1 (8-ounce) can refrigerated crescent roll dough
1/4 cup unsalted butter, melted
1/4 cup granulated sugar
1/4 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1/2 cup powdered sugar
1–2 tablespoons milk
1/4 teaspoon vanilla extract
Chopped pecans or walnuts
Mini chocolate chips
Thin apple or pear slices
Pinch of nutmeg or allspice
Raisins or dried fruit
Use gluten-free crescent roll dough for gluten-free diets.
Swap brown sugar for coconut sugar for a deeper caramel note.
Use plant-based butter and milk for dairy-free versions.
Try Saigon cinnamon for extra bold flavor.
Preheat oven to 375°F (190°C).
Line a pizza pan or baking sheet with parchment for easy cleanup.
Unroll crescent roll dough and press seams tightly to create a single even sheet.
Fit dough to pan’s edges, rolling or folding edges to make a raised crust border.
Brush melted butter evenly over dough, including edges.
Mix granulated sugar, brown sugar, cinnamon in a bowl. Sprinkle mixture entirely over dough.
Place pizza in oven. Bake 12–15 minutes until crust is puffed, golden brown, and topping bubbles.
Whisk powdered sugar, milk, and vanilla until smooth and drizzle-able.
Remove pizza from oven; let cool for 2–3 minutes.
Drizzle glaze in zig-zag or spiral pattern, allowing it to drip down sides.
Slice into wedges or squares. Serve warm for best flavor and texture.