1. Roll out pizza dough into a large rectangle, at least 1/4 inch thick or less. The size of your rectangle will depend on how much pizza dough you have.

2. Spread dough with your choice of fillings, or do like me and make it half and half. Make sure the dough is fully covered with either butter or date caramel, and there's plenty of cinnamon covering the butter/caramel. Sprinkle on nuts/sugar last. Don't be afraid to load these up with plenty of filling!

3. Roll up the dough into a tight log. Use a knife to cut 2-inch pieces off the log, then transfer the cinnamon rolls to a baking dish. The cinnamon rolls should be close together, but still have room to rise. Cover and let sit at warm room temperature for 30 minutes, or until the rolls have risen and are now touching (see photos). The pizza dough won't fully double in size, but they should still rise quite a bit.

4. Preheat the oven to 350 degrees Fahrenheit, then bake the risen rolls for 20-25 minutes, or until golden brown. Remove from oven and let cool slightly before adding icing.

5. Make Icing: whisk together softened butter, honey, and vanilla until thick and fluffy. This frosting will melt on the rolls, which isn't a bad thing, but can be solved by frosting the rolls when they've cooled a bit. If you want a more traditional icing, mix 1/2 cup powdered sugar + 2 Tablespoons of heavy cream and drizzle over rolls.