Four Ingredient Cinnamon Rolls

Name: Four Ingredient Cinnamon Rolls (Pizza Dough)
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 8 servings
Ingredients: 1 lb, 4 oz store bought pizza dough; ¾ cup brown sugar; 1 tbsp cinnamon; 2 tbsp butter, melted

These four-ingredient cinnamon rolls use store-bought pizza dough as a shortcut to achieve gooey, cinnamon-spiced rolls with minimal prep and hands-off cooking.

🥗Vegetarian 🏷️Breakfast 🏷️Dessert 🏷️Family-friendly 🏷️Suvie 🏷️Cinnamon

Total

1h 10m

Servings

8

Difficulty

Medium

Est. Cost

$11–$18

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 lb, 4 oz store bought pizza dough
¾ cup brown sugar
1 tbsp cinnamon
2 tbsp butter, melted

4 Ingredients

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Instructions

1
Set pizza dough out, covered, until it comes to room temperature, about 2 hours. In a medium bowl, stir together brown sugar, cinnamon, and ¼ tsp kosher salt.
2
Lightly dust countertop with flour. Roll and stretch dough into a 16×8″ rectangle. Brush dough all over with melted butter. Sprinkle sugar mixture over the dough, leaving a 1″ border on the top edge of the dough.
3
Starting from the edge of the dough closest to you, cut dough into eight 2″-wide strips. Roll each strip from bottom to top into a tight cylinder, pressing lightly to adhere.
4
Spray a Suvie pan with cooking spray. Place rolls in the prepared pan, sprinkling any excess brown sugar from the cutting board over them. Cover pan with greased aluminum foil and place in the bottom zone of Suvie. Bottom Zone: Bake at 325°F for 35 minutes. Top Zone: None
5
After the cook, do not clear the cook screen. Remove pan from Suvie. Remove foil and return cinnamon rolls to Suvie. Continue to cook for 20 minutes more until golden brown.
6
Remove pan from Suvie. Allow to cool for 5 minutes in the pan before running a knife along the edge of the pan and removing cinnamon rolls with a spatula. Spoon caramel over the rolls and serve warm.

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Tips & Notes

Pro tips

Brush melted butter evenly on the dough before sprinkling cinnamon-sugar to ensure even flavor distribution and caramelization.
Roll the dough tightly but not so hard that you squeeze out all the air; a medium-firm roll prevents dense centers.
Don't overbake—remove rolls when edges are set but centers still feel slightly soft; they continue to set as they cool.
Room-temperature pizza dough is easier to stretch and roll than cold dough; let it sit 10 minutes before use if needed.

Substitutions

Brown sugar → white sugar or coconut sugar (texture will be slightly less moist with white sugar)
Butter → coconut oil or margarine (1:1 ratio, flavor will shift slightly)
Cinnamon → pumpkin pie spice or apple pie spice (use same amount for different warm-spice profile)

Storage & make-ahead

Store baked rolls in an airtight container at room temperature for 2 days or refrigerate up to 5 days; reheat in a 325°F oven for 3–5 minutes until warm.