Description
A sweet, buttery dessert pizza made with flaky crescent roll dough, topped with a generous cinnamon sugar layer and finished with a silky vanilla glaze. Quick to make and hard to resist!
Ingredients
For the base:
- 1 can (8 oz) crescent roll dough
- 3 tablespoons unsalted butter, melted
- Nonstick spray or parchment paper
- For the topping:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 cup brown sugar (optional, for extra richness)
For the glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
1️⃣ Preheat oven: Set your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with nonstick spray.
2️⃣ Prepare the dough: Unroll the crescent roll dough and press it into a flat rectangle on the baking sheet, pinching seams to seal.
3️⃣ Add butter: Brush the entire surface of the dough with melted butter.
4️⃣ Sprinkle toppings: Mix granulated sugar and cinnamon in a small bowl. Evenly sprinkle it over the buttered dough. For extra depth of flavor, add brown sugar on top.
5️⃣ Bake: Place in the oven and bake for 10–12 minutes, or until the dough is golden brown and slightly crisp on the edges.
6️⃣ Make the glaze: While baking, whisk powdered sugar, milk, and vanilla extract in a bowl until smooth and pourable.
7️⃣ Glaze it: Remove the baked crescent pizza from the oven and let cool for 5 minutes. Drizzle the glaze evenly over the top.
8️⃣ Serve: Slice into squares or wedges and enjoy while warm and gooey!
Notes
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Extra crispy? Bake a few extra minutes for crispier edges.
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Brown sugar boost: Adds richness—especially great if you like a gooey center.
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Glaze thickness: Adjust milk amount for thicker or thinner drizzle.
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Make it fruity: Top with thin apple slices or berries before baking for a fruity twist.
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Storage tip: Best enjoyed fresh, but can be stored in an airtight container for 1–2 days.
- Prep Time: 10 min
- Cook Time: 12 min