It seems like every other food blog I stumble across is nothing but baked goods with cupcakes seemingly holding rank at #1, so I felt it was time to post a sweet just so I could fit in! As I've mentioned before, I have some trouble with dough (making it, working with it etc.) and while I may occasionally have a craving for a cinnamon roll, it's not strong enough for me to even attempt to make my own dough! So that's where store bought raw pizza or bread dough comes in handy. It cuts the work load in half so you can have warm gooey cinnamon rolls on the table and in your belly in about an hour and 15 minutes!
Makes 9-10 rolls
1 lb defrosted pizza / bread dough
flour to sprinkle on work surface
2 teaspoons of cinnamon
1/4 teaspoon ground cloves
1/3 cup + 2 tablespoons chopped walnuts
2 tablespoons unsalted butter, melted
3 tablespoons brown sugar (packed)
3 tablespoons white sugar
For the Icing
4 oz cream cheese, softened
1 cup confectioners sugar
1 teaspoon of vanilla extract
2 tablespoons of milk or cream
In a small bowl, mix together the brown sugar, white sugar, cloves, cinnamon and walnuts. Put aside.
On a lightly floured work surface, and using a floured rolling pin, roll out the pizza/bread dough into a rectangle that is at least 10 inches long by 7 inches wide (larger is ok but smaller and it will be hard to cut enough rolls). Use a pastry brush to brush melted butter all over the surface of the rectangle and then sprinkle the sugar and walnut mixture on top. From one of the long sides of the rectangle, roll up tightly and press on the edge to form a seam. Using a sharp knife, cut into 9 or 10 equal pieces and place on a greased cookie sheet (I save my pastry brush and brush the leftover melted butter on the sheet).
Let the cinnamon rolls rest in a warm area for 25-35 minutes. They will puff up a bit (don't expect an enormous size change. You'll be waiting all day if you are!). While you are waiting for your rolls to rise, make the icing by beating together the softened cream cheese, confectioners sugar, vanilla and cream until smooth.
Preheat oven to 325 degrees. Bake for 25-30 minutes or until tops are slightly brown and gooey. Be careful not to over cook because the dough will get really tough! Let cool for a few minutes and frost each one before eating.
All text and photographs © 2008, 2009 Food is to love / Andrea Quigley