Easy Cinnamon-Sugar Pizza Made with Crescent Rolls

This Cinnamon-Sugar Pizza made with crescent rolls is my kind of quick-fix dessert—sweet, buttery, flaky, and coated in a warm cinnamon-sugar topping that gives major snickerdoodle vibes. It’s the perfect treat when I want something fresh from the oven with minimal effort. I can whip it up in under 30 minutes, and it always disappears fast.

Why I Love This Recipe

I love how ridiculously simple this cinnamon-sugar pizza is to make. Crescent roll dough gives me that soft, layered base without any hassle, and the melted butter with cinnamon sugar makes it taste like a bakery-style treat. It’s a great last-minute dessert for movie nights, brunches, or when I just want something sweet without pulling out a mixer or waiting for dough to rise.

this Recipe

Ingredients

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

• Crescent roll dough (1 tube)

• Unsalted butter, melted

• Granulated sugar

• Ground cinnamon

• Vanilla extract (optional)

• Powdered sugar (for glaze, optional)

• Milk (for glaze, optional)

Directions

1. I preheat the oven to 375°F and line a baking sheet or pizza pan with parchment paper.

2. I roll out the crescent dough and pinch the seams together to create a solid crust base.

3. In a small bowl, I mix the sugar and cinnamon. I add a splash of vanilla to the melted butter for extra flavor.

4. I brush the dough generously with the melted butter and sprinkle the cinnamon-sugar mix evenly over the top.

5. I bake it for 10–12 minutes, or until golden brown and puffed up.

6. Optional: While it bakes, I make a quick glaze by whisking powdered sugar with a bit of milk.

7. Once it’s out of the oven, I let it cool for a few minutes before drizzling the glaze over the top, then slice and serve warm.

Servings and timing

This dessert makes 6–8 slices and takes about 10 minutes to prep and 12 minutes to bake—ready in under 25 minutes total.

Variations

• I sometimes add mini chocolate chips or a layer of cream cheese under the cinnamon sugar for a twist.

• For a nutty crunch, I sprinkle chopped pecans or walnuts on top before baking.

• A drizzle of caramel or honey is a fun swap for the glaze.

• I’ve used puff pastry instead of crescent dough for a flakier finish.

• For a fall-inspired flavor, I mix in a pinch of nutmeg or allspice with the cinnamon.

Storage/Reheating

I store leftovers in an airtight container at room temperature for up to 2 days. To reheat, I pop a slice in the microwave for 10–15 seconds or warm it in the oven at 300°F for a few minutes. It’s best enjoyed warm when the sugar topping is still slightly crisp.

FAQs

Can I use crescent roll dough sheets instead of triangles?

Yes, I actually prefer the dough sheets if I can find them—no need to pinch seams together.

Can I make this ahead of time?

I bake it fresh for the best texture, but I’ve prepped the dough on the pan and kept it in the fridge (unbaked) for a few hours before baking.

What’s the best way to slice it?

I let it cool just a few minutes after baking, then use a pizza cutter or sharp knife for clean slices.

Can I use brown sugar instead of granulated?

Absolutely. Brown sugar gives it a richer, caramel-like flavor. I’ve used both with great results.

Do I have to add a glaze?

Not at all. It’s delicious on its own, but the glaze adds a sweet, creamy finish if I want it extra indulgent.

Conclusion

This Cinnamon-Sugar Pizza made with crescent rolls is one of those easy, crowd-pleasing desserts I can always count on. It’s buttery, sweet, and has just the right hint of spice—like a giant cinnamon roll in pizza form. Whether I make it for a quick dessert, a brunch treat, or a cozy night in, it always hits the spot.