These easy stuffed pizza buns are made with a homemade pizza dough and then rolled like cinnamon buns and baked in the oven with your favorite pizza toppings. The recipe features an easy dough that can be made in a stand mixer as well as my favorite bread machine pizza dough variation.
Heat the milk in a microwave-safe measuring cup for 30 seconds on HIGH. Stir carefully and heat in 10-second increments until the milk is just barely warm to the touch.
Add the milk, olive oil, salt, bread flour, and yeast to the mixing bowl of a stand mixer fitted with the paddle attachment. Mix together on medium speed until the dough forms, about 3 minutes. Scrape the paddle attachment down and replace it with the dough hook. Continue to knead the dough until it is smooth and soft, another 3 - 5 minutes.
Brush a little bit of olive oil all over the sides of a large, clean bowl. Transfer the dough to the bowl, cover it and allow it to rise until has doubled, 60 - 90 minutes.
Prepare the Pizza Buns
Prepare a work surface for rolling the dough by sprinkling a bit of bread flour over the surface. Gently press on the dough to deflate it and then transfer it to the working surface. Using a floured rolling pin, roll the dough out to a 12 x 18-inch rectangle.
Stir the Italian herbs and garlic salt into the canned tomato sauce. Spread it evenly over the surface of the dough. Sprinkle the cheese and pepperoni in a nice even layer over the dough.
Starting with the long end, carefully roll the dough into a tight log.
Spread parchment paper on two large baking sheets. Slice the dough log into 12 even pieces and place them on the prepared baking sheets, cut side up. Leave at least 3 inches between buns.
Gently flatten each bun to about 1-inch tall. Cover the pans with plastic wrap and allow them to rise for 60 - 90 minutes. They will be nicely puffed.
Baking Instructions
Preheat the oven to 350°F. Bake the buns for 25 - 30 minutes or until they are golden brown.
Serve warm with a cup of warm marinara for dunking if desired.
Recipe Notes
Make-Ahead Notes:
The pizza buns can be assembled up to a day in advance and stored in the fridge, covered. Allow up to 90 minutes for them to do the second rise and come to room temperature on the counter before baking.
Bread Machine Variation:
If you have a bread maker and would prefer to make the pizza dough that way, you can skip the dough part of this recipe and use my favorite bread machine pizza dough recipe instead. The rolling, filling, and baking instructions would be the same.