Why You’ll Love This Recipe

Mini Cinnamon Roll Bites are fast, fun, and flavorful. They offer everything you love about cinnamon rolls—warm spices, tender dough, and a sweet glaze—in a compact, easy-to-make version. Great for kids, brunch buffets, or weekend mornings, these little bites are sure to become a family favorite. Plus, they’re endlessly customizable with glazes, toppings, or even a savory twist.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Refrigerated biscuit dough or crescent roll dough
Ground cinnamon
Granulated sugar
Unsalted butter, melted
Optional glaze: powdered sugar, milk, vanilla extract

Directions

Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin or baking sheet.
Cut the biscuit or crescent dough into small bite-sized pieces.
In a bowl, mix together cinnamon and sugar.
Dip each dough piece in melted butter, then roll in the cinnamon-sugar mixture.
Place each coated piece into the mini muffin tin or spaced out on a lined baking sheet.
Bake for 10–12 minutes, or until golden brown and puffed.
While baking, prepare the glaze by whisking together powdered sugar, a splash of milk, and vanilla extract until smooth.
Once baked, let the bites cool slightly before drizzling with glaze.
Serve warm for the best texture and flavor.

Servings and timing

This recipe yields approximately 24 mini cinnamon roll bites.
Prep time: 10 minutes
Bake time: 12 minutes
Total time: 22 minutes

Variations

Cream Cheese Glaze: Swap the milk glaze for a tangy cream cheese version.
Nutty Crunch: Add chopped pecans or walnuts on top before baking.
Apple Cinnamon Bites: Place a small diced apple piece inside each dough ball before rolling.
Maple Glaze: Use maple syrup in the glaze for a richer flavor.
Savory Twist: Skip the sugar and use garlic butter and herbs for a savory version.
Chocolate Drizzle: Drizzle with melted chocolate or Nutella instead of glaze.

Storage/Reheating

Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
To reheat, warm in a 300°F (150°C) oven for 5–7 minutes or microwave for 10–15 seconds until soft and warm.
If frozen, thaw at room temperature and reheat as above.

FAQs

Can I make these ahead of time?

Yes, you can assemble them a few hours in advance and bake just before serving.

What kind of dough works best?

Refrigerated biscuit or crescent roll dough both work well for this recipe.

Can I freeze mini cinnamon roll bites?

Yes, freeze them after baking and cooling. Reheat in the oven for best texture.

Can I use homemade dough?

Absolutely. If you prefer, you can use a simple yeast dough or sweet roll dough.

How do I keep the glaze from soaking in?

Let the bites cool slightly before drizzling so the glaze sits on top instead of melting in.

Can I make them without a mini muffin tin?

Yes, just space them on a baking sheet lined with parchment paper.

Are they good for brunch?

Yes, they’re perfect for brunch spreads and pair well with fruit, eggs, and coffee.

Can I add raisins or other mix-ins?

Yes, raisins, dried cranberries, or mini chocolate chips can be mixed into the dough pieces.

What’s the best way to coat the dough?

Dip in butter first, then roll in the cinnamon-sugar mixture for even coating.

Do they need to be served warm?

They’re best enjoyed warm but can be eaten at room temperature, too.

Conclusion

Mini Cinnamon Roll Bites are a quick, easy, and delicious way to enjoy the classic flavors of a cinnamon roll without the wait. With their tender texture, sweet cinnamon center, and simple glaze, they’re perfect for sharing—or keeping all to yourself. Whether you’re baking for breakfast, a party, or just because, these little bites are sure to bring smiles.

Mini Cinnamon Roll Bites

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Mini Pumpkin Bread Loaves are moist, spiced quick breads made with real pumpkin puree and warm autumn spices. Their small size makes them perfect for gifting, snacking, or enjoying with a warm drink.

Author: Laura
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4–6 mini loaves
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease or line 4–6 mini loaf pans with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
In a large bowl, mix granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil, and vanilla extract until smooth.
Gradually stir the dry ingredients into the wet mixture until just combined. Do not overmix.
Fold in optional mix-ins like chocolate chips or chopped nuts, if using.
Divide the batter evenly among the mini loaf pans, filling each about 3/4 full.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes, then transfer loaves to a wire rack to cool completely.

Notes

Do not overmix the batter to keep the loaves light and tender.
Optional toppings include a light glaze, streusel, or cream cheese frosting.
These freeze well; wrap tightly for up to 3 months of storage.
Use parchment liners for easy removal and cleaner edges.

Nutrition

Serving Size: 1 mini loaf
Calories: 210
Sugar: 18g
Sodium: 160mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg