## Ingredients
### Cinnamon Pizza
* 1 tube refrigerated pizza dough, about 13–14 oz (370–400 g)
* 4 tbsp (55 g) unsalted butter, melted
* 1 tsp vanilla extract
* ¼ cup (50 g) granulated sugar
* ¼ cup (50 g) light brown sugar
* 2 tsp ground cinnamon
* ¼ tsp salt
### Vanilla Glaze
* 1 cup (120 g) powdered sugar
* 2 tbsp milk, plus more as needed
* ½ tsp vanilla extract
* Small pinch of salt
## Method
### 1. Prepare the dough
Preheat the oven to **400°F / 200°C**.
Line a large baking sheet or pizza pan with parchment paper.
Stretch or gently roll the pizza dough into roughly a **12-inch circle or oval**. Don’t make it extremely thin—you want some softness and chew after baking.
### 2. Add the butter
Mix the melted butter with **1 teaspoon vanilla**.
Brush it evenly over the entire surface of the dough, getting close to the edges without leaving large pools of butter.
### 3. Add the cinnamon sugar
Combine the granulated sugar, brown sugar, cinnamon and salt.
Sprinkle it generously and evenly over the buttered dough.
Gently press the cinnamon sugar into the butter with the back of a spoon or your fingertips so the topping adheres rather than remaining completely loose.
### 4. Bake
Bake for **12–15 minutes**, checking from about 11–12 minutes onward.
It’s ready when the edges are golden and the cinnamon-sugar topping is bubbling in places.
Don’t wait for the entire surface to become dark brown—the sugar can move from caramelized to burnt fairly quickly.
### 5. Make the glaze
While the pizza bakes, whisk together:
* 1 cup powdered sugar
* 2 tbsp milk
* ½ tsp vanilla
* Pinch of salt
The glaze should be **thick but pourable**.
If necessary, add additional milk about **1 teaspoon at a time**. Don’t make it too thin; a thick white glaze is part of what gives this dessert its classic pizza-buffet appearance.
### 6. Finish
Remove the pizza from the oven and let it rest for **3–5 minutes**.
Drizzle the glaze generously across the warm pizza.
Let it sit another minute or two, then cut into wedges or narrow cinnamon sticks.
Serve warm.
## Optional Upgrade: Cinnamon-Roll Version
For an even richer version, replace the vanilla glaze with a quick cream-cheese glaze:
* 2 oz (55 g) cream cheese, softened
* ½ cup (60 g) powdered sugar
* ½ tsp vanilla
* 1–2 tbsp milk
* Tiny pinch of salt
Whisk until smooth and drizzle over the warm pizza.
## Other Good Additions
A handful of finely chopped pecans or walnuts works well with the brown sugar. A tiny pinch of nutmeg can also deepen the cinnamon flavor.
But if you’re specifically chasing the **nostalgic pizza-buffet version**, I’d keep it simple: cinnamon, sugar, butter and plenty of white vanilla glaze.
## Storage
This dessert is significantly better fresh.
If you have leftovers, keep them covered for up to **2 days** and briefly warm individual slices before eating. If possible, use a low oven rather than the microwave to preserve the crust texture.
### Yield
About **8–10 small servings**.
For the best result, eat it about **5–15 minutes after it leaves the oven**: warm enough for the glaze to soften slightly, but cool enough that the icing stays visibly thick on top.