As a kid, my mom would surprise us with cinnamon rolls as a sweet Saturday breakfast or a rainy afternoon snack. There were few things better than that buttery roll topped with cinnamon sugar goodness. And don’t get me started on that cream cheese icing! This week, I let this serve as inspiration for our cinnamon roll dessert pizza.
For this fun dessert, we used our 72-hour pizza dough which creates a pillow soft, fluffy base. Topped with a sweet “sauce” made of butter, cinnamon & sugar, this treat has the makings of something great! Last but certainly not least, we finished the pizza post-bake, with a cream cheese icing drizzle-so good!
If you are looking for a creative, fun, and delicious dessert, this cinnamon roll dessert pizza might be just the thing!
Cinnamon toppin. Place butter in a bowl and let sit at room temperature until soften. Add brown sugar and vanilla and mix. Set aside.
Preheat your oven at 450 F with your Baking Steel Product on the top rack for 1 hour.
Stretch or roll out your dough to about 12 inches. Lightly dust your pizza peel with flour/semolina flour and place dough on top. Give it a jiggle and be sure the dough is loose like a hockey puck.
Carefully place cinnamon mixture on top and smother it around. Use about half of the mixture.
Switch oven to broil, wait 1 minute and then launch onto your Baking Steel. Cook for 90 seconds, open oven and rotate. Switch oven back to convection bake 450 F and bake for 2-3 more minutes.
Icing - combine soften butter and cream cheese into a bowl. Using a mixer whip as you slowly add in powdered sugar and vanilla. Mix until smooth and creamy. If iciing is to thick add a teaspoon of water.
Place icing into a zip lock bag and cut a tiny hole in the corner. This is your pasty bag.
Carefully pipe icing over your pizza, be a little creative.
