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Cinnamon Roll Dessert Pizza

Posted on November 23, 2025 By Frigidaire

Turn pizza night into homemade dessert night! This cinnamon roll pizza recipe combines creamy cheese, buttery streusel, and warm spices.

YIELD: One 14" Pizza

CINNAMON STREUSEL INGREDIENTS

  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 tablespoon ground cinnamon
  • Pinch of salt
  • 1/2 stick (4 tablespoons) cold unsalted butter, melted and slightly cooled

PIZZA INGREDIENTS

  • 1 14-ounce ball prepared pizza dough
  • 1/2 tablespoon of cornmeal or semolina flour, for dusting
  • 8 ounces cream cheese spread
  • 1/4 cup heavy cream, divided
  • 1/2 teaspoon vanilla extract
  • 2-1/2 tablespoons granulated sugar, divided
  • 1 teaspoon cinnamon
  • 2 tablespoons melted butter
  • Warm chocolate sauce, for dipping (optional)
Overhead view of dessert pizza covered in streusel topping and cream cheese drizzle

INSTRUCTIONS FOR CINNAMON STREUSEL TOPPING

Make the cinnamon streusel at least two hours before making pizzas to allow the oven to cool down before starting Stone-Baked Pizza Mode.

  1. Preheat the oven to 350 °F on the bake setting (the Stone-Baked Pizza Shield and Stone should not be in the oven).
  2. Combine the granulated sugar, brown sugar, cinnamon, and salt to a medium bowl and stir to combine. Stir in melted butter.
  3. Add the flour and press the mixture with your hands to form a coarse, pebbly texture.
  4. Bake the streusel on a parchment-lined baking sheet until lightly golden brown and fragrant, about 12-15 minutes. Set aside until ready to use.

INSTRUCTIONS FOR THE PIZZA

  1. Remove pizza dough from the refrigerator and dust lightly with flour. Let it come to room temperature for 30-60 minutes.
  2. Place the Pizza Shield and Stone on top of the oven rack (position 7 for ranges and position 5 for wall ovens).
  3. Select Stone-Baked Pizza Mode on your Frigidaire Gallery range with Stone Baked Pizza and follow the instructions to begin preheating.
  4. Combine the whipped cream cheese or mascarpone cheese in a small bowl with the heavy cream, vanilla extract, and 2 tablespoons granulated sugar. The mixture should be easily spreadable. Set aside 2 tablespoons of this cream cheese mixture, then add to it a tablespoon of heavy cream, so that it reaches a spoonable consistency for drizzling at the end.
  5. In a separate small bowl, combine the cinnamon with the remaining granulated sugar.
  6. Gently stretch the pizza dough, lifting up the dough and rotating it with your hands to allow it to stretch with its own weight. Dust with additional flour if needed to prevent sticking.
  7. Lightly dust a pizza peel with an even coating of cornmeal or semolina flour (note: use only enough to prevent sticking, as too much will cause it to burn in the oven). Transfer the dough to the prepared peel.
  8. Gently spread the cream cheese mixture over the dough.
  9. Give the pizza a gentle shake on the peel to make sure it slides. If any spots appear to be sticking, gently lift that corner and give it a little more flour. Shake the peel again and add more flour if necessary.
  10. When the preheat cycle ends, transfer the pizza to the preheated pizza stone. After two minutes, the pizza should be evenly golden brown.
  11. Remove the pizza from the oven and transfer to a plate or pizza pan.
  12. Brush the crust with the melted butter and sprinkle with the cinnamon sugar. Top the pie with the cinnamon streusel mixture and the cream cheese drizzle. Allow to cool for 1 minute before slicing and serving with warm chocolate sauce for dipping.