Pizza Inn Bavarian Cream Pizza Recipe

Pizza Inn has a long history in the United States, and many people know it for its buffet and sweet pizza choices. One dessert pizza that gets a lot of love is the Bavarian Cream Pizza.

This Pizza Inn Bavarian Cream Pizza Recipe brings together a soft crust, smooth cream, and a sweet crumb top in one slice.

At many Pizza Inn locations, a Bavarian Cream Pizzert costs around $17.09–$17.99 for a standard size. That price adds up fast.

I enjoy knowing that the same kind of dessert pizza can be made at home for much less money.

In this recipe, I share how I prepare a homemade version, what tools help most, simple tips for better cream texture, and easy ways to serve it.

This guide also explains small changes for personal taste and storage ideas. Everything is written in clear steps, so even a new home cook can follow along with ease.

Why Pizza Inn’s Bavarian Cream Pizza Is So Addictive

Pizza Inn’s Bavarian Cream Pizza has a special pull that keeps people coming back. The reason starts with the balance of sweetness and creaminess.

The cream layer feels smooth and rich, while the crumb topping adds a gentle bite. Nothing feels too heavy or too sweet. Each part works well together.

Many fans feel a strong sense of memory tied to this dessert pizza. Families often enjoyed it at the end of a meal, sharing slices and smiles. That warm feeling adds to its charm. The flavor stays simple, which helps it feel familiar and comforting.

This dessert pizza also works well for parties and family gatherings. It slices easily and looks inviting on a table.

Kids and adults both reach for it. That wide appeal helps explain why this pizza remains popular after so many years.

Is This an Exact Copycat or a Homemade Version?

This recipe focuses on recreating the flavor of Pizza Inn’s Bavarian Cream Pizza at home.

The goal stays clear: match the sweet cream taste and soft texture as closely as possible using easy-to-find items. The base flavor comes very close to the original.

There are small differences between a restaurant pizza and a homemade one. Pizza Inn uses commercial tools and large ovens that give steady heat. At home, oven heat may vary slightly. Ingredient brands also change the final taste in small ways.

Even with those differences, this recipe delivers a result that feels familiar. The cream layer stays smooth, the crumb topping bakes evenly, and the icing adds the final touch.

Many people find the homemade version just as enjoyable, with the bonus of fresh-from-the-oven warmth.

Pizza Inn Bavarian Cream Pizza Ingredients

• Yeast dough – 1 prepared pizza dough (about 12-inch size): This dough forms the base of the dessert pizza. A soft yeast dough gives a light bite and supports the creamy topping well. Store-bought pizza dough saves time, while homemade dough offers more control. Crescent roll dough may work as a quick swap, though the texture becomes more flaky.
• Heavy cream – 1 cup: Heavy cream creates a rich base for the Bavarian layer. Its high fat content helps keep the mixture smooth during heating. Half-and-half can replace it, though the cream layer may feel slightly thinner.
• Bavarian cream – 1 cup: Bavarian cream brings the main flavor. It adds sweetness and a custard-like feel. Vanilla pudding can serve as a substitute, though the taste shifts a bit toward vanilla.
• Butter – ½ cup (softened): Soft butter blends easily into the crumb topping. It helps create a golden finish during baking. Margarine works as a backup, though butter gives a fuller flavor.
• All-purpose flour – ¾ cup: Flour binds the crumb mixture and adds structure. Gluten-free all-purpose flour can replace it for dietary needs, with similar results.
• Brown sugar – ¾ cup (packed): Brown sugar adds sweetness and a light caramel note. White sugar can be used, though the crumb loses some depth.
• Cinnamon – 1 teaspoon: Cinnamon gives gentle warmth and aroma. Nutmeg offers a different spice note as an alternative.
• Powdered sugar – 1 cup: Powdered sugar forms the base of the icing drizzle. Its fine texture helps the icing stay smooth. No clear substitute works as well here.
• Heavy whipping cream – 2 to 3 tablespoons (for icing consistency): This cream thins the icing to the right texture. Milk can replace it, though the icing becomes less rich.

Essential Kitchen Equipment

1. Mixing bowl – holds crumb mix
2. Saucepan – heats cream
3. Baking pan – supports dough
4. Measuring cups – keeps balance
5. Fork – mixes crumble
6. Spoon – spreads cream
7. Knife – clean slices

How To Make Pizza Inn Bavarian Cream Pizza at Home

Step 1 | Prepare the Dough

Take the risen yeast dough out of the bowl. Place it on a greased baking pan. Gently press and spread it evenly to form a pizza shape, leaving a small edge around the sides.

Step 2 | Make the Cream Layer

Pour heavy cream into a saucepan. Add the Bavarian cream. Heat on low and stir slowly until smooth and well mixed. Turn off the heat once blended.

Step 3 | Spread the Cream

Spoon the warm Bavarian cream mixture over the dough. Spread it evenly, covering most of the surface without touching the edges.

Step 4 | Prepare and Add the Crumble

In a plate, mix butter, flour, brown sugar, and cinnamon with a fork until crumbly. Sprinkle the crumble evenly over the cream layer.

Step 5 | Bake the Pizza

Place the pizza in a preheated oven. Bake until the crust turns light golden and the topping looks set. Remove and let it cool slightly.

Step 6 | Add Icing and Serve

Mix powdered sugar with heavy whipping cream until smooth. Drizzle over the cooled pizza. Slice and serve.

Tips for Getting the Perfect Bavarian Cream Texture

• Do Not Overheat the Cream: When making the filling, just warm the cream. If it gets too hot, it can make the Bavarian cream separate or become grainy.
• Let the Dough Rest: After you stretch the dough, let it sit for 10 minutes. This helps stop the crust from shrinking a lot in the oven.
• Cool Before Icing: Put the icing on after the pizza has cooled for 15 minutes. If the pizza is too hot, the icing will just melt and disappear.
• For a Crispier Crust: Bake your plain dough for 5 minutes before adding the cream. This is called par-baking. It helps keep the crust crispy under the wet filling.

Ways to Enjoy This Pizza Inn Bavarian Cream Pizza

This pizza is great just as it is, still a bit warm from the oven. I also like to add a few fresh berries like strawberries or raspberries on top.

The little bit of tart fruit tastes good with the sweet cream. You can serve it with a scoop of vanilla ice cream on the side.

For a party, cut it into small squares instead of big slices. That way, more people can try it. It is a perfect dessert after any meal, not just pizza night!

Make-Ahead and Storage

You can prepare parts of this Pizza Inn Bavarian Cream Pizza ahead of time. Make the crumble topping and keep it in a bag in the fridge for two days.

Store any leftover pizza in the refrigerator. Cover the pan tightly with plastic wrap or put slices in a sealed container. It stays fresh for up to two days.

The crust will get softer in the fridge. To reheat a slice, use a toaster oven or a regular oven at 350 degrees for about 5 minutes.

This warms it up without making it too dry. Do not use a microwave, as it will make the crust very soggy.

Pizza Inn Bavarian Cream Pizza Recipe FAQs

1. My cream filling turned out lumpy. What did I do wrong?

Lumps usually happen if the heat is too high or you mix too fast. The Bavarian cream pudding can get lumpy if it is not stirred smoothly into the warm cream.

Next time, use very low heat. Add the prepared Bavarian cream to the warm heavy cream slowly, while stirring gently the whole time.

2. Is there a way to make this less sweet?

The Pizza Inn Bavarian Cream Pizza is meant to be a sweet dessert. But you can reduce the sugar a little. Try using only a half cup of brown sugar in the crumble.

You can also use less powdered sugar in the icing, or skip the icing drizzle completely. The cream layer itself is not super sweet.

3. Can I make this a day before my party?

I do not recommend baking the whole pizza a day early. The crust will get soggy. Instead, you can get everything ready. Prepare the dough on the pan.

Make the cream filling and the crumble topping. Keep them in separate containers in the fridge. About an hour before baking, let the cream come to room temperature. Then assemble and bake it fresh.

4. What if I cannot find Bavarian cream powder?

Vanilla pudding powder is the best substitute. Use the “cook and serve” type, not instant. Prepare it with milk as the box says.

Then mix it with the warm heavy cream as in the recipe. The flavor will be vanilla instead of Bavarian cream, but it is still a delicious dessert pizza.

5. My crumble melted together and is not crumbly. How can I fix this?

This happens if the butter was too warm or melted. The butter should be soft but still cool. Also, do not mix it too much.

Just use a fork to combine until crumbs form. If it is too late, you can still sprinkle it on. It will taste good but will be more like a solid cookie layer on top.

This Pizza Inn Bavarian Cream Pizza Recipe shows why this dessert pizza remains so loved. The smooth cream, soft crust, and gentle crumb topping come together in a simple yet satisfying way.

Preparing it at home costs less and allows personal touches. Sharing feedback or new variations keeps the experience fresh and enjoyable for everyone.