Cinnamon Sugar Pizza Made with Crescent Rolls – Sweet, Buttery and Ready in Minutes

Some desserts seem like they require a lot of cooking effort but actually need absolutely nothing to be prepared. Cinnamon-Sugar Pizza Made with Crescent Rolls is one of them. If you always wanted to taste a delicious cinnamon roll but are not sure where to start since you hate dealing with yeast or washing tons of dishes after baking, this recipe might interest you.

Once I faced a situation when I suddenly craved something sweet. There was only a tube of crescent rolls left in my refrigerator, and that day turned out to be quite successful. So I got myself a buttery cinnamon sugar pizza with vanilla glaze. Since then, I have been preparing this dish every week.

The great thing about this dessert is that you get a yummy taste of bakery with just a couple of ingredients and no effort needed. Your dessert will be golden, flaky, with a delicious crispy crust, caramelized cinnamon sugar, and melted vanilla glaze.

This Cinnamon-Sugar Pizza Made with Crescent Rolls is warm, buttery, sweet, and extremely easy. And now I am going to tell you how you can make it yourself.

Ingredients

For the Pizza

• 1 can refrigerated crescent roll dough, 8 ounces (226g)
• 2 tablespoons unsalted butter, melted (28g)
• 1/4 cup granulated sugar (50g)
• 1 teaspoon ground cinnamon (3g)

Crescent roll dough – This shortcut ingredient makes it possible to create a flaky crust without any dough preparation.

For the Vanilla Glaze

• 1/2 cup powdered sugar (60g)
• 1 tablespoon milk (15ml)
• 1/2 teaspoon vanilla extract (2.5ml)

Powdered sugar – Makes it possible to get a smooth and creamy vanilla glaze.

Vanilla extract – Gives a special aroma which goes well with cinnamon.

Preparing Crescent Roll Crust

Preheat your oven to 375°F (190°C).

Unroll the can of crescent roll dough and place it in the middle of the greased round pizza pan or cake pan. Gently press it with your fingers and make it cover the whole bottom of the pan.

Pinch all of the dough seams together so that it becomes one dough sheet.

During my first attempt to cook this dessert, I skipped this step. Because of it, some dough seams got loose while baking. Since then, have spent a couple of minutes trying to make them stick, and the crust becomes much more even.

Dough should feel slightly soft and cool to the touch with a smooth surface.

Pro Tip: If dough is constantly shrinking back while being shaped, allow it to relax for 2 minutes before stretching.

Preparing Butter and Cinnamon Sugar

Pour melted butter onto the dough sheet and spread it using a pastry brush from edge to edge.

Due to the butter coating, the dough sheet will get a smooth and glossy surface. This layer allows the cinnamon sugar to stay on the crust but also gives it a rich bakery taste.

Mix granulated sugar and cinnamon in a small bowl until cinnamon is thoroughly mixed with the sugar.

Generously sprinkle this mixture over the buttered dough. Make sure to coat every section of dough.

Right now, you should feel the aroma of cinnamon begin to fill your kitchen.

Pro Tip: It’s good to save a little amount of cinnamon sugar in order to sprinkle it over the glaze later.

Bake until Golden Brown

Place the dough in the oven and bake for 10-12 minutes.

During the last few minutes, keep watching the crust in order to avoid over-browning of the dough.

The crust should become puffy, slightly crispy at the edges, and golden colored.

For me, another advantage of this recipe is the amazing smell of cinnamon rolls coming from the oven. This smell reminds the bakery.

Remove the pizza from the oven and leave it to cool down for 5 minutes before glazing.

Pro Tip: Don’t pour glaze immediately. If the pizza crust is too hot, it will completely absorb the glaze without creating drizzles.

Preparing Vanilla Glaze

While the pizza is cooling, prepare the glaze.

Mix powdered sugar, milk, and vanilla extract in a small bowl.

Whisk until the glaze becomes silky and smooth.

Your glaze should freely flow from the spoon. If it is too thick, add several drops of milk. If it is too thin, add powdered sugar.

Pro Tip: It is very important to whisk until the glaze becomes smooth since it influences the final presentation of the dessert.

Making Drizzles

Transfer the glaze into the piping bag or small plastic bag with the corner cut off.

Drizzle the glaze over the warm pizza in zigzag or spiral lines or any other pattern.

The glaze will settle into the cinnamon sugar but will remain with white drizzles on the surface of the dessert.

For additional decoration, you can sprinkle a little amount of cinnamon over the glaze right before it gets hard.

Let the glaze rest for a few minutes.

Your finished pizza should have a puffy and flaky crust with crispy edges, a delicious buttery cinnamon crust, and creamy vanilla glaze on top.

Cut into wedges and serve warm.

Mistakes to Avoid

Not Sealing Crescent Roll Seams

The dough separates automatically along the perforations. If you don’t close them, the dough may fall apart during baking.

Pinch all the seams together tightly until the dough becomes smooth.

Overbaking the Crust

The dough browns quickly due to its butter content.

Start watching the crust during the last 10 minutes of cooking and take it out when it becomes golden brown.

Adding Glaze Too Early

The crust heated to high temperatures can easily melt glaze.

Allow the pizza to cool for a few minutes before drizzling.

Uneven Cinnamon Sugar Distribution

Distributing the mixture in one place will cause spots that will be very sweet.

Spread it gradually and evenly over the whole dough.

Using Cold Dough from the Refrigerator

Very cold dough is harder to stretch.

Leave it for 5 minutes at room temperature.

Ways to Change It Up

Use Cream Cheese Glaze

Replace half of the powdered sugar glaze with the softened cream cheese to get a richer glaze similar to cinnamon rolls.

Make it Caramel Style.

Drizzle warm caramel sauce over the cooked pizza with vanilla glaze. The buttery caramel complements the cinnamon nicely.

Use Chopped Pecans

Sprinkle finely chopped pecans over the cinnamon sugar crust before baking. The nuts will get lightly toasted during cooking and add some crunch.

How to Store and Serve

At Room Temperature

Store covered for up to 2 days.

In the Refrigerator

Keep in an airtight container for up to 5 days.

In the Freezer

Wrap pieces individually and store for up to 2 months.

Reheating

Warm up pieces in the 300°F (150°C) oven for 3-5 minutes or microwave for 10-15 seconds.

The Best Way to Serve

This dessert is excellent served either warm with coffee in the morning or with vanilla ice cream in the evening. It also fits holiday brunches and weekend parties.

Frequently Asked Questions

Can I use crescent dough sheets instead of crescent rolls?

Yes, you can. Crescent dough sheets are better than rolls since they don’t have seams to be sealed.

Can I make this pizza ahead of time?

Yes, you can bake it in advance and pour glaze over it right before serving.

Can I use brown sugar instead of white sugar?

Sure. Brown sugar will give your cinnamon sugar layer a deep caramel flavor and a little softness.

How can I understand whether my pizza is ready?

The crust should be puffy and golden, especially at the edges.

Can I use fruit toppings?

Yes, thinly sliced apples and pears fit this dessert very well.

There is something really fascinating about transforming a simple can of crescent rolls into a delicious bakery. This recipe is fast, cheap, and it always gets compliments wherever I serve it.

If you want a simple yet delicious dessert that will fill your kitchen with the aroma of cinnamon and butter, try this one. I hope it will become your new favorite.