Cinnamon Sugar Crescent Pizza (Print-Friendly Version)
Buttery crescent dough with cinnamon sugar, baked and drizzled with smooth vanilla glaze. Delightfully warm and quick.
# What You'll Need:
→ Dough Base
01 -
2 cans refrigerated crescent roll dough
→ Cinnamon Sugar Topping
02 -
60 ml unsalted butter, melted
03 -
100 g granulated sugar
04 -
2 tablespoons ground cinnamon
→ Vanilla Glaze
05 -
65 g powdered sugar, sifted
06 -
15 ml whole milk
07 -
1.25 ml pure vanilla extract
# How to Make It:
01 -
Preheat oven to 190°C. Arrange crescent dough triangles on a pizza pan with points towards the center, pressing seams securely to form a smooth, even crust.
02 -
Brush melted butter evenly over the prepared dough, ensuring complete surface coverage to the edges.
03 -
Combine granulated sugar and ground cinnamon until consistent. Distribute the mixture uniformly over the buttered dough.
04 -
Bake in preheated oven for 12 to 15 minutes or until edges turn golden brown and topping is crisp.
05 -
During baking, whisk powdered sugar, milk, and vanilla extract until smooth and pourable. Adjust consistency with milk as needed.
06 -
Remove from oven and immediately drizzle glaze in a zigzag pattern over the hot surface. Allow to cool for 3 to 5 minutes before slicing and serving warm.
# Additional Tips:
01 -
For easier unrolling, allow crescent dough to rest at room temperature for 10 minutes before use.
02 -
Lining the pan with a parchment paper ring helps prevent excessive browning at the crust’s edge.
03 -
Slice after cooling for exactly 5 minutes to achieve a clean cut and ideal texture.