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Sweet Cinnamon-Sugar Pizza (The 15-Minute “Cinnabon” Hack)
Introduction
Why should tomato sauce and cheese have all the fun?
Pizza dough is essentially a blank canvas. When you strip away the savory elements and treat the dough like a pastry, you get Sweet Cinnamon-Sugar Pizza. It is, effectively, a deconstructed cinnamon roll that is crispy rather than fluffy, and ready in a fraction of the time.
This dessert pizza features a buttery, golden crust caramelized with a heavy dusting of cinnamon sugar and finished with a vanilla icing drizzle. It’s the perfect solution for leftover pizza dough, a quick dessert for a slumber party, or a sweet breakfast treat that pairs perfectly with black coffee.
Ingredients List
The magic of this recipe lies in the Cinnamon-Sugar Ratio. Too much cinnamon makes it bitter; too much sugar makes it gritty.
The Base
- 1 lb (450g) Pizza Dough: Store-bought or homemade.
- Crucial Tip: Let the dough sit at room temperature for 30 minutes before stretching. Cold gluten snaps back; warm gluten relaxes.
- 4 tbsp Unsalted Butter: Melted. This acts as the glue for the sugar.
The Topping (The Ratio)
- ½ cup Granulated Sugar.
- 1 tbsp Ground Cinnamon.
- The Science: This is an 8:1 ratio by volume. This ensures the sugar caramelizes into a crunchy shell while the cinnamon provides warmth without overpowering the palate.
- Optional: ¼ cup Brown Sugar (for a deeper, molasses-like flavor).
The Icing Drizzle
- ¾ cup Powdered Sugar.
- 1–2 tbsp Milk: Start with less, add more to thin.
- ½ tsp Vanilla Extract.
Sensory Note: The crust should shatter slightly when bitten (thanks to the caramelized sugar), giving way to a soft, chewy interior. The icing provides a creamy contrast to the spice.
Timing
This is a “flash-bake” dessert.
- Prep Time: 10 minutes
- Bake Time: 10–12 minutes
- Total Time: ~20 minutes
Data Insight: Sugar begins to melt at $320^\circ \text{F}$ and caramelize (turn brown/nutty) at $340^\circ \text{F}$. However, it burns rapidly above $350^\circ \text{F}$. Because pizza is usually baked at high heat ($400^\circ \text{F}+$ to crisp the dough), you must watch the oven closely to hit the “sweet spot” of caramelization without scorching the topping.
Step-by-Step Instructions
Step 1: Prep and Stretch
Preheat your oven to $400^\circ \text{F}$ ($200^\circ \text{C}$). (Note: This is lower than a savory pizza temp to protect the sugar).
- Lightly grease a pizza pan or line a baking sheet with parchment paper.
- Stretch the pizza dough into a 12-inch circle or rectangle. If it shrinks back, let it rest for 5 minutes and try again.
- Poke: Use a fork to prick the dough all over (docking). This prevents giant air bubbles from forming and displacing the sugar.
Step 2: The Butter Layer
- Brush the melted butter liberally over the entire surface of the dough, leaving a small ½-inch border for the crust handle.
- Don’t skimp: The butter is what “fries” the bottom of the sugar layer.
Step 3: The Cinnamon Shower
- In a small bowl, mix the granulated sugar and cinnamon until uniform.
- Sprinkle evenly over the buttered dough. It will look like a lot of sugar. Use it all. The dough needs to be fully coated to create that “crackle” crust.
- Streusel Option: If using brown sugar, mix it with 1 tbsp flour and 1 tbsp cold butter to make “crumbs” and scatter on top.
Step 4: Bake
- Bake for 10 to 12 minutes.
- Visual Cue: The crust edges should be golden brown, and the sugar mixture in the center should be bubbling like lava.
Step 5: The Drizzle
While the pizza bakes, whisk together the powdered sugar, milk, and vanilla until smooth.
- Remove pizza from the oven. Let it cool for 2 minutes.
- Drizzle the icing over the warm pizza in a spiral or zig-zag pattern.
- Why Wait? If you glaze it immediately out of the oven, the icing will melt and disappear. If you wait 2 minutes, the icing sets as a distinct white line.
Nutritional Information
A high-carb treat best shared. Below is the estimated breakdown per slice (8 slices total).
| Nutrient | Amount per Serving | % Daily Value* |
| Calories | 210 kcal | 10% |
| Total Fat | 7g | 10% |
| Saturated Fat | 4g | 20% |
| Carbohydrates | 35g | 12% |
| Sugars | 18g | – |
| Protein | 4g | 8% |
Variations for the Recipe
- Apple Crisp Pizza: Top the buttered dough with thinly sliced Granny Smith apples before adding the cinnamon sugar. Bake as directed.
- The “S’mores”: Bake the dough with just butter/sugar for 8 minutes. Top with mini marshmallows and chocolate chips. Bake 2 more minutes until toasted.
- Cream Cheese Frosting: Swap the milk glaze for a heavier frosting (2 oz cream cheese + 1/2 cup powdered sugar) for a true “Cinnabon” copycat experience.
- Pumpkin Spice: Add ½ tsp of Pumpkin Pie Spice to the sugar mixture in the fall.
Serving Suggestions
- The Dip: Serve with a side of extra icing or warm caramel sauce for dipping the crusts.
- A La Mode: A slice of warm cinnamon pizza topped with a scoop of Vanilla Bean ice cream is restaurant-quality status.
- Breakfast: Believe it or not, this works great cold the next morning with coffee.
Common Mistakes to Avoid
- Burnt Sugar:
- The Issue: Oven rack too high.
- The Result: Black, bitter sugar before the dough is cooked.
- The Fix: Bake on the middle or lower rack.
- Soggy Center:
- The Issue: Using too much butter, causing it to pool in the middle.
- The Fix: Brush the butter evenly; don’t pour it. Also, ensure you dock (poke) the dough so the center doesn’t puff up and trap steam.
- Gritty Topping:
- The Issue: Not enough heat to melt the sugar granules.
- The Fix: Ensure the oven is fully preheated. The sugar needs to liquefy slightly to become crunchy.
Storing Tips for the Recipe
- Countertop: Store loosely covered at room temperature for 2 days. Do not seal tightly in plastic, or the humidity will turn the crispy sugar topping into a sticky syrup.
- Reheating: Reheat in a $350^\circ \text{F}$ toaster oven or air fryer for 2–3 minutes.
- Note: Do not microwave. The crust will become chewy and rubbery.
Conclusion
Sweet Cinnamon-Sugar Pizza is a reminder that simplicity often wins. It captures the best parts of a cinnamon roll—the goo, the glaze, and the spice—but delivers the satisfying chew of a New York slice. It’s messy, sticky, and incredibly nostalgic.
Ready to drizzle? Get that dough stretching! If you try this recipe, please leave a star rating below and let us know: did you add apples or keep it classic? Don’t forget to subscribe to our newsletter for more 20-minute dessert hacks.
FAQs
Q: Can I use puff pastry instead of pizza dough?
A: Yes! It will be flakier and lighter (more like a tart). Bake it according to the package directions, usually at $400^\circ \text{F}$ for 15 minutes.
Q: Can I make this vegan?
A: Easily. Use vegan butter (or coconut oil) for the base and almond milk for the glaze. Most pizza dough is naturally vegan (check the label).
Q: Why is my dough shrinking when I try to shape it?
A: The gluten is tight. Cover it with a towel and let it rest on the counter for 10 minutes. It will relax and stretch easily after that.
