Cinnamon-Sugar Crescent Roll Pizza
This irresistible dessert pizza uses a sheet of crescent roll dough as its base, topped with a buttery cinnamon-sugar layer and finished with a simple vanilla glaze. It's ready in under 30 minutes and is the perfect last-minute sweet treat.
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!
Notes
Chef's Tips:
• For a crispier crust, bake directly on the oven rack with the pan on top for the last 2 minutes.
• Avoid overloading with glaze, as it can make the crust soggy.
• Serve with a scoop of vanilla ice cream for an extra-special dessert.
Food Safety:
• Refrigerate any leftovers within 2 hours of baking.
• Ensure melted butter is cooled slightly before brushing to avoid burning yourself.