Add the olive oil, salt, and 2 cups of flour to the yeast mixture. Stir until it starts coming together, then add more flour a little at a time until you have a soft, slightly sticky dough. It should pull away from the sides but still feel tender.

Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until it’s smooth and elastic. If it sticks too much, add just a sprinkle of flour. This step builds that nice chewy texture we love.

Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and set it in a warm spot. Let it rise for about 1 hour or until it doubles in size. This is my favorite part, watching it grow like magic.

While the dough rises, mix the brown sugar and cinnamon in a small bowl. Melt the butter and set it aside. For the glaze, whisk together powdered sugar, milk, and vanilla until smooth and pourable. Adjust milk if needed.

Preheat your oven to 400°F. Punch down the risen dough and roll it out on parchment paper into a large rectangle or oval, about 1/4 inch thick. Transfer to your baking sheet.

Brush the dough generously with melted butter. Sprinkle the cinnamon sugar mixture evenly over the top, pressing it in lightly. This creates that signature streusel crunch.

Bake for 15-20 minutes until the edges are golden brown and the topping is bubbly. Remove from the oven, let it cool for a few minutes, then drizzle with the glaze. Slice and serve warm.