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Crazy Dough Cinnamon Rolls - 1 dough that can make a variety of breads from Cinnamon Rolls to Homemade Pizza

Crazy Dough Cinnamon Rolls

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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!

4.43 from 38 votes
Crazy Dough Cinnamon Rolls - 1 dough that can make a variety of breads from Cinnamon Rolls to Homemade Pizza
Crazy Dough Cinnamon Rolls
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
 
Servings: 8 large rolls
Author: Gemma Stafford
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
  1. After your crazy dough recipe has proofed prepare the filling:
  2. Combine the butter, brown sugar and cinnamon in a bowl. Stir until smooth. Set aside.
  3. 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.
  4. Spread the filling over the dough, leaving a narrow margin around the edges uncovered.
  5. 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.
  6. Slice the rolls 2 inches thick and set them filling side up in a deep baking pan.
  7. (AT THIS POINT YOU CAN REFRIGERATE TO BAKE OFF THE FOLLOWING DAY IF YOU WISH)
  8. 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.
  9. 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.
  10. Rotate the tray during baking so they can get golden brown all over.
  11. 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.
  12. 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 .
  13. Spread your cream cheese glaze generously over the cinnamon rolls. Enjoy immediately!

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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123 Comments

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  1. Christine Korthaus on October 11, 2018 at 11:12 pm

    I haven’t made the crazy dough yet; I’m planning to make the pretzels and cinnamon rolls with my grandsons. At their ages I’m better off making the dough at home, freezing it, and then taking it to their house. Do I proof the dough and then freeze it? And what’s the best way to thaw it–fridge or counter? Should we make the pretzels and cinnamon rolls as soon as it’s thawed, or can it wait a bit?
    Thanks so much!

    • Gemma Stafford on October 16, 2018 at 1:55 am

      Hi Christine,
      I hear you, and they will need patience if you make it at their house, good plan!
      You make the dough, knead/stretch it and first proof it. Then you can portion it and freeze it individually wrapped.
      When you take it from the freezer it will defrost quickly enough. Get the wrap off as soon as you can to allow it to breathe. When it is pliable you can shape it for your bake, then allow it to proof in shape for about one hour. They will enjoy watching it grow!
      I hope you have a lovely baking day with your grandsons.
      Gemma 🙂

  2. Mariam on October 10, 2018 at 3:18 am

    Hi gemma..
    Can u advice for chocolate glaze..

    • Gemma Stafford on October 11, 2018 at 2:37 am

      Hi Mariam,
      Do you mean for this recipe? this type of bake usually will have a cream cheese glaze. (https://www.biggerbolderbaking.com/donut-glaze-recipes/).
      Here is a selection of glazes, you can use these in any situation, though I am not sure about using this on cinnamon rolls!
      Thank you for being in touch,
      Gemma 🙂

      • Susan on October 15, 2018 at 8:41 pm

        I have a friend who’s gluten free you can’t make these good like these can ya?

        • Gemma Stafford on October 17, 2018 at 7:04 am

          Hi Susan,
          Yeast baking relies on gluten.
          There are flours developed to be used by Celiac/gluten intolerant people, which have been designed for yeast baking. These usually will have xanthan or guar gum added. For this recipe you would need to be using one of these special flours.
          Thank you for being in touch,
          Gemma 🙂

  3. HH Tube on September 28, 2018 at 11:19 am

    How many batch will the crazy dough make?I want to make one batch what will be the measurements for one batch?

    • Gemma Stafford on September 30, 2018 at 8:18 pm

      IT makes just one batch. So what you see in the video is the amount it makes 🙂

      Best,
      Gemma.

  4. Helen on September 26, 2018 at 3:10 am

    Thank you for your reply Gemma. I forgot to my pictures of my first cinnamon rolls I did when I first posted,but I am doing them again today and will make some pics 😉. I plan to use the dough right away this time and get as many cinnamon rolls as I can get. When I’ve tasted them it remembered me of the old days in Ireland wich was like my second home . As I imagined they were a bit rough and not as soft as I wished but I am willing to try again lol. Overall,this is a recipe that will stay with me for a looong time as I loveee cinnamons rolls and also I like the way you find easy ways for those of us that want to make a dough as easy as it can gets. Thank you again and I will come back with some pictures to show you how it turned out. 😙😙

    • Gemma Stafford on September 26, 2018 at 9:50 am

      Hi Helen,
      The first time I made a yeast dough, a long time ago now, it was an utter disaster! lol.
      I am really impressed with the results you guys get at first attempt, well done.
      As you go on you will find that no two batches are identical, the flour, ambient temperature, humidity among other things all affect the result.
      You will learn more from doing that from listening to me, the feel of the dough will tell you a lot. So, carry on baking!
      I am happy that you spent some time in Ireland, and delighted you have fond memories of it.
      Thank you for being here with us,
      Gemma 🙂

  5. Helen on September 20, 2018 at 3:00 am

    The dough was easy to make for a girl that has never done it like me. I left in in the fridge until the next day and made the rolls. What I have noticed is that they do not rise that much like in the video. Maybe the dough is best to use it in the same day to make the rolls ,i dunno. I am baking them right now,hopefully they will be fluffy enough when its done . Also there is no mention of how many dough we should us as I have only used half of it and only made 6 of them,also 120 g of butter mixed with the brown sugar and cinnamon was too much and the butter came out into the pan . I say hello from Romania 😛 . Hopefully I will get the chance to make more of your recipes.

    • Gemma Stafford on September 22, 2018 at 9:47 am

      Hi Helen,
      Greetings to you in Romania.
      You are right about this dough, it is designed as a quick dough. That does not mean it cannot be left overnight in a cold place, but then it will need to be formed and proofed before baking.
      If you use 1/2 of the dough, then you use 1/2 of the filling too. The balance should be right. The whole batch make 12 generous rolls, so your yield was just right.
      I am happy you tried this recipe. For a first effort you have done really well, and I am delighted with you! Carry on baking, practice makes perfect,
      Gemma 🙂

  6. Marion on September 18, 2018 at 2:14 am

    Hello! Love this website, thanks! I would like to make two batches of smaller cinnamon rolls with the crazy dough quantity. Is it okay to divide the dough in 2, and also the filling and to make roughly 16 rolls instead of 8? Will it proof as much? How long do you suggest I put the rolls in the oven? Thanks for the advice.

    • Gemma Stafford on September 18, 2018 at 4:06 pm

      Yes you can do that! It will proof in the same about of time and bake in the same time as well. Enjoy!

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