Breads & Doughs, Breakfast

Crazy Dough Cinnamon Rolls

4.56 from 109 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!

Crazy Dough Cinnamon Rolls Recipe

4.56 from 109 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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Quengie
Member
Quengie
11 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 »

vonda linderman
Guest
vonda linderman
3 months ago

I have sat for a few days looking at your recipes, trying to decide which to make first. I think it will be cookies with my granddaughter. I do have a question though while watching the crazy dough videos you said someone asked if you could use it to make hamburger buns you said yes could you explain a little on the how to thank you. and can’t wait for more videos and recipes to try. Thank you

Lisa
Guest
Lisa
20 days ago

Hi Gemma I’ from Trinidad & Tobago – first time attempting bread of any kind. Weighed my ingredients and followed instructions to a T – but after 2 hours f proofing my dough was very sticky and looked nothing like yours when ready to roll out. Please let me know what I should do to fix it? Put it back to proof for a few more minutes

Bea Tamura Pascua
Guest
Bea Tamura Pascua
22 days ago

I did the cinnamon roll using half the crazy dough! I got wonderful reviews! Thanks Gemma! Grateful here in Tokyo!

Aemy
Guest
Aemy
1 month ago

Hai Gemma… I’m Malaysia. Wanted to ask: the 1 batch of crazy dough is half from the dough batch you prepared right?)

And if i am out of milk (for the yeast mix), could i use cashew/almond milk? Or substitute with water is good enough? Thank you.

Shyeow
Member
Shyeow
1 month ago

We are very happy when we succeeded on the second attempt on Cinnamon Roll. Overjoyed when I see a big smile on my boy face again, he regain back confident on baking, we adjusted the baking time and temperature probably the type of oven we use, the first attempt had over burned. But the crazy dough was perfect! My boy and myself both beginner level, and yet we remember the rules and tips you keep remind on each videos, Like, ‘reserve some milk only sprinkles little if you feel it was too dry’, ‘when u see your bowl is clean,… Read more »

June loo
Guest
June loo
1 month ago

If I were to refrigerate the cinnamon rolls to bake the next day, can I store them in a glass baking pan? Will glass pan shatter due to the temperature difference when baking?

Some recipes is designed as “freezer to oven”. Other than using disposable aluminium bakeware, what other options would you recommend?

hillnl
Member
hillnl
1 month ago

Just finished this recipe last night and it was phenomenal! However, I am pretty sure that I did something wrong. After cutting the rolls and not getting 9 out of the dough, they were huge. LOL! Which isn’t a real problem per se but they don’t look yours!🤣🤣 Btw, just out of curiosity, what would happen if you kneaded the dough?

MommaDr
Guest
MommaDr
1 month ago

Hi Gemma,

I’m not much of a baker, and only have instant dry yeast. How do I substitute this in your recipes calling for active dry yeast? And will I need to adjust the proofing time because it’s faster? I’m intrigued by your recipes and looking forward to trying this recipe. Thanks!

Kelly Callaghan
Member
Kelly Callaghan
1 month ago

Hi Gemma, so excited to learn about you-saw you on the news! Due to the stay-at-home quest I have time to try some baking! Yay! So I made the crazy dough.Our pizza was fantastic! Put the dough in fridge overnight-let sit to warm up for about a half hour-rolled it out-put in ceramic quiche dish because I did not have 10″metal pan. The rolls proofed-but not enough to touch each other.When I took them out from the oven they were loose and a lot of the filling leaked out and was boiling around the bottom of the rolls. The outside… Read more »

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 my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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