Ingredients
For the Cinnamon Roll Bites:
1 can refrigerated biscuit dough or crescent roll dough, about 8 ounces
3 tablespoons unsalted butter, melted
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1 small pinch salt, optional
For the Vanilla Glaze:
1/2 cup powdered sugar
1 to 2 tablespoons whole milk
1/4 teaspoon vanilla extract
Instructions
1. Preheat the oven to 350°F.
2. Line a large baking sheet with parchment paper or lightly coat it with nonstick cooking spray.
3. Add the granulated sugar, cinnamon, and optional pinch of salt to a small bowl.
4. Stir until the cinnamon is evenly distributed throughout the sugar.
5. Melt the butter and let it cool for about 1 minute.
6. Open the refrigerated dough and separate it into the portions marked on the package.
7. Cut each biscuit or crescent section into 3 or 4 bite-size pieces.
8. Gently roll each dough piece into a loose ball. Avoid pressing too firmly.
9. Dip each piece into the melted butter and allow the excess to drip back into the bowl.
10. Roll the buttered dough in the cinnamon-sugar mixture until evenly coated.
11. Arrange the coated bites on the prepared baking sheet, leaving about 1 inch between them.
12. Bake for 10 to 12 minutes, or until puffed, golden, and fully cooked in the center.
13. While the bites bake, place the powdered sugar, 1 tablespoon of milk, and vanilla extract in a small bowl.
14. Whisk until smooth. Add more milk a few drops at a time until the glaze reaches a thick but pourable consistency.
15. Remove the cinnamon roll bites from the oven and let them cool on the baking sheet for 3 to 5 minutes.
16. Drizzle the vanilla glaze over the warm bites.
17. Serve immediately while soft and warm.
Notes
Refrigerated biscuit dough makes thicker, softer bites with a bread-like center.
Crescent roll dough makes lighter bites with tender, flaky layers.
Cut the dough into evenly sized pieces so all the bites finish baking at approximately the same time.
Do not overcrowd the baking sheet. Leaving space between the pieces helps the edges become golden instead of steaming.
Begin the glaze with only 1 tablespoon of milk. Add more gradually because powdered sugar icing becomes thin quickly.
If the glaze is too thin, whisk in additional powdered sugar 1 tablespoon at a time.
Add a pinch of ground nutmeg to the cinnamon sugar for a warmer flavor.
Chopped pecans or walnuts may be sprinkled over the bites after glazing.
Check one of the largest pieces before removing the tray from the oven to make sure no raw dough remains in the center.
Store fully cooled bites in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Reheat in a 300°F oven for about 5 minutes or microwave a small serving for 10 to 15 seconds.