Pizza, Cinnamon Rolls, and Bread: A Trio of Homemade Comfort

There’s something incredibly satisfying about making pizza, cinnamon rolls, and bread from scratch. Each of these classics brings its own unique comfort and flavor—savory, sweet, and simple—but all start from the same humble place: dough. I love making these at home because they’re customizable, fun to create, and always taste better fresh from my own oven.

Why You’ll Love This Recipe

I love this recipe trio because it lets me get creative in the kitchen with just a few basic ingredients. I use one master dough to create three totally different but equally delicious foods. It’s a great way to stretch my ingredients, save time, and fill the kitchen with amazing smells—from cheesy pizza to warm cinnamon and freshly baked bread. It’s like bakery day, right in my own home.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Master Dough (for all three recipes):

• All-purpose flour

• Active dry yeast

• Sugar

• Salt

• Warm water

• Olive oil or melted butter

For the Pizza:

• Tomato sauce or pizza sauce

• Mozzarella cheese

• Toppings (pepperoni, vegetables, sausage, etc.)

• Italian seasoning

For the Cinnamon Rolls:

• Butter, melted

• Brown sugar

• Ground cinnamon

• Powdered sugar (for glaze)

• Milk or cream (for glaze)

• Vanilla extract

For the Bread:

• Extra flour (for shaping)

• Olive oil or melted butter (for brushing)

• Optional toppings (herbs, seeds, coarse salt)

directions

Make the Dough:

1. I mix warm water, sugar, and yeast in a bowl and let it sit for about 5–10 minutes until foamy.

2. I stir in flour, salt, and olive oil, then knead the dough until it’s smooth and elastic—about 8 minutes by hand or 5 in a mixer.

3. I cover and let it rise in a warm place for 1 hour, or until doubled in size.

4. I punch it down, divide it into portions, and use each one for a different recipe below.

Pizza:

1. I roll out the dough, place it on a baking sheet or pizza stone, and spread with sauce.

2. I top with cheese and my favorite toppings.

3. I bake at 475°F (245°C) for 12–15 minutes until the crust is golden and the cheese is bubbly.

Cinnamon Rolls:

1. I roll the dough into a rectangle, brush with melted butter, and sprinkle with brown sugar and cinnamon.

2. I roll it up tightly and slice into rolls, then place them in a greased baking dish.

3. I let them rise for 30–45 minutes, then bake at 350°F (175°C) for 20–25 minutes.

4. I whisk powdered sugar, milk, and vanilla into a glaze and drizzle it over the warm rolls.

Bread:

1. I shape the dough into a loaf or round boule.

2. I let it rise again for 30–40 minutes, then bake at 375°F (190°C) for 25–30 minutes until golden and hollow-sounding when tapped.

3. I brush the top with butter or oil right after baking.

this Recipe

Servings and timing

This full recipe makes enough dough for 1 large pizza, 1 loaf of bread, and 8–10 cinnamon rolls. Prep time is about 20 minutes, rise time is 1–1.5 hours, and baking times vary per recipe, making this a great weekend kitchen project.

Variations

Sometimes I use whole wheat flour for a heartier dough, or add herbs and garlic powder to the bread and pizza versions for more flavor. For the cinnamon rolls, I add chopped nuts or raisins to the filling, and sometimes I make a cream cheese glaze instead of the classic sugar one.

storage/reheating

I store pizza slices and cinnamon rolls in airtight containers in the fridge for up to 3 days. Bread lasts about 4 days at room temperature if well wrapped. I reheat pizza and rolls in the oven or toaster oven at 350°F for 5–10 minutes, and I lightly toast slices of bread to bring them back to life.

FAQs

Can I make the dough ahead of time?

Yes, I often make the dough the day before and let it rise in the fridge overnight. I let it come to room temperature before using.

Can I freeze the dough?

Absolutely. I divide and freeze it after the first rise. When I’m ready to use it, I thaw it in the fridge overnight and let it rest before shaping.

What type of yeast works best?

I use active dry yeast, but instant yeast also works. If using instant, I skip the proofing step and mix it right in with the flour.

How do I keep the cinnamon rolls soft?

I make sure not to overbake them, and I cover them with foil if storing to prevent them from drying out. A quick microwave burst makes them soft again.

What’s the best way to get a crispy pizza crust?

I bake on a preheated pizza stone or a very hot baking sheet, and I don’t overload the toppings so the crust can crisp properly.

Conclusion

Making pizza, cinnamon rolls, and bread from one master dough is one of my favorite ways to spend time in the kitchen. It’s efficient, fun, and gives me three comforting classics with just a little effort. Whether I’m feeding the family or stocking up on homemade goodness, this trio always brings joy, flavor, and that unbeatable smell of fresh baking.