Ingredients
Scale
- 1 tube (13.8 oz) Refrigerated Pizza Crust or Crescent Dough Sheet
- 1/2 cup Cinnamon-Sugar mixture (Pre-mixed or 1/2 cup sugar + 2 tbsp cinnamon)
- 1/4 cup Unsalted Butter, melted (plus a little extra for greasing the pan)
- Optional: Store-bought or homemade simple glaze (Powdered sugar + splash of milk)
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease an 8-inch round cake pan or a square baking dish with a small amount of butter or non-stick cooking spray. Unroll your refrigerated dough onto a clean, lightly floured surface. If using pizza dough, gently stretch it into a large rectangle. If using crescent sheets, ensure the dough is an even thickness throughout.
- Brush the melted butter evenly across the entire surface of the dough, leaving a small half-inch border at the edges. Generously sprinkle the cinnamon-sugar mixture over the buttered dough. Starting from one of the long edges, tightly roll the dough into a log. Use a sharp knife or a piece of unflavored dental floss to cut the log into 8 equal-sized rolls.
- Place the rolls into the prepared baking dish, ensuring they are spaced slightly apart to allow for rising. Bake for 15 to 18 minutes, or until the tops are golden brown and the centers are set. Remove the pan from the oven and let the rolls cool for 5 minutes. If desired, drizzle with a simple powdered sugar glaze while they are still warm so it seeps into the spirals. Serve immediately while warm.
- Cook Time: 25 minutes