Description
A delightful and easy-to-make cinnamon-sugar pizza using crescent roll dough, topped with a buttery cinnamon-sugar mixture and finished with a sweet vanilla glaze. Perfect for a quick dessert or breakfast treat.
Ingredients
Scale
For the Pizza Base
- 1 (8 oz) can crescent roll dough
- 4 tablespoons unsalted butter, melted
For the Cinnamon-Sugar Topping
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
For the Glaze
- 1/2 cup powdered sugar
- 2 tablespoons milk (adjust for desired consistency)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Dough: Preheat your oven to 375°F (190°C). Unroll the crescent roll dough onto a parchment-lined baking sheet and press the seams together firmly to form a solid, rectangular sheet of dough.
- Bake the Dough: Place the dough in the preheated oven and bake for 8 to 10 minutes or until the crust is lightly golden and cooked through.
- Apply Butter and Cinnamon-Sugar: In a small bowl, mix the granulated sugar and ground cinnamon together. Brush the baked dough evenly with the melted butter, then generously sprinkle the cinnamon-sugar mixture over the top.
- Second Bake: Return the cinnamon-sugar topped dough to the oven and bake for another 5 to 7 minutes until the topping is bubbly, fragrant, and slightly caramelized.
- Prepare the Glaze: While the pizza cools, whisk together the powdered sugar, milk, and vanilla extract in a bowl until smooth and pourable. Adjust milk quantity to achieve desired consistency for drizzling.
- Cool and Serve: Allow the cinnamon-sugar pizza to cool for about 5 minutes. Drizzle the vanilla glaze over the top, slice into servings, and enjoy warm for the best flavor and texture.
Notes
- Pressing seams of crescent dough ensures a uniform crust without gaps.
- Adjust the milk in the glaze gradually to avoid making it too runny.
- Serve warm for gooey, fresh-out-of-the-oven taste; leftovers can be lightly reheated.
- Optional: add chopped nuts or cream cheese drizzle for extra flavor.
