The Easiest Sweet Cinnamon Sugar Pizza with Crescent Rolls
A quick and easy dessert pizza featuring a flaky crescent roll base topped with a crispy cinnamon-sugar crumble and finished with a sweet glaze. Ready in under 30 minutes, it's perfect for a sweet craving or a last-minute treat.
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
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:
- 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).
- 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).