I’m calling these Saturday morning cinnamon rolls for two reasons. First, you should have a half a batch of pizza dough sitting in your refrigerator from last night’s Pizza Friday. Second, cinnamon rolls are usually reserved for special occasions or holidays, or dare I say even a leisurely Sunday brunch, but not anymore. My kids are usually up before 7AM and they come tromping down the stairs hungry. Hangry, at times. We aren’t going to make it through kneading, two punch downs and an hour long yeast rise.
At the bottom of this post, I give you a link to the pizza dough that I use, and my family of four usually can eat half of it in one sitting. What to do with the other half? Here is your answer. After you are done making your pizza, just put your leftover dough in a ziplock bag and stick it in the refrigerator overnight. In the morning, get it out as soon as you wake up to give the dough a chance to warm up a bit. Then stretch it out, spread the filling, and roll it up.
Slice into rounds and into the oven they go. Breakfast will be ready before you have even found the missing slippers, broken up the fights over the red vitamins instead of the yellow ones, and poured the milk. Saturday morning bliss. 🙂
The “icing” I use on these rolls is one of my favorite mom achievements to date – coconut butter. My kids have no idea that this “icing” actually has zero sugar, has a good serving of healthy fat, and is a great addition to breakfast. They literally lick the drips off their plates. Have you tried this stuff? It’s dreamy right off of the spoon, and when you melt it, it looks exactly like white icing.
Note that coconut butter is different than coconut oil. Coconut butter is made from the raw coconut meat ground into a rich butter, sort of like turning peanuts into peanut butter. I have to say that I love making kitchen staples myself and I thought coconut butter would be easy enough, but I’ve tried it a few times and for the life of me I cannot get the texture the same as the store-bought kind. If you want to try it yourself, just grab a few bags of finely shredded unsweetened coconut flakes and pour them into your food processor and leave it running until you get a smooth butter. I love Artisana brand coconut butter however and will save my food processor time for nut butters. It seems a bit pricey but a little goes a long way and the jar will last you a while.
- 1 ball prepared pizza dough, homemade (see note)
- ½ cup unsweetened applesauce
- 2 Tbsp coconut sugar (or you could use brown sugar)
- ¼ tsp vanilla bean powder (optional)
- 2 tsp cinnamon
- Large handful of raisins
- 2 Tbsp unsalted butter
- Coconut oil for greasing pan
- ¼ cup coconut butter for topping
- Note: Everyone has their own pizza dough recipe that they like. Just for size reference, my pizza dough recipe has a total of 4½ cups (566 grams) of flour, and I use half for this recipe, so any recipe with around 2 or 2¼ cups flour should be about right.
- Preheat oven to 350°. Grease a round baking dish with coconut oil or coconut oil spray.
- On a Silpat sheet, press pizza dough into a large rectangle using your hands, or roll it out with a flour dusted rolling pin. I really like to do this on a Silpat mat because the dough doesn't stick and it's a good work surface, but you could also use an oiled countertop. If you do use Silpat, be sure to move the roll off of it before slicing the cinnamon rolls so you don't cut through it!
- In a small bowl, mix together the applesauce, coconut sugar, cinnamon, and vanilla bean powder (if using). Spread the mixture evenly over the rectangle of dough, leaving a small border around the edges. Scatter over the raisins. Cut the butter into small pieces and sprinkle them over the applesauce covered dough.
- Tightly roll up the dough into a long cylinder, and slice into about 6 or 7 rolls, either using a sharp serrated knife or a piece of kitchen string.
- Carefully place the rolls into the prepared baking dish. Some of the filling might slip out but don't worry, it will bake up deliciously. Bake for about 30 minutes, until golden brown.
- While the rolls are baking, melt coconut butter in a small saucepan over low heat until it is the consistency of runny icing.
- After the rolls are done cooking, drizzle the warmed coconut butter over the top. You can be very generous here, remember it is not frosting. These rolls taste best warm out of the oven.
I ate one (or possibly two) of these rolls hot out of the oven and thought to myself “it’s going to be a great day.” Enjoy.