pizza: The dough is homeade yeast dough. What do I add to it to turn it into cinnamon rolls? Please don't paste a recipe, just tell me the broader strokes of a quick way to turn pizza dough into cinnamon rolls. Thanks!|||Roll it out to about a 1/2 in thick, brush with butter, cover with sugar and cinnamon. Roll into log and slice. Place on cookie sheet and let rise. Bake. I like to use preserves sometimes instead of cinnamon and sugar. Apricot is my favorite.|||Your welcome. Report Abuse |||Break the dough into bite-sized balls and hand-roll them. Roll in melted butter, then in sugar/cinnamon mixture. Place in greased 8" pie pan, making sure the dough is just touching or slightly separated. Bake at 350 until golden.|||roll the dough in a square about 11/2 in to 2 in. brush on melted butter , sprinkle sugar and cinnamon roll up and cut into rolls, place in round cake pan (spray with pam first) and bake.|||Mix softened butter, brown sugar, cinnamon, and whatever else you want (raisins, ginger, etc). Roll the dough out into a rectangle. Spread the butter sugar mixture over the dough, and roll it up. Slice the roll to make the cinnamon rolls. Place in a greased pan, cover, and set aside to rise, then bake.|||I read the other answers and I have made the cinnamon rolls from scratch just as they have told you. They should be fine and I am sending you a blog about another person using leftover dough in a different recipe. Might give you some other ideas. Apple recipe from Desserts by Pierre Herm茅 by Dorie Greenspan Notes: I wanted to make a dessert for someone who likes apples and raspberries and came up with this. The apple component is Herm茅's Twenty Hour Apples (10 hour bake in a very low oven, followed by a 10 hour refrigeration) which I made from organic Granny Smith apples (just under four pounds) and zest from a blood orange. For the raspberries, I simmered frozen raspberries with red wine, maple syrup, a vanilla bean, cinnamon and sugar, thickened with cornstarch. The crumble was made using leftover pie dough combined with some crushed apple granola bars. Overall, it's a nice combination of tart/sweet (the apples are more tart than the berries!) and soft/crunch. The twenty-hour apples weren't as ethereal as I had hoped for: there are nuggets of solid flavorless butter here and there, and the slices were soft but not meltingly so. Still, they are infused with flavor.|||Another way to do it is to roll or pat the dough out to a flat rectangle, then spread it with butter and cinnamin and sugar. Roll it up like a jelly roll, slice it into 1 inch (or more) pieces and place these in a cake pan so they are edge side down, and just touching. Let it rise for a while, then bake at 350 till golden. (you can make a glaze with icing sugar and milk)