These fluffy cinnamon roll bites use an easy no-knead homemade dough; every bite tastes like the soft, ooey, gooey center of a cinnamon roll.
This may be the most exciting recipe I’ve shared recently. These cinnamon roll bites are unbelievably good — soft, tender, and packed with cinnamon-sugar flavor. They’re simple to make and perfect for sharing, breakfast, brunch, or a cozy dessert.
Please Make These ASAP
If you love cinnamon rolls but want something quicker and easier to serve, these bite-sized rolls are for you. Here’s why they’re so appealing:
- Easy no-knead dough: No mixer required. A simple bowl and spoon are all you need to mix the dough.
- Bakes in one pan: Use a 9-inch cake pan, a deep 9-inch pie plate, or an 8×8-inch square pan for a tidy bake.
- Pull-apart serving: The bites are arranged in a single layer so everyone can pull out pieces right from the pan.
- Simple pantry ingredients: No specialty items required — most ingredients are probably already in your kitchen.
- Impressive results: They look and smell like a treat from a bakery but are straightforward to make.
The No-Knead Easy Fluffy Dough
This dough comes from a very popular fluffy roll recipe adapted for small bites. Expect a wetter, shaggier dough than classic kneaded roll dough — that’s normal and part of what makes these bites so tender and airy.
Tips for working with the dough:
- The dough will be wetter and less smooth than traditional dough; don’t worry.
- Mix until the dough comes together into a shaggy mass — no need to overwork it.
- Use a light dusting of flour on your hands and the counter when you shape and cut the dough.
How to Make Cinnamon Roll Bites
These bites have three components: the dough, the cinnamon-sugar coating with butter, and a simple icing to finish.
- Make the dough and allow it to rise until doubled.
- Turn the dough onto a lightly floured surface and pat into a roughly 7×7-inch square. Cut into 16 squares and then cut each in half to yield about 32 pieces (exact counts aren’t critical).
- Dip each piece into melted butter, then roll in the cinnamon-sugar mixture.
- Place coated pieces close together in a lightly greased pan in a single layer.
- Drizzle any remaining butter over the dough in the pan — this step is important for that gooey center texture.
- Let the pieces rise until puffed, then bake until golden and cooked through.
- Finish by drizzling with icing and serve warm.
Additional Notes
➡️ Don’t skip the final butter drizzle. That extra butter poured over the dough in the pan helps each bite achieve the texture and flavor of the soft center of a cinnamon roll.
➡️ Best served warm. They’re incredible straight from the oven, about 8–10 minutes after coming out. They also reheat well for a few seconds in the microwave and taste great at room temperature.
➡️ Make a double batch: The recipe doubles easily for a 9×13-inch pan or two round pans if you need to serve a crowd.
How this differs from monkey bread: These cinnamon roll bites are built on a lighter, fluffier dough and bake in a single layer, making them easier to assemble and serve. They’re simple, less rich than some monkey bread recipes, and wonderfully pull-apart friendly.
These cinnamon roll bites are one of my favorite recent recipes — easy to make and impossible to resist. I hope you enjoy them as much as I do.
Easy Fluffy Cinnamon Roll Bites
Ingredients
Dough:
- 2 cups (284 g) all-purpose or bread flour
- 2 tablespoons (27 g) granulated sugar
- 2 teaspoons instant yeast
- 3/4 teaspoon table salt
- 3/4 cup hot water
- 2 tablespoons butter
- 1 large egg
Cinnamon + Sugar + Butter:
- 6 tablespoons butter, melted
- 1/4 cup (about 53 g) lightly packed brown sugar
- 1/4 cup (about 53 g) granulated sugar
- 1 tablespoon ground cinnamon
Icing:
- 1/2 cup (57 g) powdered sugar
- 1 to 2 tablespoons cream or milk, plus more as needed
Instructions
- For the dough: In a medium bowl, stir together the flour, sugar, yeast, and salt. In a blender or small food processor, combine the hot water, butter, and egg; process until well combined. Add the blended mixture to the dry ingredients and stir with a spatula until evenly combined and no dry streaks remain. The dough will be shaggy and wetter than traditional roll dough. Cover and let rise until doubled, about 1 hour.
- For the filling: In a small bowl, mix the brown sugar, granulated sugar, and cinnamon. Set aside.
- Lightly grease a 9-inch round cake pan or deep pie plate. Preheat the oven to 350°F (175°C).
- Turn the risen dough out onto a lightly floured surface and dust the top lightly with flour to prevent sticking. Lightly pat the dough into a thick square about 7×7 inches. Use a pizza cutter or bench scraper to cut the dough into four strips across and four strips down to make 16 pieces, then cut each piece in half to yield about 32 small pieces.
- Dip each piece into the melted butter, then roll in the cinnamon-sugar mixture. Place the coated pieces in a single close layer in the prepared pan. Drizzle any remaining butter over the dough in the pan — this step enhances the texture and flavor.
- Cover and let the pan sit until the dough pieces are puffed and risen (but not necessarily doubled), about 30–45 minutes.
- Bake for 25 to 27 minutes, until golden and baked through. Remove from the oven and let cool about 10 minutes.
- For the icing: Whisk together the powdered sugar and 1 to 2 tablespoons cream or milk until smooth. Add additional liquid if needed so the icing is thick but pourable. Drizzle the glaze over the warm cinnamon roll bites and serve immediately.
Notes
Doubled Recipe: The recipe can be doubled to fill a 9×13-inch pan or to bake in two round pans.
Serving: 1 serving (about 5 cinnamon bites). Calories: 442 kcal. Carbohydrates: 66 g. Protein: 7 g. Fat: 18 g. Sugar: 31 g.
Recipe Source: from Mel’s Kitchen Cafe