Name: Cinnamon-Sugar Pizza made with Crescent Rolls
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: American
Ingredients: 1 can (8 oz) crescent roll dough; 1/4 cup unsalted butter, melted; 1/4 cup granulated sugar; 1 tablespoon ground cinnamon; 1/4 teaspoon vanilla extract (optional); 1/4 cup powdered sugar (for drizzle)

A sweet and flaky dessert that takes minutes to prepare, this cinnamon-sugar pizza made with crescent rolls is one of those quick bakes I turn to when I want something warm, cozy, and just the right amount of indulgent. It delivers the nostalgic taste of cinnamon toast but with a buttery pastry twist—perfect for sharing or keeping all to myself.

Ingredients

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

1 can (8 oz) crescent roll dough

1/4 cup unsalted butter, melted

1/4 cup granulated sugar

1 tablespoon ground cinnamon

1/4 teaspoon vanilla extract (optional)

1/4 cup powdered sugar (for drizzle)

Directions

I preheat the oven to 375°F (190°C).

I unroll the crescent dough and press it onto a baking sheet, shaping it into a rectangle or circle.

I brush the surface with melted butter until the dough is fully coated.

In a small bowl, I stir together the granulated sugar and cinnamon, then sprinkle it evenly over the dough.

I bake it for 10–12 minutes, just until the crust is golden and puffed.

Once it’s out of the oven, I let it cool for a few minutes.

While still warm, I drizzle powdered sugar over the top for that sweet finishing touch.

I slice and serve right away while it’s still perfectly warm.

Servings and Timing

This recipe makes 8 delicious slices.

Prep time: 5 minutes

Cook time: 12 minutes

Total time: 17 minutes

Calories per slice: Approximately 160 kcal

Variations

Cream cheese drizzle: I sometimes mix powdered sugar with a bit of cream cheese and milk for a tangy topping.

Nutty crunch: I add chopped pecans or walnuts before baking for extra texture.

Spiced twist: Swapping in pumpkin pie spice instead of just cinnamon gives this a fall vibe.

Apple version: I’ve added thin apple slices under the cinnamon-sugar mix to create a cinnamon-apple dessert pizza.

Mini pizzas: I’ve made individual portions by dividing the dough before baking—perfect for parties.

Storage/Reheating

If I have leftovers (which is rare), I store them in an airtight container at room temperature for up to 2 days. To reheat, I just pop a slice in the toaster oven or microwave for about 10–15 seconds—just enough to bring back that fresh-from-the-oven warmth.

FAQs

How do I keep the crescent roll base from getting soggy?

I make sure to bake the dough until it’s fully golden brown and puffed. Letting it cool slightly before drizzling also helps prevent sogginess.

Can I use puff pastry instead of crescent rolls?

Yes, I’ve tried puff pastry when I want an extra flaky texture. Just adjust the baking time slightly—puff pastry might take a few more minutes.

What’s the best way to drizzle the powdered sugar?

I mix the powdered sugar with a tiny bit of milk or water (and sometimes a drop of vanilla) to make a smooth glaze. Then I use a spoon or small zip-top bag with a snipped corner to drizzle it.

Can I make this ahead of time?

This is best enjoyed fresh, but I’ve prepped it up to the baking step and stored it in the fridge for a few hours. I just bake it when I’m ready to serve.

What can I serve this with?

I love pairing this with coffee or hot chocolate. For a more decadent touch, a scoop of vanilla ice cream on top is amazing.

Conclusion

This cinnamon-sugar pizza made with crescent rolls is one of my go-to recipes for a quick dessert that feels like a warm hug. It’s simple, fast, and flexible enough to suit whatever I’m craving. Whether I’m sharing it with friends or enjoying a slice solo, it always hits the sweet spot.

Recipe: