Easy Cinnamon Roll Bites

Cinnamon Roll Bites with a white frosting on a white plate.

Easy Cinnamon Roll Bites

Making cinnamon roll bites just got that much easier, thanks to using premade frozen rolls. Each bite is like eating the center of a cinnamon roll where the dough is most tender and the cinnamon sugar has melted into a buttery, caramel-like swirl.

Course Breakfast

Cuisine American, German, Swedish

Prep Time 30

Cook Time 40

Total Time 1 10

Servings servings

Calories 564kcal

Author Whitney Wright

Equipment

13"x9" glass baking pan

Ingredients

20 Rhodes rolls partially thawed
6 tablespoons butter melted

Coating

¾ cup light brown sugar packed
1 tablespoon cinnamon
⅛ teaspoon almond extract

Filling

4 tablespoons butter melted
4 tablespoons light brown sugar packed
1 ½ teaspoons cinnamon
1 teaspoon vanilla extract
½ cup heavy cream to drizzle overtop prior to baking

Glaze

½ cup butter softened
3 cups powdered sugar
1 teaspoon vanilla extract
3-5 tablespoons milk more or less to reach desired consistency

US Customary - Metric

Instructions

Move oven rack to the center of the oven. The rolls do need to rise for 30-45 minutes, so you can preheat your oven to 350°F now or later. Spray a 13x9 inch baking pan with nonstick cooking spray, set aside.
To a gallon sized Ziploc bag add the “coating ingredients:” brown sugar, cinnamon, and almond extract. Gently shake to the bag to mix the ingredients together.
Cut each partially thawed Rhodes roll into quarters, then roll into balls. (Tip: keeping the rolls still chilled prevents them from sticking to the other balls as easily).
Dip each dough ball into the 6 tablespoons of melted butter then place the butter coated rolls in the gallon bag. Close the bag and then shake to coat. Transfer the cinnamon sugar-coated dough balls to the prepared 9x13 inch baking pan. Spread into an even layer.
In a small bowl, whisk together the “filling” ingredients: 4 tablespoons melted butter, 4 tablespoons brown sugar, 1 ½ teaspoons cinnamon, and 1 teaspoon vanilla. Drizzle this evenly over the dough balls.
Drizzle the ½ cup of heavy cream between the rows of dough. Cover the pan and let rise for 30-45 minutes or until the dough balls are noticeably puffed but not doubled in size. If you have not turned on your oven already, you may wish to do so now.
Bake, uncovered, for 35-40 minutes or until the tops are golden brown and the dough balls are fully baked.
While its baking make the glaze by beating the butter, powdered sugar, vanilla, and milk together until it resembles the consistency of a thick glue. Remove the pan from the oven, let cool for 5 minutes then drizzle glaze overtop. Enjoy warm.

Notes

I like to remove the Rhodes rolls from the freezer the night before I plan on making the cinnamon roll bites. I place the rolls on a parchment lined small baking sheet, or parchment covered plate. Put the rolls on the parchment and then cover with plastic wrap so they don't dry out. Put the rolls in the fridge to thaw overnight.

Make Ahead: There are a couple of ways to make this ahead. First, you can prep you coating, filling, and glaze a day or two ahead, then assemble everything the day you want to bake. Alternatively, you can try assembling everything, storing it in the fridge overnight, and then letting it come to room temp the next day before baking.

Storing: Store leftover cinnamon roll bites at room temperature, or covered in the fridge for 2-3 days. Reheat them in the microwave or in the oven.

Freezing: In theory, I think these can be frozen, but I have not tested it. I would recommend flash freezing single servings of the cinnamon bites, then storing them in a freezer safe container or freezer bag for up to 6 weeks. Reheat them in the microwave.

Nutrition