20-Minute Cinnamon Roll Bites
Forget the overnight rise. These buttery, gooey cinnamon roll bites come together in 20 minutes using refrigerated biscuits instead of yeast dough. Perfectly golden, freezer-friendly, and taste better than the bakery version. No complicated techniques required.
Ingredients
- 1 can 16.3 oz refrigerated flaky biscuits (Pillsbury Grand)
- 4 tablespoons unsalted butter melted
- 1/4 cup light brown sugar packed
- 2 1/2 tablespoons ground cinnamon
- 1 pinch sea salt
- 3 tablespoons cream cheese softened
- 2 tablespoons unsalted butter softened
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1 pinch salt for glaze
Instructions
- Prepare Your Oven: Preheat oven to 400°F. Line a baking sheet with parchment paper and position it on the upper-middle rack.
- Prepare the Dough: Open the biscuit can and separate each biscuit. Gently flatten each one into a thin rectangle (about 4 by 3 inches) using your fingers or a small rolling pin. Let them rest 30 seconds if they spring back.
- Make the Filling: In a small bowl, mix brown sugar, cinnamon, and salt with a fork until no clumps remain. The mixture should smell strongly of cinnamon.
- Assemble the Bites: Lightly brush one flattened biscuit with melted butter, covering the entire surface. Sprinkle about 1 tablespoon of cinnamon-sugar mixture over the butter. Starting from the longer edge, roll tightly into a log. Place seam-side down on your prepared baking sheet. Repeat with remaining biscuits, spacing them about 1.5 inches apart.
- Bake: Place the baking sheet in the oven and bake for 12-15 minutes until deep golden brown on top. Check at the 10-minute mark to ensure even browning.
- Make the Glaze: While bites cool for 2-3 minutes, beat softened cream cheese and butter together. Add powdered sugar, vanilla, and salt. Stir until smooth and spreadable.
- Finish: Drizzle glaze over warm cinnamon roll bites. Serve warm or at room temperature.
Notes
Substitutions: Use crescent roll dough instead of biscuits for a more refined texture. Seal the perforations with your fingers before filling. Bake time remains the same.
Storage Tips: Store in an airtight container at room temperature for up to 2 days. Reheat wrapped in foil at 300°F for 5 minutes. Freeze unbaked rolls on a sheet tray for 2 hours, then transfer to a freezer bag and store for up to 3 weeks. Bake directly from frozen, adding 3-4 minutes to bake time.
Make-Ahead Instructions: Prepare and freeze raw rolls in advance. No thawing needed—bake straight from frozen.
Flavor Variations: Add 1/2 teaspoon ground cardamom or 1/4 teaspoon nutmeg to the cinnamon-sugar filling. Top with chopped toasted pecans or walnuts before rolling for added texture and flavor.