pizza dough cinnamon bun fail, I was aware that I would likely also face challenges.
First the bad: they didn't stick together so well, and the cast iron skillet was a bitch the clean, and I ate too many.
Then the good: crispy on the outside, soft on the outside. Just the right amount of sweet that you can control. I used ingredients already on hand. And partly whole wheat, so it's practically good for you.
I used the remaining 1/3 of the pizza dough from last night. There was one bit I took that seemed have a bit of garlic in it, but that didn't detract from tastiness at all.
Leftover pizza dough cinnamon swirls
1/3 of the pizza/bread recipe (day old)
2 teaspoons of cinnamon
1 1/2 tablespoons of sugar
2 Tbs of butter, melted
1 c of soymilk
3 tables of sugar (or more if you'd like)
splash of vanilla extract
Pre-heat oven to 350 degrees.
Roll out the dough fairly thin, but not translucent thin, into a rectangle. You'll want to shape it so one length will get rolled up and the other length (longer one) will get cut into rolls.
Mix the cinnamon, sugar and melted butter. Spread onto the dough, fairly evenly. Leave some space between the edges, as it will spill out.
Carefully up the dough, from the long end.
Slice into pinwheels. Place on a cast iron skillet or a pie plate/10" cake pan.
Bake for about 10-12 minutes (until golden brown).
Warm up soymilk until almost boiling in small saucepan, medium heat. Add the sugar and vanilla. Add more sugar if you'd like (taste it first). Stir and watch the pot, you'll want it to reduce and simmer to a thick sauce.
Take the buns out of the oven. Spoon the vanilla glaze on top of each roll. Pop back in the oven for a final 2 minutes (careful that you don't scorch). If you have any left over glaze, add some more to tops after you take them out.