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Cinnamon-Sugar Pizza

A warm, buttery crescent-roll crust strewed with cinnamon and sugar, finished with a sweet vanilla glaze — this Cinnamon-Sugar Pizza is the kind of simple dessert that feels like a hug on a plate. It’s quick to make, kid-friendly, and perfect for brunch, a potluck, or an after-dinner treat that disappears fast. If you love easy sweets with big flavor, this is one of those recipes that becomes a go-to in a hurry; for a different cinnamon-sugar snack idea, see this cinnamon-sugar air-fryer banana chips for another crunchy-sweet option.

Why make this recipe
If you’re tired of complicated desserts that take all afternoon, this Cinnamon-Sugar Pizza is perfect because it delivers maximum comfort with minimal fuss — crescent roll dough forms a buttery base, a quick cinnamon-sugar topping caramelizes in minutes, and a simple glaze ties everything together into an irresistible dessert.

Step-by-Step Guide to Making Cinnamon-Sugar Pizza

What you’ll need (Ingredients)

1 can of crescent rolls
1/4 cup butter, melted
1/2 cup sugar
1 tablespoon cinnamon
1/2 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla extract

Directions

Preheat the oven to 350°F (175°C).
Unroll the crescent rolls and spread them onto a baking sheet, pressing seams together to form a rectangle. Make sure seams are fully sealed so your crust bakes evenly.
In a bowl, mix together the sugar and cinnamon until evenly combined.
Brush the melted butter over the crescent roll crust, then sprinkle the cinnamon-sugar mixture on top, covering the surface evenly. You can gently press the mixture into the dough with the back of a spoon for better adhesion.
Bake in the preheated oven for 12–15 minutes or until golden brown and puffed. Keep an eye on it near the end so it doesn’t over-brown.
In another bowl, combine powdered sugar, milk, and vanilla extract to create the glaze. Whisk until smooth; add a drop more milk if it’s too thick to drizzle.
Once the pizza is baked and cooled slightly, drizzle the glaze on top using a spoon or a small plastic bag with the corner snipped off for better control.
Slice and serve warm.

How to make it — expanded tips for success

Prepare your baking sheet: Line with parchment paper for easy cleanup and to prevent sticking; a light spray of nonstick cooking oil under the parchment can prevent sliding.
Seal seams well: When you press the crescent roll seams together, run a rolling pin gently over the dough to ensure an even, uniform base for the topping.
Even topping distribution: Sprinkle the cinnamon-sugar while the butter is still warm so it sticks well and caramelizes during baking.
Glaze consistency: Aim for a glaze that’s pourable but not runny; start with 1 tablespoon milk and add a drop at a time until you reach the right consistency.

What makes this recipe special
There’s something nostalgic about the combination of flaky buttery dough and classic cinnamon-sugar — it’s basically a shortcut to cinnamon roll flavor without the fuss of making a yeast dough or waiting for rises. The crescent roll base bakes up light and slightly crispy at the edges, while the cinnamon-sugar caramelizes into a quick, cinnamon-kissed crust. A bright vanilla glaze finishes it off, adding sweetness and a soft, glossy appearance that makes it feel celebratory even when it’s made on a weeknight.

Serving Suggestions for Cinnamon-Sugar Pizza

Serve warm with a scoop of vanilla ice cream or a drizzle of maple syrup for a decadent dessert.
Pair with coffee, chai, or a cold glass of milk for brunch or snack time — the rich butter and sweet glaze play very nicely with slightly bitter or spiced beverages.
For a breakfast twist, add thinly sliced apples or banana slices under the cinnamon-sugar before baking to make it more substantial and fruity.

Storing Leftover Cinnamon-Sugar Pizza

Room temperature: Store in an airtight container for up to 24 hours; the crust will be best within this window.
Refrigerator: Keep in an airtight container for 2–3 days; bring to room temperature or reheat briefly in a low oven (300°F / 150°C) for 5–7 minutes to revive crispness.
Freezer: Wrap tightly in plastic wrap and then foil; freeze for up to 1 month. Thaw overnight in the refrigerator and reheat in the oven for best texture.

Tips to make Cinnamon-Sugar Pizza
Q: How can I keep the crust from getting soggy?
A: Make sure seams are well sealed and the butter is spread thinly. If adding fruit, pat fruit dry and consider placing it on a thin layer of baked dough for a minute before adding the sugary topping.

Q: Can I make the glaze ahead of time?
A: Yes — mix the glaze and store in the refrigerator up to 24 hours. Stir in a drop of milk before using if it thickens.

Q: How do I get more caramelization on the topping?
A: Sprinkle the cinnamon-sugar evenly and bake on the middle rack. If it’s not quite caramelized enough, move to the top rack for the final 1–2 minutes, watching closely to avoid burning.

Variations and substitutions

Quick fruit variation (bullet): Before baking, arrange thin slices of apple or pear across the dough, then sprinkle with the cinnamon-sugar. The fruit cooks and becomes jammy, adding moisture and a tart note.
Swap the glaze (paragraph): For a tangy twist, replace the vanilla glaze with a lemon icing made from powdered sugar and 1 teaspoon of lemon juice plus 1–2 teaspoons of milk — the bright citrus cuts through the sweetness and pairs particularly well if you add berries to the topping.

Make-ahead and reheating advice
You can assemble the crescent roll base and the cinnamon-sugar topping ahead of time (but do not glaze) and keep it covered in the fridge for a few hours until you’re ready to bake. Right before baking, bring it closer to room temperature for even cooking. Reheat slices in a 300°F oven for 5–8 minutes or in a toaster oven to restore crisp edges; a quick 10–15 second zap in the microwave will warm it but can soften the crust.

Common pitfalls and how to avoid them

Uneven baking: Ensure the dough is pressed to a uniform thickness so the center and edges bake at the same rate.
Topping sliding off: Brush a thin, even layer of butter so the cinnamon-sugar can adhere; too much butter makes it slide.
Overbrowning: Keep an eye on the oven in the final minutes and rotate the pan if your oven has hot spots.

Nutrition notes (approximate)
This is an indulgent dessert — calories, sugar, and fat will vary depending on portion size and whether you serve with ice cream or toppings. Using low-fat alternatives or reducing the glaze can lower sugar and calorie counts, but the charm of this recipe is its buttery, sweet simplicity.

Frequently Asked Questions (FAQs)
Q: Can I use refrigerated biscuit dough instead of crescent rolls?
A: Yes. Biscuit dough will give a slightly denser, flakier base. Press seams or join dough pieces to create a single sheet before topping.

Q: How long will the glaze keep?
A: The powdered sugar glaze can be stored in the refrigerator for up to 24 hours in a covered container. Stir before using; add a drop of milk if it has thickened.

Q: Can I make this dairy-free?
A: Use a dairy-free butter substitute and a nondairy milk (almond, oat, soy) for the glaze. The texture will be slightly different but still delicious.

What to expect when serving this at a gathering
This is a shareable dessert that’s visually appealing and easy to slice into squares or triangles. It’s forgiving — if you need to feed a crowd, double the recipe and bake on two sheets. Guests often appreciate the warm cinnamon aroma as it bakes, and the sweet glaze gives it a pretty finish that’s party-ready without a lot of effort.

A short note on ingredients and shopping

Crescent rolls: Keep an eye on the use-by date and select a brand you prefer; classic canned crescent dough works best for the flaky texture.
Spices: Freshly ground cinnamon isn’t necessary, but using a good-quality cinnamon makes a noticeable difference in aroma and flavor.
Powdered sugar: Sift it if you see lumps before whisking with milk and vanilla to ensure a smooth glaze.

Safety and oven tips
Always preheat your oven fully to the specified temperature so the dough puffs and browns correctly. Use an oven mitt when handling hot sheets, and let the pizza cool on the pan for a couple of minutes before transferring to a cooling rack or dish; this helps set the glaze without it running off too much.

Quick timeline for busy cooks

0–5 minutes: Preheat oven, unroll dough, and press seams.
5–10 minutes: Mix cinnamon sugar, brush butter, and top dough.
10–25 minutes: Bake 12–15 minutes, prepare glaze while baking.
25–30 minutes: Drizzle glaze and slice to serve warm.

Variation (comparison-style)
Classic vs. Fruity: The classic Cinnamon-Sugar Pizza relies purely on buttery dough, cinnamon sugar, and a vanilla glaze for a straightforward, nostalgic dessert. The fruity variation adds thinly sliced apples, pears, or berries under the cinnamon-sugar layer, which brings brightness and a slightly juicier bite; if you prefer a more complex texture and a touch of tartness, the fruity option is best.

Final thoughts
Cinnamon-Sugar Pizza is one of those delightful quick desserts that feels elevated despite minimal effort. Whether you’re making it for family, friends, or simply treating yourself, it’s accessible, customizable, and reliably tasty. Keep a can of crescent rolls in the pantry and a jar of cinnamon at the ready — this recipe is a short hop to something comforting and sweet.

Conclusion

If you want a little inspiration or a different take on dessert pizza, check out this Cinnamon Sugar Dessert Pizza – Tornadough Alli for a variation with slightly different technique and toppings that may spark ideas for your next bake. For another simple and crunchy cinnamon-sweet snack idea, see Dessert Pizza – Food with Feeling which offers alternative flavor combinations and serving suggestions.