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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.
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.
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.
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!
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Watch The Recipe Video!
Crazy Dough Cinnamon Rolls Recipe
Ingredients
- 1 batch crazy dough master recipe
- Filling:
- ½ cup (4oz/120g) butter, melted
- 1¼ cups ( 7 ½ oz /210g) light brown sugar
- 2½ 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!
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 »
If I refrigerate the dough overnight or for a few days does it need to come to room temperature before use?
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.
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
Used this dough to make lemon rolls (we don’t care for cinnamon). Substituted white sugar for brown sugar, added lemon juice and zest to the butter. These were AMAZING. I made the faux pas of adding the yeast to cool milk instead of making sure it was warm, and they still rose beautifully.
These were awful – the filling turned out hard and chewy – the rolls were hard – I followed the recipe perfectly. I ended up throwing them out. I’m not making these again.
Hi Gemma! I’m Michelle. I am in a wheelchair and love to bake. This dough is amazing. I make double batches of the dough and freeze it. The cinnamon rolls are just a wonderful delight on the weekends. I love all the Irish dishes you do also. Love getting in touch with my wonderful Irish side. Make my Grand Dad proud! much love to you and the family. Please keep inspiring everyone!
when you put them in the fridge for the following morning, how long do you need to let them proof? I am thinking it takes a lot longer than 45 minutes because they are cold from being in the fridge all night.
Hi Gemma and team, I hope you’re all ok ☺️ I’m just wondering, I love baking the cinnamon rolls using the crazy dough recipe.. can I freeze the rolls at all once they’re sliced into their portions, before baking? ☺️
Gemma, Sorry I posted a blank post just before. Please remove this Ta. I made a batch of your CrazyDoughCinnamonRolls today and they seem to have turned out right. I have yet to try it but the smell of them WOW!!! They seem light enough and seem to knock lite when I tap them. I think they should be good. A question: bread improvers. Is it better to use this for bread, what does it do? Soften the dough? ThankYou very much for the recipe. It’s my first time using yeast. Hopefully not my last. But quite a bit more… Read more »