Godfather’s Cinnamon Streusel Pizza Copycat Recipe

What Makes Our Cinnamon Streusel Special

The Dessert Streusel isn’t just a pizza with cinnamon on it. It’s a sweet dough base topped with a cinnamon-sugar streusel crumble, finished with a sweet glaze that melts into the crust while it’s still hot. The streusel topping is the key — that crumbly, buttery, slightly crunchy layer on top is what separates it from a plain cinnamon pizza.

We offer it in small ($7.79) and large ($12.24). It serves 2–4 people as a dessert, depending on how restrained everyone is being. Spoiler: nobody is ever very restrained with this one.

If you want context on how our desserts compare to the rest of the menu, check out our sides ranked page — we cover the desserts in there too.

Copycat Cinnamon Streusel: What You’ll Need

This recipe makes one 12-inch round dessert pizza — roughly equivalent to our large streusel. You can use store-bought pizza dough or make your own. For the closest result to ours, use a dough recipe that bakes on the softer, slightly chewy side rather than crispy. We break down how our doughs work on the crust options page if you want to understand what you’re aiming for.

For the Dough

• 1 lb store-bought pizza dough (or homemade — see our crust recipe for a from-scratch version)
• 1 tablespoon butter, melted (for brushing)

For the Streusel Topping

• ½ cup all-purpose flour
• ½ cup packed brown sugar
• 1½ teaspoons cinnamon
• ¼ teaspoon salt
• 4 tablespoons cold butter, cut into small cubes

For the Cinnamon-Sugar Layer

• 2 tablespoons melted butter
• 3 tablespoons granulated sugar
• 1½ teaspoons cinnamon

For the Sweet Glaze

• 1 cup powdered sugar
• 2–3 tablespoons milk
• ½ teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Preheat your oven. Set it to 425°F. If you have a pizza stone, put it in while the oven heats up. If not, a baking sheet works fine.

Step 2: Make the streusel. In a small bowl, combine the flour, brown sugar, cinnamon, and salt. Add the cold butter cubes and work them in with your fingers until the mixture looks like coarse crumbles. You want chunks — not a smooth paste. Pop it in the fridge while you prep the dough.

Step 3: Roll out the dough. On a lightly floured surface, roll your pizza dough into a 12-inch circle. Transfer it to your pizza stone or a parchment-lined baking sheet. Brush the whole surface with the 1 tablespoon of melted butter.

Step 4: Add the cinnamon-sugar layer. Mix together the melted butter, granulated sugar, and cinnamon. Spread it evenly over the dough, leaving about a half-inch border around the edge.

Step 5: Add the streusel. Scatter the cold streusel crumbles evenly over the top of the dough. Press lightly so it sticks but don’t flatten it — you want texture.

Step 6: Bake. Bake at 425°F for 12–15 minutes, until the edges are golden and the streusel is set. The center should be cooked through, not doughy. Watch it after 12 minutes — every oven is a little different.

Step 7: Make the glaze and drizzle. While the streusel pizza is still hot, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle it over the pizza with a spoon or a small zip bag with the corner snipped off. The glaze melts into the warm surface a little — that’s exactly what you want.

Step 8: Cut and serve immediately. Slice it like a pizza and serve while it’s warm. It’s also decent at room temperature, but warm is better. Way better.

Timing: When to Bake and Serve

The streusel is best the moment it comes out of the oven. The glaze melts in while the dough is hot, the streusel topping is still slightly crispy, and everything tastes exactly right. Give it about three minutes to cool before cutting — just enough so you’re not burning your fingers.

If you’re making this for a group, bake it right before people eat dessert, not 30 minutes ahead. It doesn’t hold as well as regular pizza. The streusel softens as it cools, and the glaze gets absorbed. Still good — just not the same as fresh out of the oven.

Leftovers (if there are any) can be reheated in a 350°F oven for 5–7 minutes. Microwave works in a pinch but softens the streusel topping more than you’d like. The oven keeps more of the texture.

Pro Tips for Getting It Right

• Cold butter in the streusel matters. Warm butter turns streusel into paste. Keep it cold until the moment you’re working it in with your fingers.
• Don’t overbake. Pull it at golden, not dark brown. The streusel will continue to set as it cools.
• Use more glaze than you think you need. The dough absorbs it while it’s hot. Don’t be shy.
• Vanilla in the glaze is non-negotiable. It makes the whole thing taste more bakery and less boxed-cake. Don’t skip it.
• Try it with caramel. Drizzle warm caramel over the top before the sweet glaze for a caramel-apple variation. Our Caramel Monkey Bread ($7.79) is built on the same idea — it’s worth ordering the next time you’re in.

If you’re building a full dessert spread, see our top picks to plan the whole order. And if you want to know how this dessert fits into the bigger Godfather’s picture, our full menu has everything laid out.

Frequently Asked Questions