Homemade Cinnamon Rolls

These incredibly delicious homemade cinnamon rolls have soft, buttery layers of cinnamon and sugar topped with a rich cream cheese frosting.

The post Homemade Cinnamon Rolls appeared first on Budget Bytes.

This cinnamon roll recipe almost did me in. They were so good with their buttery, cinnamon-filled layers and gooey cream cheese frosting that I just couldn’t stop eating them. And since I tested this cinnamon roll recipe several times over the course of a few weeks, my diet was probably 50% cinnamon roll there for a while. 😅 But hey, it was worth the sacrifice. (#sarcasm) After all the hard work and dedication of eating cinnamon roll after cinnamon roll, I’m now ready to teach you how to make the absolute best homemade cinnamon rolls ever. Your Saturday mornings will never be the same.

Overhead view of frosting being spread onto homemade cinnamon rolls.

These incredible homemade cinnamon rolls have a super fluffing and soft brioche-like dough that is slightly sweet. The dough is slathered with a mixture of butter, cinnamon, and brown sugar, then rolled up and sliced into perfect little pinwheels. They bake up fluffy and cloud-like and then are topped with the most deliciously sweet and tangy cream cheese frosting. They’re cinnamon roll perfection!

Ingredients for Cinnamon Rolls

Here’s what you’ll need to make your own homemade cinnamon rolls:

  • Yeast: Yeast is what gives these cinnamon rolls their airy, fluffy texture. You can use active dry yeast, instant yeast, or bread machine yeast for this recipe.
  • Sugar: We use regular granulated sugar in the cinnamon roll dough, brown sugar to make the filling, and powdered sugar in the cream cheese icing. Make no mistake, this is a sweet treat!
  • Flour: Regular all-purpose flour is the base for the soft and fluffy cinnamon roll dough.
  • Salt: Adding a little salt to the dough really makes the flavor pop instead of being a bland, floury flavor.
  • Butter: Butter is used to help keep the dough tender, to make the rich cinnamon-sugar swirl filling, and to soften the cream cheese icing.
  • Milk: Milk also helps tenderize the dough, keeping it super soft and moist. We also add just a touch to the cream cheese frosting to help it whip up nice and soft without being too thick.
  • Cinnamon: There is no shortage of cinnamon in these cinnamon rolls! We use a full tablespoon in the filling, which gives the rolls a warm and cozy flavor.
  • Cream Cheese: The tangy flavor of cream cheese in the frosting helps balance the sweet and rich flavor of the cinnamon rolls.
  • Vanilla: A splash of vanilla extract gives the frosting more flavor and richness.

Make Them Ahead

I know, not everyone wants to bake a full-blown batch of cinnamon rolls first thing in the morning. If you’re more of a night owl or prefer to do the majority of the work the night before, simply prepare the cinnamon rolls as directed below and as soon as they’re cut and in the baking dish cover them with plastic and refrigerate. They’ll rise slowly while they refrigerate overnight. The next morning, take them out of the refrigerator and let them sit at room temperature while the oven preheats, then bake as usual!

How to Store Cinnamon Rolls

The un-frosted baked cinnamon rolls can stay at room temperature for about two days. Frosted cinnamon rolls can be kept in the refrigerator for about four days. And since these little cinnamon bombs are super rich, you can also freeze them for later! Just pull apart each roll, place them on a parchment-lined baking sheet, and freeze until solid (about two hours). Then wrap each one tightly and place in a freezer bag. The frozen cinnamon rolls can be thawed at room temperature for about 30 minutes before enjoying.

Overhead view of frosted cinnamon rolls in a baking dish with coffee on the side.
Close up overhead view of cream cheese icing being spread onto homemade cinnamon rolls.
Print

Homemade Cinnamon Rolls

These incredibly delicious homemade cinnamon rolls have soft, buttery layers of cinnamon and sugar topped with a rich cream cheese frosting. 
Course Breakfast, Dessert
Cuisine American
Total Cost $4.59 recipe / $0.51 each
Prep Time 30 minutes
Cook Time 30 minutes
Rise Time 1 hour 10 minutes
Total Time 2 hours 10 minutes
Servings 9 rolls
Calories 403kcal

Ingredients

Dough

  • 1/2 cup hot water (100-110ºF) $0.00
  • 2 tsp dry yeast* $0.20
  • 2 Tbsp granulated sugar $0.04
  • 2 Tbsp salted butter, melted $0.25
  • 1/3 cup whole milk $0.16
  • 2 cups all-purpose flour (more or less as needed) $0.38
  • 1/2 tsp salt $0.02

Cinnamon Filling

  • 6 Tbsp salted butter, room temperature $0.75
  • 1/2 cup brown sugar $0.26
  • 1 Tbsp cinnamon $0.30
  • 1/8 tsp salt $0.01

Cream Cheese Icing

  • 4 oz. cream cheese, room temperature $1.10
  • 2 Tbsp salted butter, room temperature $0.25
  • 1 Tbsp whole milk $0.03
  • 1/2 tsp vanilla extract $0.30
  • 1.5 cups powdered sugar $0.54

Instructions

  • Stir together the hot water, yeast, and sugar until the yeast is mostly dissolved. Let the mixture stand for about 5 minutes, or until a thick layer of foam develops on the surface.
  • Once the yeast is activated (as indicated by the foam on top), whisk in the milk and melted butter.
  • In a separate large bowl, stir together 1 cup of flour and the salt. Pour the liquid ingredients into the bowl with the flour and stir until smooth.
  • Begin adding more flour, ½ cup at a time, until a sticky ball of dough forms and it becomes difficult to stir with a spoon. Turn the dough out onto a lightly floured surface.
  • Knead the dough for 3 minutes, adding a small amount of flour as you go to prevent the dough from sticking. After kneading for a couple of minutes, the dough should be very soft, fairly smooth, and just slightly tacky. Do not over-knead the dough or add too much flour, as this will make the dough stiff. You'll use about 2 cups of flour total from the beginning in the bowl to the end of kneading.
  • Place the kneaded dough back into the mixing bowl and cover loosely with plastic. Let the dough rise for one hour, or until it's double in size.
  • Punch the dough down to deflate, then scrape it out onto a floured surface. Roll the dough out into an 8×13-inch rectangle, sprinkling with flour as you go to prevent sticking.
  • To make the filling, stir together the room-temperature butter, brown sugar, cinnamon, and salt until it forms a smooth paste. Spread the paste over the dough from edge to edge.
  • Roll the dough up (long side toward long side) to create a 13-inch long log. Do not roll tightly, or this will make the center of your cinnamon rolls pop up while baking. Slice the roll into 9 pieces, about 1.5 inches wide each.
  • Place the slices into a greased 9×9-inch baking dish (or a round pie dish). Let rise for 10-15 minutes as you preheat the oven to 350ºF. The rolls will rise quite a bit in the oven, so don't worry if they're still quite small after 10 minutes of rising.
  • Once the oven is preheated, bake the cinnamon rolls for 30 minutes, or until they are golden brown on top.
  • To make the icing, beat together the room-temperature cream cheese, butter, milk, and vanilla until smooth. Begin stirring in the powdered sugar, ½ cup at a time, until it is all incorporated.
  • After the cinnamon rolls have baked, let them cool for 5-10 minutes before spreading the cream cheese icing on top. Enjoy warm or wait until cooled, then dig in!

See how we calculate recipe costs here.

Notes

*You can use instant yeast, active dry yeast, or bread machine yeast for this recipe. 

Nutrition

Serving: 1cinnamon roll | Calories: 403kcal | Carbohydrates: 58g | Protein: 4g | Fat: 18g | Sodium: 310mg | Fiber: 1g
Close up overhead view of baked cinnamon rolls without frosting.

How to Make Cinnamon Rolls – Step by Step Photos

Frothy yeast in a liquid measuring cup.

Stir together ½ cup hot water, 2 Tbsp granulated sugar, and 2 tsp yeast. Let the mixture sit until a thick froth forms on the top of the liquid (about 5 minutes). If it does not become frothy, your yeast has likely expired and your dough will not rise.

Yeast being poured into a bowl of flour.

Melt 2 Tbsp of salted butter and stir it into the yeast water along with ⅓ cup whole milk. In a large bowl, stir together 1 cup all-purpose flour and ½ tsp salt. Pour the yeast mixture into the flour and stir until well combined. Continue to add flour, about ½ cup at a time, until it forms a sticky ball and becomes difficult to stir with a spoon.

Dough being kneaded by hand on a marble surface.

When the dough forms a ball in the bowl and you can no longer stir it with a spoon, turn it out onto a lightly floured surface. Knead the dough for only about three minutes, adding a little flour as you go to keep it from sticking to your hands. After about three minutes you should have a very soft ball of dough that is slightly tacky and you will have used about 2 cups of flour total (in the bowl and while kneading).

risen ball of dough in the bowl.

Shape the dough into a ball and place it back into the mixing bowl. Loosely cover it with plastic and let it rise for one hour, or until doubled in size (pictured above after rising). Punch the dough down to deflate and turn it out onto a floured surface.

Cinnamon roll dough being rolled out into a rectangle.

Roll the dough out into an 8×13-inch rectangle, sprinkling with flour as you go to prevent it from sticking.

Cinnamon sugar mixture being spread onto the rolled out dough.

Mix together 6 Tbsp softened butter, ½ cup brown sugar, 1 Tbsp cinnamon, and ⅛ tsp salt. Spread the mixture onto the rectangle of dough, spreading it from edge to edge.

Rolled dough being sliced into rounds.

Roll the dough up into a 13-inch long roll (long side toward long side), making sure not to roll tightly (this makes the center of the cinnamon rolls pop up while baking). Slice the roll into nine pieces. I find a serrated knife works best for this because you can slice horizontally without using so much downward pressure that it squishes the roll.

Cinnamon rolls placed into a baking dish.

Place the sliced cinnamon rolls into a greased 9×9-inch baking dish. Let them rise for 10-15 minutes while you preheat the oven to 350ºF. They should have risen just enough to be touching each other when they go into the oven (pictured above). They will rise quite a bit more as they bake.

Baked cinnamon rolls in the baking dish.

Bake the cinnamon rolls for 30 minutes or until they are nicely golden brown on top and the filling is bubbling up through the top.

Cream cheese frosting being spread onto the cinnamon rolls.

While the cinnamon rolls are baking, prepare the cream cheese icing. Beat together 4oz. room-temperature cream cheese, 2 Tbsp room-temperature butter, 1 Tbsp whole milk, and ½ tsp vanilla extract. Once those ingredients are fully combined, stir in 1.5 cups of powdered sugar. It’s best to add the powdered sugar ½ cup at a time to prevent it from flying everywhere as you stir. After the cinnamon rolls have baked, let them cool for about 10 minutes before adding the icing so it doesn’t completely melt into the rolls.

Side view of a cinnamon roll being lifted out of the baking dish.

Enjoy the soft, fluffy, buttery, cinnamon-licious homemade cinnamon rolls warm, or wait until completely cool to devour! (My vote is to enjoy while still slightly warm!)

The post Homemade Cinnamon Rolls appeared first on Budget Bytes.

Dinner Rolls

This homemade dinner rolls recipe makes incredibly soft and fluffy rolls that are perfect for Thanksgiving or any family dinner.

The post Dinner Rolls appeared first on Budget Bytes.

If you want to wow your friends and family at Thanksgiving this year, you’ve got to try this recipe for homemade dinner rolls. They are the softest and fluffiest rolls I’ve ever made in my life and they’re absolutely divine with butter slathered over top. Not to mention, the cost of homemade yeast rolls comes in at roughly half of what you’d pay for frozen store-bought or bakery rolls, making them totally worth the effort. …You know what? Forget Thanksgiving and just make this dinner roll recipe tonight. You won’t regret it!

Side view of a basket full of homemade dinner rolls.

If you’re a fan of Hawaiian bread or brioche, I think you’re going to love this dinner roll recipe. While these rolls aren’t quite as sweet and delicate as brioche or Hawaiian rolls, the dough is made with milk, butter, and egg, which yields an incredibly soft, fluffy, and slightly sweet roll that pairs perfectly with savory foods.

Ingredients for Dinner Rolls

The reason homemade bread is so affordable is because you only need a few very basic and inexpensive ingredients to make them. Here’s what you’ll need to make your own homemade dinner rolls:

  • Yeast: This is a yeasted bread, which means yeast is used to help the roll rise instead of baking soda or baking powder. You can use rapid rise, fast acting, or bread machine yeast for this recipe. If you plan to do a lot of bread making, look for the small 4oz. jars of yeast at the grocery store, which are much more economical than the single-use packets, and can be stored for many months in the refrigerator.
  • Sugar: Sugar helps wake up the yeast and gives these rolls a slightly sweeter flavor.
  • Milk: Adding milk to the liquid in the bread dough helps create a softer, more tender roll. The milk also adds a touch of natural sweetness.
  • Butter: Butter helps soften the roll by slightly inhibiting the formation of the gluten matrix.
  • Egg: Egg helps to both soften and leaven the dough, making the roll extra light and fluffy.
  • Flour: You don’t need any fancy flour to make an extraordinary dinner roll. We used regular all-purpose flour. You can substitute up to half of the flour for whole wheat flour, although this will produce a slightly less fluffy and more dense roll.
  • Salt: Without a little bit of salt, bread tastes very bland, so don’t skip this ingredient!

Make Ahead Rolls

If your schedule doesn’t allow for the full prep of these dinner rolls before dinnertime, you can prep them ahead. Prepare the rolls all the way through the shaping stage, then stash them in the refrigerator (in the baking dish) for a few hours or until the next day. Then simply allow them to come to room temperature before baking.

You can also freeze the rolls after they are shaped. The frozen rolls can be stored in the freezer, wrapped air-tight, for a couple of months. Allow the rolls to thaw at room temperature, then bake once completely thawed and they have risen slightly.

Tips for Making Soft Fluffy Rolls

Here are some tips and tricks for making sure your dinner rolls are as soft and fluffy as can be:

  • Make sure your yeast is still active. If the yeast doesn’t get frothy after a few minutes of being combined with the sugar and warm water, it’s no longer good.
  • Don’t add too much flour. While kneading the bread dough, don’t add too much flour. Adding too much flour will make the dough dense, tough, and unable to expand well while in the oven. The dough should be soft and pliable, but not sticky.
  • Don’t over-knead the dough. Soft bread dough like this doesn’t need a ton of kneading. You’ll only need to knead this dough for 2-3 minutes, as opposed to tougher bread, like a baguette, which you’d want to knead for about 10 minutes.

How to Store Leftover Rolls

To store the baked dinner rolls, make sure to allow them to cool completely to room temperature, then place them in an air-tight food container. You can keep them at room temperature for about a day, or refrigerated for 2-3 days.

Overhead view of a basket full of dinner rolls.
Side view of dinner rolls in a basket.
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Dinner Rolls

This homemade dinner rolls recipe makes incredibly soft and fluffy rolls that are perfect for Thanksgiving or any family dinner.
Course Dinner, Side Dish
Cuisine American
Total Cost $1.33 recipe / $0.11 each
Prep Time 20 minutes
Cook Time 25 minutes
Rise Time 1 hour 15 minutes
Total Time 2 hours
Servings 12 rolls
Calories 131kcal

Ingredients

  • 1/2 cup hot water $0.00
  • 2 Tbsp sugar $0.04
  • 2 tsp dry yeast* $0.20
  • 1/3 cup whole milk $0.16
  • 2 large eggs, divided $0.18
  • 2 Tbsp salted butter, melted $0.25
  • 2.5 cups all-purpose flour (more or less as needed) $0.48
  • 1/2 tsp salt $0.02

Instructions

  • Add the sugar and yeast to the hot water (about 100-110ºF) and stir to dissolve. Let the mixture sit for about five minutes, or until it becomes very frothy on top.
  • Once frothy, whisk in the milk, 1 egg, and the melted butter.
  • In a separate bowl, stir together 1 cup of flour and the salt. Pour the yeast mixture into the bowl of flour and stir until smooth.
  • Continue adding more flour, about ½ cup at a time, until a ball of dough forms that begins to pull from the side of the bowl (about 1 cup flour).
  • Turn the dough out onto a lightly floured work surface. Knead the dough for 2-3 minutes, adding only as much flour as needed to keep it from sticking to your hands (about ½ cup more flour).
  • After kneading the dough, shape it into a ball, place it back into the mixing bowl and cover loosely with plastic or a damp towel. Let the dough rise for one hour or until doubled in size.
  • Punch the dough down, then remove it from the bowl. Divide it into 12 pieces, then shape each piece into a small ball. Place the dough balls into a greased baking dish.
  • Let the rolls rise for 15 more minutes. While the rolls are rising, preheat the oven to 350ºF.
  • To achieve a glossy golden brown color on the rolls, lightly whisk 1 egg and gently brush the whisked egg over the surface of the rolls.
  • Bake the rolls for 25 minutes, or until golden brown on top. Let the rolls cool for 5-10 minutes before serving.

See how we calculate recipe costs here.

Notes

*You can use active dry, rapid rise, or bread machine yeast for this recipe.

Nutrition

Serving: 1roll | Calories: 131kcal | Carbohydrates: 22g | Protein: 4g | Fat: 3g | Sodium: 121mg | Fiber: 1g
Side view of dinner rolls in the baking dish with a couple rolls removed.

How to Make Dinner Rolls

Frothy yeast water in a liquid measuring cup.

Combine ½ cup hot water (about 100-110ºF), 2 Tbsp sugar, and 2 tsp yeast (active dry, rapid rise, or bread machine yeast). Stir to dissolve the sugar and yeast, then let it sit for about 5 minutes, or until it’s very frothy on top. I usually just use hot water from my tap without measuring the temp, but if you have your water heater set very high, you may want to use a thermometer.

Yeast with milk, egg, and melted butter whisked in.

Once the yeast has woken up (as indicated by the thick layer of froth), whisk in ⅓ cup milk, one large egg, and 2 Tbsp melted butter.

Liquid ingredients being poured into a bowl with flour and salt.

In a separate large bowl, stir together 1 cup flour and ½ tsp salt. Pour the yeast-water mixture into the flour and stir until smooth.

Un-kneaded bread dough in the bowl.

Continue adding flour, about ½ cup at a time, until a ball of dough forms and it begins to pull away from the bowl (about one more cup of flour).

Kneading dough with flour in a measuring cup on the side.

Transfer the dough from the bowl to a clean surface lightly dusted with flour. Begin to knead the dough, adding only enough flour to keep it sticking to your hands. Knead the dough for 2-3 minutes, adding only as much flour as needed to keep it from sticking. The dough should be very soft and pliable. I usually add about ½ cup more flour while kneading, bringing the total to about 2.5 cups of flour.

Punching down risen dough in the bowl.

Place the kneaded ball of dough back into the bowl and cover loosely with plastic or a damp towel. Let the dough rise for one hour, or until it’s double in size (the time needed will depend on the room’s temperature). Once risen, punch the dough down to deflate.

Bread dough being divided and shaped into rolls.

Divide the dough into 12 pieces (I usually divide it into quarters first, then each quarter into three). Shape the dough pieces into balls, then place them in a greased baking dish. You can use a round or square baking dish. I used a standard 9-inch glass pie plate.

Rolls in the baking dish rising.

Let the rolls rise for another 15 minutes. They’ll probably not touch when they first go into the baking dish, but after rising for a short 15 minutes, they’ll probably be touching. They will puff up much more while they’re in the oven. While the rolls are rising, preheat the oven to 350ºF.

Rolls being brushed with an egg wash.

If you want your rolls to have a beautiful golden brown glossy finish, lightly beat an egg and gently brush the egg over the tops of the rolls.

Baked rolls in the pie plate.

Bake the rolls for 25 minutes, or until golden brown on top. Let the rolls cool for 5-10 minutes before serving.

Side view of dinner rolls in a basket.

The post Dinner Rolls appeared first on Budget Bytes.

Dinner Rolls

What is usually the best part of any meal? The ROLLS! A warm, buttery, soft roll always makes a meal special. It is what most people look forward to at holiday meals, Sunday dinner, or any special celebration. If you are looking for the perfect dinner …

What is usually the best part of any meal? The ROLLS! A warm, buttery, soft roll always makes a meal special. It is what most people look forward to at holiday meals, Sunday dinner, or any special celebration. If you are looking for the perfect dinner roll recipe, look no further. This dinner roll recipe…

Crusty Gluten-Free Artisan Bread

Hold the phone. We’ve dreamed of this bread all of our gluten-free days and it has finally arrived. Introducing the most fluffy, chewy, perfectly textured, crusty, artisan-style gluten-free bread you could ever imagine. We’re in LOVE! Simple flours, mi…

Crusty Gluten-Free Artisan Bread

Hold the phone. We’ve dreamed of this bread all of our gluten-free days and it has finally arrived. Introducing the most fluffy, chewy, perfectly textured, crusty, artisan-style gluten-free bread you could ever imagine. We’re in LOVE! Simple flours, minimal active prep, truly life-changing.

All that stands between you and this vegan + gluten-free loaf are 7 ingredients and a little bit of time. It’s the perfect weekend activity, and there’s nothing better than starting the work week with a fresh loaf of bread!

Crusty Gluten-Free Artisan Bread from Minimalist Baker →

Gluten-Free Hamburger Buns (Vegan)

Gluten-free friends, the day is finally here: Meet our EPIC gluten-free hamburger buns! These slightly sweet, perfectly soft buns are sturdy enough to save your hands from condiments yet light and fluffy enough to avoid smashing your favorite veggie bu…

Gluten-Free Hamburger Buns (Vegan)

Gluten-free friends, the day is finally here: Meet our EPIC gluten-free hamburger buns! These slightly sweet, perfectly soft buns are sturdy enough to save your hands from condiments yet light and fluffy enough to avoid smashing your favorite veggie burger.

Bonus? They’re vegan and require just 10 ingredients! Get your grills ready — hamburger season is on!

How to Make Gluten-Free Hamburger Buns

These buns begin like any good FLUFFY bread recipe: with yeast!

Gluten-Free Hamburger Buns (Vegan) from Minimalist Baker →

Sheet Pan Pizza

Sheet-Pan Pizza is a low-effort recipe guaranteed to make any occasion special and satisfy cravings for take-out pizza at half the cost.

The post Sheet Pan Pizza appeared first on Budget Bytes.

Sheet Pan Pizza is the solution for anyone hoping to make crave-worthy, restaurant-quality pizza at home—at half the cost of carry-out! Our recipe for Sheet Pan Pizza will level up any casual date night in, make for an unforgettable family dinner, or serve as an interactive party dish where everyone helps pick the toppings. Sheet Pan Pizza is not just for special occasions. It’s also the perfect “take-out fake out” meal for two that will yield enough leftovers to check off some weekly meal prep!

A vertical image of a baked sheet pan pizza topped with pizza sauce, cheese, pepperonis, pickled jalepenos and honey that is not sliced.

WHAT IS SHEET PAN PIZZA?

This recipe for Sheet Pan Pizza combines my two favorite kinds of take-out pizza. The crust is a sturdy Foccacia bread, typically used for Sicilian-style “Grandma Pie,” that is baked and then covered edge-to-edge with tons of cheese and toppings—sort of like a Detroit-Style pizza—and then baked again! Sheet Pan Pizza is a fun way to feed a crowd and can easily be divided into sections so everyone in the family gets to have a few slices with their favorite sauce and toppings.

WHAT YOU NEED TO MAKE A SHEET PAN PIZZA:

  • A SHEET PAN: We suggest using a standard 18” x 13” rimmed metal baking sheet or the 16″ x 12.5″ x 1″ enamelware pan in our Shop.
  • PIZZA DOUGH: Our No-Knead Focaccia is oh-so-tasty on its own, but next level as the base of a giant pizza. Totally worth the extra time to make it from scratch! (You can also use store-bought pizza dough—see note below.)
  • OLIVE OIL: We used as little olive oil as possible to make this recipe budget-friendly. (Feel free to use a bit more!) You can substitute or mix it with plain cooking oil to reduce costs even more, but the pizza crust will lack the distinctive taste olive oil provides.
  • STORE-BOUGHT SAUCE: We chose a store-bought, traditional pizza sauce in order to keep things simple. You can totally make your own homemade pizza sauce! Or swap it out for a jar of alfredo sauce, vodka sauce, prepared pesto, or BBQ sauce!
  • TONS OF SHREDDED CHEESE: You need a good amount of cheese for this recipe, but it’s totally worth the extra ingredients to balance out all the bread, sauce, and toppings. 
  • YOUR FAVORITE PIZZA TOPPINGS: Keep it classic or mix it up—anything goes when it comes to Sheet Pan Pizza!
An extreme close up of a single slice of sheet pan pizza raised above the rest of the pizza with a spatula.

DO I HAVE TO MAKE MY OWN CRUST?

I would highly suggest making the pizza crust in this recipe – our shockingly-easy No-Knead Homemade Focaccia. It pretty much does the work on its own! You can substitute the homemade crust with 1 lb. of store-bought pizza dough for this Sheet Pan Pizza recipe (and start with the second set of instructions on the recipe card), but the results will be slightly different from the pizza we made.

TIP: Making Two Pizzas

  • If doubling the recipe: Prepare a doubled amount of pizza dough at once in a very large mixing bowl. Slice the large ball of dough in half (after the first ferment), and transfer each to its own 1/2 sheen pan for the second rise. Follow the recipe as written, also rotating and flipping the baking sheets halfway through both bakes so both pizzas cook evenly.
  • Alternatively, when making two smaller pizzas: Slice the risen ball of dough in half and transfer each to its own 1/4 sheet pan for the second rise. Split the remaining ingredients between the pizzas, and reduce both baking times by about 5 minutes each (also relying on the visual cues as a guide to prevent over-baking or under-baking the crust).

MAKE AHEAD & MAKE IT EASIER

  • You can make the dough for this Sheet Pan Pizza ahead and store it tightly covered in the fridge for up to 24 hours before baking it. Let it sit out at room temperature for about 30 minutes before transferring it to the sheet pan.
  • You can also pre-bake the pizza crust up to 8 hours ahead. Let the bread cool completely before covering it to keep it from getting soggy. When you’re ready to eat, just top the crust with sauce and toppings and bake it again for 10-15 minutes.
A horizontal image of a fully baked sheet pan pizza topped with pizza sauce, shredded cheese, pepperonis, jalepenos and honey that's held up with two white dish towels.
A vertical image of a baked sheet pan pizza topped with pizza sauce, cheese, pepperonis, pickled jalepenos and honey sliced and a spatula is removing the bottom right slice.
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Sheet Pan Pizza

Sheet Pan Pizza is a low-effort recipe guaranteed to make any occasion special and satisfy cravings for take-out pizza at half the cost.
Course Dinner, Main Course, Meal Prep
Cuisine American, Italian
Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 2 hours 45 minutes
Total Time 4 hours
Servings 7 people
Calories 539kcal
Cost $9.98 RECIPE / $1.41 SERVING

Equipment

Ingredients

Crust:

  • 4 cups all-purpose flour $0.61
  • 2 cups water $0.00
  • 1 1/2 tsp salt $0.03
  • 2 tsp instant yeast 0.48
  • 2 Tbsp cornmeal $0.03
  • 1 Tbsp olive oil* $0.15

Pizza:

  • 3 Tbsp olive oil, divided* $0.45
  • 1/2 tsp salt $0.01
  • 1/2 tsp Freshly cracked black pepper $0.02
  • 1/2 tsp Italian seasoning $0.05
  • 1/2 tsp red pepper flakes $0.05
  • 1 14oz. jar pizza sauce $1.59
  • 2 cups shredded mozzarella $2.49
  • 1/2 cup Parmesan cheese, shredded or grated $0.75
  • 1/2 cup pepperoni slices (about 3 oz.) $1.50
  • 1/3 cup sliced pickled jalapeños $0.66
  • 2 Tbsp honey $0.38

Instructions

Crust:

  • In a large mixing bowl, combine the flour, water, salt, and instant yeast. Stir until just combined and no streaks of flour remain.
  • Drizzle 1 tablespoon of olive oil around the sides of the bowl, and lift the dough with your hands to make sure the bottom and sides of the bowl are well-coated with the oil.
  • Cover the bowl and let the dough rise in a warm, dry place for 2 hours, or in the refrigerator for up to 24 hours. The dough should double in size and appear bubbly, wet, and very fluffy.**
  • Coat your fingers with a few drops of olive oil and then scrape the dough from the sides of the bowl, turning it over a few times to form a ball. Rest the dough for 5 minutes.

Pizza:

  • Brush 1 tablespoon of olive oil on the bottom and sides of 1 rimmed baking sheet and then sprinkle 2 tablespoons of cornmeal evenly on the bottom of the pan.
  • Coat the ball of pizza dough with 1 tablespoon of oil and flip it out of the bowl (oil side down) on the rimmed baking sheet, using a spatula to scrape any oil left in the bowl on top of the dough.
  • Gently press down the center of the dough and push it outward toward each corner of the pan. Let the dough rest again, uncovered, until it rises slightly and spreads to fill the sheet pan completely (About 30-45 minutes). While the dough rests, preheat the oven to 425℉.
  • Coat your fingers with oil and make dimples all over the dough, also pushing the dough into the corners again if needed. Brush the dough with the remaining 1 tablespoon of olive oil and sprinkle over the salt, fresh-cracked black pepper, Italian seasoning, and red pepper flakes. Bake the crust for 25 minutes, or until the surface of the bread is evenly golden brown.
  • Remove the crust from the oven and carefully spread the pizza sauce on top from edge to edge. Then top with the mozzarella cheese, parmesan cheese, pepperoni, pickled jalapenos, and if desired, a pinch of salt, pepper, and other seasonings
  • Bake the pizza for another 10-15 minutes or until the cheese has melted and started to brown.
  • Remove the pizza from the oven and drizzle the entire surface lightly with honey. Let it cool for 5 minutes and then slice the pizza into 15 squares. Serve each slice topped with more parmesan cheese and fresh-cracked black pepper.

See how we calculate recipe costs here.

Notes

* Olive oil will add a distinct flavor to the pizza crust but can be substituted (or mixed) with cooking oil to make this recipe more budget-friendly. 
** The dough may need more time to rise in the sheet pan if coming out of a cold refrigerator. 

Nutrition

Serving: 2slices | Calories: 539kcal | Carbohydrates: 65g | Protein: 20g | Fat: 22g | Sodium: 1225mg | Fiber: 3g

How to Make Sheet Pan pIzza – Step by Step Photos

Ingredients for a foccacia-style pizza crust mixed together in a white bowl with a wooden spatula sticking out of the bottom left side of the bowl.

Combine 4 cups of all-purpose flour, 2 cups of water, 1 ½ teaspoons of salt, and 2 teaspoons of instant yeast in a large bowl. (If using a single-serving packet of yeast, which contains about 2 1/4 teaspoons, you can use the whole thing!) Stir until just combined and no streaks of flour remain. Drizzle 1 tablespoon of olive oil around the sides of the bowl, and lift the dough with your hands to make sure the bottom is also coated. Cover the bowl and let it ferment in a warm, dry place for 2 hours or in the refrigerator for up to 24 hours. (If coming from the fridge, the dough may need an additional 30 minutes of resting time at room temperature.)

Ingredients for a no-knead focaccia style pizza crust after they have fermented for two hours in a white bowl. A left hand is stablizing the bowl with the right hand pulls the dough away from the side of the bowl.

After the first ferment, the dough should roughly double in size and appear bubbly, wet, and very fluffy. Scrape the dough off the sides of the bowl with your hands, turning it over a few times to form a ball. Let it rest in the bowl for about 5 minutes to prevent the dough from tearing. Brush the bottom and sides of the sheet pan with 1 tablespoon of olive oil and sprinkle 2 tablespoons of cornmeal evenly on the bottom.

Raw pizza dough that has been fermented once and turned out onto a rimmed baking sheet and pressed out into a rectangle for a second ferment.

Coat the ball of pizza dough with 1 tablespoon of olive oil and flip it out of the bowl onto the prepared sheet tray (oil side down), using a spatula to scrape any oil left in the bowl on top of the dough. Gently press down the center of the dough and push it outward toward each corner of the pan. Let the dough rest again, uncovered, until it spreads to fill the sheet pan completely (about 30-45 minutes). Preheat the oven to 425℉.

A raw pizza dough that has fermented for a second time on a rimmed baking tray, two hands are pressing dimples into the center of the dough.

Coat your fingers with oil and make dimples all over the dough, also pushing the dough into the corners again if needed. Brush the dough with the remaining 1 tablespoon of olive oil and sprinkle over a 1/2 teaspoon of salt, 1/2 teaspoon of freshly-cracked black pepper, 1/2 teaspoon of Italian seasoning, and 1/4 teaspoon of red pepper flakes.

A lightly golden pizza crust that was topped with olive oil, salt, pepper, italian seasoning and red pepper flakes and then baked.

Bake the crust for 25 minutes, or until the surface of the bread is lightly golden brown and has developed a still-tender, but firm crust. When pressed lightly (And carefully, don’t burn yourself!), the center of the crust should spring back and should look and feel fully cooked – not squish and soft.

A par-baked pizza crust on a rimmed baking tray that's topped with pizza sauce, shredded mozzarella cheese, parmesan cheese, pepperonis and pickled jalapeño slices that needs to be baked again.

Top the fully-baked pizza crust evenly from edge-to-edge with 1 1/2 cups of prepared pizza sauce (from a 14 oz. jar), 2 cups of shredded mozzarella cheese, 1/2 cup of shredded or grated parmesan cheese, 1/2 cup of pepperoni slices (about 3 oz. or half a standard package), 1/3 cup of pickled jalapenos (about 1/3 of a standard jar), and if desired, another pinch of salt, pepper, and other seasonings.

A fully baked sheet pan pizza that is golden brown and topped with crispy pepperonis, melted cheese and pickled jalapeño slices and a hand is drizzling honey on the right center of the pizza.

Bake the pizza for another 10-15 minutes or until the cheese has melted and started to brown. Remove the pizza from the oven and drizzle the entire surface lightly with honey. Let it cool for about 5 minutes (so the toppings don’t slide off), and slice the pizza into 15 squares. Serve each slice topped with more parmesan cheese and fresh-cracked black pepper.

An extreme close up of baked sheet pan pizza topped with pepperonis and jalepenos that's being drizzled with honey.

Y’all, I love the combo of sweet & spicy toppings we used in this recipe, but I’m always looking for new ideas for my next Sheet Pan Pizza Party! What sauces and toppings will you put on your Sheet Pan Pizza? Tell us in the comments! ~ Marion :)

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