Cinnamon Sugar Pizza
Cinnamon Sugar Pizza bakes an unbaked pizza crust with buttery cinnamon crumble and a smooth vanilla powdered sugar glaze. It is a cozy dessert pizza for family nights, party trays, and sweet slices that feel homemade without a long ingredient list.
Equipment
- Baking sheet or pizza pan
- Parchment paper
- Mixing bowls
- Fork or pastry cutter
- Whisk
- Pizza Cutter
Ingredients
- 1 unbaked pizza crust
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/3 cup brown sugar light or dark
- 1 teaspoon ground cinnamon
- 1/4 cup butter softened to room temperature
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 tablespoons milk
Instructions
- Preheat the oven to 400°F and line a baking sheet or pizza pan with parchment paper.
- Place the unbaked pizza crust on the prepared pan and press it into an even shape.
- Mix flour, granulated sugar, brown sugar, and cinnamon in a bowl until combined.
- Work the softened butter into the dry mixture with a fork until crumbly pieces form.
- Sprinkle the cinnamon crumble evenly over the crust, leaving a small border around the edge.
- Bake for 12 to 15 minutes, until the crust edges are golden and the topping looks set.
- Whisk powdered sugar, vanilla, and milk until smooth and thick enough to drizzle.
- Cool the pizza for 5 minutes, drizzle with glaze, then slice and serve warm.
Notes
Storage: Store cooled slices in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Freezing: Freeze baked unglazed slices for up to 2 months, then thaw and add fresh glaze before serving.
Best Tips: Use softened butter for the crumble so it forms small pieces instead of a paste or melted layer.
Glaze Tips: Add milk slowly because a thicker glaze sits better on the warm cinnamon sugar topping.
Texture Tips: Leave a small border around the crust so the edge can puff and turn golden while the center bakes.
Variations: Add chopped pecans, thin apple slices, chocolate drizzle, or caramel sauce for a different dessert pizza finish.