These Cinnamon Roll Bites are the easiest way to cinnamon roll flavor! Uses homemade or store bought biscuit dough, a great make ahead breakfast or dessert!
Cinnamon, sugar and butter just make everything better, am I right?
I love these little bites, especially as the days get cooler and all you want is some fresh, hot, sugary bread straight from the oven.
I also love that they’re so easy, you can make them ahead and quickly finish up and bake them in the morning. That way, you can even bring them still warm and gooey to your colleagues at work.
If you’re willing to share, that is.
I love a good monkey bread made with yeast dough — who doesn’t? But there are days (okay, most of them) that yeast dough can take a little too much time and effort.
This biscuit dough comes together in 5-10 minutes max, and you can easily make the dough ahead, wrap it in plastic wrap and refrigerate until the next morning or whenever you want to bake these bites.
I’ve included more tips for prepping ahead and baking later down below if you’re interested!
They really are so simple that you have no excuse to make them!
No excuse not to have warm, sugary, buttery bites of fresh bread coming out of your oven in about 35 minutes. That sounds like a pretty good deal to me 😉
Tips for making these Cinnamon Roll Bites even easier:
How to prep these Cinnamon Roll Bites ahead:
Make ahead and refrigerate:
You can prep these Cinnamon Roll Bites up to the point of baking, and then wrap tightly and store in the refrigerator up to one week.
Biscuit dough stores perfectly in the fridge, so this is a great recipe to prep ahead for a weekend brunch or treat.
Make ahead and freeze:
You can roll your biscuit balls, coat in sugar and place in the pan and then cover with plastic wrap and foil and freeze completely.
Keep frozen for up to 3 months, then let thaw on the counter at least 30 minutes-1 hour before baking as directed.
You may need to increase baking time up to 5 minutes.
*Post and photos updated from September 17, 2014
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Cinnamon Roll Bites
- 2 cups flour (whole wheat, all purpose, or a mix)
- 1 tbsp baking powder
- ¼ tsp salt
- ½ cup cold butter
- ¾-1 cup cold milk
Cinnamon Sugar Coating
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 1 tbsp cinnamon
- ½ cup butter, melted
- ⅓ cup icing sugar
- 1-2 tbsp milk just enough to bring the glaze together
- In a large bowl, combine flour, baking powder and salt (I mix with my pastry cutter).
- Cut the butter into cubes and add to the bowl. Cut in the butter with a pastry cutter or fork until butter is in pea-sized pieces.
- Stir in milk gradually, adding just enough so that the dough comes together. Bring together in a ball with your hands (if you accidentally add too much milk and it becomes sticky, just add a little more flour).
- *See post above for make ahead directions.
- Preheat oven to 350 degrees F. Lightly grease a 10" pie plate or baking dish.
- In a medium bowl, combine brown sugar, granulated sugar and cinnamon. Roll dough into 1" balls. Dip balls in remaining melted butter and then coat in cinnamon sugar mixture and place in the pie plate.
- Drizzle remaining butter over the dough balls in the pan (you can. Bake for 20-25 minutes until biscuits are cooked and butter/sugar mixture is bubbling in the bottom of the pan.
- *If you’re using a pie plate smaller than 10″, it’s a good idea to place a piece of tin foil in the oven under the plate to catch any possible drips.
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