This Cinnamon Roll Dessert Pizza is a delicious copycat of Papa Murphy’s Cinnamon Wheel—brown sugar, cinnamon, and oats on a soft crust, finished with a tangy cream cheese icing.
We call this time of year “birthday week” at our house—three birthdays within days of each other. My son’s birthday is today, and since his favorite food is pizza, I made this dessert pizza just for him. It’s inspired by Papa Murphy’s Cinnamon Wheel, which we absolutely love. This version captures that same gooey, cinnamon-sweet flavor in an easy homemade format.
The recipe uses a thawed Rhodes white bread loaf rolled out to form the crust, topped with a buttery mixture of brown sugar, cinnamon, and oats. It bakes quickly until the edges are golden and the topping is bubbling. A tangy cream cheese frosting gives the dessert that classic cinnamon roll finish.
This dessert pizza is so simple the kids can help make it. They love rolling out the dough and spreading the topping, and piping the frosting is a fun finishing touch. It’s quick, family-friendly, and perfect for birthdays or any time you want a shareable sweet treat.
Cinnamon Roll Dessert Pizza
Ingredients
- 1 loaf Rhodes white bread, thawed and slightly risen
- 6 Tbsp (85 g) butter, slightly melted
- 1 cup (200 g) brown sugar, gently packed
- ½ cup (40 g) old fashioned oats
- 1 Tbsp ground cinnamon
- 1 Tbsp cornstarch
Cream Cheese Frosting:
- 4 Tbsp (57 g) butter, softened
- 2 oz (57 g) cream cheese
- ¾ cup (90 g) powdered sugar
- ½ tsp vanilla extract
Instructions
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Roll out the thawed Rhodes white bread onto a greased pizza pan using a rolling pin to form an even crust.
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In a large bowl, combine the melted butter, brown sugar, old fashioned oats, ground cinnamon, and cornstarch until evenly mixed.
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Spread the butter-sugar mixture evenly over the uncooked dough, leaving a small border for the crust. Bake in a 400°F (200°C) oven for 12–14 minutes, until the crust edges are deep golden brown.
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While the pizza bakes, make the frosting: beat the softened butter and cream cheese until smooth. Add the powdered sugar and vanilla and mix until combined.
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Let the pizza cool slightly so the frosting won’t melt completely. For a swirl pattern, put the frosting in a zip-top bag, snip a corner, and pipe concentric circles from the center outward. Slice and serve. Store leftovers covered at room temperature for up to 3 days; reheat briefly if desired.
Notes
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