Introduction
Hey there, sweet tooth! You know those moments when a craving hits, maybe for something warm, cozy, and utterly comforting, but you just don’t have the time (or energy!) for a complicated baking project? Or perhaps you need a last-minute treat to share that feels special but is secretly super simple? Well, my friend, get ready, because this Sweet and Crunchy Cinnamon-Sugar Pizza is about to become your new go-to recipe. It’s got that perfect crispy, crumbly topping over a soft, tender base, all finished off with a sweet glaze. It seriously tastes like a bakery treat, but you can have it ready in under 30 minutes. It’s the kind of recipe that makes you feel like a kitchen wizard, even when you’re just using a few simple ingredients!
Why You’ll Love This Recipe
- Fast
- Easy
- Giftable
- Crowd-pleasing
Ingredients
Gather ’round, these are the simple stars of our sweet pizza show!
For the Sugar Crumb Crispies:
- 1/4 cup cold butter: Unsalted is usually best for baking so you can control the saltiness, but salted works too – just maybe skip the extra pinch of salt below! Make sure it’s cold and cut into little cubes.
- 1/4 cup granulated sugar: Our main sweetener for that classic sweet flavor.
- 1/4 cup brown sugar: Adds a little depth and moisture to the crumble. Light or dark brown sugar works!
- 1/4 teaspoon cinnamon: The star spice! Gives us that warm, cozy vibe.
- Dash of salt: Just a tiny pinch to balance all that sweetness.
- 1/2 cup flour: All-purpose is perfect here, it binds everything together for our crispy topping.
For the Base:
- 1 can Pillsbury Crescent Rolls: The ultimate shortcut! This forms our lovely, flaky base.
For the Glaze:
- 1/2 cup powdered sugar: Also known as confectioners’ sugar. This makes our glaze smooth and sweet.
- 1 tablespoon softened butter: Adds richness and helps the glaze set up nicely.
- 1 1/4 teaspoons vanilla extract: Pure vanilla adds so much lovely flavor!
- 1 to 1 1/2 tablespoons milk: Start with a little and add just until you get a smooth, drizzly consistency. Any kind of milk works – whole, 2%, even almond or soy!
How to Make It
Ready to make some magic? Let’s walk through it step-by-step. It’s easier than you think!
Step 1: Prep Your Crumble. In a medium bowl, combine the granulated sugar, brown sugar, cinnamon, salt, and flour for the crumble topping. Add the cold, cubed butter. Now, using a pastry blender, a fork, or even just your fingers (which is my favorite way, you get to feel the texture!), cut the butter into the dry ingredients until the mixture resembles coarse crumbs, like pea-sized bits or slightly smaller. Pop this in the fridge for a few minutes while you prep the base – keeping the butter cold helps get a crispier crumble!
Step 2: Get the Oven Ready and Prep the Base. Preheat your oven to 375°F (190°C). Grab a baking sheet and line it with parchment paper for easy cleanup (trust me on this one!). Unroll the crescent roll dough. You can either leave it as one big rectangle (pinching the seams together really well) or separate it into the four rectangles (two from each perforation line) and arrange them on the baking sheet, pinching seams to form one larger rectangle or even a rustic circle shape. Just make sure those seams are sealed so your topping doesn’t fall through!
Step 3: Add the Crumble. Take your prepared crumble out of the fridge. Sprinkle it evenly over the surface of the crescent roll dough on your baking sheet, going right up to the edges.
Step 4: Bake! Place the baking sheet in the preheated oven and bake for 10-14 minutes, or until the crescent roll base is golden brown and cooked through, and the crumble topping is golden and looks delightfully crispy. Keep an eye on it, as ovens can vary!
Step 5: Make the Glaze. While the pizza is baking, whisk together the powdered sugar, softened butter, and vanilla extract in a small bowl. Add the milk, starting with 1 tablespoon. Stir until it’s smooth and drizzle-able. If it’s too thick, add just a tiny splash more milk (like half a teaspoon at a time) until it reaches your desired consistency. You want it pourable, but not watery.
Step 6: Glaze and Serve. Once the pizza is out of the oven, let it cool on the baking sheet for just 5-10 minutes. Then, drizzle the glaze generously all over the warm (but not piping hot) cinnamon-sugar pizza. You can use a spoon or even put the glaze in a small zip-top bag, snip off a corner, and pipe it on for fancy drizzles! Slice it up like a pizza (a pizza cutter works great!) and serve warm. Enjoy the smiles!
Substitutions & Additions
Want to get creative? Here are a few ideas to play with this recipe:
- Add Nuts: Stir in 1/4 cup of chopped pecans or walnuts into the crumble mixture for extra crunch.
- Chocolate Chips: Sprinkle a handful of mini chocolate chips over the dough before adding the crumble.
- Different Spices: A pinch of nutmeg or cardamom in the crumble can add a lovely twist.
- Cream Cheese Layer: For something richer, spread a thin layer of softened cream cheese mixed with a tablespoon of sugar over the dough before adding the crumble.
- Different Base: While crescent rolls are my go-to for ease, you could try using puff pastry (follow package directions for baking time) or even a can of biscuit dough pressed thin.
- Citrus Glaze: Swap a teaspoon of milk for a teaspoon of fresh orange or lemon juice in the glaze for a little bright zestiness.
Tips for Success
- Keep the Butter Cold: This is key for a good, crumbly topping. Don’t skip chilling the crumble mixture briefly!
- Seal Those Seams: Make sure the crescent roll seams are well-pinched together so you don’t lose any delicious crumble underneath.
- Don’t Overbake: Keep an eye on the edges of the crescent roll dough. They should be golden brown, but you don’t want them burned. The total time is usually around 10-14 minutes.
- Cool Slightly Before Glazing: If you glaze a super hot pizza, the glaze will melt and disappear. Waiting 5-10 minutes lets it set up beautifully on top.
- Make Ahead: You can make the crumble topping ahead of time and store it in an airtight container in the fridge for up to 3 days.
How to Store It
If by some miracle you have leftovers (it happens, right?!), store the cooled pizza in an airtight container at room temperature for 1-2 days, or in the refrigerator for up to 3 days. It’s best enjoyed the day it’s made for maximum crispiness, but it’s still delicious the next day!
FAQs
Got questions? I’ve got (brief!) answers!
Q: Is this really a “pizza”?
A: It’s a dessert pizza! It uses a flat bread base and toppings, just like savory pizza, but with sweet ingredients. It’s pizza in spirit!
Q: Can I make the glaze ahead of time?
A: Yes, you can whisk the glaze ingredients together and store it in an airtight container at room temperature. You might need to give it another whisk or add a tiny splash more milk right before drizzling, as it can thicken a bit.
Q: Can I use store-bought pie crust?
A: While crescent rolls are recommended for their flaky texture and ease, you could potentially use a pre-made pie crust, though the texture will be different. Roll it out thinly and bake according to package directions or until golden before adding the crumble (or bake the crumble on top, watching time closely).
The Easiest Sweet Cinnamon Sugar Pizza with Crescent Rolls
Equipment
- Medium bowl
- pastry blender optional, or fork or fingers
- Fork optional, or pastry blender or fingers
- fingers optional, or pastry blender or fork
- Baking Sheet
- Parchment paper for lining baking sheet
- Small bowl for glaze
- Spoon for drizzling glaze
- zip-top bag optional, for piping glaze
- Pizza Cutter optional, for slicing
Ingredients
For the Sugar Crumb Crispies
- 0.25 cup cold butter Unsalted is usually best, cut into little cubes. Salted works too.
- 0.25 cup granulated sugar
- 0.25 cup brown sugar Light or dark brown sugar works.
- 0.25 teaspoon cinnamon
- dash salt A tiny pinch to balance sweetness; skip if using salted butter.
- 0.5 cup flour All-purpose flour is perfect.
For the Base
- 1 can Pillsbury Crescent Rolls The ultimate shortcut.
For the Glaze
- 0.5 cup powdered sugar Also known as confectioners’ sugar.
- 1 tablespoon softened butter
- 1.25 teaspoon vanilla extract Pure vanilla adds lovely flavor.
- 1 tablespoon milk Start with 1 tablespoon and add up to 1.5 tablespoons until smooth and drizzly. Any kind of milk works.
Instructions
- In a medium bowl, combine the granulated sugar, brown sugar, cinnamon, salt, and flour for the crumble topping.
- Add the cold, cubed butter. Using a pastry blender, a fork, or even just your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs, like pea-sized bits or slightly smaller.
- Pop the crumble mixture in the fridge for a few minutes while you prep the base.
- Preheat your oven to 375°F (190°C).
- Grab a baking sheet and line it with parchment paper.
- Unroll the crescent roll dough. You can either leave it as one big rectangle (pinching the seams together really well) or separate it into the four rectangles and arrange them on the baking sheet, pinching seams to form one larger rectangle or rustic circle shape. Make sure those seams are sealed.
- Take your prepared crumble out of the fridge.
- Sprinkle it evenly over the surface of the crescent roll dough on your baking sheet, going right up to the edges.
- Place the baking sheet in the preheated oven and bake for 10-14 minutes, or until the crescent roll base is golden brown and cooked through, and the crumble topping is golden and looks delightfully crispy. Keep an eye on it.
- While the pizza is baking, whisk together the powdered sugar, softened butter, and vanilla extract in a small bowl.
- Add the milk, starting with 1 tablespoon. Stir until it’s smooth and drizzle-able. If it’s too thick, add just a tiny splash more milk (like half a teaspoon at a time) until it reaches your desired consistency.
- Once the pizza is out of the oven, let it cool on the baking sheet for just 5-10 minutes.
- Then, drizzle the glaze generously all over the warm cinnamon-sugar pizza. You can use a spoon or even put the glaze in a small zip-top bag, snip off a corner, and pipe it on for fancy drizzles!
- Slice it up like a pizza (a pizza cutter works great!) and serve warm. Enjoy the smiles!
Notes
– Keep the Butter Cold: This is key for a good, crumbly topping. Don’t skip chilling the crumble mixture briefly!
– Seal Those Seams: Make sure the crescent roll seams are well-pinched together so you don’t lose any delicious crumble underneath.
– Don’t Overbake: Keep an eye on the edges of the crescent roll dough. They should be golden brown, but you don’t want them burned. The total time is usually around 10-14 minutes.
– Cool Slightly Before Glazing: If you glaze a super hot pizza, the glaze will melt and disappear. Waiting 5-10 minutes lets it set up beautifully on top.
– Make Ahead: You can make the crumble topping ahead of time and store it in an airtight container in the fridge for up to 3 days. How to Store It:
– Store the cooled pizza in an airtight container at room temperature for 1-2 days, or in the refrigerator for up to 3 days. It’s best enjoyed the day it’s made for maximum crispiness, but it’s still delicious the next day! FAQs:
– This is a dessert pizza, using a flat bread base and sweet toppings.
– You can make the glaze ahead of time and store in an airtight container at room temperature. You might need to whisk or add a tiny splash more milk before drizzling.
– You could potentially use store-bought pie crust or biscuit dough as a base, but the texture will be different. Follow package directions or bake until golden before adding the crumble (or bake crumble on top, watching time closely).