Glazed Cinnamon Biscuit Bites

Glazed Cinnamon Biscuit Bites

Ingredients

Biscuit dough: Use 2 cans (16.3 ounces each) refrigerated biscuit dough, about 16 biscuits total.

Butter: Melt ½ cup unsalted butter.

Granulated sugar: Measure ¾ cup for coating the biscuit pieces.

Cinnamon: Use 2 teaspoons ground cinnamon.

Brown sugar: Measure ⅓ cup packed light brown sugar for the buttery sauce.

Vanilla: Add 1 teaspoon vanilla extract to the sauce.

Powdered sugar: Use 1 cup powdered sugar for the glaze.

Milk and vanilla: Prepare 2–3 tablespoons milk and ½ teaspoon vanilla extract for the glaze.

Instructions

Preheat your oven to 350°F (175°C).

Lightly grease a 9 × 13-inch baking dish with butter or cooking spray.

Open the biscuit cans and separate the biscuits.

Cut each biscuit into four roughly equal pieces.

In a large bowl, combine the granulated sugar and cinnamon.

Toss the dough pieces in the cinnamon sugar, working in batches to coat them evenly.

Arrange the coated pieces evenly in the prepared baking dish, keeping the layer loose rather than tightly packed.

In a separate bowl, whisk the melted butter, brown sugar, and 1 teaspoon vanilla until combined.

Pour the butter mixture evenly over the biscuit pieces.

Bake for 30–40 minutes, checking after 25 minutes because biscuit brands and ovens vary.

If the tops brown before the centers finish baking, cover the dish loosely with foil.

Check the pieces in the center of the dish: they should be fluffy and cooked through, with no wet or gummy dough inside.

Remove the dish from the oven and let it rest for 10 minutes.

Whisk the powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla until smooth. Add the remaining milk a little at a time if needed.

Drizzle the glaze over the warm biscuit bites and serve while soft and gooey.

Variation

Cream cheese glaze: Beat 2 ounces softened cream cheese with the powdered sugar, vanilla, and enough milk to make a pourable glaze.

Pecan version: Sprinkle ½ cup chopped pecans over the dough before adding the butter mixture.

Orange version: Add 1 teaspoon finely grated orange zest to the glaze.

Warm spice version: Add ¼ teaspoon ground nutmeg to the cinnamon sugar.

Chocolate chip version: Scatter ⅓ cup mini chocolate chips between the coated biscuit pieces before baking.

Storage

Let leftovers cool, then cover the dish tightly or transfer the bites to an airtight container.

Refrigerate for up to 4 days. Refrigerate any version made with cream cheese glaze promptly.

For freezing, wrap individual portions and place them in a freezer-safe bag for up to 2 months. Freeze without glaze for the best texture.

Thaw frozen portions overnight in the refrigerator.

Microwave an individual refrigerated portion for 15–25 seconds, adding more time in short intervals as needed.

To warm a larger portion, cover with foil and heat at 300°F (150°C) for approximately 10–15 minutes, until warm throughout.

If preparing ahead, keep the coated dough refrigerated and the sauce separate for up to 8 hours. Add the sauce just before baking and make the glaze fresh.