Pizza Inn Cinnamon Stromboli Recipe: Sweet Roll-Up Nostalgia

This cinnamon stromboli brings back memories of Pizza Inn’s sweet, gooey dessert rolls—now recreated in your own kitchen. The dough wraps around a buttery cinnamon-sugar filling, baking into a golden, flaky pastry that’s impossible to resist.

I’ve tested this recipe repeatedly to perfect the balance of soft dough and caramelized cinnamon filling. The key is rolling the dough thin enough to crisp while keeping the center tender and packed with sweetness.

Each slice reveals swirls of cinnamon sugar and melted butter, with a texture that’s crispy outside and pillowy inside. It’s a dessert that tastes like nostalgia, ready in under an hour.

Serve warm for the best experience, or let it cool slightly for cleaner slices. This creation is sure to become a new favorite.

Ingredients for Pizza Inn Cinnamon Stromboli

Pantry staples plus a few fridge basics. Nothing you can’t grab on one trip.

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The butter is doing double duty here—dough and filling. Use real unsalted butter (not margarine) for that authentic Pizza Inn flavor. I grab Land O’Lakes from my local Kroger, but any good brand works. The yeast needs to be fresh—check the expiration date. Old yeast won’t rise, and that’s a sad stromboli. Milk should be whole for richness (2% works in a pinch, but don’t skimp if you can help it).

No brown sugar? Granulated plus 1 tbsp molasses per cup gets you close. Out of cinnamon? Pumpkin pie spice at half the amount (it’s basically cinnamon plus extras). Vanilla can be skipped, but it adds that bakery depth. For the egg, a flax egg (1 tbsp ground flax + 3 tbsp water) works if you need vegan. The dough might be slightly denser, but still delicious.

Dough can chill in the fridge overnight if you want to prep ahead. Baked stromboli stays fresh for 2 days at room temp (covered), 1 week refrigerated, or freeze for 3 months. Reheat in the oven—microwave makes it soggy.

Step-by-Step Instructions for Cinnamon Stromboli

Here’s the method I use to create this nostalgic treat with perfect layers every time.

Step 1: Activate Yeast and Make Dough

In a large bowl, whisk together the warm milk, 0.5 cup granulated sugar, and 2.25 tsp active dry yeast. Let it sit for 5 minutes until foamy—that’s how you know the yeast is active and ready to work.

Add 1 whole large egg, 1 tsp salt, 1 tsp vanilla extract, and 0.25 cup of the 0.5 cup unsalted butter (melted and cooled). Stir in 2 cups of the 3.5 cups all-purpose flour until combined, then gradually add the remaining flour until a soft dough forms.

Step 2: Knead and First Rise

Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when you poke it with your finger. This develops the gluten for that perfect chewy texture.

Grease a large bowl with the 1 tbsp olive oil, place the dough inside, and turn to coat. Cover with a clean towel and let rise in a warm place for 1-2 hours or until doubled in size. I like to turn my oven on to 100°F then turn it off before placing the dough inside.

Step 3: Prepare Cinnamon Filling

While the dough rises, melt the remaining 0.25 cup unsalted butter. In a small bowl, mix together the 0.5 cup light brown sugar and 0.25 cup ground cinnamon until it resembles wet sand. This creates that signature sweet, spicy filling.

Once the dough has doubled, punch it down and turn it onto a floured surface. Roll it into a 12×16-inch rectangle about ¼-inch thick. Brush the surface with some of the melted butter, leaving a 1-inch border unbuttered around the edges.

Step 4: Fill, Roll and Second Rise

Sprinkle the brown sugar and cinnamon mixture evenly over the buttered dough. Starting from a long side, tightly roll up the dough jelly-roll style, pinching the seams and ends to seal. Place seam-side down on a parchment-lined baking sheet.

Cover with a towel and let rise for 30-45 minutes while you preheat your oven to 350°F. The stromboli should look noticeably puffed when ready. This second rise ensures a light, airy texture throughout.

Step 5: Bake to Golden Perfection

Bake for 25-30 minutes until deep golden brown and the internal temperature reaches 190°F. If it’s browning too quickly, tent loosely with foil. The sugar in the filling can cause rapid browning.

Brush the hot stromboli with the remaining melted butter right after removing from the oven. Let it cool for 10 minutes before slicing—this lets the filling set slightly so it doesn’t all ooze out when you cut into it.

Creative Variations of This pizza inn cinnamon stromboli

Apple Pie Twist

Add 1 cup finely diced apples to the filling for a fruit-forward variation. I use Granny Smith for tartness that balances the sweetness. Sprinkle 1 tsp apple pie spice over the cinnamon mixture for extra warmth. 🍏

Cream Cheese Swirl

Spread 4 oz softened cream cheese over the dough before adding the cinnamon filling. The tangy creaminess pairs perfectly with the sweet spices. Use Philadelphia brand for the smoothest texture. This version reminds me of my Nonna’s filled pastries.

Nutty Crunch

Sprinkle ½ cup chopped pecans or walnuts over the cinnamon filling before rolling. Toast the nuts first at 350°F for 8 minutes to enhance their flavor. I grab nuts from the bulk section at my local Market Basket.

Chocolate Chip Surprise

Add ½ cup mini chocolate chips to the filling for a dessert that tastes like a cinnamon roll meets a chocolate croissant. Use Guittard or Ghirardelli brands for quality melting. The chips will get gooey during baking.

Maple Glaze Finish

After baking, drizzle with a glaze of 1 cup powdered sugar and 2 tbsp maple syrup mixed with 1 tbsp milk. This adds a New England touch that feels like home to me. Let it set for 10 minutes before serving.

Savory Option

For a breakfast version, reduce sugar by half and add ½ cup crumbled bacon and ¼ cup shredded cheddar to the filling. The sweet-savory combo is perfect for brunch. Use thick-cut bacon from your local butcher for best results. 💡

Frequently Asked Questions