Cinnamon buns are one of those desserts where theres not much of an intermediate level.
Pick up a bag of pre-made pizza dough, a small carton of heavy cream, and get rollin.
Thats where the heavy cream comes in.
However, it did get me thinking there could be a better use for the same idea.
If theyre sturdy, and the sauce is bubbling, then theyre ready to come out.
(you’re free to add a strip of parchment paper for extra insurance.)
Roll out the fridge-temperature pizza dough into a roughly 15-inch by 9-inch rectangle.
The rectangle I rolled out was somewhere in between a 1/4 and 1/3 of an inch thick.
Let it rest while you make the filling.
In a small bowl, mix the butter, sugar, cinnamon, and salt together until smooth.
Roll the dough rectangle back into shape if it sprang back at all.
If using, sprinkle the pecans over the filling.
Roll the dough away from you, starting on the long side closest to your body.
Leave the roll seam-side down.
Place the rolls next to each other, swirl-end up in the baking dish.
Theyll have a little space in between to grow.
Using a pastry brush, coat the top and sides of each bun with heavy cream.
Drizzle any remaining cream into the pan so the bottom of the dish has a layer of cream.
Cover with a plastic bag and let it proof in a warm area for 30 minutes.
Meanwhile, preheat the oven to 350F.
Enjoy as-is, with a drizzle ofcream cheese icingor asimple powdered sugar glaze.
These buns keep in the fridge, covered, for about four days.
Revive them with a 10-15 second stint in the microwave.
