Some flavors just stick with you. For me, it was those cozy mornings when my mom surprised us with warm, gooey cinnamon rolls, soft, buttery, and laced with cinnamon sugar, always finished with that dreamy cream cheese icing.

This week, I took that memory and gave it a playful twist: a Cinnamon Roll Dessert Pizza. Same nostalgic flavors, baked fast on a hot Baking Steel so the bottom stays crisp while the topping melts into every bite.

Here's the thing nobody talks about: We've been preaching 500+ degree steel for years—that's how you get leopard spots on a Neapolitan. But that same thermal mass that gives you the perfect pizza crust? It absolutely destroys on breakfast.

Cinnamon bun pizza isn't some cute brunch gimmick. It's straight-up heat engineering. You're taking laminated dough, butter, sugar, cinnamon, and you're hitting it with radiant heat from below while the oven's blasting from above. The steel conducts so fast that the bottom caramelizes before the top can dry out. You get this insane contrast: crispy, almost burnt sugar on the bottom, pillowy soft on top.

We built these steels to handle the extremes. Pizza's just where we started. But that thermal battery you've got sitting in your oven? It doesn't care if you're making a Margherita or morning buns. It just cranks.

Cinnamon bun pizza on a Baking Steel is what happens when breakfast stops apologizing and starts performing.

Why You'll Love It

• Pillowy 72-hour pizza dough as the base
• Buttery cinnamon-sugar topping that caramelizes beautifully
• Silky cream cheese drizzle to finish
• Perfect for brunch, dessert, or a weekend bake

Process Photos

Start by mixing your softened butter, brown sugar, vanilla, and cinnamon until it forms a smooth, spreadable paste.

Spread about half of the cinnamon topping evenly over your stretched dough. The rest can be saved for another pizza!

The Baking Steel gives you a perfectly crisp bottom crust while the broiler caramelizes the cinnamon-sugar topping.

Fresh out of the oven, bubbling and golden. Let it cool for a minute before adding the icing.

Don't be shy with the cream cheese icing! Drizzle it over the hot pizza for that classic cinnamon roll experience.

Tips & Variations

• Add chopped pecans or toasted walnuts for crunch.
• Swap the icing for a quick maple glaze (powdered sugar + maple syrup ).
• For extra shine, brush the crust edge with melted butter after bake.

Frequently Asked Questions

Can I use store-bought dough for cinnamon roll pizza?

Absolutely. Grab a 1 lb bag from Trader Joe's or Whole Foods, divide it into two 227g balls, and let each rest for 3 hours at room temperature after shaping. Store-bought dough works great for this—just make sure you give it that rest time so it stretches easily. The Baking Steel will handle the rest, giving you that crispy, caramelized bottom even with store-bought dough.

What's the best dough for dessert pizza?

I use our 72-hour pizza dough because it's what I make every week anyway. The extended fermentation gives you better structure and flavor, and it handles the high heat beautifully. But here's the truth: any good pizza dough works. NY-style, Neapolitan, even a same-day dough if you're in a pinch. The steel is doing the heavy lifting—it's all about that thermal mass conducting heat fast enough to caramelize the sugar before the dough dries out.

Can I make this without a Baking Steel?

You can try a pizza stone, but you won't get the same caramelization on the bottom. Stone just doesn't conduct heat fast enough. The steel's thermal conductivity is what creates that contrast—crispy, almost burnt sugar on the bottom, soft and pillowy on top. If you don't have a steel, use the back of a sheet tray and crank your oven as high as it goes. It's not the same, but it'll get you close.

How do I prevent the cinnamon topping from burning?

Watch your broiler time. I broil for 60 seconds max, then switch back to convection bake. The broiler gives you that quick caramelization on top, but if you leave it too long, the sugar will burn. Rotate the pizza after the first minute under the broiler, then finish with convection heat. The steel handles the bottom, the broiler handles the top—it's all about timing.

Can I make the icing ahead of time?

Yes. Beat the cream cheese, butter, powdered sugar, and vanilla together, then store it in the fridge for up to 3 days. When you're ready to use it, let it come to room temperature and give it a quick whip to loosen it up. Add a teaspoon of water if it's too thick. I make big batches and keep it on hand—it's great on everything from cinnamon roll pizza to morning toast.

What's the difference between cinnamon roll pizza and regular cinnamon rolls?

Speed and texture. Traditional cinnamon rolls are laminated dough that takes hours to proof and bake. Cinnamon roll pizza uses pizza dough (which I already have on hand) and bakes in 3-4 minutes on a preheated steel. You get that same cinnamon-sugar-icing experience, but with a crispy bottom crust instead of soft, fluffy layers. It's not better or worse—it's just different. And faster.

Can I freeze cinnamon roll pizza?

You can, but it's best fresh. If you want to freeze it, bake it fully, let it cool completely, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Reheat in a 350°F oven for 10-12 minutes. The icing will separate a bit, so you might want to make fresh icing when you reheat. Honestly, this is so fast to make that I just bake it fresh every time.

How long does cinnamon roll pizza last?

It's best eaten warm, straight out of the oven. But if you have leftovers, store them in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 5-7 minutes to crisp up the bottom again. The microwave will make it soggy—don't do it. The steel gave you that crispy bottom, so respect it by reheating properly.

Can I add toppings like nuts or fruit?

Yes. Chopped pecans or walnuts are great—sprinkle them on top of the cinnamon topping before you launch the pizza. Sliced apples or pears work too, but keep them thin so they cook through in the short bake time. I've also done a version with chocolate chips scattered on top right after it comes out of the oven. The residual heat melts them just enough. Get creative, but don't overload it—you want the cinnamon-sugar to stay the star.

What temperature should I bake dessert pizza?

450°F convection bake, with a 1-minute broiler blast at the start. This isn't a low-and-slow bake—you're hitting it with high heat fast to caramelize the sugar and crisp the bottom before the dough dries out. Preheat your steel for a full hour at 450°F, then switch to broil for 60 seconds, launch the pizza, rotate, and finish with convection. Total bake time: 3-4 minutes. That's it.

Can I make this in a regular oven without a broiler?

Yes, but you'll lose some of that top caramelization. Just preheat your oven to 475-500°F with the steel inside for an hour, then bake the pizza for 4-5 minutes. The steel will still give you a crispy bottom, but without the broiler, the top won't get that same blistered, caramelized finish. If your oven has a convection setting, use it—it helps circulate heat and brown the top more evenly.

How do I reheat leftover cinnamon roll pizza?

Put it back in a 350°F oven for 5-7 minutes. Don't use the microwave—it'll make the crust soggy and ruin all that work the steel did. If you want to get fancy, reheat it on the steel itself (no need to preheat for a full hour, just 15-20 minutes). The crust will crisp back up and the topping will warm through. Add fresh icing if the original icing dried out.

Bake it like a pro: The Baking Steel is the secret to that crisp, caramelized bottom.

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About the Author

Andris Lagsdin is the founder of Baking Steel. A former restaurant cook turned steel nerd, he invented the Baking Steel in 2011 to help people make better pizza and bread at home. He teaches simple, repeatable techniques focused on heat, timing, and confidence in the home kitchen.

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