Cinnamon Resources

How do I make cinnamon rolls using leftover pizza dough?

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!

Public Comments

1. 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.
2. 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.
3. 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)
4. 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 Hermé 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 Hermé'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.
5. 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.
6. 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.