These quick cinnamon roll bites are ready in just 15 minutes! No yeast, no waiting—just warm, gooey, cinnamon-sugar perfection in every bite.
You know those mornings when you wake up craving warm cinnamon rolls, but the thought of waiting hours for dough to rise makes you want to crawl back into bed? Yeah, I’ve been there too many times to count. That’s exactly why I created these quick cinnamon roll bites—because sometimes you need that cinnamon-sugar fix right now, not two hours from now.
These little gems are my secret weapon for lazy weekend mornings, unexpected guests, or those late-night sweet tooth emergencies. There’s no yeast involved, no waiting around, and definitely no complicated techniques. Just mix, roll, coat, and bake. In about 15 minutes total, you’ll have 20 warm, buttery, cinnamon-coated bites that taste like you spent all morning in the kitchen.
What I love most about this recipe is how forgiving it is. The dough comes together with just a few pantry staples, and you don’t need any fancy equipment—not even a stand mixer. Plus, these bites are perfectly portioned, so you can grab a few without committing to an entire cinnamon roll. Trust me, once you try this method, you’ll never feel guilty about skipping traditional cinnamon rolls again.
Recipe Information
Servings: 20 bites (about 4-5 servings)
Prep Time: 8 minutes
Cooking Time: 7 minutes
Total Time: 15 minutes
Calories: 65 per bite (approximately 260 per serving of 4 bites)
Ingredients
For the Dough:
- 1 cup (130 g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup + 2 tsp (90 ml) milk or water (warmed to room temperature)
- 1/2 tsp vanilla extract
For the Coating:
- 1 tbsp (14 g) unsalted butter, melted and slightly cooled
- 3 tbsp granulated sugar
- 1-2 tsp ground cinnamon (depending on how much you love cinnamon!)
For the Vanilla Glaze:
- 2 tbsp powdered sugar
- 1/2-1 tsp milk
- 1/4 tsp vanilla extract
Instructions
Step 1: Mix the Dry Ingredients
Preheat your oven to 375°F (190°C). In a medium bowl, whisk together the flour, baking powder, and salt. Make sure everything is evenly combined—this helps distribute the leavening agent so your bites rise evenly.
Step 2: Prepare the Wet Ingredients
If you’re using milk straight from the fridge, pop it in the microwave for about 10-15 seconds until it’s just warm to the touch. Cold milk can make the dough harder to work with. Stir the vanilla extract into the warmed milk.
Step 3: Form the Dough
Pour the milk mixture into the dry ingredients. Using a wooden spoon or your hands, mix everything together until a shaggy dough forms. Then knead it right in the bowl for about 30 seconds until it becomes smooth and slightly elastic. The dough should be soft but not sticky—if it’s too wet, add a tablespoon of flour at a time.
Step 4: Shape the Log
Transfer the dough to a lightly floured surface. Roll it with your hands into a log about 10 inches long. Press down on the log gently to flatten it slightly—this makes cutting easier and helps create more surface area for the cinnamon-sugar coating to stick.
Step 5: Cut Into Bite-Sized Pieces
Using a sharp knife or bench scraper, cut the log into 10 equal pieces. Then cut each of those pieces in half to create 20 bite-sized pieces. They don’t have to be perfectly uniform—rustic works just fine here!
Step 6: Coat with Butter
Transfer all the dough pieces to a medium bowl. Pour the melted butter over them and gently toss with your hands or a spoon until every piece is coated with butter. This buttery layer helps the cinnamon sugar stick and creates that rich flavor we all crave.
Step 7: Add the Cinnamon Sugar Magic
In a small bowl, mix together the granulated sugar and cinnamon. I usually start with 1 teaspoon of cinnamon and taste the mixture—if you’re a cinnamon fanatic like me, go ahead and add the full 2 teaspoons. Pour this cinnamon-sugar mixture over the buttered dough pieces and toss again until every bite is generously coated.
Step 8: Arrange in the Pan
Grease a loaf pan (8×4 or 9×5 inch works great) with butter or non-stick spray. Transfer the coated bites to the pan, arranging them in a single layer as much as possible. Don’t worry about making them perfect—they’ll puff up and nestle together beautifully as they bake.
Step 9: Bake to Golden Perfection
Bake for 6-8 minutes, keeping a close eye on them. You want them golden on the edges and just set in the middle. These bites bake fast, so don’t walk away! They should be slightly firm to the touch but still soft inside. If you’re looking for more quick dessert inspiration, check out our easy cookie dough bites recipe that uses a similar technique.
Step 10: Make the Glaze
While the bites are baking, whisk together the powdered sugar, milk, and vanilla extract in a small bowl. Start with 1/2 teaspoon of milk and add more if needed to reach a drizzle-able consistency. The glaze should be thick but pourable.
Step 11: Glaze While Warm
As soon as the bites come out of the oven, drizzle the glaze generously over the top while they’re still warm. The heat helps the glaze soak in slightly, creating pockets of sweet vanilla goodness. Serve immediately while they’re warm and gooey!
Chef’s Tips
Temperature Matters: Room temperature or slightly warm milk creates a softer, easier-to-knead dough. Cold milk can result in a tougher texture.
Don’t Overbake: These bites go from perfect to overdone quickly. Set a timer for 6 minutes and check them—they should be just golden on the edges. They’ll continue cooking slightly from residual heat after you remove them from the oven.
Customize Your Cinnamon Level: Not everyone loves super-strong cinnamon flavor. Start with 1 teaspoon in the coating and adjust based on your preference. You can also add a pinch of nutmeg or cardamom for extra warmth.
Make the Glaze Thicker or Thinner: Prefer a thick frosting? Use less milk. Want a thin drizzle? Add an extra 1/2 teaspoon of milk until it flows easily from a spoon.
Knead Just Enough: Over-kneading can make the bites tough. You only need about 30 seconds of kneading to bring the dough together smoothly.
Use Fresh Baking Powder: Old baking powder loses its potency. If your bites don’t puff up, your baking powder might be expired. Test it by adding a teaspoon to hot water—it should bubble vigorously.
Variations to Try
Apple Cinnamon Bites: Add 2 tablespoons of finely diced apple to the dough and a pinch of nutmeg to the cinnamon sugar. Perfect for fall!
Chocolate Chip Version: Knead 2 tablespoons of mini chocolate chips into the dough before rolling. Kids go crazy for these.
Maple Glaze: Replace the vanilla in the glaze with 1/2 teaspoon of maple extract and add a tiny drizzle of real maple syrup. So good with morning coffee.
Pumpkin Spice Bites: Replace the cinnamon in the coating with pumpkin pie spice and add 1 tablespoon of pumpkin puree to the dough. Hello, autumn!
Cream Cheese Glaze: Mix 2 tablespoons of softened cream cheese with the powdered sugar and milk for an extra tangy, rich glaze. This variation is similar to the frosting on our classic carrot cake recipe.
Savory Version: Skip the glaze and toss the bites in garlic butter with parmesan and herbs instead of cinnamon sugar. Great as a bread side dish!
Storage & Reheating Instructions
Room Temperature: Store leftover bites in an airtight container at room temperature for up to 2 days. They’re best eaten the day they’re made, but they’ll stay soft if sealed properly.
Refrigerator: If you want to extend their life, refrigerate them in an airtight container for up to 5 days. The glaze may absorb into the bites, so you might want to add fresh glaze before serving.
Reheating: The best way to reheat these is in the microwave for 10-15 seconds. They’ll taste freshly baked! You can also warm them in a 300°F oven for 3-4 minutes.
Freezing: These freeze surprisingly well! Place unglazed bites in a freezer-safe container with parchment paper between layers. Freeze for up to 2 months. Thaw at room temperature, warm in the microwave, then add fresh glaze.
Make-Ahead Tip: You can prepare the dough, cut it into pieces, and refrigerate them uncoated for up to 24 hours. When ready to bake, bring to room temperature, then proceed with the butter and cinnamon sugar coating.
Nutrition Information
Per Serving (4 bites):
- Calories: 260 kcal
- Protein: 4g
- Carbohydrates: 42g
- Fat: 8g
- Saturated Fat: 5g
- Fiber: 1g
- Sugar: 18g
- Sodium: 180mg
- Cholesterol: 20mg
Note: Nutrition information is approximate and calculated per serving of 4 bites. Values may vary based on specific ingredients and portion sizes.
Frequently Asked Questions
Can I use water instead of milk?
Absolutely! Water works perfectly fine and makes the recipe dairy-free. The texture will be just slightly less rich, but the flavor is still fantastic. Just make sure to warm it slightly so it’s not cold.
Why didn’t my bites rise much?
This could be due to expired baking powder or not mixing the dough enough. Make sure your baking powder is fresh (test it in hot water—it should fizz) and knead the dough for at least 30 seconds to activate the gluten.
Can I make these without the glaze?
Sure! They’re delicious on their own, especially if you use the full 2 teaspoons of cinnamon in the coating. You could also dust them with extra powdered sugar instead of making a glaze.
How do I prevent the bites from sticking to the pan?
Make sure to grease your loaf pan well with butter or non-stick spray. You can also line it with parchment paper for easy removal. The butter in the coating helps too, but a well-greased pan is key.
Can I double this recipe?
Yes! Double all the ingredients and use a 9×13 inch baking pan instead of a loaf pan. The baking time might increase by 1-2 minutes, so keep an eye on them.
Why This Recipe Works
According to baking science experts at King Arthur Baking, using baking powder instead of yeast creates what’s called a “quick bread” dough. The baking powder reacts immediately when it meets moisture and heat, creating carbon dioxide bubbles that make the dough rise without any resting time. This is why these bites can go from bowl to oven in minutes.
The butter coating serves a dual purpose: it helps the cinnamon sugar stick to every surface and creates a rich, tender crumb. When the bites bake close together in the pan, they create steam that keeps them soft on the inside while the exposed edges get slightly crispy—that perfect textural contrast we all love in cinnamon rolls.
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Leave a comment below and let us know how your cinnamon roll bites turned out! Did you try any of the variations? What’s your favorite way to enjoy them? We read every comment and love hearing from you!
Final Thoughts
These quick cinnamon roll bites have honestly changed my mornings. No more feeling guilty about not having time to make “real” cinnamon rolls, because these little guys deliver all that warm, cinnamon-sugar comfort in a fraction of the time. They’re perfect for lazy Sundays, busy weekday breakfasts, after-school snacks, or even midnight cravings.
The best part? You probably have all the ingredients in your pantry right now. So next time that cinnamon roll craving hits, you’re just 15 minutes away from pure bliss. Make a batch this weekend—I promise they won’t last long! 🤍
Happy baking!