Ever since I published Crazy Dough recipe, I’ve been getting inquiries about how to make Cinnamon
Rolls using that miracle dough. Finally, I made the recipe for Crazy Doug Cinnamon Rolls and step-by-step instructions for you to enjoy!
If you plan to make vegan cinnamon rolls, use Vegan Crazy Dough instead of regular on e, margarine instead of butter and some kind of vegan cream instead of heavy cream.
The advantage of using Crazy Dough is that you can make whole recipe from scratch in 1 hour, no kneading needed.
Roll the dough, spread with melted butter and sprinkle with brown sugar and cinnamon.
Roll the dough into a log.
Cut the roll with a sharp knife into slices and place them in a buttered pan.
Let slices rise in a warm place about 20-25 minutes.
Bake until tops are golden.
Drizzle with glaze.
This video will show you the procedure for making Crazy Dough:
- 1/2 batch Crazy Dough or Vegan Crazy Dough
- 1/4 cup white sugar
- 6 Tbsp butter* melted
- 1/2 cup brown sugar
- 1 Tbsp cinnamon
- 3 Tbsp butter* melted
- 1 1/2 Tbsp heavy cream*
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
Combine Crazy Dough with white sugar. Roll on a floured surface into a rectangle, leaving 1/2-inch border on the long sides.
Spread with 6 Tbsp melted butter and sprinkle with brown sugar and cinnamon. Starting at a long edge, roll dough into a log.
With seam side down, cut roll with a thin sharp knife into 15-16 (1-inch) slices. Place slices in an buttered pan (I used 11x8 inches; 30x22 cm pan). Let rise in a warm place about 20-25 minutes or until almost double in size.
Bake in preheated 350 F (175 C) oven for about 20-30 minutes or until tops are golden.
Remove cinnamon rolls from oven and invert onto rack. Let cool a bit.
GLAZE: In a small bowl, combine 3 Tbsp melted butter, heavy cream, powdered sugar and vanilla. Drizzle glaze over rolls.
*for vegan rolls, use margarine instead of butter and vegan cream instead of heavy cream