No Roll Cinnamon Rolls
Recipe courtesy of Dana Beninati for Food Network Kitchen

No-Roll Cinnamon Rolls

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  • Level: Easy
  • Total: 1 hr 15 min (includes resting time)
  • Active: 15 min
  • Yield: 8 servings
Nothing beats homemade cinnamon rolls--the store-bought canisters simply don’t compare. When you find yourself short on time but still in the market for something homemade, try this clever recipe. Fresh pizza dough makes an excellent dupe for the rich dough traditionally used for cinnamon rolls, and this time-saving preparation means you'll be able to whip up a homemade glaze too.



Special equipment:
an 8 1/2-by-4 1/2-inch loaf pan
  1. Allow the dough to rest at room temperature for 30 minutes on a floured surface.
  2. Preheat the oven to 350 degrees F. Spray an 8 1/2-by-4 1/2-inch loaf pan with nonstick cooking spray.  
  3. Combine the brown sugar and cinnamon in a small bowl. Set aside.  
  4. Roll out the dough to an 8-by-14-inch rectangle. Spread the butter over the dough. Sprinkle the brown sugar mixture over the butter and pat down lightly. With a long side facing you, make 3 vertical cuts in the dough, creating 4 equal strips, each 8 inches long and 3 1/2 inches wide. Place one strip of dough into the prepared loaf pan, sugar-side up. Repeat with the remaining strips of dough, stacking them.  
  5. Bake until golden brown and puffed, 28 to 30 minutes. Allow to cool for 5 minutes. Invert the pan onto a serving platter and set aside until just cool enough to slice. 
  6. To make the glaze, sift the confectioners’ sugar into a medium bowl. Whisk in the milk and vanilla to make a smooth glaze.  
  7. Slice the cinnamon roll loaf into pieces and drizzle with the glaze.