Over the summer, when we were visiting my family in Florida, we went to my sister’s house for “Cinnamon Roll Sunday.” It’s a tradition she started with her boys where, you guessed it, they have cinnamon rolls every Sunday morning for breakfast. We have tried a lot of different cinnamon roll recipes since. I come back to make-ahead cinnamon bites because it’s so easy.
Well, of course, our boys loved the idea! They immediately started asking if we could do that, too. Justin and I decided that we could do a variant and have “Big Breakfast Sunday”. It isn’t always cinnamon rolls, but something different from our normal school morning breakfast.
I also like to try make-ahead breakfasts, so I don’t have to do much in the morning. We first tried this recipe out on Christmas morning this year and it was such a hit. We’ve made it again a few times now. Since I didn’t take the time to photograph the meal on Christmas, it was a good opportunity to get my pictures and enjoy a delicious breakfast.
As I mentioned, I love make-ahead breakfasts, and this one is really easy in the morning. Or, if you have time to make the entire thing in the morning, you can do that as well. It’s a very flexible meal and so delicious!
Step by Step
Cut the biscuits into quarters. I find my kitchen shears work best for this, but a knife will also get the job done.
Use your hands to roll each piece of biscuit into a ball. I find that it starts to make my hands feel funny after a while so will often recruit someone to help.
In a small bowl, melt 4 tbsp of butter. In another small bowl, mix the sugar, brown sugar, and cinnamon.
Take each biscuit ball and roll it in the melted butter, then the sugar mixture until it is completely coated. Place the coated biscuits in the prepared dish. Continue with each piece of biscuit, until they are all in there. If you like more of the crunchy parts of a cinnamon roll, then make sure more are along the edge. I like the soft ones, so I stack a lot of mine close together.
Cover the dish and place it in the refrigerator overnight.
When you are ready to cook, melt 1 tbsp of butter and pour it over the biscuits. Place the biscuits in the oven and THEN set the oven to 350F. Bake for about 30-45 minutes, until the biscuits are cooked through and the mixture is bubbly.
NOTE: If your dish is cold from the refrigerator, place it in the oven while it heats up. A cold dish into a hot oven can make the glass shatter.
Meanwhile, in a small mixing bowl, whisk the powdered sugar, milk, and vanilla extract together for icing.
When the biscuits are done cooking, drizzle the icing over them and serve warm.
Originally Published On: January 8, 2019
Last Updated On: December 20, 2019
Make-Ahead and Pull-Apart Mini Cinnamon Bites
- 8 tbsp butter (divided)
- 1 pkg homestyle biscuits
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tbsp cinnamon
- 1/2 cup powdered sugar
- 1 tbsp milk
- 1 tsp vanilla extract
- Melt 3 tbsp butter and pour it in the bottom of a glass pie pan or casserole dish and swirl to coat the sides
- Use kitchen shears or a knife to cut the biscuits into quarters
- Roll each piece of biscuit into a ball
- Melt 4 tbsp butter in a small dish
- In a small mixing bowl, combine the sugar, brown sugar, and cinnamon
- Roll each biscuit ball into the melted butter then coat with the sugar mixture and place in the prepared dish
- Continue until all of the biscuits have been coated and placed in the dish
- Cover and refrigerate
- When ready to bake, remove the cover from the dish
- Melt 1 tbsp of butter and drizzle it over the biscuits
- Place the dish in the oven, then set the heat to 350F (make sure NOT to preheat the oven as the cold baking dish going into a hot oven could shatter)
- Bake for about 30-45 minutes, until the biscuits are done in the center and the mixture is bubbly
- Meanwhile, in a small mixing bowl, whisk the powdered sugar, milk, and vanilla extract to make an icing
- When the biscuits are done baking, drizzle with the icing and serve warm
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