If there’s one dessert I can count on to impress guests and satisfy a sweet craving in under 30 minutes, it’s this Cinnamon-Sugar Crescent Roll Pizza. I mean, we’re talking about warm, buttery pastry layered with cinnamon sugar and finished with a dreamy vanilla glaze. It’s one of those recipes that looks like you spent way more time on it than you actually did—and that’s a win in my book.
I first made this for a last-minute brunch when I was scrambling to whip up something sweet without turning my kitchen into a disaster zone. I had a can of crescent rolls and a wild craving for cinnamon toast, so I figured—why not combine them into a dessert pizza? What came out of the oven was golden, gooey perfection. And let’s just say, it disappeared faster than anything else on the table.
This pull-apart style dessert is ideal for lazy weekend mornings, cozy evenings with the kids, or even as a sweet snack to bring to potlucks. It’s versatile, budget-friendly, and you likely already have most of the ingredients on hand. Plus, it’s super customizable with toppings like nuts, sprinkles, or even coconut if you’re feeling fancy.
Let’s dive into the magic of crescent dough and cinnamon sugar, shall we?
Ingredients You’ll Need
For the Base:
1 can (8 oz) refrigerated crescent roll dough (or crescent sheet if available)
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
2 tsp ground cinnamon
For the Glaze:
1 cup powdered sugar
2–3 tbsp milk (adjust for desired consistency)
1/2 tsp vanilla extract
Optional Toppings:
Chopped nuts (walnuts, pecans, or almonds)
Sprinkles
Shredded coconut
STEP 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup or lightly grease it if that’s what you’ve got on hand. Either way, your kitchen is about to smell amazing.
STEP 2: Roll Out the Dough
Unroll your crescent dough right onto the baking sheet. If you’re using the classic crescent rolls with triangles, go ahead and pinch the seams together to form one smooth sheet. Stretch or roll it gently into either a circle or rectangle, depending on how you want your “pizza” to look. Don’t stress about perfection—it’s going to be delicious no matter what.
STEP 3: Butter + Cinnamon Sugar Magic
Brush the entire surface of the dough with the melted butter, leaving just a little bit of a border around the edges. In a small bowl, stir together your sugar and cinnamon. Then sprinkle that heavenly mixture all over the top. Trust me, the smell alone is worth it.
STEP 4: Slice and Twist
This is where things get fun. Cut the dough into 8 to 12 pieces—wedges for a traditional pizza vibe or squares for more of a pull-apart style. Take each piece and twist it just slightly to give a swirled look (and bonus: more crispy edges!). Then gently arrange the pieces back into the original pizza shape, letting the edges overlap just a bit.
Cinnamon-Sugar Crescent Roll Pizza: Easy Steps, Sweet Results
Alright, now that your dough is prepped, buttered, cinnamon-sugared, and twisted into place, it’s time to bring this dessert pizza to life in the oven. This is the part where your kitchen starts to smell like a bakery—and if your family wasn’t already hovering nearby, they definitely will be once this hits the heat.
One of the things I love most about this recipe is that it’s fast. There’s no need to wait for dough to rise, and the glaze comes together in under a minute. So, whether you’re baking this for a quick dessert or a fun weekend brunch, you’ll be slicing into sweet, golden goodness in no time.
Let’s keep going with the next steps and a few helpful tips to make your Cinnamon-Sugar Pizza as irresistible as possible.
5: Bake to Golden Perfection
Place the baking sheet into your preheated 375°F (190°C) oven and bake for 10–12 minutes. You’re looking for a beautiful golden-brown crust—crispy on the edges, soft in the center. Keep an eye on it around the 10-minute mark since oven temps can vary.
If you used crescent triangles and the seams weren’t fully sealed, don’t worry. Any minor separation only adds to the pull-apart charm.
STEP 6: Whisk Up the Vanilla Glaze
While your dessert pizza is baking, let’s make the glaze. In a small bowl, whisk together:
1 cup powdered sugar
2 to 3 tablespoons of milk (start with 2 and add more if you like a thinner drizzle)
1/2 teaspoon of vanilla extract
You want the glaze to be smooth and pourable, but not watery. If it’s too thick, add a few drops of milk. If it’s too thin, sprinkle in a little more powdered sugar. It’s a no-stress kind of situation.
Pro tip: You can also add a drop of almond extract for a slightly different twist. It pairs beautifully with the cinnamon sugar and adds a bit of depth.
STEP 7: Glaze While It’s Warm
Once your crescent roll pizza is out of the oven, let it cool for just 2–3 minutes. You want it to be warm enough that the glaze melts slightly into the dough but not so hot that it turns runny and vanishes.
Drizzle the glaze generously over the entire pizza. You can spoon it on for more control, or just take a fork and drizzle away. There’s no wrong way to do it—more glaze usually means more smiles.
STEP 8: Top It Off (Optional, But Highly Recommended)
This is your moment to get creative. While the glaze is still slightly tacky, go ahead and sprinkle on your favorite toppings. Some of my favorite combos:
Chopped pecans or walnuts for a crunchy, nutty bite
Toasted coconut for a tropical hint
Colorful sprinkles if you’re serving this to kids (or just want a little party on your plate)
Mini chocolate chips for a richer dessert vibe
Whatever you choose, the key is to add the toppings while the glaze is still wet so they stick.
Tips for Crescent Roll Pizza Success
1. Use Crescent Sheets if You Can Find Them
If your grocery store carries crescent roll sheets (instead of the perforated triangles), grab them. They save you from having to pinch seams and give you a smoother base to work with.
2. Don’t Skip the Twist
Twisting the individual pieces before reassembling isn’t just for looks—it helps create those flaky, layered edges that bake up extra crisp and golden.
3. Customize Your Spices
Want to make this seasonal? Swap the cinnamon for pumpkin pie spice in the fall, or a mix of cardamom and nutmeg for a wintery spin. Even a hint of orange zest in the glaze can add a fresh, bright flavor.
4. Reheat Like a Pro
Leftovers (if there are any!) can be reheated in the oven or air fryer for a quick refresh. Just pop them in at 300°F for 3–5 minutes to bring back that fresh-baked texture.
Cinnamon-Sugar Crescent Roll Pizza: FAQs and Final Thoughts
You’ve got the warm, buttery cinnamon-sugar pizza fresh out of the oven, drizzled with that sweet vanilla glaze, and maybe even topped with a few extras. At this point, it’s hard not to just dive right in. But before we wrap things up, I want to cover a few common questions that pop up with this recipe. Whether you’re a seasoned baker or trying this for the first time, these quick tips and answers will help you get the best results every time.
FAQ: Your Cinnamon-Sugar Pizza Questions Answered
1. Can I make this ahead of time?
Absolutely! While it’s best served warm, you can prep the dough, cinnamon-sugar topping, and glaze ahead of time. Store the unbaked dough covered in the fridge (already topped and twisted), and pop it in the oven when you’re ready. The glaze can be stored in the fridge for up to 3 days—just whisk it again before using.
2. What if I don’t have crescent dough?
No problem. Puff pastry or biscuit dough can work in a pinch, though the texture will be a bit different. Crescent dough gives the best light and flaky texture for this recipe, but feel free to experiment with what you have on hand.
3. How do I store leftovers?
Keep any leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. Reheat briefly in a toaster oven, air fryer, or regular oven to bring back that crispiness.
4. Can I freeze this dessert?
Yes! Bake the crescent pizza first, then cool completely. Wrap tightly in foil or plastic wrap and freeze for up to one month. To reheat, place it in a 325°F oven for 10–12 minutes until warmed through.
5. Is there a dairy-free version?
You can swap the butter for a plant-based butter alternative, and use non-dairy milk (like almond or oat milk) in the glaze. Most crescent roll dough brands are already dairy-free, but check the label to be sure.
6. Can I double this recipe?
Definitely! Just use two cans of dough and double the rest of the ingredients. Bake on a larger sheet pan or use two pans side by side. This is a great way to feed a crowd or make a brunch table extra special.
7. What’s the best way to cut the dough?
A pizza cutter works great, especially if you’re going for wedges. Kitchen shears can also help if you’re making squares and twisting the pieces. Just make sure the dough is evenly spaced on the pan so it bakes uniformly.
Final Thoughts: A Simple Sweet You’ll Make Again and Again
There’s something so comforting about this Cinnamon-Sugar Crescent Roll Pizza. It hits all the right notes—sweet, buttery, flaky, and just a little nostalgic. It reminds me of cinnamon toast mornings as a kid, but with a fun, grown-up twist that feels perfect for sharing (or not… I won’t judge).
It’s easy enough to whip up with pantry staples but feels special every single time. Whether you’re making it for a cozy weekend treat, a quick brunch addition, or a last-minute dessert when company’s coming over, it never fails to impress.
If you give this recipe a try, I’d love to hear how it turned out! Did you add any fun toppings? Try a new spice blend? Leave a comment and let’s swap ideas—I’m always looking for new ways to make a good thing even better.
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Cinnamon-Sugar Pizza Made with Crescent Rolls
Description
This Cinnamon-Sugar Pizza is a quick, sweet treat that comes together effortlessly with refrigerated crescent rolls. Buttery, flaky layers meet a warm cinnamon-sugar coating, finished with a smooth vanilla glaze. Perfect for a family dessert or a casual brunch, it’s a pull-apart style dessert that’s both nostalgic and crowd-pleasing.
Ingredients
For the Base
1 can (8 oz) refrigerated crescent roll dough (or crescent sheet if available)
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
2 tsp ground cinnamon
For the Glaze
1 cup powdered sugar
2–3 tbsp milk (adjust for desired consistency)
1/2 tsp vanilla extract
Optional Toppings
Chopped nuts (walnuts, pecans, or almonds)
Sprinkles
Shredded coconut
Instructions
Step 1: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Step 2: Unroll the crescent roll dough onto the prepared baking sheet. If using crescent triangles, pinch the seams together to form a single sheet. Gently stretch or roll it to an even thickness in a circular or rectangular shape.
Step 3: Brush the melted butter over the entire surface of the dough, leaving a small border. In a small bowl, combine the sugar and cinnamon. Sprinkle this mixture evenly over the buttered dough.
Step 4: Cut the dough into 8–12 wedges or into squares, depending on the desired serving style. Twist each piece slightly to create a swirled effect, then rearrange them into the original shape, slightly overlapping the edges.
Step 5: Bake in the preheated oven for 10–12 minutes or until the dough is golden brown and fully baked.
Step 6: While baking, prepare the glaze by whisking powdered sugar, milk, and vanilla extract until smooth. Adjust the milk for a thinner or thicker glaze as preferred.
Step 7: Once baked, allow the pizza to cool for 2–3 minutes. Drizzle the glaze generously over the warm pastry. Add any optional toppings while the glaze is still tacky.
Step 8: Slice and serve while warm for a soft, gooey dessert experience.
Notes
This recipe is highly adaptable—use flavored extracts, swap cinnamon for nutmeg or pumpkin spice, or make it festive with seasonal toppings. Leftovers can be reheated briefly in the oven or air fryer for a freshly baked texture.
