There’s something magical about the combination of warm, buttery dough and fragrant cinnamon sugar that feels like a hug in food form. This Cinnamon-Sugar Pizza, built on the brilliant shortcut of crescent roll dough, is that magic made accessible any night of the week. In my years of recipe testing, I’ve found that the best desserts often come from clever uses of simple ingredients, and this one is a prime example.
Imagine the cozy aroma of a cinnamon roll, but in a shareable, pizza-style format that’s ready in the time it takes to preheat your oven. The result is a treat with a lightly crisp edge, a tender center, and a ribbon of sweet vanilla glaze that ties it all together. It’s the ultimate solution for unexpected guests, a fun family baking project, or when that sweet tooth demands immediate satisfaction.
- 5-Ingredient Simplicity: The core components are pantry staples you likely already have, making spontaneous dessert possible.
- Under 30 Minutes: From unrolling the dough to taking your first bite, this recipe is faster than ordering delivery.
- Kid-Friendly Fun: This is a fantastic recipe to make with children, as the steps are simple, safe, and incredibly rewarding.
- Endlessly Customizable: Use this method as a blueprint for endless sweet or savory pizza creations with different toppings and spreads.
- Perfect Texture: The crescent roll dough bakes up with a delightful contrast—crispy edges and a soft, pillowy center that soaks up the cinnamon sugar.
- Crowd-Pleasing Appeal: It’s a guaranteed hit at potlucks, game day gatherings, or as a sweet breakfast pastry.
Ingredients You’ll Need
Let’s gather our ingredients—this is where humble pantry items transform into something truly special. The beauty of this recipe lies in the quality of its few components. Using a good, real butter (not margarine) will give you the richest flavor, and fresh, fragrant cinnamon makes all the difference.
If your cinnamon has been in the cupboard for over a year, trust me, it’s time for a new bottle; the volatile oils that give it aroma and taste diminish over time.
- Refrigerated Crescent Roll Dough: One 8-ounce can. I highly recommend seeking out the “seamless dough sheet” variety if your grocery store carries it, as it eliminates the need to pinch seams. The classic perforated triangles work perfectly too—just press the seams together well.
- Unsalted Butter: Melted. Using unsalted butter allows you to control the salt level, though salted butter will work in a pinch.
- Granulated Sugar: This forms the base of our sweet, crunchy topping.
- Ground Cinnamon: The star of the show! For the best flavor, use a high-quality cinnamon like Ceylon or Saigon.
- Powdered Sugar: Also called confectioners’ sugar or icing sugar, this is for the simple glaze.
- Milk or Heavy Cream: Either works to thin the powdered sugar into a drizzle-able glaze. Cream will yield a richer, slightly thicker result.
- Vanilla Extract: A splash of pure vanilla extract in the glaze adds a beautiful depth of flavor that complements the cinnamon perfectly.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Kitchen Equipment Needed
You don’t need any specialty tools for this recipe. A 12-inch pizza pan or a large, rimmed baking sheet is essential for giving the dough room to spread and bake evenly. A small bowl and pastry brush make applying the butter a breeze, though a spoon will work in a pinch.
You’ll also need a whisk and medium mixing bowl for the glaze. Finally, a pizza cutter is the easiest tool for slicing, but a sharp chef’s knife will do the job just fine.
How to Make Cinnamon-Sugar Crescent Roll Pizza Recipe
Step 1: Prepare the Dough Base
Preheat your oven to 375°F (190°C). Unroll the crescent roll dough sheet and press it onto an ungreased 12-inch pizza pan or large baking sheet, sealing any perforations to form a single, even layer. Use your fingers to gently press the dough to the edges, creating a rustic crust border.
Believe me, taking a minute to seal those seams prevents the butter from leaking underneath and ensures an even bake.
Step 2: Add the Cinnamon-Sugar Layer
In a small bowl, combine the granulated sugar and cinnamon. Brush the entire surface of the dough with the melted butter, reserving about a tablespoon. Sprinkle the cinnamon-sugar mixture evenly over the buttered dough, going all the way to the edges.
Tip from me: Use a small sieve or shaker for the most even distribution of cinnamon-sugar, which prevents clumpy, overly sweet spots.
Step 3: Bake to Golden Perfection
Bake for 10-12 minutes, or until the entire crust is a deep, golden brown and the sugar is bubbling. The edges should be slightly crisp. Trust me, a fully golden crust is non-negotiable for the right texture—a pale crust will be doughy underneath.
Remove from the oven and immediately brush with the remaining melted butter for extra shine and flavor.
Step 4: Create and Drizzle the Glaze
While the pizza cools slightly, make the glaze. In a medium bowl, whisk together the powdered sugar, milk (or cream), and vanilla extract until completely smooth. The consistency should be thick but pourable.
Now for the fun part: using a spoon or a piping bag, drizzle the glaze back and forth over the warm pizza in a zig-zag pattern.
Step 5: Slice and Serve
Let the pizza sit for 5 minutes to allow the glaze to set slightly. This brief rest makes it easier to slice without the glaze running everywhere. Use a pizza cutter or sharp knife to slice into 8 pieces.
Serve warm and enjoy the gooey, cinnamony perfection!
- Dough Temperature is Key: Use the crescent roll dough straight from the fridge. Warm dough is sticky and difficult to unroll and press out without tearing.
- Even Butter Application: Brush the melted butter in a thin, even layer. Puddles of butter will cause the sugar to dissolve and create soggy spots instead of a nice, sugary crust.
- The Golden Brown Rule: Ovens vary, so rely on visual cues. The pizza is done when the crust is uniformly golden, not just at the edges. The sugar will look molten and bubbly.
- Glaze Consistency: If your glaze is too thick, add more liquid a 1/2 teaspoon at a time. If it’s too thin, add more powdered sugar. It should ribbon off the whisk.
- Serving Suggestion: For an extra-indulgent treat, serve slices warm with a small scoop of vanilla ice cream or a dollop of freshly whipped cream.
Recipe Variations
- Apple Cinnamon Pizza: Before adding the cinnamon-sugar, scatter 1/2 cup of finely diced apple (like Granny Smith) over the buttered dough.
- Cream Cheese Swirl: Beat 4 oz of softened cream cheese with 2 tbsp of sugar and 1/2 tsp vanilla. Dollop over the dough before sprinkling with cinnamon-sugar, then swirl gently with a knife.
- Chocolate Chip Dessert Pizza: Mix 1/3 cup of mini chocolate chips into the cinnamon-sugar before sprinkling. Drizzle with melted chocolate instead of vanilla glaze.
- Savory Herb Pizza: Skip the sweet toppings. Brush dough with olive oil, sprinkle with garlic powder, Italian seasoning, and shredded mozzarella and parmesan cheese. Bake as directed.
- Nutty Delight: Sprinkle 1/4 cup of finely chopped pecans or walnuts over the cinnamon-sugar layer before baking for added crunch and flavor.
- Glaze Alternatives: Substitute the milk in the glaze with lemon or orange juice for a citrus twist, or use maple syrup for a maple-cinnamon flavor.
What to Serve With This Recipe
This cinnamon-sugar pizza is wonderfully versatile. For a decadent dessert, pair it with a scoop of vanilla bean ice cream or a cup of dark roast coffee. It makes a fantastic sweet offering for a brunch buffet alongside savory quiches or a fruit salad.
For a fun movie night or game day spread, serve it alongside other finger foods like popcorn, pretzels, and nachos. It’s also perfect for holiday mornings, especially during the fall and winter seasons, bringing a cozy, festive aroma to your kitchen.
Storage & Make-Ahead Instructions
- Best Served Fresh: This dessert pizza is truly at its prime within an hour of baking, when the crust is still crisp.
- Short-Term Storage: Leftovers can be stored in an airtight container at room temperature for up to 2 days. The crust will soften but will still taste delicious.
- Reheating: To recrisp, place slices on a baking sheet in a 350°F oven for 5-7 minutes. Avoid the microwave, as it will make the crust very chewy.
- Make-Ahead Option: You can mix the cinnamon-sugar blend and prepare the glaze (store it covered in the fridge) a day in advance. Assemble and bake the pizza just before serving for the best texture.
- Freezing: I do not recommend freezing the baked pizza, as the glaze will become sticky and the crust texture suffers significantly.
Frequently Asked Questions
Q: Can I use puff pastry instead of crescent roll dough?
A: Yes, but the result will be different. Thawed puff pastry will bake up much flakier and less bread-like. You may need to adjust the baking time slightly, as puff pastry often bakes at a higher temperature (400°F).
Watch it closely until puffed and golden.
Q: My glaze is too runny/thick. How do I fix it?
A: Glaze consistency is easy to adjust. If too runny, whisk in more powdered sugar, a tablespoon at a time. If too thick to drizzle, add more liquid (milk, cream, or water) a 1/2 teaspoon at a time until it ribbons off the whisk.
Q: Can I make this without the glaze?
A: Absolutely! The cinnamon-sugar pizza is delicious on its own. For a different finish, you can simply dust it with powdered sugar after baking, or serve it with a side of cream cheese frosting for dipping.
Q: Why did my crust get soggy in the middle?
A: Sogginess is usually caused by underbaking or using too much butter. Ensure your oven is fully preheated and bake until the center is fully golden, not just the edges. Also, brush the butter on in a thin, even layer rather than pouring it on.
Q: Is there a way to make this recipe gluten-free?
A: Yes, simply substitute the regular crescent roll dough with a gluten-free crescent roll or pizza dough alternative available in some grocery stores or from brands like Immaculate Baking Co. Check all other ingredients (like vanilla extract) to ensure they are gluten-free.
Q: Can I double this recipe?
A: You can easily double it. Use two pizza pans or two large baking sheets, and bake them on separate oven racks, rotating the pans halfway through the baking time for even cooking.
Q: How do I know when the pizza is done baking?
A: Look for three signs: 1) The crust is a deep, golden brown color all over, not pale. 2) The cinnamon-sugar topping is actively bubbling. 3) The edges appear slightly crisp and are pulling away from the pan.
Final Thoughts
This Cinnamon-Sugar Crescent Roll Pizza is a testament to how a few simple, smart techniques can turn everyday ingredients into something extraordinary. It embodies what I love most about cooking: creating joy and connection through food, without stress or complication. Whether you’re baking it for a quiet Tuesday night treat or as the sweet finale to a weekend gathering, it’s a recipe that delivers smiles every single time.
The contrast of textures, the warmth of the cinnamon, and the sheer ease of preparation make it a keeper. I encourage you to give it a try, make it your own with the variations, and share it with someone you care about. Don’t forget to step back and admire your beautiful, golden creation before you dive in—you’ve earned it!
If you make it, I’d love to hear how it turned out. Share your photos and tag me, or leave a comment below. Happy baking
Cinnamon-Sugar Crescent Roll Pizza
Equipment
- 12-inch pizza pan or large rimmed baking sheet
- Small bowl and pastry brush
- Whisk and medium mixing bowl
- Pizza cutter or sharp knife
Ingredients
- 1 can refrigerated crescent roll dough 8-count sheet or seamless dough sheet preferred
- 4 tbsp unsalted butter melted
- 1/3 cup granulated sugar
- 2 tbsp ground cinnamon
- 1/2 cup powdered sugar
- 2 tbsp milk or heavy cream
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Unroll the crescent roll dough sheet and press it onto an ungreased 12-inch pizza pan or large baking sheet, sealing any perforations to form a single, even layer. Use your fingers to gently press the dough to the edges, creating a rustic crust border. Believe me, taking a minute to seal those seams prevents the butter from leaking underneath and ensures an even bake.
- In a small bowl, combine the granulated sugar and cinnamon. Brush the entire surface of the dough with the melted butter, reserving about a tablespoon. Sprinkle the cinnamon-sugar mixture evenly over the buttered dough, going all the way to the edges. Tip from me: Use a small sieve or shaker for the most even distribution of cinnamon-sugar, which prevents clumpy, overly sweet spots.
- Bake for 10-12 minutes, or until the entire crust is a deep, golden brown and the sugar is bubbling. The edges should be slightly crisp. Trust me, a fully golden crust is non-negotiable for the right texture—a pale crust will be doughy underneath. Remove from the oven and immediately brush with the remaining melted butter for extra shine and flavor.
- While the pizza cools slightly, make the glaze. In a medium bowl, whisk together the powdered sugar, milk (or cream), and vanilla extract until completely smooth. The consistency should be thick but pourable. Now for the fun part: using a spoon or a piping bag, drizzle the glaze back and forth over the warm pizza in a zig-zag pattern.
- Let the pizza sit for 5 minutes to allow the glaze to set slightly. This brief rest makes it easier to slice without the glaze running everywhere. Use a pizza cutter or sharp knife to slice into 8 pieces. Serve warm and enjoy the gooey, cinnamony perfection!