Cinnamon Roll Pizza
By Sue Lau | Palatable Pastime
It’s #BrunchWeek! All week long I will be posting yummy recipes for brunch along with a gazillion other bloggers, and there is a giveaway for fabulous prizes from the event sponsors (Contest info will be at the bottom of this post).
I have to admit I got the idea for this gem while I was browsing the bakeshop at Kroger. They had some sort of coffee cake topped with streusel in a pizza shape and I thought it could be easily made at home with a few simple ingredients.
The type of streusel used in this is common in the food service industry, and is often made in huge amounts in a big mixer, and the streusel can be refrigerated or frozen to use later to quickly top coffee cakes, muffins and pies. You can generally tell by the color of the streusel as it has that tell-tale yellow cake color if this type of topping has been used.
The pizza itself is easy to spread out on a pizza pan with a piece of parchment over it. You can use a rolling pin, but I actually slide the wedge of my hand across the parchment the same way I might occasionally spread out pizza dough. I find I have greater control that way and can keep the circles from the rolls fairly uniform in placement across the pizza.
This was well received by all and I am sure it is something your kids and family will absolutely love!
Join me tomorrow as #BrunchWeek continues and I share my recipe for Cinnamon Apple Dutch Baby made with Lady Alice Apples from samples sent to me by Rainier Fruits and sugar from Dixie Crystals.
Make sure you scroll down past the recipe to sign up for the giveaways today and to see the other blogger’s recipes. Each day there will be a new collection of blogger recipes, so check back each day so you don’t miss a bite!
Cinnamon Roll Pizza
- 1 (12.4 ounce tube) Pillsbury Cinnamon Roll dough
- 1 (9 ounce box) Jiffy Yellow Cake Mix
- 4 tablespoons cold unsalted butter
- 1/2 cup chopped toasted pecans
- cinnamon (as pizza sprinkle) (optional)
- Preheat oven to 400°F.
- Mix cold butter cubes into cake mix until combined and crumbly.
- Place cinnamon roll dough in a circular pattern on an 11-inch pizza pan and roll out edge to edge with parchment between the dough and rolling pin (to keep from sticking).
- Peel off parchment paper, then sprinkle with streusel mixture, then top with pecans.
- Bake cinnamon roll pizza for 12 minutes or until browned at the edges and cooked in the center.
- Open icing packet and thin with 1-2 teaspoons milk or water to get a drizzling consistency.
- Drizzle pizza with icing and sprinkle with extra cinnamon (optional).
- Cut into wedges and serve.
From the kitchen of palatablepastime.com
It’s #BrunchWeek! Are you ready for some fun?
Forty Bloggers from around the North America will showcase their best brunch dishes, from cocktails to cakes, danish, tarts, and pizzas – with 170 recipes, there is something for everyone! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Michigan Asparagus, and Rainier Fruit for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.
Prize #1 Red Star Yeast is giving one winner an amazing baking set, which includes “I Knead to be Loaved” apron, French rolling pin, Bench/Dough cutter, Oven mitt, Dough scraper, Bamboo spatula, Silicone spatula, Measuring spoons, Kitchen towel, 6 3-strips of Red Star Yeast, Red Star Yeast recipe book, Kansas Wheat Commission recipe book
For more than a century, home bakers have trusted the high quality and consistent performance of RED STAR Yeast. Inspiring bakers from novice to professional, our goal is your baking success! Visit redstaryeast.com for hundreds of tried & true recipes, baking tips and how-to videos. Better yeast. Better bread. Every time.
Prize #2 Dixie Crystals is giving one winner 1 case of 2-lb Extra Fine Granulated Sugar, a silicone baking mat, White Marble Pastry Board and Marble Rolling Pin, and Dixie Crystals red ruffle apron.
Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.
Prize #3 Cabot Creamery Coop is giving one winner $50 assortment of Cabot Cheese, one Berghoff Cheese Knife and one Slate Cheese Board
Cabot is a co-operative owned by 1,100 dairy farm families throughout New England & New York. In our farmers’ communities, they are often the ones to volunteer first. We honor their community spirit with our Reward Volunteers program. Learn more & start logging your volunteer hours today! www.RewardVolunteers.coop
Prize #4 Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.
Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.
Prize #5 Michigan Asparagus is giving one winner an Asparagus Steamer Pot with $40 gift card to Williams Sonoma and a box of fresh Michigan Asparagus
Fresh asparagus is the taste of spring and Michigan is one of the largest domestic asparagus growers in the U.S. Michigan Asparagus is available mid-May through June and is the only hand snapped harvested asparagus which means more usable asparagus and less waste.
Prize #6 Rainier Fruit is giving one winner a set of 3 stoneware pie plates with $40 Williams-Sonoma gift card and a box of fresh Lady Alice apples.
If you love apples, pears, cherries and blueberries than Rainier Fruit is the fruit brand for year. Nestled in the shadow of Mount Rainier, we focus on growing fruits and living a lifestyle that is Wholesome to the Core and brings you the best of organic and conventional grown fruit including our proprietary Lady Alice apples and all your other favorites like Honeycrisp and more.
Enter the Contest~Giveaway
Take a look at what the #BrunchWeek Bloggers are creating today!
Homemade Orange Julius from A Day in the Life on the Farm
Kimchi Bloody Mary from kimchi MOM
Mimosa Bar from Love and Confections
BrunchWeek Egg Dishes:
Asparagus & Pancetta Frittata from The Chef Next Door
Breakfast Burritos from Books n’ Cooks
Chilaquiles from The Redhead Baker
Coddled Eggs with Bacon and Cheddar from Family Around the Table
Eggs Benedict Breakfast Tacos from The Spiffy Cookie
Parmesan Polenta Brunch Bowl with Asparagus and Sausage from Cooking with Carlee
Put an Egg on it Mac and Cheese from Sew You Think You Can Cook
Smashed Sweet Potato Rosti with Butter Poached Egg from Nik Snacks
Smoked Eggs over Asparagus from Cindy’s Recipes and Writings
Spinach Baked Eggs with Habanero Cheddar from Sweet Beginnings
BrunchWeek Breads, Grains and Pastries:
Apple Cinnamon Pull Apart Bread from Pink Cake Plate
Apple Crumble Bread from Hezzi-D’s Books and Cooks
Apple, Sausage & Cheddar Oven Pancake from Wholistic Woman
Cheddar Asparagus Breakfast Tarts from It Bakes Me Happy
Cinnamon Roll Oatmeal from Big Bear’s Wife
Cinnamon Roll Pizza from Palatable Pastime
Best Dutch Baby Pancake Recipe from That Skinny Chick Can Bake
English Raisin Scones with Apple Jam from The Crumby Cupcake
Gluten Free Cinnamon Rolls from Gluten Free Crumbley
Strawberry Lemonade Muffins from An Edible Mosaic
Strawberry Rolls with Orange Icing from The Nifty Foodie
Tiramisu French Toast from Brunch-n-Bites
Twisted Star Cinnamon Rolls from Amy’s Cooking Adventures
BrunchWeek Main Dishes:
Biscuits and Gravy Bubble Up from A Kitchen Hoor’s Adventures
Cheesy Bacon Chile Rellenos from Rants From My Crazy Kitchen
Country Fried Steak & Eggs with Habanero Cheddar Gravy from Forking Up
Homemade Chicken Sausage & Egg Stromboli from Hardly a Goddess
Spinach, Artichoke and Asparagus Strata from Cooking in Stilettos
Ultimate Cheddar Grits Bowl from The Barbee Housewife
Veggie Loaded Breakfast Enchiladas from Sarcastic Cooking
BrunchWeek Fruits, Vegetables and Sides:
Apple and Creamy Ricotta Crepes from From Gate to Plate
Apple Cheddar Bites with Honey and Pepper from Feeding Big
Spring Asparagus Salad from Girl Abroad
Sweet Pea Sipper from Culinary Adventures with Camilla
Thai Asparagus Slaw from Jane’s Adventures in Dinner
Check back each day this week for more delicious recipes!