Breads & Doughs, Breakfast

Crazy Dough Cinnamon Rolls

4.39 from 68 votes
Crazy Dough is one easy recipe for how to make bread and endless variations including my Crazy Dough Cinnamon Rolls for a simple version of a classic.
Crazy Dough Cinnamon Rolls - 1 dough that can make a variety of breads from Cinnamon Rolls to Homemade Pizza

Hi Bold Bakers!

In an effort to make all bread-based baked goods more approachable I have for you one master dough recipe that can be transformed into a variety of different sweet and savory breads! It sounds crazy I know, hence the name Crazy Dough! But believe me it is 100% possible. This is a yeasted, no-knead bread dough that can be mixed up in one bowl. Even a novice baker can handle all of these breads.

You’ve already seen me transform my crazy dough into Sweet Nutella Braided Bread and a delicious Pizza. Now I’m taking it to the next level and simplifying classic Cinnamon Rolls. Cinnamon Rolls are by far one of my favorite baked goods to make at home. There is nothing that compares to the smell of fresh sweet bread and cinnamon throughout the house.

The usual technique used to make Cinnamon Rolls can be daunting and the time the dough takes to proof can feel like forever. But my Crazy Dough Cinnamon Rolls are just a few steps away.

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After mixing up and proofing your crazy dough you simply roll it into a rectangle, generously spread it with cinnamon, brown sugar and butter. A quick roll then a slice and that is really all that’s to it.

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While still warm the finished Cinnamon Rolls are completed with a thick coat of classic cream cheese glaze. Ooey gooy homemade cinnamon rolls are irresistible, especially when they can be made this easily.

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Whether it be for breakfast or dessert you and your family will love these Crazy Dough Cinnamon Rolls. There is no reason to buy another store-bought cinnamon roll again!

Get more Crazy Dough Recipes!

Watch The Recipe Video!

Gemma's Crazy Dough Cinnamon Rolls Recipe

4.39 from 68 votes
Crazy Dough is one easy recipe for how to make bread and endless variations including my Crazy Dough Cinnamon Rolls for a simple version of a classic.
Author: Gemma Stafford
Servings: 8 large rolls
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Crazy Dough is one easy recipe for how to make bread and endless variations including my Crazy Dough Cinnamon Rolls for a simple version of a classic.
Author: Gemma Stafford
Servings: 8 large rolls

Ingredients

  • 1 batch crazy dough master recipe
  • Filling:
  • ½ cup (4oz/120g) butter, melted
  • cups ( 7 ½ oz /210g) light brown sugar
  • tablespoons ground cinnamon
  • Cream Cheese Glaze:
  • ½ cup (4 oz/120g) Cream cheese, room temperature
  • 1 cup (4oz/120g) powdered sugar
  • ¼ cup (1/2 stick/ 2oz) butter, room temperature
  • 1 teaspoon vanilla extract

Instructions

  • After your crazy dough recipe has proofed prepare the filling:
  • Combine the butter, brown sugar and cinnamon in a bowl. Stir until smooth. Set aside.
  • Once the dough has proofed transfer to a floured work surface, and roll it into a rectangle approximately 20 inches x 16 inches. It will be long so you can always do it in 2 goes.
  • Spread the filling over the dough, leaving a narrow margin around the edges uncovered.
  • Starting with a long edge, gently roll the dough into a log. Don't roll it too tightly. If you do, the centers of the buns will pop up as they bake.
  • Slice the rolls 2 inches thick and set them filling side up in a deep baking pan.
  • (AT THIS POINT YOU CAN REFRIGERATE TO BAKE OFF THE FOLLOWING DAY IF YOU WISH)
  • Cover the pan, and allow the rolls to rise until they're have grown into each other and are puffed up, about 45 minutes - 1 hour.
  • Preheat the oven to 375oF/ 190oC. Uncover the pan and bake the buns for 40 to 45 minutes, until they're a deep golden brown.
  • Rotate the tray during baking so they can get golden brown all over.
  • While they are baking make your glaze: In a large bowl (or you can use a hand mixer) beat the cream cheese, butter, sugar and vanilla together with a whisk until well combined.
  • Remove the pan from the oven and let the rolls cool for 20 minutes. Once cooled remove from the pan and place on a cooling rack .
  • Spread your cream cheese glaze generously over the cinnamon rolls. Enjoy immediately!

 

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Comments & Reviews

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Member
Sue Van Thiel
25 days ago

I made these for the first time-taste good! But what went wrong? caramelized on bottom. I didn’t wrap tight but alot oozing in pan

RF74
Member
RF74
3 months ago

Hi Gemma! We had the cinnamon rolls for dinner. Every one enjoyed them. My baby was so happy all night! But I do have several problems. 1.The dough was beautiful and I rolled it to my mat size 20*14. It took a while so I think I overdid it to push all bubbles out. The rolls grew but not fluffy. 2. Maybe due to the smaller size 20*14, the filling was too much. The filling leaked out into the pan and the rolls were soaked during baking. The top and bottom were kinda caramelized hard. But overall, they still taste… Read more »

Jorge
Member
Jorge
3 months ago

Hi Gemma! Crazy Dough is the real deal! These cinnamon rolls were exquisite — I think because of the dough in the first place. It’s so interesting because there’s not too much sugar in it, but it tastes unapologetically delicious. I also put my creativity to use and enhanced the filling by adding 1 tsp orange zest, 2/3 tsp lemon juice, plus 1 tbsp honey to balance out the first two. As a result, I only got one roll to taste — the rest were gone before I knew it 😉 And that’s even without the frosting — I will… Read more »

Shooting Star
Guest
Shooting Star
3 months ago

Hi Gemma! I made the crazy dough last evening ( hoping to make cinnamon rolls) and refrigerated it at night after proofing. After I took it out today and left it to reach room temp, I tried taking it out of the bowl. And it had a very string chemical smell so I had to throw it. What should I do to avoid this happening again?

Janette waugh
Guest
Janette waugh
4 months ago

Hi can you cover these just with icing sugar instead of cream cheese? Thanks

Quengie
Member
Quengie
4 months ago

I’ve done the crazy dough many times , making pizza and cheezy bread. I’ve done cinnamon bun maybe 4times and it’s always hard on the bottom and it’s not the way a cinnamon bun needs to be????i noticed that on your list of ingredients about the measurement on the milk, and the measurement that i saw on the video, the milk measurement is not the same????so i tried to add more milk on the milk measurement coz it might be an error. The pizza, cheezy bread are ok and it’s really good????thank you for sharing????i quit making cinnamon bun, instead… Read more »

Chey386
Member
Chey386
4 months ago

Hi Gemma, This recipe taste amazing. It’s not too sweet. Similar to the other post that I have read, the filling oozed at the bottom on the last proofing and during baking, after it was baked I moved it to the cooling rack to remove the excess sugar at the bottom because I’m worried that it will make it hard. The top was crunchy, middle is soft and bottom a bit chewy. While baking I noticed that the oven temperature when down to around 300-325, but during preheat it was in 350, is this normal? I’m using an electric oven… Read more »

Asma
Member
Asma
4 months ago

Hello Gemma
Thank you for this recipe, they were absolutely delicious.

Kara C.
Member
Kara C.
5 months ago

I read the comments prior to baking and decided to adjust my oven temp ( not time) to 350 and these came out perfect. I will post a picture once they’re cooled and glazed. So excited about them!

Hira Ahtasham sheikh
Guest
Hira Ahtasham sheikh
5 months ago

Hi gemma.
Im a bigggg fan and i love your baking. My question is if i have left over crazy dough and i want to make cinnamon rolls.. does the baking time remain the same? My dough yeilded around 10 small rolls!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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