Pizza Inn Cinnamon Stromboli Recipe: Sweet Roll-Inspired Dessert Twist

This dessert twist on classic stromboli brings sweet roll magic to your table. I developed this version after years of testing, aiming to capture that nostalgic bakery flavor in a portable, shareable form.

The dough comes together with simple pantry staples, while the cinnamon-sugar filling creates pockets of gooey sweetness in every bite. Baking at high heat ensures a golden crust with a soft, pillowy interior.

What emerges is a warm, fragrant dessert that tastes like a cross between cinnamon rolls and pizza dough. The edges get slightly crisp while the center stays tender and packed with cinnamon flavor.

Serve warm with cream cheese frosting for the full experience. This recipe proves dessert stromboli belongs at any gathering.

Ingredients for Pizza Inn Cinnamon Stromboli

Pantry staples meet bakery magic in this nostalgic dessert with a soft, golden crust.

The flour is the foundation here. King Arthur all-purpose is my go-to (consistent results every time), but store brands work fine too. Yeast freshness matters—check the expiration date. If it’s been sitting in your pantry for a year, grab a new packet. The butter should be unsalted so you control the salt level (trust me on this one). For the water, use a thermometer to hit 110°F—too hot kills the yeast, too cold won’t activate it.

No brown sugar? White sugar plus molasses at a 1:1 ratio works in a pinch. Out of cream cheese? Mascarpone or full-fat Greek yogurt gives a similar tang (just adjust sweetness). The cinnamon must be fresh—old spice loses its punch. If you’re feeling fancy, add a pinch of cardamom to the filling. For the frosting, real vanilla extract beats imitation every time (even if it’s pricier).

Dough rises best in a warm spot—turn your oven light on for a cozy proofing nook. Leftover stromboli keeps 2-3 days at room temp, but it’s honestly best fresh. The frosting can be made ahead and stored in the fridge for up to 1 week (just re-whip before using).

Step-by-Step Instructions for Cinnamon Stromboli

Here’s the method. Straightforward, tested, works every time.

Step 1: Activate Yeast and Mix Dough

Start by dissolving the 1 package Active Dry Yeast in the 1.25 cups Warm Water at 110°F in a large bowl. Let it sit for 5-10 minutes until foamy—that’s how you know the yeast is alive and active.

Add the 0.25 cup Granulated Sugar, 0.25 cup Unsalted Butter (melted and cooled), and 1 tsp Salt. Stir until combined. Gradually mix in 3.5 cups All-Purpose Flour until a soft dough forms. The texture should be slightly sticky but manageable.

Step 2: Knead and First Rise

Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. I like to push the dough away with the heel of my hand, then fold it back—this builds the gluten structure that gives your stromboli its chewy texture.

Coat a large bowl with 1 tbsp Vegetable Oil, place the dough inside, and turn to coat all sides. Cover with a damp towel and let rise in a warm place for 1-2 hours or until doubled in size. A turned-off oven with the light on works perfectly for this.

Step 3: Roll Out and Add Cinnamon Filling

Punch down the risen dough and turn it onto a floured surface. Roll it into a 12×16-inch rectangle about ¼-inch thick. Spread the 0.25 cup Ground Cinnamon and 0.5 cup Light Brown Sugar evenly over the surface, leaving a 1-inch border around the edges.

Starting from the long side, tightly roll the dough into a log, pinching the seam to seal. Transfer to a parchment-lined baking sheet, seam-side down. This tight roll ensures your filling stays contained and creates those beautiful swirls when sliced.

Step 4: Second Rise and Bake

Cover loosely and let rise for 30-45 minutes until puffy. Preheat your oven to 375°F. Bake for 25-30 minutes until the stromboli is deep golden brown and sounds hollow when tapped on the bottom.

If it browns too quickly, tent with foil for the last 10 minutes of baking. The internal temperature should reach 190°F when done. Let it cool on the baking sheet for 10 minutes before frosting.

Step 5: Prepare and Apply Cream Cheese Frosting

While the stromboli bakes, beat the 8 oz Cream Cheese until smooth. Gradually add the 1.5 cups Powdered Sugar and 1 tsp Vanilla Extract, mixing until creamy and free of lumps.

Spread the frosting over the warm stromboli while it’s still slightly warm—this helps it melt slightly and seep into all those delicious cinnamon layers. Slice into pieces and serve immediately for the best texture and flavor.

Serving Suggestions for This Dish

Warm and Fresh

Serve this stromboli straight from the oven while the cream cheese frosting is still slightly melty. The warmth enhances the cinnamon aroma and makes the dough extra tender. I slice mine into 1-inch pieces for easy sharing at gatherings. 💛

Ice Cream Pairing

For an indulgent treat, pair each slice with a small scoop of vanilla bean ice cream. The cold creaminess contrasts beautifully with the warm, spiced dough. I love how the frosting softens into a glaze when served this way.

Beverage Match

A cold glass of whole milk or chilled vanilla chai latte complements the sweetness perfectly. For adults, a Moscato d’Asti from Italy offers a light, slightly sparkling pairing that cuts through the richness. 🍷

Breakfast Twist

This dessert works surprisingly well as a morning treat. Serve smaller slices with a side of fresh berries or a Greek yogurt dip for balance. The cinnamon makes it feel almost virtuous.

Make It Special

Drizzle with caramel sauce or add chopped pecans to the frosting for extra flair. I sometimes sprinkle colored sugar on top for birthdays—it adds a festive touch without overpowering the flavors.

Frequently Asked Questions