No-Fuss Cinnamon Roll Bites

Ingredients

• 2 cans Pillsbury cinnamon rolls
• 3 tbsp Butter (Melted; for the cinnamon-sugar coating)
• 0.25 cup Granulated sugar (For the cinnamon-sugar coating)
• 1 tbsp Ground cinnamon (For the cinnamon-sugar coating)
• 0.5 cup Heavy cream (Pour between the rows of dough)
• Nonstick spray (For greasing the 9×13-inch baking dish)
• 4 tbsp Brown sugar (For the brown sugar filling)
• 0.5 stick Butter (Melted; for the brown sugar filling)
• 1.5 tsp Ground cinnamon (For the brown sugar filling)
• 1 tsp Vanilla extract (For the brown sugar filling)
• 1 cup Powdered sugar (For the frosting)
• 1 tbsp Butter (For the frosting)
• 1 tsp Vanilla extract (For the frosting)
• 2 tbsp Milk (For the frosting)

Steps

1. 1

   Preheat the oven to 350°F (175°C).

2. 2

   Cut each cinnamon roll into 4 equal-sized pieces. Roll each piece into a ball, pinching the sides to seal, and set the dough balls aside.

3. 3

   In a mixing bowl, whisk together the 3 tablespoons melted butter, granulated sugar, and 1 tablespoon cinnamon until smooth.

4. 4

   Add the dough balls to the melted butter mixture and toss until they are evenly coated.

5. 5

   Grease a 9×13-inch baking dish with nonstick spray. Arrange the coated dough balls in a single layer in the dish.

6. 6

   In a small bowl, mix together the brown sugar filling ingredients—the brown sugar, melted butter, ground cinnamon, and vanilla extract—until combined.

7. 7

   Drizzle the brown sugar filling evenly over the dough balls.

8. 8

   Slowly pour the heavy cream into the spaces between the rows of dough.

9. 9

   Cover the baking dish with foil and bake for 30 minutes.

10. 10

    Remove the foil and continue baking until the cinnamon roll bites are baked through.

11. 11

    In a medium bowl, whisk together the powdered sugar, butter, vanilla extract, and milk until smooth and no clumps of powdered sugar remain.

12. 12

    Drizzle the frosting over the baked cinnamon roll bites and serve warm.

Notes

Do not overhandle the dough when rolling it into balls, or the bites may become dense. If the dough becomes too soft to handle, refrigerate it for 10–15 minutes. Leftovers can be stored in an airtight container at room temperature for 1–2 days, refrigerated for up to 1 week, or frozen for up to 3 months. The author notes that whole milk or evaporated milk can replace the heavy cream, but the result will be less rich and gooey and will not caramelize on the bottoms in the same way. For make-ahead preparation, cut and roll the dough pieces and prepare the brown sugar mixture and frosting; cover and refrigerate them separately without assembling, then continue with the coating and baking steps when ready.

Nutrition per serving

• dessert
• breakfast
• baked
• cinnamon rolls
• quick recipe
• holiday breakfast
• vegetarian