Description
These Cinnamon Sugar Biscuit Bites are an easy and irresistible treat with soft biscuit dough coated in cinnamon-sugar, perfect for breakfast, dessert, or a fun snack.
Ingredients
- 1 (20 ounces) refrigerated canned biscuits (567 grams)
- ½ cup butter, melted (1 stick) (113 grams)
- 2 Tablespoons ground cinnamon (18 grams)
- 1 cup granulated sugar (200 grams)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
- Prepare the Biscuits: Open the can of refrigerated biscuits and separate them. Cut each biscuit into quarters (or smaller pieces if you prefer bite-sized pieces).
- Melt the Butter: In a small bowl, melt the butter in the microwave or on the stovetop.
- Mix the Cinnamon-Sugar: In another bowl, combine the granulated sugar and ground cinnamon.
- Coat the Biscuit Pieces: Dip each biscuit piece into the melted butter, ensuring each piece is well-coated. Then roll the buttered pieces in the cinnamon-sugar mixture until fully covered.
- Bake the Biscuit Bites: Place the coated biscuit pieces on the prepared baking sheet in a single layer, making sure they’re not overcrowded. Bake for 10-12 minutes, or until the biscuit bites are golden brown and cooked through.
- Serve: Once baked, remove from the oven and let them cool slightly before serving. These are best enjoyed warm!
Notes
- For a creamier filling, add a dollop of cream cheese inside each biscuit before baking.
- For a chocolate twist, add chocolate chips to the center of the biscuits before baking.
- For a nutty version, add chopped nuts to the cinnamon-sugar mixture.
- Store in an airtight container for 2-3 days and reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit bite
- Calories: 150
- Sugar: 18g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
