Make the Crust: In a large bowl, combine 1 cup warm water (105–110°F), 2 tablespoons granulated sugar, and 1 teaspoon active dry yeast. Let the mixture sit for 5 minutes until foamy. Stir together ⅓ cup vegetable oil with ½ teaspoon kosher salt, then mix half of this oil-salt blend into the yeast mixture (reserve the other half for the pan). Add 2½ cups all-purpose flour along with the remaining ½ teaspoon salt, stirring until a soft dough forms. Transfer the dough to a greased bowl, cover, and let it rise in a warm spot for about 1 hour, or until doubled in size.

Preheat and Pre-Bake the Crust: Preheat your oven to 450°F. Line a 12-inch pizza pan with parchment paper and pour the reserved oil-salt mixture directly onto the pan. Once the dough has doubled, transfer it to the prepared pan and gently stretch it out to the edges, pressing dimples all over the surface with your fingertips. Bake for 10 minutes.

Prepare the Toppings: While the crust bakes, make the cinnamon butter: microwave 3 tablespoons unsalted butter with 3 tablespoons granulated sugar and ¼ teaspoon ground cinnamon for about 30 seconds, then stir until smooth. For the crumble topping, combine 1 cup all-purpose flour, ⅔ cup granulated sugar, 6 tablespoons light brown sugar, ½ teaspoon kosher salt, and ½ cup melted unsalted butter, mixing until crumbly.

Assemble and Finish Baking: Remove the pre-baked crust from the oven. Brush the cinnamon butter evenly across the entire surface. Generously sprinkle the crumble topping over the cinnamon butter, spreading it all the way to the edges. Return the pan to the oven and bake for another 10 minutes, or until the crumble turns golden brown.

Glaze and Serve: Allow the bread to cool for 5–10 minutes. Whisk together 1 cup confectioners’ sugar with 1–2 tablespoons milk until smooth and drizzly. Drizzle generously over the warm bread, then slice and serve immediately. Enjoy!