to prevent freezer burn, and you’re all set.
I do this all the time. I make individual rounds of dough 8 at a shot. I don’t even spray the inside of the bags with anything, just freeze them while keeping each ball separated from the other by strategically twisting 1 bag per 4 dough balls. Then pop all 8 frozen dough balls together in one baggie and clear out as much air as possible. Defrost as needed.