I love anything with cinnamon sugar. The aroma is so enticing, especially with butter and cinnamon.
I make these soft cinnamon rolls for breakfast on weekends and my family loves it. This recipe is fairly simple, the key to getting a great texture is by making a perfect crumb. Ensure the butter is cold and hard. If the butter turns soft at room temperature, pop them in the freezer for a few minutes and use them. It is the cold butter that helps in getting the crumb right when mixed with flour and other ingredients.
These crescent roll triangles baked with the buttery crumbs need to be glazed in the end and makes everything perfect before you dig into it. It is a great combination with a cup of hot coffee.
1½ cups warm water
2 Tbsp. sugar
1 Tbsp. yeast
3½ cups flour
1 tsp Salt
Buttery Cinnamon Sugar Spread:
½ cup butter, softened
½ cup brown sugar
½ cup old fashioned oats
3 Teaspoons cinnamon
Cream Cheese Glaze:
4 tablespoons unsalted butter
2-ounces cream cheese, at room temperature
¾ cup powdered sugar
½ teaspoon vanilla extract
Preheat oven to 400 degrees. Spray a 12 inch pizza sheet lightly with cooking spray. Set aside.
Mix warm water, sugar and yeast together. Let that sit for 5 minutes.
Add flour and salt to the water, sugar, and yeast. Mix this until smooth and let it raise for 10 minutes. I used my kitchenaid mixer with the dough hook and it was so easy and worked great!
Roll the dough into a 12 inch circle and place on top of pizza pan. If you want the dough to be thinner, divide it in half and use the other half for pizza. Once it is in the pizza pan let it rest for 10 minutes.
To make the spread: In a small bowl combine butter, brown sugar, oats, and cinnamon. Spread thinly on top of the pizza crust. Sprinkle with additional brown sugar if desired. Bake for 12-15 minutes or until the edges are light brown.
To make the glaze: Beat together butter and cream cheese. Add powdered sugar and vanilla until combined. If it is thick, put it in the microwave to soften it up. Drizzle on top of the pizza.