In a large mixing bowl, combine the warm water, yeast, and granulated sugar. Let it sit for 5-10 minutes until the mixture is foamy, indicating the yeast is active.

Add the flour, salt, and olive oil to the yeast mixture. Mix with a spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it's smooth and elastic. Alternatively, use a stand mixer with a dough hook for 4-5 minutes.

Lightly grease the mixing bowl with a little olive oil, place the dough back in, and turn to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rest in a warm place for 15 minutes. This short rest allows the gluten to relax, making it easier to roll out.

Preheat your oven to 425°F (220°C). Lightly grease a 12-inch round pizza pan.

On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to the prepared pizza pan, gently stretching it to fit if necessary.

In a small bowl, whisk together the melted butter, brown sugar, and ground cinnamon until well combined. This is your cinnamon swirl filling.

Evenly spread the cinnamon swirl filling over the pizza dough, leaving a small border (about 1/2 inch) around the edges for the crust. You can use the back of a spoon to create a subtle swirl pattern.

Bake for 12-15 minutes, or until the crust is golden brown and the filling is bubbly. Keep an eye on it to prevent burning.

While the pizza bakes, prepare the vanilla glaze: In a small bowl, whisk together the powdered sugar, milk (start with 2 tablespoons and add more if needed to reach desired consistency), and vanilla extract until smooth.

Once the pizza is out of the oven, let it cool on the pan for 2-3 minutes. Drizzle the vanilla glaze generously over the warm pizza. Slice into 8 wedges and serve immediately.