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The world’s easiest cinnamon rolls

This is a sponsored post for Pepe’s Bakery. I have been compensated, but I absolutely promise that all opinions are my own.

First, get out your yeast. Ah! Gotcha! I’m lying. The truth is you only need 5 simple ingredients for these warm, soft world’s easiest cinnamon rolls. So there’s no need to be freaking out over making dough and complicated rising times. It’s just plain old easy and plain old good. 

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    a baking pan with filled with cinnamon rolls on a white and red napkin

    You know those Pillsbury cinnamon rolls? The ones in the can? They’re they best you’ve ever been able to do when it came to making a warm cozy morning treat for your family. And that’s been okay. But you know it–deep down in your heart.

    That those things taste like the cardboard tube they came out of.

    Because they’re biscuits. Imposters.

    But you never had the time to try anything else and you sure weren’t going to use yeast. Lord help us.

    You did the best you could.

    But the truth is, a real cinnamon roll is made from a yeasted dough. Something soft–and not made with those flaky cinnamon-chunky things on the top. And even though you doubt that there will ever be a time in your life that you’ll be that mom (or dad or grandma) who would get up on a school day and make cinnamon rolls, I’m going to let you in on the secret that will change your home-baked imposter world. 

    Don’t pass out.

    It’s pizza dough.

    one cinnamon roll on a blue plate with a fork

    Did you know that pizza dough has yeast in it? Yep. Did you know that when you use it that means you don’t have to do anything but thaw it, roll it out and put the cinnamon, butter and sugar in it?

    AND…did you know you can make these in about 10 minutes one evening and have them in the fridge for morning? Just stick them in the oven and go about getting ready for your day. 30 minutes later you’re ready to eat.

    Gosh Rachel…what dough should I use?

    My favorite dough for this is the wonderful Pepe’s Bakery frozen dough.  I use it faithfully. This dough is the perfect blend of stretchy-chewy and will pass for homemade exactly 110% of the time. It’s my go-to dough and has been for about two years now.

    You should be able to find Pepe’s dough in the freezer section of your Walmart. It comes perfectly measured in 1-pound balls and only needs to thaw overnight in the fridge and will be ready to use in your world’s easiest cinnamon rolls for guaranteed “Mom these are great!” success.

    one cinnamon roll on a blue plate with a pan of cinnamon rolls in the background

    For this recipe, I find it easier to roll the dough out on an un-floured surface so the dough doesn’t spring back and make you mad and cause you to call me mean names.  A little sticking helps and it will work in your favor here.  Once they’re rolled and sliced, they only need 30 minutes to sit out and rise a bit before you bake them, and you can make a simple glaze (see recipe below) if you want to or you can leave it off–either way it’s up to you.

    So here’s to fall, warm desserts and the most versatile, amazing pizza dough you’re gonna find this side of the Mississippi.

    No yeast! No tough dough work! Use my simple trick for the fastest, easiest cinnamon rolls you'll ever eat. No special skills required.

    Easy Shortcut Cinnamon Rolls

    Take a shortcut to sweet, easy shortcut cinnamon rolls that are better than any can that explodes when you open it and is NOT a biscuit covered in those little brown bits of stuff--these are hardly any more work but taste so much better. 
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 5
    Author Rachel Ballard

    Ingredients
      

    • 1 1- pound ball frozen pizza dough
    • 1/2 cup stick softened butter
    • 3/4 cup granulated sugar
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon vanilla
    • 1 cup powdered sugar
    • 1/4 teaspoon vanilla
    • 1 tablespoon water

    Instructions
     

    • Preheat the oven to 375 degrees.
    • Roll your pizza dough on an un floured surface to a 12" by 8" rectangle.
    • Mix the sugar, cinnamon, and vanilla in a small bowl, set aside.
    • Spread the butter evenly over the dough and sprinkle with the sugar mixture.
    • Starting at the long end, roll up tightly and pinch the seam shut.
    • Slice 2" thick slices and place them in a greased 9" round cake pan about 1/2" apart.
    • Let them rise on the counter for 30 minutes, then bake until golden brown and bubbly, about 20-25 minutes.
    • To make the glaze, mix the powdered sugar, 1/4 teaspoon vanilla, and water and spread over the warm rolls. 

    Nutrition

    Calories: 622kcal
    Tried this recipe?Tag us on Instagram @feastandfarm and hashtag it #feastandfarm
    Course Breakfast
    Cuisine American

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    49 Comments

    1. Looking forward to trying these! Hint for finding good pizza dough: If your grocery store has a deli that makes pizza… ask them if they can sell you one of their bundles of dough.

    2. This recipe sounds really easy but I prefer the dough to be sweeter than pizza dough. My mom used to make cinnamon rolls out of her bread dough recipe and it just wasn’t sweet enough for me.

      1. I have several versions of cinnamon rolls here on the blog Leslie and this is just an option for people who don’t know how to make a yeasted bread but still want that treat. –Rachel

    3. 5 stars
      If you don’t have the time to let the dough thaw, many stores now carry ready made pizza dough in the refrigerated section by the fruits and veggies. It works great for both pizza and cinnamon rolls. (Especially from a super market that sells homemade pizza). Use it right away or it will continue to rise even in the ‘fridge.
      -Gina

      1. That’s true Gina. We don’t have any good options for pizza dough here though. All we have is a terrible rolled version in our refrigerated section that’s just awful. Like cardboard. And there’s not an option for buying it in our stores so I usually recommend frozen bread dough for the folks who can’t get decent pizza dough. Great suggestion if it’s available though! –Rachel

    4. Our Walmart doesn’t have the Pepe’s so I’m planning to use the Rhodes pizza/bread dough. Hope that works just as well. Question…if I want to make ahead at night so I can pop in the oven the next morning, do I let them rise for 30 minutes BEFORE refrigerating for the next morning, or do I let them rise 30 minutes in the morning when I pull them out of the fridge? And thanks for the great recipe and timesaver!

      1. Hey Lisa, I would let them rise for 30 minutes in the morning. They will rise some in the fridge overnight but that won’t be a problem. In fact, if they look doubled to you right out of the fridge they could go right into the oven without that 30 minute rise. –Rachel

    5. 5 stars
      This was really simple and easy. I used the powdered packaged pizza dough, and cooked at 425. My oven is a little weird sometimes. But it turned out great! There are no leftovers for a snack later.. lol

      1. Well it’s good that you recognize your oven’s quirks Tonie. Most have temperature variations and some can be as much as 50 degrees hotter or cooler than they should be. I’m glad you enjoyed the cinnamon rolls though! Way to go! –Rachel

      1. Looks like I gave the ingredients for the glaze but not the instructions! Good catch there Jeff! I’ve updated the recipe to reflect that. –Rachel

    6. Rachel have you tried, pillsbury’s new crescent roll crust, it is not sectioned off into individual rolls, just one piece?

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