Description
Cinnamon sugar biscuit bites blend sweet warmth with buttery comfort in a classic Southern-style treat. Crisp edges and sugary coating make these small morsels perfect for breakfast or afternoon snacking.
Ingredients
Scale
- 1 can (16 oz/450 g) refrigerated biscuit dough
- ½ cup (115 g) unsalted butter, melted
- ½ cup (100 g) granulated sugar
- 2 tsps ground cinnamon
- ½ cup (60 g) powdered sugar
- 2 tbsps milk or heavy cream
- ½ tsp vanilla extract
Instructions
- Oven Preparation: Ignite the oven to 350F (175C) and shield the baking sheet with parchment paper or a light grease coating to prevent adhesion.
- Dough Transformation: Extricate biscuits from the container, partition each into four symmetrical quarters, and mold into delicate spheres.
- Butter Liquefaction: Dispatch butter into a microwave-safe vessel, liquefying it into a smooth, translucent state.
- Coating Creation: Merge granulated sugar and ground cinnamon in a shallow receptacle, crafting a fragrant, sweet encapsulation.
- Dough Coating: Submerge each dough ball into molten butter, allowing excess to cascade off, then roll vigorously in the cinnamon-sugar fusion until completely shrouded.
- Baking Arrangement: Distribute the spice-coated orbs across the prepared surface, ensuring strategic spacing for uniform heat circulation.
- Baking and Monitoring: Nestle the baking sheet into the heated oven, surveying for 12-15 minutes until a golden-bronze exterior emerges and the pastries acquire a slightly inflated profile.
- Glaze Preparation and Finishing: Whisk powdered sugar, milk, and vanilla extract into a silky elixir. Upon emergence, either cascade the glossy mixture over the bites or present as a complementary dipping nectar.
- Serving Suggestion: Indulge immediately to savor peak texture and warmth, with the option of gentle reheating if necessary.
Notes
- Prevent Butter Overflow: Melt butter in short, controlled microwave bursts to avoid splattering and ensure smooth, even consistency.
- Maintain Uniform Size: Use a sharp knife or kitchen scissors to cut biscuit dough into precise, equal-sized quarters for consistent baking and appearance.
- Coating Technique: Roll dough balls gently in cinnamon-sugar mixture, applying light pressure to ensure even, complete coverage without clumping.
- Gluten-Free Adaptation: Substitute store-bought biscuit dough with gluten-free biscuit mix or homemade almond flour biscuit dough for celiac-friendly version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 263
- Sugar: 20 g
- Sodium: 413 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg