Crazy Dough Cinnamon Rolls are the ultimate treat, combining soft, pillowy dough with a swirl of warm cinnamon and sugar. In just 1 hour and 15 minutes, you’ll have a batch of golden, gooey rolls that fill your kitchen with an irresistible aroma. The dough is incredibly versatile, making it easy to work with, while the filling delivers a perfect balance of sweetness and spice. Topped with a creamy glaze, each bite is a heavenly mix of textures—fluffy, sticky, and utterly indulgent. Whether for breakfast or dessert, these rolls are sure to become a family favorite.
What makes these cinnamon rolls truly special is their effortless preparation and crowd-pleasing flavor. The dough rises beautifully, creating layers that are tender yet sturdy enough to hold the rich filling. The cinnamon-sugar mixture caramelizes slightly in the oven, adding a subtle crunch to every bite. Finished with a smooth, velvety glaze, these rolls are a feast for the senses—warm, sweet, and impossibly comforting. Perfect for lazy weekends or special occasions, they’re a guaranteed way to bring smiles to the table.
Ingredients for Crazy Dough Cinnamon Rolls
- 1 batch crazy dough master recipe
- Filling:
- ½ cup (4 oz/120g) butter, melted
- 1¼ cups (7½ oz/210g) light brown sugar
- 2½ tablespoons ground cinnamon
- Cream Cheese Glaze:
- ½ cup (4 oz/120g) cream cheese, room temperature
- 1 cup (4 oz/120g) powdered sugar
- ¼ cup (½ stick/2 oz) butter, room temperature
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- After your crazy dough has proofed, prepare the filling: In a bowl, combine the melted butter, brown sugar, and cinnamon. Stir until smooth and set aside.
- Transfer the proofed dough to a floured work surface. Roll it into a rectangle approximately 20 inches x 16 inches. (If needed, divide the dough into two portions for easier handling.)
- Spread the filling evenly over the dough, leaving a narrow margin around the edges uncovered.
- Starting with a long edge, gently roll the dough into a log. Tip: Avoid rolling too tightly to prevent the centers from popping up during baking.
- Slice the log into 2-inch thick rolls and place them filling side up in a deep baking pan. Optional: Refrigerate at this point to bake the next day.
- Cover the pan and let the rolls rise until they’ve grown into each other and are puffed up, about 45 minutes to 1 hour.
- Preheat the oven to 375°F (190°C). Uncover the pan and bake the rolls for 40 to 45 minutes, until they’re a deep golden brown. Tip: Rotate the tray halfway through baking for even browning.
- While the rolls bake, prepare the glaze: In a large bowl (or using a hand mixer), beat the cream cheese, butter, powdered sugar, and vanilla extract until smooth and well combined.
- Remove the rolls from the oven and let them cool in the pan for 20 minutes. Transfer them to a cooling rack.
- Generously spread the cream cheese glaze over the cinnamon rolls. Serve and enjoy immediately!
Perfect Pairings: Sauce and Topping Ideas
While the cream cheese glaze is a classic, why not mix it up? Try a caramel drizzle for extra sweetness or a maple glaze for a cozy twist. For a nutty crunch, sprinkle chopped pecans or walnuts on top before baking. If you’re feeling adventurous, a dollop of whipped cream or a scoop of vanilla ice cream can turn these rolls into a decadent dessert!
Make-Ahead Magic: Storage and Reheating Tips
These cinnamon rolls are perfect for prepping ahead! After slicing and placing them in the pan, cover tightly and refrigerate overnight. When ready to bake, let them rise at room temperature for 30 minutes before popping them in the oven. Leftovers? Store in an airtight container for up to 3 days and reheat in the microwave for 15-20 seconds or in the oven at 300°F (150°C) for 5-10 minutes to restore their gooey goodness.
Time-Saving Tricks for Busy Bakers
Short on time? Use a stand mixer with a dough hook to knead the crazy dough faster. For the filling, melt the butter in the microwave for 20-30 seconds instead of waiting for it to soften. If you’re making these for a crowd, double the recipe and freeze half before baking—just thaw and bake when needed. These small tweaks can save you precious minutes without sacrificing flavor!
Recipe Variations to Spice Things Up
Switch up the filling by adding chopped apples or raisins for a fruity twist. For a chocolatey version, mix in cocoa powder with the cinnamon and sugar. Feeling savory? Swap the sweet filling for a mix of garlic, herbs, and cheese for a unique pull-apart bread. The crazy dough is versatile, so don’t be afraid to experiment!
Essential Equipment for Cinnamon Roll Success
To make these rolls effortlessly, you’ll need a rolling pin for shaping the dough and a sharp knife or dental floss for clean slicing. A deep baking pan ensures the rolls rise evenly, and a hand mixer makes whipping up the glaze a breeze. Don’t forget parchment paper to prevent sticking and make cleanup a snap!
Crazy Dough Cinnamon Rolls
Ingredients
Filling
- ½ cup butter, melted 4oz/120g
- 1¼ cups light brown sugar 7 ½ oz /210g
- 2½ tablespoons ground cinnamon
Cream Cheese Glaze
- ½ cup Cream cheese, room temperature 4 oz/120g
- 1 cup powdered sugar 4oz/120g
- ¼ cup butter, room temperature 1/2 stick/ 2oz
- 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!
