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Quick & Gooey Cinnamon Roll Bites (From Refrigerated Dough)

Close-up of several gooey cinnamon roll bites piled on a white plate, generously covered in thick white icing.
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I’m Alex, and I believe great food should be simple. Make these incredibly soft and gooey cinnamon roll bites using refrigerated biscuit dough. They are perfect for a fast brunch treat or a simple dessert that tastes like you spent hours on it.

Ingredients

Scale
  • 1 can (16.3 ounces) refrigerated biscuit dough (8 biscuits total)
  • 1/2 cup granulated sugar
  • 2 tablespoons ground cinnamon
  • 1/4 cup (4 tablespoons) unsalted butter, melted
  • For the Glaze:
  • 4 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan or an 8×8 inch baking dish.
  2. In a small, shallow bowl, mix the granulated sugar and ground cinnamon together. This is your cinnamon sugar coating.
  3. Open the can of biscuit dough. Separate the biscuits and cut each biscuit into four equal pieces. You should have 32 small pieces total.
  4. Dip each small dough piece first into the melted butter, coating it completely.
  5. Next, roll the butter-coated dough pieces in the cinnamon sugar mixture until they are fully covered.
  6. Arrange the coated dough pieces closely together in the prepared baking pan.
  7. Bake for 15 to 18 minutes, or until the bites are golden brown and cooked through.
  8. While the bites bake, prepare the glaze. In a medium bowl, beat the softened cream cheese until smooth.
  9. Add the powdered sugar and vanilla extract. Mix until combined. Add milk one tablespoon at a time until you reach a smooth, pourable consistency for your sweet glaze.
  10. Remove the baked bites from the oven. Immediately drizzle the cream cheese glaze generously over the warm bites.
  11. Let the bites cool slightly before serving. Enjoy these poppable cinnamon treats warm.

Notes

  • For extra gooey centers, place a small pat of butter (about 1/2 teaspoon) on top of the dough pieces before baking.
  • If you prefer a thinner glaze, use 2 tablespoons of milk; for a thicker glaze, use 1 tablespoon.
  • These are best eaten the day they are made, but you can store leftovers covered at room temperature for up to two days.

Nutrition

Find it online: https://www.purecookingjoy.com/cinnamon-roll-bites-quick-gooey-easy-recipe/

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