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Sticky Gingerbread Rolls

These sweet sticky rolls are packed with spice and ginger flavor, savoured with lashings of cinnamon sugar glaze. These ‘oh go on, just one more’ rolls can be made with just a few ingredients, and better yet – is a creative (and delicious) way to use up any leftover dough for a sweet treat. 

Rolling pin
Pastry brush
Skillet pan

For the rolls
17.6oz (500g) classic pizza dough 
2.1oz (60g) brown sugar
1.8oz (50g) candied ginger, shaved
4tsp cinnamon
2tsp mixed spice
4tbsp melted butter

For the icing
125g icing sugar
50g water
1tsp vanilla essence 
½ tsp cinnamon

Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.

In a bowl, mix your brown sugar, shaved ginger, cinnamon, and mixed spice together. Set aside.

Take your dough and lay it over a large, floured sheet of baking parchment. Lightly dust your rolling pin and begin to roll the dough out flat. Aim for a 3-4mm thick rectangle, or 7-8mm if you prefer your rolls a bit thicker. If the rolling pin sticks to the dough, just add a little more flour. 

With your pastry brush (or your fingers), spread your melted butter across the flattened dough. Then, top with an even layer of your sugar mix, trying not to leave any gaps. 

Using the baking parchment to help guide you, lift the long edge of the dough and begin to roll the dough in on itself, stopping when all the dough is rolled up. Using your Ooni Pizza Bench Scraper or a large knife, slice the tube of dough into 30-35 small rounds, or 10-15 if you prefer larger rolls.

Lightly grease your Ooni Skillet Pan with butter, then place your rounds in the pan in a circular pattern, you want the sides to touch, so don’t be afraid of squishing them together a little. Once all the rounds are in, cover the pan and rest the rolls for 30 minutes.

Fire up your Ooni pizza oven. Aim for 952˚F (500˚C) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.

Turn the oven completely off, then place your skillet in the centre of the oven to cook in the residual heat for 5-6 minutes, turning halfway through. Once you see the dough puffing slightly and turning golden, turn the oven back on to a low flame. Cook for a further 4-5 minutes, turning every minute or so. Once the rolls are brown at the top and cooked through, remove the skillet from the oven and set aside to cool.

In a bowl, combine your icing sugar, water, cinnamon and vanilla essence until a thick glaze forms. Check the skillet has cooled slightly, then drizzle generous lashings of your glaze over the rolls. 

Serve right away with a napkin or two, sticky fingers are guaranteed!

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