Cinnamon Crumb Dessert Pizza Recipe – Easy Homemade Deep Dish Treat

The first time I pulled a Cinnamon Crumb Dessert Pizza out of the oven, the rich scent of cinnamon and brown sugar hit me like a warm hug. It’s the kind of aroma that brings everyone to the kitchen—kids, neighbors, even my dog looked hopeful. This isn’t your average dessert. Imagine a deep dish pizza crust, buttery and soft, topped with heaps of sweet cinnamon streusel and drizzled with a simple glaze. Honestly, if you love cinnamon rolls and streusel-topped coffee cake, you’ll be obsessed with this Cinnamon Crumb Dessert Pizza. The golden, crunchy topping melts into the crust, creating that perfect forkful every time.

I started making this recipe years ago when my family begged for something sweet but didn’t want another typical cake or batch of cookies. We wanted something fun and shareable—something that felt cozy, but also a little special. I remembered seeing dessert pizzas at a local pizzeria, but they were always too thin, too dry, or just not enough crumb. So, I got to work in my own kitchen, testing different crust thicknesses and crumb ratios until I landed on this—thick, chewy, and loaded with cinnamon goodness. If you’re looking for an easy homemade deep dish treat, this Cinnamon Crumb Dessert Pizza is it.

What’s great is how customizable this recipe is. Whether you’re hosting a family brunch, a girls’ night, or simply craving something sweet on a random Tuesday, it fits the bill. It’s also surprisingly easy (even if you’re not a regular baker). I’ve made it with my kids, my best friend, and even for a bake sale—everyone asks for seconds. If you want a dessert that’s comforting, crowd-pleasing, and just a little bit over-the-top, you’re in the right place. Let’s get into why this Cinnamon Crumb Dessert Pizza is about to become your new favorite recipe.

Why You’ll Love This Recipe

If you’ve ever wished dessert could be as fun as pizza night, this Cinnamon Crumb Dessert Pizza answers the call. After making this dozens of times (and tweaking every little step), I can honestly say it’s become a staple in my kitchen. Here’s what makes it stand out:

• Quick & Easy: You can have this ready in under an hour, dough and all. No fancy proofing or complicated steps—just mix, press, and bake.
• Simple Ingredients: Everything comes from basic pantry staples. Flour, sugar, cinnamon, butter—nothing you need to hunt down at a specialty store.
• Perfect for Any Occasion: It’s a show-stopper for brunch, birthday parties, or just a cozy movie night. Honestly, it’s even good for breakfast (I won’t judge!).
• Crowd-Pleaser: The gooey, soft crust plus the crunchy, sweet crumb topping gets rave reviews from kids, teens, and adults. It disappears fast.
• Unbelievably Delicious: The crust is thick and pillowy; the crumb is buttery and loaded with cinnamon. Every bite is a mix of soft, chewy, and crisp textures.

What sets this Cinnamon Crumb Dessert Pizza apart is the deep dish factor. Most dessert pizzas are thin and can dry out, but this version is thick enough to hold all that crumb topping without turning soggy. My secret? Using just the right ratio of butter in the crumb, and letting the crust bake until golden but still soft underneath. I blend the crumb ingredients by hand for a chunky texture—no food processor needed.

Another thing: this recipe is forgiving. If you forget to soften your butter or your yeast isn’t super fresh, you’ll still get a delicious result. It’s comfort food made simple. Plus, you can adjust the cinnamon level to your liking, add a glaze, or toss on some chopped nuts if you want extra crunch. It’s the kind of treat that makes you close your eyes with the first bite—and honestly, it might just steal the spotlight from regular pizza night.

Ingredients Needed

This Cinnamon Crumb Dessert Pizza relies on everyday ingredients you probably have on hand. Each component brings something special—whether it’s flavor, texture, or the right amount of sweetness. Let’s break it down:

For the Deep Dish Pizza Crust:

• 2 cups (250g) all-purpose flour (unbleached is best for texture)
• 2 1/4 tsp (7g) instant yeast (one packet)
• 2 tbsp (25g) granulated sugar (helps the crust brown and adds mild sweetness)
• 1/2 tsp salt (balances out the flavors)
• 3/4 cup (180ml) warm milk (about 110°F/43°C; cow’s milk or unsweetened almond milk)
• 2 tbsp (28g) unsalted butter, melted and cooled (adds richness)

For the Cinnamon Crumb Topping:

• 1 cup (125g) all-purpose flour
• 1/2 cup (100g) brown sugar, packed (light or dark, your choice)
• 1/4 cup (50g) granulated sugar
• 2 tsp ground cinnamon (feel free to add a pinch more for extra warmth)
• 1/4 tsp salt
• 1/2 cup (113g) unsalted butter, softened (not melted)

For the Glaze (optional, but recommended):

• 1 cup (120g) powdered sugar
• 2-3 tbsp (30-45ml) milk (any variety is fine)
• 1/2 tsp vanilla extract

Ingredient Notes & Substitutions:

• Flour: You can use bread flour for a chewier crust. For gluten-free, swap in a cup-for-cup blend (results will be slightly different, but still tasty).
• Yeast: If you only have active dry yeast, dissolve it in warm milk and let it sit for 5 minutes before mixing.
• Butter: Dairy-free margarine works for both crust and crumb if needed.
• Cinnamon: Freshly ground cinnamon gives the best punch, but pre-ground works fine.
• Sugar: You can reduce the brown sugar slightly for a less sweet topping, or swap coconut sugar for a deeper flavor.
• Milk: Plant-based milk substitutes work perfectly; just pick unsweetened for best results.
• Glaze: Skip it for less sweetness, or add a splash of maple syrup for extra flavor.

I usually stick with King Arthur flour and Challenge butter for consistent results. If you want to add nuts or raisins to the crumb topping, go for it! This recipe is super forgiving—just keep the crumb chunky and the dough thick.

Equipment Needed

You don’t need a ton of fancy equipment to make Cinnamon Crumb Dessert Pizza. Most of these items are probably already in your kitchen:

• 9-inch (23cm) round cake pan or deep dish pizza pan (I’ve used both—just make sure it’s at least 2 inches deep)
• Mixing bowls (2-3): One for the dough, one for the crumb, one for glaze
• Measuring cups and spoons: For accuracy, especially with flour and yeast
• Whisk and spatula: Whisk for blending dry ingredients, spatula for scraping dough
• Hand mixer (optional): For creaming the crumb topping, but I usually use my fingers
• Kitchen thermometer (optional): For checking milk temperature (110°F/43°C is best for yeast)
• Plastic wrap or clean towel: For covering dough during rising
• Wire cooling rack: For cooling after baking

If you don’t have a deep dish pan, a regular cake pan works just fine. I’ve improvised with a cast iron skillet before—just grease it well. For mixing, you can totally use a wooden spoon or even your hands (which makes it more fun for kids). If you’re on a budget, secondhand stores often have awesome pans for cheap. Just avoid anything too shallow, or your crumb might overflow in the oven (been there, done that!).

Preparation Method

1. Prepare the Dough (15 minutes):
   In a large bowl, whisk together 2 cups (250g) flour, 2 tbsp (25g) sugar, 2 1/4 tsp (7g) yeast, and 1/2 tsp salt.
   Pour in 3/4 cup (180ml) warm milk and 2 tbsp (28g) melted butter.
   Mix with a spatula until a sticky dough forms.
   If the dough is too dry, add a splash more milk (1 tbsp at a time). Dough should be soft, not stiff.
2. Knead & Rise (20 minutes):
   Turn dough onto a floured surface and knead for about 4-5 minutes until smooth and elastic.
   Shape into a ball and place in a greased bowl.
   Cover with plastic wrap or a towel and let rise in a warm place until doubled (about 20-30 minutes).
   Dough should look puffy and spring back slightly when pressed.
3. Make the Cinnamon Crumb Topping (10 minutes):
   In a medium bowl, combine 1 cup (125g) flour, 1/2 cup (100g) brown sugar, 1/4 cup (50g) granulated sugar, 2 tsp cinnamon, and 1/4 tsp salt.
   Cut in 1/2 cup (113g) softened butter using your fingers or a fork until large, chunky crumbs form.
   Don’t overmix—the crumb should be lumpy, not sandy.
4. Assemble the Pizza (5 minutes):
   Grease your 9-inch (23cm) pan.
   Press the dough into the pan, making sure it goes all the way to the edges and is evenly thick (about 3/4 inch/2cm).
   Scatter the crumb topping over the dough, covering all the way to the edges.
5. Bake (20-25 minutes):
   Bake in a preheated oven at 350°F (175°C) for 20-25 minutes.
   Crust should be golden and crumb topping bubbling around the edges.
   If the top browns too quickly, tent loosely with foil at the 20-minute mark.
6. Cool & Glaze (10 minutes):
   Remove pizza from oven.
   Let cool in pan for 10 minutes, then transfer to a wire rack.
   In a small bowl, whisk together 1 cup (120g) powdered sugar, 2-3 tbsp (30-45ml) milk, and 1/2 tsp vanilla.
   Drizzle glaze over warm pizza while still slightly soft.
7. Slice & Serve:
   Cut into 8 wedges and serve warm.
   Crumb should be crunchy on top but soft underneath. If it’s too crumbly, let cool a few more minutes before slicing.

Troubleshooting:
If dough is too sticky, dust with a little more flour while kneading.
If crumb topping sinks, press it lightly onto dough before baking.
If pizza seems underbaked, check with a toothpick—should come out mostly clean from the center.

Personal Tip: I always set a timer for the last 5 minutes of baking—just in case. The crumb can go from golden to burnt fast, so keep an eye on it!

Cooking Tips & Techniques

After making Cinnamon Crumb Dessert Pizza more times than I can count, I’ve picked up some tricks for nailing the perfect deep dish treat every time. Here’s what I’ve learned (sometimes the hard way):

• Don’t Overwork the Dough: Knead just until smooth. Over-kneading will make the crust tough instead of pillowy.
• Chunky Crumb is Key: Use your fingers to squish the butter into the flour and sugar. Big crumbs = crunchy topping. If you use a mixer, pulse, don’t blend.
• Watch the Oven: Ovens run hot and cold. Start checking at 20 minutes—if the crumb looks dark, tent with foil.
• Let It Cool Before Slicing: The crumb sets as it cools. If you slice too early, it’ll fall apart (trust me, I’ve made that mess).
• Multitasking: While the dough rises, prep your crumb topping and glaze. Makes things go faster and keeps cleanup minimal.
• Consistency: Measure flour by spooning into the cup, not scooping. Too much flour means dry crust; too little means sticky mess.
• Personal Fail: Once, I used cold butter in the crumb—it never mixed right and baked up flat. Always use softened butter for the topping!
• Troubleshooting: If yeast dough doesn’t rise, check milk temp and yeast freshness. If crumb topping is too wet, add a tablespoon more flour.

Honestly, the best Cinnamon Crumb Dessert Pizza comes from paying attention to texture and not rushing. A little patience makes all the difference. The dough should feel soft but not sticky, and the crumb should be rough and uneven. That’s what makes every bite delicious.

Variations & Adaptations

This recipe is super flexible—perfect for customizing to your tastes or dietary needs. Here are some favorite twists I’ve tried:

• Gluten-Free Version: Swap all-purpose flour for a cup-for-cup gluten-free blend in both crust and crumb. Add an extra tablespoon of milk to the dough if it’s too dry.
• Nutty Crumble: Stir in 1/2 cup (60g) chopped pecans or walnuts to the crumb topping. Adds crunch and a toasty flavor (my dad’s favorite variation!).
• Apple Cinnamon Pizza: Layer thinly sliced apples on the dough before adding crumb topping. Bake as directed for a fall-inspired treat.
• Chocolate Drizzle: Melt 1/4 cup (45g) chocolate chips and drizzle over the glaze for a decadent finish.
• Vegan Adaptation: Use dairy-free butter and milk substitutes. The pizza is just as delicious and still gets that rich crumb topping.
• Alternative Cooking Method: Bake in a cast iron skillet for extra crispy edges and rustic presentation. Just grease well and check for doneness at 18 minutes.

One of my favorite customizations is adding fresh berries (like blueberries or raspberries) right under the crumb for a pop of color and tartness. The recipe is forgiving—so feel free to mix and match toppings, or adjust the spice to your liking.

Serving & Storage Suggestions

Cinnamon Crumb Dessert Pizza is best served warm, right out of the oven. Slice into wedges and let everyone dig in! For a pretty presentation (especially for Pinterest photos), drizzle the glaze in zigzags and sprinkle with extra cinnamon or a dusting of powdered sugar.

• Serving Temperature: Warm is best, but room temperature is still delicious.
• Pairings: Serve with a scoop of vanilla ice cream, a dollop of whipped cream, or fresh berries. Hot coffee or chai tea are perfect drinks alongside.
• Storage: Leftovers keep well in an airtight container at room temperature for up to 2 days, or in the fridge for 4 days.
• Reheating: Pop a slice in the microwave for 15 seconds, or warm in the oven at 300°F (150°C) for 5 minutes. The crumb stays crunchy!
• Flavor Development: The cinnamon flavor actually intensifies overnight, so day-old pizza makes a great breakfast treat.

If you plan to freeze, wrap individual slices tightly in plastic, then foil. Thaw overnight in the fridge and reheat gently for best texture. Honestly, it rarely makes it past the second day in my house!

Nutritional Information & Benefits

Here’s a quick look at what you’re getting with each slice of Cinnamon Crumb Dessert Pizza (based on 8 servings):

• Calories: About 320 per slice
• Fat: 13g (mostly from butter)
• Carbs: 48g (from flour and sugars)
• Protein: 5g
• Fiber: 1g

Health Benefits:
Cinnamon is known for its antioxidant properties and can help regulate blood sugar. Swapping in plant-based milk or adding nuts ups the protein and “good fats.” The dough uses less sugar than most desserts, and you can reduce the glaze or use coconut sugar for a lower glycemic option.

Dietary Considerations:
Easy to make dairy-free, nut-free, or gluten-free. Contains wheat, dairy, and possible nuts (if added)—so watch for allergies. As a nutrition enthusiast, I love that you can tweak the recipe to fit your needs without losing flavor or texture.

Conclusion

This Cinnamon Crumb Dessert Pizza is more than just a sweet treat—it’s a deep dish comfort food you’ll want to make again and again. Whether you’re celebrating with friends, bringing dessert to a party, or just craving something warm and cinnamon-y, this recipe delivers every time. It’s simple enough for beginner bakers but special enough to impress any crowd.

I love how easy it is to customize—add fruit, nuts, chocolate, or swap ingredients to fit your diet. Every time I bake this, I’m reminded of lazy weekends and laughter around the table. If you’ve never tried dessert pizza before, this is the place to start! Don’t forget to leave a comment with your favorite twist, pin it for later, or share your photos. Happy baking—and may your kitchen always smell like cinnamon!

FAQs About Cinnamon Crumb Dessert Pizza

Can I use store-bought pizza dough for this recipe?

Yes, you can use store-bought dough in a pinch! Just let it come to room temperature and press into your deep dish pan. Homemade dough gives the best flavor, but packaged dough works for convenience.

How do I keep the crumb topping from sinking into the dough?

Make sure your crumb is chunky and not overmixed. Press it lightly onto the surface of the dough before baking and avoid overly wet crumb mixtures.

Can I make this dessert pizza ahead of time?

Absolutely! You can bake the pizza a day ahead, store covered at room temperature, and glaze just before serving for optimal crunch.

Is this recipe suitable for vegans?

Yes, swap in plant-based butter and milk for both dough and crumb. Skip the glaze or use a vegan-friendly powdered sugar if needed.

Can I freeze leftover slices?

Definitely! Wrap slices well and freeze for up to one month. Thaw overnight and reheat gently in the oven for the best texture.

Cinnamon Crumb Dessert Pizza

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• Author: Ananya Patel
• Total Time: 50 minutes
• Yield: 8 servings 1x

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Description

A deep dish dessert pizza featuring a soft, buttery crust topped with heaps of sweet cinnamon streusel and finished with a simple glaze. Perfect for sharing at brunch, parties, or cozy nights in.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour (for crust)
• 2 1/4 tsp instant yeast (one packet)
• 2 tbsp granulated sugar (for crust)
• 1/2 tsp salt (for crust)
• 3/4 cup warm milk (about 110°F; cow’s milk or unsweetened almond milk)
• 2 tbsp unsalted butter, melted and cooled (for crust)
• 1 cup all-purpose flour (for crumb topping)
• 1/2 cup brown sugar, packed (light or dark)
• 1/4 cup granulated sugar (for crumb topping)
• 2 tsp ground cinnamon
• 1/4 tsp salt (for crumb topping)
• 1/2 cup unsalted butter, softened (for crumb topping)
• 1 cup powdered sugar (for glaze)
• 2–3 tbsp milk (for glaze)
• 1/2 tsp vanilla extract (for glaze)

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Instructions

1. Prepare the Dough: In a large bowl, whisk together 2 cups flour, 2 tbsp sugar, 2 1/4 tsp yeast, and 1/2 tsp salt. Pour in 3/4 cup warm milk and 2 tbsp melted butter. Mix with a spatula until a sticky dough forms. If too dry, add more milk 1 tbsp at a time.
2. Knead & Rise: Turn dough onto a floured surface and knead for 4-5 minutes until smooth and elastic. Shape into a ball, place in a greased bowl, cover, and let rise in a warm place until doubled (20-30 minutes).
3. Make the Cinnamon Crumb Topping: In a medium bowl, combine 1 cup flour, 1/2 cup brown sugar, 1/4 cup granulated sugar, 2 tsp cinnamon, and 1/4 tsp salt. Cut in 1/2 cup softened butter using fingers or a fork until large, chunky crumbs form.
4. Assemble the Pizza: Grease a 9-inch round cake pan or deep dish pizza pan. Press dough into the pan, evenly thick (about 3/4 inch). Scatter crumb topping over dough, covering to the edges.
5. Bake: Bake in a preheated oven at 350°F for 20-25 minutes. Crust should be golden and crumb topping bubbling around the edges. Tent with foil if browning too quickly.
6. Cool & Glaze: Remove pizza from oven. Let cool in pan for 10 minutes, then transfer to a wire rack. In a small bowl, whisk together 1 cup powdered sugar, 2-3 tbsp milk, and 1/2 tsp vanilla. Drizzle glaze over warm pizza.
7. Slice & Serve: Cut into 8 wedges and serve warm. Let cool a few more minutes if crumb is too soft before slicing.

Notes

For best results, use softened butter for the crumb topping and avoid over-kneading the dough. You can customize with nuts, fruit, or chocolate drizzle. Gluten-free and vegan adaptations are possible. Let pizza cool slightly before slicing for clean wedges. Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 4 days. Reheat gently to maintain crumb texture.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 wedge (1/8 of pizza)
• Calories: 320
• Sugar: 26
• Sodium: 220
• Fat: 13
• Saturated Fat: 8
• Carbohydrates: 48
• Fiber: 1
• Protein: 5

Keywords: cinnamon dessert pizza, deep dish dessert, streusel pizza, homemade dessert pizza, easy dessert pizza, cinnamon crumb pizza, brunch dessert, party dessert, comfort food