Why choose between sweet and savoury when you can have both? These fluffy homemade rolls are made from one soft, buttery yeast dough that transforms into two irresistible treats — cinnamon rolls with creamy glaze and pizza rolls filled with prosciutto, cheese, and tomato sauce.
Perfect for family brunches, picnics, or weekend baking sessions, this recipe brings the best of both worlds together. One dough, endless possibilities!
🧂 Ingredients
Sponge
- 225 ml warm milk
- 150 g all-purpose flour
- 14 g yeast
Dough
- 4 eggs
- 120 ml olive oil
- 150 ml warm milk
- 750 g all-purpose flour
- 100 g sugar
- 10 g salt
- 150 g room temperature butter, cut into small pieces
Cinnamon Roll Filling
- 120 g soft butter
- 100 g sugar
- 2 tsp cinnamon
- ½ tsp pumpkin spice
Glaze
- 100 g confectioners’ sugar
- 2 tbsp liquid whipped cream
- 1 tsp vanilla extract or lemon juice
Pizza Roll Filling
- 150 g grated mozzarella and cheddar
- 4 slices of prosciutto cotto
Pizza Sauce
- 150 ml tomato passata
- 1 tbsp olive oil
- 1 grated garlic clove
- Salt and pepper to taste
- Pinch of sugar
- Pinch of oregano
👩🍳 Instructions
Step 1: Make the Sponge
Combine warm milk, yeast, and flour. Mix well, cover, and let ferment for 10–15 minutes, until doubled.
A sponge helps develop a deeper flavor and a lighter, fluffier dough.
Step 2: Make the Dough
Add eggs, warm milk, olive oil, and sugar to the sponge. Mix for 1 minute.
Add flour and salt, then knead (medium-low speed) for 4 minutes. Gradually add butter and mix for another 4 minutes.
Transfer the dough to a lightly floured surface and knead for 2 minutes until smooth. Place in a greased bowl, cover, and let rise for 60 minutes.
Step 3: Shape the Rolls
Divide the dough into two pieces. Shape each into a round ball, cover, and rest for 10 minutes.
Cinnamon Rolls
Roll out one piece into a 16×14-inch rectangle. Spread with butter, sprinkle the cinnamon-sugar mixture, and roll tightly. Cut into 8 pieces and place on a parchment-lined baking sheet. Cover and let rise 45–60 minutes.
Pizza Rolls
Roll out the second piece the same way. Spread tomato sauce, sprinkle cheese, and add prosciutto. Roll up, slice into 8 pieces, and place on a parchment-lined baking sheet. Let rise 45–60 minutes.
Step 4: Bake
Preheat the oven to 400°F (200°C), then immediately lower to 375°F (190°C) once trays are in.
Bake for 25–30 minutes, until golden brown.
Step 5: Glaze
Top the warm cinnamon rolls with glaze. Let cool for 20–25 minutes before serving. Enjoy your sweet and savoury creations!
🍽️ Serving Suggestions
Serve the cinnamon rolls warm with coffee, milk, or tea.
Enjoy the pizza rolls fresh from the oven or as a snack for parties, lunch boxes, or picnics.
🧊 Storage Tips
- Store in an airtight container at room temperature for 2–3 days.
- Reheat gently in the oven or microwave.
- Freeze (unglazed) for up to 2 months. Thaw overnight in the fridge before warming.
💡 Variations & Substitutions
- Replace prosciutto with ham, salami, or roasted vegetables.
- Swap pumpkin spice for nutmeg or allspice.
- Add cream cheese frosting for a richer cinnamon roll topping.
- Try whole wheat flour for a heartier texture.
❓ FAQ
Q: Can I prepare the dough the night before?
A: Yes! Let it rise once, then refrigerate overnight. Bring to room temp before shaping.
Q: Can I bake both rolls together?
A: Yes, just use separate trays to keep the sweet and savoury flavors distinct.
Q: Can I use instant yeast instead of active dry?
A: Absolutely — just skip the sponge resting step and mix everything directly.
With this versatile dough, you can satisfy both your sweet tooth and savoury cravings in one go. Whether you’re baking for brunch, family gatherings, or weekend treats, these rolls are guaranteed to impress — soft, golden, and perfectly balanced!
🍞 Slatke i slane rolnice – Jedno testo, dva ukusa!
Zašto birati između slatkog i slanog kada možete imati oba? Ovo mekano, mirisno testo sa kvascem pretvara se u dve neodoljive varijante – cimet rolnice sa glazurom i pica rolnice punjene pršutom, sirom i domaćim paradajz sosom.
Savršene su za porodični doručak, vikend uživanje ili piknik – jedan recept, a bezbroj mogućnosti!
🧂 Sastojci
Predtesto (spužva)
- 225 ml toplog mleka
- 150 g brašna
- 14 g kvasca
Testo
- 4 jaja
- 120 ml maslinovog ulja
- 150 ml toplog mleka
- 750 g brašna
- 100 g šećera
- 10 g soli
- 150 g omekšalog putera, isečenog na komadiće
Fil za cimet rolnice
- 120 g omekšalog putera
- 100 g šećera
- 2 kašičice cimeta
- ½ kašičice mešavine začina za pitu od bundeve (pumpkin spice)
Glazura
- 100 g šećera u prahu
- 2 kašike tečne slatke pavlake
- 1 kašičica vanile ili soka od limuna
Fil za pica rolnice
- 150 g rendanog mocarela i čedar sira
- 4 kriške pršute (prosciutto cotto)
Pica sos
- 150 ml paradajz pasate
- 1 kašika maslinovog ulja
- 1 čen belog luka, sitno narendan
- So i biber po ukusu
- Prstohvat šećera
- Prstohvat origana
👩🍳 Priprema
Korak 1: Priprema predtesta
U posudi sjediniti toplo mleko, kvasac i brašno. Promešati, pokriti i ostaviti 10–15 minuta dok ne udvostruči zapreminu.
Predtesto daje testu dublji ukus i vazdušastu, mekanu teksturu.
Korak 2: Priprema glavnog testa
U predtesto dodati jaja, toplo mleko, maslinovo ulje i šećer. Mutiti 1 minut.
Dodati brašno i so, pa mešati (srednja brzina) oko 4 minuta. Postepeno dodavati puter i mešati još 4 minuta.
Testo prebaciti na blago pobrašnjenu površinu i mesiti još 2 minuta dok ne postane glatko. Staviti u nauljenu posudu, pokriti i ostaviti da naraste 60 minuta.
Korak 3: Oblikovanje rolnica
Testo podeliti na dva dela. Svaki oblikovati u loptu, pokriti i ostaviti da odmori 10 minuta.
Cimet rolnice
Jedan deo testa rastanjiti u pravougaonik (40×35 cm). Premazati puterom, posuti mešavinom šećera i cimeta, pa uviti u rolat. Iseći na 8 delova i poređati na pleh obložen papirom. Pokriti i ostaviti da naraste 45–60 minuta.
Pica rolnice
Drugi deo testa rastanjiti isto kao prvi. Premazati paradajz sosom, posuti sirom i poređati pršutu. Uviti u rolat, iseći na 8 delova i staviti na pleh obložen papirom. Ostaviti da naraste 45–60 minuta.
Korak 4: Pečenje
Zagrejati rernu na 200°C (400°F), zatim smanjiti na 190°C (375°F) kada se rolnice ubace.
Peći 25–30 minuta, dok ne porumene.
Korak 5: Glazura
Cimet rolnice premazati glazurom dok su još tople. Ostaviti da se prohlade 20–25 minuta i uživati u slatko-slanom spoju!
🍽️ Posluživanje
Cimet rolnice su savršene uz kafu, mleko ili čaj.
Pica rolnice poslužite tople – idealne su kao užina, za druženja, piknik ili školski obrok.
🧊 Čuvanje
- Čuvati u zatvorenoj posudi na sobnoj temperaturi do 2–3 dana.
- Po želji podgrejati u rerni ili mikrotalasnoj.
- Mogu se zamrznuti (bez glazure) do 2 meseca. Odmrznuti u frižideru preko noći, pa ugrejati pre serviranja.
💡 Varijacije i zamene
- Umesto pršute, može se koristiti šunka, kulen ili pečeno povrće.
- Umesto pumpkin spice, dodajte malo muskatnog oraščića ili karanfilića.
- Za bogatiji ukus, napravite krem sir glazuru.
- Možete koristiti integralno brašno za rustičniji izgled i ukus.
❓ Česta pitanja
P: Mogu li testo pripremiti dan ranije?
O: Da! Nakon prvog narastanja, stavite ga u frižider. Sutradan ga izvadite i ostavite da dostigne sobnu temperaturu pre oblikovanja.
P: Mogu li peći obe vrste zajedno?
O: Naravno, ali koristite odvojene plehove da se ukusi ne pomešaju.
P: Mogu li koristiti instant kvasac?
O: Da – u tom slučaju preskočite korak sa predtestom i sve sastojke odmah sjedinite.
Jedno testo – dva potpuno različita ukusa! Ove rolnice su mekane, mirisne i savršene za svaku priliku. Bilo da volite slatko ili slano, sigurno će osvojiti sve oko vas!
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