How to Make Cinnamon Roll Pizza (Sweet Dessert Pizza Recipe)
Warm, gooey, and baked on a Baking Steel for a crisp, golden base—this is your favorite cinnamon roll, reimagined as a dessert pizza.
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.
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
Ingredients
Dough
- 1 dough ball (~260–300 g), 12" pizza (NY-style or 72-hour)
- Flour/semolina for the peel
Cinnamon Topping
- ½ stick (56 g) unsalted butter, softened
- ½ cup (100 g) light brown sugar
- ¼ tsp vanilla
- 1 tsp ground cinnamon
Icing
- 2 oz (56 g) cream cheese, softened
- ½ stick (56 g) unsalted butter, softened
- ½ cup (60 g) powdered sugar
- ¼ tsp vanilla
- 1 tsp water (as needed to thin)
Method
- Make the topping: In a bowl, mix softened butter, brown sugar, vanilla, and cinnamon until smooth. Set aside.
- Preheat: Place your Baking Steel on the top rack. Preheat oven to 450°F (232°C) for 1 hour.
- Stretch: Stretch or roll the dough to ~12". Lightly dust your peel with flour/semolina. Place dough on the peel and give it a jiggle—make sure it slides freely (like a hockey puck).
- Top: Spread about half of the cinnamon topping evenly over the dough, right to the edge.
- Launch & broil: Switch oven to broil for 1 minute. Launch the pizza onto the steel. Broil 60 seconds, then open the oven and rotate.
- Finish bake: Switch back to convection bake 450°F and bake an additional 2–3 minutes, until the crust is golden and the topping is bubbling.
- Icing: Beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla; whip until creamy. Thin with 1 tsp water if needed. Transfer to a zip-top bag and snip a tiny corner.
- Drizzle: Pipe icing over the hot pizza, swirls, zigzags, get creative. Slice and serve warm.
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.
Bake it like a pro: The Baking Steel is the secret to that crisp, golden bottom.
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.
