These Leftover Pizza Dough Cinnamon Rolls need to go on your brunch table. As much as I love my all time favourite Cinnamon Rolls, using leftover pizza dough makes life so easy. And these are light, fluffy and you’ll never know they were made using pizza dough!

---

Okay, I know you’re probably wondering who has leftover pizza dough in their fridge, right? I know, I know, I really get it. But honestly, I usually have it in there tucked away at the back and at times forget it. Pizza dough is so easy to make and really so versatile. And the great thing about pizza dough is that it will keep in the fridge for just over a week and still be fresh.

And, if you’re saying “I never make pizza dough.”, then guess what? You can even use store bought pizza dough for this recipe! Yes, you really can. Nobody will ever know when they bite into one of these light, fluffy and decadent cinnamon rolls.

---

---

Ingredients You’ll Need To Make The Leftover Pizza Dough Cinnamon rolls

For the rolls:

• 1 lb pizza dough

For the filling:

• 3 Tablespoons butter melted
• 1 1/2 Teaspoons cinnamon
• 1/2 Cup brown sugar

For the Glaze:

• 1 Cup powdered sugar
• 2-3 Tablespoons milk
• 1 Teaspoon vanilla

REMEMBER, The full recipe and instructions is always found at the end of the post in the recipe card.

---

How To Make The Cinnamon Rolls

• Make the filling – combine the brown sugar, cinnamon and melted butter in a small bowl. Stir to combine and set aside.
• Roll out the pizza dough – place the pizza dough on a lightly floured surface and press it down with your hands. Using a rolling pin, roll the dough to a large rectangle about 10 x 16 inches. It can be a little more or less.

TIPS FOR ROLLING DOUGH – dough will often stick to the surface as you roll it out. So after your roll it a few times, gently lift it up and flip it over to prevent sticking. It helps a lot.

---

Fill & Roll The Dough

• Sprinkle over filling – Use a spoon or your fingers, to sprinkle the filling over the entire surface of the rolled dough. Then use either your hands or a spoon to flatten it out and make sure the entire surface is covered.
• Roll it up – Roll it up from the longest end like shown here.

---

Cut The Rolls and Let Them Rise

• Cut into 12 equal parts – using a sharp knife, cut the log into 12 equal parts.
• Place in a greased baking dish – Grease a 10 x 10 inch baking dish, (or similar size). Place the rolls in the pan evenly spaced out.
• Leave them to rise – cover with a damp cloth and leave the rolls to rise for about an hour or until they are completely puffed up and the pan is covered like you see here.

---

Bake The Cinnamon Rolls

• Preheat oven – Preheat the oven to 350 degrees f/180 degrees c
• Bake Cinnamon Rolls – bake these rolls between 18 – 22 minutes or until completely baked through.
• Leave to cool – remove from oven and place the baking dish on top of a cooling rack. Leave to cool.

Glaze The Cinnamon Rolls

• Mix together glaze ingredients – In a small bowl combine the powdered sugar, milk and vanilla. Whisk to combine. Depending on how you like your glaze, add less or more milk accordingly.
• Pour over cooled cinnamon rolls – drizzle the glaze over the cooled cinnamon rolls. It’s important to let them cool, otherwise the glaze will just run off.

Serve and Enjoy The Cinnamon Rolls

There is no doubting that cinnamon rolls are best the day they are baked. And when I say “best”, I mean they are utterly delicious the day they are baked. I wouldn’t recommend baking them the day before to bake the next day. Although they are still tasty the next day, they will be drier and not have that fluffy texture.

---

Can These Cinnamon Rolls be prepared before hand to bake later.

• Prepare and let rise – These can be put together about an hour before you plan to bake them fresh.
• Prepare and refrigerate – You an prepare the cinnamon rolls, cover them with plastic wrap and refrigerate them up to six hours before baking. Remove from the fridge and allow the to finish rising before baking.

---

Are There Any Substitutions I can Make To This Recipe

• Homemade Pizza Dough – although this recipe used homemade pizza dough that was leftover, you could try the store bought pizza dough to make life easy!
• Glaze – You can easily double the glaze recipe if you are fan of lots of glaze.

Tips From The Kitchen To Get Your Rolls Just Right

• Bring dough to room temperature before using – cold dough will be much more difficult to roll out. So, it’s best to have it taken out of the fridge at least 30 minutes before rolling it out.
• Use the correct size pan – cinnamon rolls bake best when they fill the entire pan and there are not gaps. Make sure you pan is the correct size to ensure proper baking.
• Measure filling correctly – make sure to use the correct measurements in the filling. If you use too much butter, it will become greasy and the filling will leak out of the cinnamon rolls while baking.
• Allow to cool completely – if you attempt to glaze the cinnamon rolls while they are warm, the glaze will just run off. Allow them to cool properly and then the glaze will stick to the top no problem.

Get The Recipe

---

Thanks For Stopping By & Hope To See You Soon!