In my kitchen, I try my best to make no waste. Basically everything can have an alternative purpose, and finding those make me a better cook and human. With all the horrific events around the world occurring, I figure the least I can do is stop taking advantage of food and minimize my waste. Many places, and people around the world would die for an opportunity to have the quantity and convenience of food we are exposed to. Being able to really take advantage of that, and utilizing our waste is what brings us closer to being a producer than a consumer.
Make a point to reduce your household waste. Compost when applicable. Save money, save the planet.
My vegetable scraps will turn into broths and soups. My fruit on the verge of going bad will be frozen and put into smoothies, jams and baked goods. My egg shells will become fertilizer for my gardens. Everything can be repurposed, and today it’s leftover pizza dough.
Cinnamon buns are so delicious, it’s a shame I don’t make them often. Using my leftover pizza dough from last nights dinner, I wanted to try to make breakfast. The dough was easy to work with and even rose more overnight in the fridge which made it the perfect dough for cinnamon buns. Not salty, or sweet the dough is a good base for both salty and sweet combinations. Who doesn’t love versatility anyways?
Looking for the dough recipe? You’ll find it here.
1 Tbsp of Cinnamon
1/2 Cup of Brown Sugar
1/2 Cup of Butter
Preheat your oven to 375F
Mix your cinnamon, brown sugar and soft butter and set aside.
Roll your leftover dough out into a rectangle, making sure your work surface is dusted well.
Once you’ve rolled your dough, spread 1/2 of your butter, brown sugar and cinnamon mix on to the dough. Spread evenly all over to each end.
Start rolling from the bottom, into a cigar. You don’t have to roll it tight, just try to make it even. Once you’ve rolled it all, pinch the seems together to seal the edges of the dough together.
Cut into 1 inch circles, and put in a cast iron or baking pan.
Using a pastry brush, brush the remaining brown sugar, butter, and cinnamon on top of your rolls. Bake for 15 – 20 minutes.