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Copycat Dominos “Cinnastix” – Make Them At Home & Save Money

Homemade CinnaSticks

I must be suffering from a gluten deficiency today, because these homemade Cinnasticks are calling out my name! Although I eat gluten-free 98% of the time because of my son’s Celiacs, once in a while I am seized by an uncontrollable craving for something doughy, yeasty, and gluten-FILLED! Add to that one of my favorite flavor combinations on earth (cinnamon and sugar,) and then add to THAT some gooey powdered sugar icing… and well, I surrender!

And not only are these doughy pastry sticks warm, cinnamon-y, and satisfying, but they’re also surprisingly easy to make! They make a great dessert after “make-your-own pizza” nights, since you can just pick up some extra pizza dough, but they’re also a great, simple dessert for any other night, too!

Homemade Cinnasticks

Homemade CinnaSticks


  • Prepared pizza dough, rolled out into a square or circle
  • Butter-flavored oil
  • 2 tsp cinnamon (more if you are a cinnamon fan)
  • 1/2 cup sugar


  • 2 cups powdered sugar
  • Small splash of milk
  • 1 Tbsp melted butter
  • 1/4 tsp vanilla extract

Homemade CinnaSticks

Preheat your oven to 350 degrees. Using a perforated roller or a pizza cutter, cut your prepared dough into strips.

Homemade CinnaSticks

Brush the dough with the flavored oil.

Homemade CinnaSticks

Bake for about 15 minutes until cooked through, keeping a close eye on it so it doesn’t get overdone, then remove it from the oven.

Homemade CinnaSticks

While the dough is baking, prepare the icing by combining the icing ingredients in a mixing bowl and set aside.

Homemade CinnaSticks

Finally, combine the sugar and cinnamon in a small bowl and stir together well. Sprinkle the mixture over the warm dough, and drizzle with the prepared icing. Serve warm.

Homemade CinnaSticks

I must go see about smuggling some more pizza dough into the house… someone create a distraction! :-)

What’s your favorite thing to make using a prepared dough?

Homemade CinnaSticks

Jill Nystul Photo

Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.
I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee


Food & Recipes

  • Sounds awesome. My favourite prepared pastry food is homemade apple pies. Just place stewed apple and cinnamon and some sugar onto cut out pastry shapes, add pastry top and cook in pie maker 8min. Yummy, sprinkle over icing sugar (powdered sugar) Enjoy

  • Man, these look good! I have Celiac (no s) disease too and I wish SO MUCH that there was a way to make these gluten free! I think I need to figure out a way. I am drooling!!!

  • I am also a fan of this but I make mine from leftover pastry dough . Sometimes I roll them up with raisins brown sugar and butter cut them ànd bake . Other times I use apples , brown sugar and raisins with butter and make tiny pies in my small pier
    OgI maker . …BTW this is the way my mince tarts are made , so much easier than tops and bottoms and the mince isn’t so overwhelming , these makers come in different sizes, any filling works,not just potatoes onion and cheese. (Sorry about the split spelling but my device would not recognize the word.)
    Cinnamon of course to be added to the brown sugar mixture .
    My pastry recipe freezes beautifully and you can beat it forever and it will flake
    and not get tough. Perfect for emergency desserts and your cinnamon sticks . …mm mm I believe there is some dough in the freezer begging for this wonderful treatment you have presented . ..lovely !

  • Jill, I may be able to go one better, for the pizza crust. I always make my own, for reasons of economy. Rosa, a good friend,gave these instructions over 25 years ago. Since she is old school Italian, and the results have alays been great, I will repeat them to you.
    Add a tsp of yeast granules to a couple of cups of flour. I usually use a mixture of white and whole wheat for extra health. Add enough cold water to make a paste, cover and let sit (cold oven or inactive microwave for my preference) until the yeast takes hold and only then put a little salt in the dough and knead as you would any bread. I often add flavourings at this time. Italian seasoning, fresh basil, parmesan cheese, grated cheddar.
    Knead and let rise until double in size.
    Punch down and roll out as thinly as you can on oiled baking sheet. I use parchment paper to avoid adding the oil. Brush extra virgin olive oil all over the top of the dough and then brush on your pizza sauce. Cover sparingly with grated cheese. Put thin slices of pepperoni, salami, (cooked) sausage, olives, sliced mushrooms, green pepper. sliced tomatoes, etc. Bake at350 degrees until done.
    Rosa has 3 boys just a couple of years apart. They think nothing of bringing home 10 of their closest teammates for after practice/game snacks. No advance notice to Mom.
    Rosa copes by having pizza homemade pizza dough, sauce,shredded cheese, and sliced toppings frozen in little baggies, able to be whipped out at a moments notice. Everything can be thawed quickly.
    If you keep a little piece of dough as a starter, and just add flour and water to it, you will eventually get the taste and consistency of a sourdough bread.
    Rosa says the beauty of the dough is that it doesn’t need a recipe with specific measures, you just need to be able to roll it out and have it rise.
    I have also used this method to feed the multitude, (with Rosa’s sauce recipe). Letting the little ones devise their own pizzas is always a crowd pleaser.
    If you want the sauce recipe, let me know.

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