Cinnamon-Sugar Pizza

Cinnamon-Sugar Pizza Made with Crescent Rolls – A Sweet Twist on Pizza Night

Introduction: Dessert Pizza That Hits the Sweet Spot

This Cinnamon-Sugar Pizza made with refrigerated crescent roll dough is the perfect treat when you’re craving something sweet, buttery, and simple. With a golden-brown, flaky crust, topped with cinnamon-sugar and drizzled with sweet vanilla icing, this dessert pizza is a cross between a cinnamon roll and a sugar cookie—all baked in pizza form.

Perfect for holidays, brunches, family nights, or quick weeknight desserts, it takes just minutes to prep and tastes like something from a cozy bakery.

Why You’ll Love This Cinnamon-Sugar Pizza

Quick and easy – Ready in under 20 minutes

Minimal ingredients – All pantry staples

Kid-friendly and fun – Great for baking with little ones

Customizable – Add toppings like fruit, nuts, or chocolate

Versatile – Serve for breakfast, dessert, or brunch

Ingredients

Crust:

1 can (8 oz) refrigerated crescent roll dough

Topping:

2 tablespoons unsalted butter, melted

1/4 cup granulated sugar

1 teaspoon ground cinnamon

Icing:

1/4 cup powdered sugar

1 tablespoon milk (adjust for consistency)

1/2 teaspoon vanilla extract

Instructions

Step 1: Preheat Oven

Preheat your oven to 375°F (190°C).

Lightly grease a baking sheet or pizza pan, or line it with parchment paper.

Step 2: Roll Out the Dough

Unroll the crescent roll dough onto the baking sheet.

Press the seams together to form one smooth sheet.

Shape into a large rectangle, oval, or circle—your choice!

Step 3: Add Cinnamon-Sugar Topping

Brush the entire surface of the dough with melted butter.

In a small bowl, combine the granulated sugar and cinnamon.

Sprinkle the cinnamon-sugar mixture evenly over the dough.

Step 4: Bake

Bake for 10–12 minutes, or until the crust is golden and puffed.

Remove from oven and let it cool slightly.

Step 5: Make the Icing

In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.

Adjust the milk to achieve your desired drizzle consistency.

Step 6: Drizzle and Serve

Drizzle the icing in swirls or zigzags over the warm cinnamon-sugar crust.

Slice and serve immediately.

Variations & Add-Ins

1. Cinnamon Apple Pizza

Top with thin apple slices before baking for a fall twist.

2. Nutty Crunch

Sprinkle chopped pecans or walnuts over the cinnamon-sugar before baking.

3. Cream Cheese Icing

Use cream cheese frosting instead of vanilla icing for extra richness.

4. Chocolate Drizzle

Add melted chocolate or Nutella drizzle over the icing.

5. Fruit-Top Finish

Top with strawberries, blueberries, or banana slices after baking.

Serving Suggestions

Serve with a scoop of vanilla ice cream for a warm-and-cold combo.

Pair with coffee or tea for a sweet afternoon treat.

Cut into smaller slices or squares and serve on a dessert platter.

Make-Ahead Tips & Storage

Make-Ahead: Assemble the dough and topping, then refrigerate and bake fresh.

Storage: Store leftovers in an airtight container at room temperature for up to 2 days.

Reheating: Reheat slices in a toaster oven or microwave for 10–15 seconds.

Nutrition Estimate (Per Slice – Based on 8 Servings)

Calories: 160

Fat: 7g

Carbohydrates: 22g

Sugar: 11g

Protein: 2g

> Nutrition may vary depending on icing and dough brand.

FAQs

Can I use puff pastry instead of crescent dough?

Yes! Puff pastry makes it flakier and even more decadent.

Can I make this dairy-free?

Use plant-based butter and non-dairy milk for the icing.

How do I make it gluten-free?

Use a gluten-free crescent roll alternative and check all labels.

Can I freeze it?

Best enjoyed fresh, but you can freeze un-iced slices for up to 1 month.

Conclusion: Cinnamon Sugar Bliss in Every Bite

This Cinnamon-Sugar Pizza is proof that dessert doesn’t have to be complicated to be incredible. With only a few ingredients and less than 20 minutes of your time, you can have a warm, sweet treat that’s guaranteed to satisfy any sweet tooth. It’s the perfect fusion of cozy flavors and playful presentation.

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