Cinnamon roll bites are homemade pull-apart bread bites covered with gooey, buttery cinnamon roll filling and rich icing. Quick cinnamon rolls bites that are made from scratch in just one hour!
Cinnamon rolls are a favorite treat at my house. Since we love all things cinnamon roll, I have a number of cinnamon roll recipes.
These cinnamon roll bites are little different, though. They were inspired by McDonald’s cinnamon melts, and they are more like the gooey middle of a cinnamon roll than a traditional cinnamon roll.
The cinnamon roll bites are topped off with a healthy dose of sweet icing. The little bit of butter in the icing gives the icing a yummy richness that makes it extra tasty.
And these cinnamon roll bites are ready in just one hour, so they’re great for times when you want a cinnamon roll but don’t want to spend all day baking up a batch.
Ingredient notes and substitutions
- Yeast: You can substitute an equal amount of instant yeast for the active dry yeast. If you’re using instant yeast, there’s no need to proof the yeast before continuing.
- Butter: I use salted butter in this recipe.
- Milk: Any milk will work. Using whole milk will give you richer icing than skim milk.
How to make cinnamon roll bites
Here you’ll find step-by-step photos showing how to make the recipe. The full recipe is given below.
Step 1: In the bowl of a stand mixer (or in a large bowl), stir together the warm water, yeast, and sugar. Let stand for 5-10 minutes or until foamy.
Step 2: Mix in flour and salt until dough clears the sides of the bowl. Knead dough for three minutes.
Step 3: Cover, and let the dough rest for 10 minutes.
Step 4: Grease a 10-inch cast iron skillet with butter.
Step 5: Divide dough into 24 pieces.
Step 6: Shape each piece into a ball, and place dough balls in the prepared skillet.
Step 7: Cover with greased plastic wrap, and let rise 20 minutes. Toward the end of the rising time, preheat oven to 350 F.
Step 8: Uncover, and bake 15-20 minutes or until golden brown.
Step 9: While bites are baking, stir together granulated sugar and ground cinnamon.
Step 10: Brush bites with half melted butter.
Step 11: Sprinkle with cinnamon sugar mixture.
Step 12: Drizzle remaining half butter over bites.
Step 13: To make the icing, stir together melted butter, powdered sugar, and vanilla. Add 1 tablespoon milk, and stir in. Continue adding milk until icing reaches desired consistency. I use about 1 ½-2 tablespoons for a thicker icing.
Step 14: Drizzle icing over bites.
Recipe Tips!
- It’s important to only mix in as much flour as the dough needs for it to clear the sides of the bowl. The dough should feel a little sticky but shouldn’t come off on your fingers if you pinch it.
- If you don’t have a cast iron skillet, a different oven-safe skillet will work.
Storage
Cinnamon roll bites are best eaten when freshly made. Store any leftover cinnamon roll bites in an airtight container.
They will keep for 2-3 days when properly stored.
More cinnamon recipes!
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Cinnamon Roll Bites
Ingredients
Dough
- 1 ½ cups warm water about 105 F
- 1 tablespoon active dry yeast
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 3-4 cups all-purpose flour
Topping
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 cup butter melted
Icing
- 1 tablespoon butter melted
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1-3 tablespoons milk
Instructions
- In the bowl of a stand mixer (or in a large bowl), stir together the warm water, yeast, and sugar. Let stand for 5-10 minutes or until foamy.
- Mix in salt and enough flour for the dough to clear the sides of the bowl.
- Knead dough for three minutes.
- Cover, and let the dough rest for 10 minutes.
- Grease a 10-inch cast iron skillet with butter.
- Divide dough into 24 pieces.
- Shape each piece into a ball, and place dough balls in the prepared skillet.
- Cover with greased plastic wrap, and let rise 20 minutes.
- Toward the end of the rising time, preheat oven to 350 F.
- Uncover, and bake 15-20 minutes or until golden brown.
- While bites are baking, stir together granulated sugar and ground cinnamon.
- Brush bites with half melted butter.
- Sprinkle with cinnamon sugar mixture.
- Drizzle remaining half butter over bites.
- To make the icing, stir together melted butter, powdered sugar, and vanilla.
- Add 1 tablespoon milk, and stir in.
- Continue adding milk until icing reaches desired consistency. I use about 1 ½-2 tablespoons for a thicker icing.
- Drizzle icing over bites.
Notes
- Yeast: You can substitute an equal amount of instant yeast for the active dry yeast. If you’re using instant yeast, there’s no need to proof the yeast before continuing.
- Flour: It’s important to only mix in as much flour as the dough needs for it to clear the sides of the bowl. The dough should feel a little sticky but shouldn’t come off on your fingers if you pinch it.
- Butter: I use salted butter in this recipe
- Milk: Any milk will work. Using whole milk will give you richer icing than skim milk
- Nutrition values are estimates.
Nutrition
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Originally published 2/6/18.
Reader Interactions
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Comments & Reviews
Bonnie says
Important Question! Is it 3 to 4 cups of flour or 3/4 cup flour!? It seems odd to have a range of flour rather than a precise amount.
Kate Dean says
It’s 3 to 4 cups of flour. The reason that many bread recipes give a range of flour is because the amount can vary depending on factors like the humidity where you live. You only need to add enough flour to get the dough to clear the sides of the bowl, and that amount is going to vary.
Happy Baker says
I just made these and first, they are SO easy to make! But even better than how easy they are, they are fantastic! I had to force myself to stop eating them. Thank you for sharing such a delicious recipe! Will make this on repeat!!
Kate Dean says
Thank you! I’m so glad to hear that!
jk says
Kate, I have been receiving your emails for a very long time, first time asking a question.
If I wanted to serve these at a brunch, how could I make the dough ahead? I would not have the time in the morning to make the dough. Thanking you in advance for your help
Jo Ellen says
No reheating at our house. They were gone in a few minutes. I need to double the recipe next time.
Kate says
Thank you! I’m glad that you liked them!
Justin says
Do these reheat well?
Kate says
They reheat similar to cinnamon rolls. I always think that any sweet rolls are best eaten when fresh.
Sarah Lanier says
We made these today with Bob’s Red Mill Gluten Free Baking Mix. They turned out GREAT! A whole lot easier than rolling out dough!
Kate says
Thank you! I’m glad they worked out well!
Susan Reid says
I made these and they turned out beautifully. I added cinnamon sugar to the melted butter before basting the butter over top and then sprinkled more cinnamon sugar on top,before pouring over the rest of the melted cinnamon sugar butter. I also made your cream cheese icing glaze. These are so addictive. No more whole cinnamon rolls for me as I only ever eat the centre. Now,I have all centre.
Kate says
I’m so glad that you liked them!
Marisol Salazar says
Thank you so much they came out perfectly…
Kate says
Thank you! I’m so glad that you liked them and that they came out well! Thanks for commenting. =)
Barbara says
One more quick question. If I want to bake half a batch, can I freeze the other half of dough to bake another time?
Kate says
I haven’t tried to freeze this dough, but I think it would work just fine. Good luck! =)
Barbara says
So the bites don’t bake anymore after you put the butter and cinnamon sugar mixture on them? Just wanted to clarify as hubby has been craving cinnamon rolls and I love that these are quick and make a smaller batch than other recipes I have seen/tried.
Kate says
Yes, that’s correct; the butter/cinnamon sugar go on after the bites are baked. Please let me know if you have any other questions, and I hope you enjoy! =)
Jen says
OMG! These bites are bad new for my diet! lol I could eat the whole pan by myself
Doris says
I don’t have a cast iron skillet would a regular cake pan work?
Kate says
I haven’t tried this recipe in a cake pan, but I would think that a cake pan would work. Good luck!
Chelsea says
Question, have you tried using warm milk instead of water for the dough? Or would it not work out and it has to be water? Thank you 😊
Kate says
I haven’t tried using milk in the dough, but I’ve swapped milk in for water in other bread doughs. It has worked just fine.