Cinnamon‑Sugar Pizza Made with Crescent Rolls

I’ve transformed a simple crescent roll dough into a delicious cinna‑sugar “pizza” that’s perfect for a sweet breakfast or dessert treat. With buttery, flaky layers topped with cinnamon sugar and optional drizzles, this pie‑style twist delivers big flavor in minimal time.

Why You’ll Love This Recipe

I love this recipe because it’s fast, adaptable, and crowd‑pleasing. The crescent rolls provide a light, airy base that crisps up beautifully, and the cinnamon‑sugar topping melts into every nook. Whether I’m craving a quick sweet snack or making breakfast for company, it’s always a hit.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• canned crescent roll dough

• unsalted butter, melted

• granulated sugar

• ground cinnamon

• optional: brown sugar (for deeper flavor)

• optional: cream cheese or vanilla glaze (for drizzling)

• optional: chopped nuts, raisins, or mini chocolate chips

directions

1. Preheat the oven:
   I preheat my oven to 375 °F (190 °C). Meanwhile, I prepare the dough.

2. Shape the base:
   I unroll the crescent dough onto a parchment‑lined baking sheet and pinch the seams together to form one solid circle or rectangle, depending on my mood.

3. Add butter and cinnamon‑sugar:
   I brush the melted butter evenly over the dough, making sure edges are coated. Then I sprinkle a mix of granulated sugar and cinnamon across the top. If I’m using brown sugar, I sprinkle it now, too.

4. Bake to golden:
   I bake the cinnamon‑sugar pizza for about 12–15 minutes, until it’s golden‑brown and bubbly around the edges.

5. Drizzle and finish:
   Once out of the oven, I let it cool for a couple of minutes. If I’m in the mood, I drizzle melted cream cheese or simple vanilla glaze over the top. I might also sprinkle nuts, raisins, or mini‑chips for texture and extra flavor.

6. Slice and serve:
   I cut the pizza into wedges or squares and serve warm for ultimate gooey deliciousness.

Servings and Timing

• Servings: 6–8 slices

• Prep time: ~5 minutes

• Cook time: 12–15 minutes

• Total time: Around 20 minutes

Variations

• I mix cinnamon sugar with a pinch of nutmeg or cardamom for warm, spiced notes.

• I fold in brown sugar for a richer flavor profile.

• I add a cream cheese glaze or drizzle melted chocolate for decadence.

• I top with sliced apples or pears before baking for extra fruitiness.

• I sprinkle chopped pecans or walnuts on top for crunch and nuttiness.

storage/reheating

• Refrigeration: I store leftovers covered at room temperature for up to 1 day—after that, it softens. For longer storage, I refrigerate in an airtight container for up to 3 days.

• Reheating: I reheat slices in a toaster oven or conventional oven at 350 °F (175 °C) for 5–7 minutes. It crisps the edges and warms the topping nicely.

• Freezing: I rarely freeze this since the cinnamon‑sugar topping can become soggy—fresh is best!

FAQs

How thin should I roll the dough?

I leave the crescent dough as is—unrolled from the tube—so it stays light and flaky. Pinching seams together is all I do.

Can I use homemade pastry instead?

Absolutely—I’ve used puff pastry or pie dough with great results. Baking time may vary slightly.

Is it sweet enough without glaze?

Yes—the combination of butter and sugar is plenty sweet, but I add glaze if I crave extra richness.

Can I make this vegan?

Yes—I substitute vegan crescent dough and use plant‑based butter and a simple icing made with powdered sugar and plant‑milk.

Can I prep this ahead?

I find it best baked fresh, but I can assemble it, cover it, and refrigerate a few hours before baking. I then bake and serve when ready.

Conclusion

I adore this Cinnamon‑Sugar Pizza because it turns a humble crescent roll into a nostalgic, warm, and comforting treat. It’s easy to make, endlessly customizable, and always disappears fast—perfect for breakfast, after‑school snacks, or dessert moments that need a quick sweet solution.