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" Homemade cinnamon rolls are one of those rare treats that make you feel like all is right with the world--the smell of warm spices in the air, the tender, yet chewy dough wrapped around spirals of cinnamon-sugar love, all cloaked in a sweet, melty glaze. But what to do when you don&amp;#039;t have time to double-proof your dough overnight or when you don&amp;#039;t know the first thing about blooming yeast without killing the poor li&amp;#039;l guys? The answer: store-bought pizza dough. Is it exactly the same as completely from-scratch dough? No, but you&amp;#039;ll get that same, comforting chew (think about it, pizza dough is a yeasted dough too, just like the kind used to make cinnamon rolls) and sweet, warm filling in a fraction of the time.  Here&amp;#039;s how to pull it off:  Preheat the oven to 375F. Butter the bottom and sides of an 8&amp;quot; by 8&amp;quot; glass or ceramic baking dish. With a spoon, beat 3 Tbsp. softened unsalted butter in a small bowl until spreadable. (Tip: To quickly soften butter, put it in the microwave and microwave it for 10 sec. in 5-sec. intervals. In this case, it&amp;#039;s okay if it melts a little.)    On a lightly floured surface with a lightly floured rolling pin, roll a 16-22 oz. ball of pizza dough (thawed first, if you&amp;#039;re using frozen) into a rectangle (roughly 15&amp;quot; by 12&amp;quot;). If it keeps springing back on you, let the dough relax (meaning, just sit there) for 10-15 min., then try again.   Spread the surface of the dough evenly with a thin layer of softened butter (about 2 Tbsp.). Sprinkle generously and evenly (all the way to the edges) with a mixture of 1/4 c. light brown sugar, 1 Tbsp. ground cinnamon, and a pinch of salt. Starting with the long side closest to you, tightly roll the dough to form a log, pinching the dough as you go to keep it from unfurling.   With the seam-side down, cut the log into 9 even slices (about 1 1/2-in.-thick) and arrange the slices into 3 rows of 3 in the baking dish. Dollop the top of each roll with a bit of the remaining softened butter.    Bake, uncovered, 18 to 23 min. or until the sides of the rolls are golden. While rolls bake, stir together 2/3 c. confectioners&amp;#039; sugar, 1 Tbsp. milk, 1/8 tsp. vanilla extract, and pinch of salt until smooth. When the rolls come out of the oven, while they&amp;#039;re still very warm (but not super hot), drizzle the tops with glaze, spreading it over the edges. (I like only a little glaze, but if you like a thick layer of glaze, double the amounts above). Serve immediately and feel like all is right with the world.  Feeling ambitious? Here are a few other variations to try:  Try adding dried currants or chopped walnuts or pecans to the filling before rolling. Swap out the vanilla extract in the glaze for the same amount of maple extract. Make a cream cheese glaze/frosting instead: beat 2 oz. softened cream cheese, 1/2 c. confectioners&amp;#039; sugar, and 4 Tbsp. softened butter, then slather away.  What&amp;#039;s your favorite shortcut for fresh-out-of-the-oven baked goods? Got any savvy secrets for impressing guests? Spill the beans in the comments section! "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/institute/a21708/easiest-ever-cinnamon-rolls/>