Prep your pan and oven. Heat oven to 375°F (190°C). Lightly grease an 8- or 9-inch round cake pan or line with parchment for easy cleanup.

Mix the filling. In a small bowl, combine brown sugar and cinnamon. Taste and add more cinnamon if you like it bolder.

Roll out the dough. Unroll the refrigerated dough onto a lightly floured surface or a sheet of parchment. If using pizza dough, shape it into a rough rectangle about 10x14 inches. If using a crescent sheet, gently pinch any seams together.

Add the filling. For best results, lightly brush the dough with melted butter (optional), then sprinkle the cinnamon-sugar mixture evenly over the surface, leaving a 1/2-inch border on one long edge.

Roll it up. Starting from the long edge opposite the border, roll the dough into a snug log. Finish with the seam side down and gently pinch to seal.

Slice. Use a sharp knife or dental floss to cut the log into 8–10 even pieces. Floss makes cleaner cuts and helps keep the spirals neat.

Arrange and bake. Place the rolls spiral-side up in the prepared pan, leaving a little space between each. Bake 16–22 minutes, until puffed and lightly golden. Start checking at 15 minutes to avoid overbrowning.

Make the glaze. In a bowl, whisk powdered sugar with just enough water (or milk) to reach a thick but pourable consistency. A pinch of salt or a splash of vanilla is nice if you’re not strictly limiting to four ingredients.

Finish and serve. Let the rolls cool for 5 minutes, then drizzle generously with glaze. Serve warm for maximum gooey goodness.