Cinnamon Roll Bites
You are in for a delicious treat with my Itty Bitty Cinnamon Roll Bites. Who says cinnamon rolls have to take all day to make? You will be in and out of the kitchen in about 30 minutes with my Itty Bitty Bites. I’ve used Pillsbury’s “Simply” biscuits to create these adorable bite size cinnamon rolls. No kidding, I made these for an afternoon snack for the kids and their friends last week and by the end of the night all 60 bites were gone. They are a fun snack and sweet dessert for any party. Take a peek at how easy these are…..and enjoy!!
When Should I Serve These Cinnamon Rolls?
*These little cinnamon rolls are great at special occasions such as brunch at home with friends, baby showers, Easter Sunday, General Conference Weekend, Christmas morning to name a few. I love that they are quick to prepare, so less time in the kitchen for the cook. Everyone loves these little bites.
Prepare The Biscuits
Roll Biscuits Into Logs
Cut Dough Into 1/2-inch Pieces
Bake Cinnamon Rolls Until Golden
Prepare The Icing
Tips For Itty Bitty Cinnamon Roll Bites
- Biscuits roll out much more easy when they are not right out of the refrigerator. Let me sit at room temperature for 15 minutes before popping open the can.
- Use unflavored dental floss to cut dough into slices instead of a knife if desired.
- Make sure to drizzle icing when little rolls are still warm. Makes a big difference.
- Serve with milk. That’s a must!
- One can Pillsbury "Simply" refrigerated biscuits 10 count
- 5 tablespoons softened butter
- 1/4 cup packed light brown sugar
- 2 teaspoons ground Cinnamon
- 1 cup powdered sugar
- 5 to 6 tablespoons heavy cream
Preheat oven to 350 degrees F. and line a large baking sheet with non-stick cooking spray.
Unroll biscuits onto a clean countertop and press out with fingers to about 3 inches wide. Spread each biscuit with 1/2 tablespoon of butter then top evenly with brown sugar and cinnamon. Starting at the bottom of each round, roll up jelly roll fashion with seam side down on countertop. Use a sharp knife and cut 1/2 inch slices and place onto prepared baking sheet. I cut 6 slices per biscuit making 60 small cinnamon rolls. Bake for 16 to 20 minutes, until light brown and cooked through. Remove from oven.
Place powdered sugar and heavy cream into a small bowl and whisk until smooth. Drizzle glaze over hot rolls. Let cool for 5 minutes before serving. Best served warm with a tall glass of milk!
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