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Cinnamon Roll Bites Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 52 reviews
  • Author: Ivy
  • Prep Time: 20 minutes
  • Cook Time: 29 minutes
  • Total Time: 54 minutes
  • Yield: 12 servings (about 64 bite-sized pieces)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Cinnamon Roll Bites are a delightful twist on the classic cinnamon roll, offering bite-sized pieces packed with sweet cinnamon sugar and a luscious glaze. Soft, fluffy, and rich with buttery cinnamon flavor, they are perfect for breakfast, brunch, or a sweet snack. Made with a yeast dough, rolled into small balls, coated with cinnamon sugar, and baked with a creamy buttery topping, they deliver gooey, melt-in-your-mouth goodness in every bite.

Ingredients

Dough:

  • 1/2 cup warm milk (about 115°F, 4 ounces)
  • 1 1/2 teaspoons instant dry yeast (such as Red Star Platinum Baking Yeast)
  • 1 large egg (room temperature)
  • 1/4 cup salted butter (melted or softened, 2 ounces)
  • 1/4 cup granulated sugar (50 grams)
  • 1/2 teaspoon salt
  • 2 1/4 cups all-purpose flour, divided (293 grams)

Cinnamon Sugar Coating:

  • 1/4 cup melted salted butter (2 ounces)
  • 1/2 cup brown sugar (100 grams)
  • 1 1/2 teaspoons cinnamon

Syrup Topping:

  • 1/2 cup salted butter (melted, 4 ounces)
  • 1/4 cup brown sugar (55 grams)
  • 2 teaspoons cinnamon

Heavy Cream:

  • 1/2 cup heavy cream (4 ounces, for pouring over rolls)

Glaze:

  • 1 cup powdered sugar (130 grams)
  • 4 tablespoons heavy cream (2 ounces)
  • 1/4 teaspoon vanilla extract

Instructions

  1. Make the dough: Pour the warm milk into the bowl of a stand mixer and sprinkle the yeast over the surface. Let it sit briefly.
  2. Add wet ingredients: Add the large egg, melted or softened salted butter, and granulated sugar to the milk and yeast mixture. Mix until combined.
  3. Add dry ingredients: Incorporate salt and 2 cups of the flour. Mix with the beater blade just until the ingredients are barely combined. Let the mixture rest for 5 minutes to allow the flour to absorb the liquids.
  4. Knead the dough: Scrape down the sides, remove the beater blade, and attach the dough hook. Knead the dough on medium speed for 5-7 minutes until elastic and smooth. Add the remaining 1/4 cup flour if the dough is too sticky. The dough should be tacky but manageable.
  5. First rise: Spray a large bowl with cooking spray. Transfer the dough from the mixer bowl into the greased bowl, cover with a towel or wax paper, and place in a warm spot (e.g., the turned-off warm oven) to rise until almost doubled in size, about 30 minutes. Avoid over-proofing.
  6. Shape dough balls: Divide the dough into approximately 64 pieces, each about ¾ inch in size. Roll each piece into a ball.
  7. Coat dough balls: Toss the dough balls in the melted butter, then place the brown sugar and cinnamon mixture in a plastic bag. Shake the buttered dough balls in the bag to coat evenly with the cinnamon sugar.
  8. Arrange in skillet: Place the coated dough balls in a greased 10-inch cast iron skillet. Set aside.
  9. Make syrup topping: In a small bowl, combine melted butter, brown sugar, and cinnamon. Pour this syrup mixture over the dough balls in the skillet.
  10. Second rise: Let the dough balls rise again for about 20 minutes with the syrup topping on them.
  11. Add heavy cream: Pour 1/2 cup heavy cream evenly over the rolls before baking. Alternatively, for gooier bites, pour the cream halfway through baking to keep some cream pooling in the pan.
  12. Bake: Bake the skillet at 350°F (175°C) for 27-29 minutes or until the cinnamon roll bites are thoroughly cooked and golden on top.
  13. Prepare glaze: Whisk together powdered sugar, heavy cream, and vanilla extract in a small bowl until smooth.
  14. Glaze and serve: Drizzle the glaze over the warm cinnamon roll bites before serving for a sweet finishing touch.

Notes

  • The dough should be tacky and slightly sticky; this is normal for soft rolls.
  • Using a warm environment for rising helps activate the yeast and speeds up the process.
  • Pouring the heavy cream halfway through baking yields gooier cinnamon roll bites with some cream pooling underneath.
  • Use a cast iron skillet for even heat distribution and a classic presentation.
  • Allow the cinnamon roll bites to cool slightly before glazing to prevent the glaze from melting too much.

Find it online: https://ivysrecipes.com/cinnamon-roll-bites-recipe/