Cinnamon Roll Bites for Two

One of the first things I learned to make in my 7th grade Home Ec class was a classic monkey bread using refrigerator biscuits, cinnamon, sugar and butter.  While I was familiar with baking and did it a lot at home, I'd never made these before and thought they were delicious, especially when eaten warm from the oven.  I found out quickly however, that monkey bread left to cool, sit and eat reheated was hard, crunchy and not nearly as good as fresh.  I've tried out different recipes for monkey bread over the years, but it wasn't until I stumbled upon one calling them cinnamon roll bites that a light went off in my head.  With a little bit of tweaking, I was able to create a recipe for cinnamon roll bites for two and the bonus is that they taste just as good when you reheat them. *wink*

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If you're like me, sometimes you don't want to make an entire batch of a treat just to eat one or two (or five).  I am all about single serve desserts so this recipe is right up my alley.  The part that makes these cinnamon roll bites so darn good is the sauce that you pour over the top of the biscuits once they've been cut up and rolled in cinnamon sugar.  I use brown sugar when I make cinnamon rolls so it only makes sense that I'd do the same thing for these yummy little bite sized treats!

Here's what you'll need:

First, you'll need to grab a cutting board and a non-serrated knife.  Open up your can of biscuits and divide them in half.  The can I used came with 10 biscuits so I made two piles of five and then cut each biscuit into quarters.  Do the same with the other pile of biscuits but keep them separate from the first group.

Next, grab a sandwich or quart sized resealable bag and dump 1/2 c. sugar and 2 Tbsp cinnamon into it.  Close it and shake until combined.  Open it back up and put the quartered pieces of biscuit into the bag.  Reseal the bag and shake, shake, shake.  I found it was best to put them in one at a time instead of throwing a whole handful in, otherwise they stuck together and didn't get evenly coated with the cinnamon sugar mixture.  You may need to open up the bag part way through your shaking and separate some of the pieces that have stuck together.  And trust me, you want them all coated with that deliciousness. *wink*

After they are covered with the cinnamon sugar, prep your pans by spraying them with some cooking spray.  I used these mini fluted pans for mine but you could also use a couple of small ramekins.  Then pull the biscuit pieces out of the bag and throw them into the pan.  DO NOT just dump everything into the pan because you still have the second batch of biscuits to coat in cinnamon sugar.  Repeat the cinnamon sugar coating process with the second batch of biscuits and put them in the other pan.

Once you have the biscuits in the pan, sprinkle some of the cinnamon sugar over the top.  Depending on how much is left, you might use it all, but if there is a lot it's probably better to just put the leftovers in a container and use it later for more cinnamon roll bites or on top of some buttered toast in the morning.

In a small saucepan, combine the 1/4 c. butter, 1/3 c. brown sugar and 1/4 tsp. cinnamon.  Melt together and stir on medium low heat until completely melted and combined.  You do not need to let it stay on the heat longer than it takes to mix it all together.  Remove from the heat and pour over the top of your cinnamon sugar biscuits, dividing it as evenly as possible between the them.

Put the pans on top of a larger baking sheet with a silicone baking mat underneath or something to cover it in case there is a little overflow.  This also makes it easier to put it in and take it out of the oven.  Place in the oven at 350 degrees F and bake for 17-23 minutes.  (I always check it at 17 minutes and then add a minute or two from there depending on doneness.)

You'll know they are ready when the top is crispy and you can hear a sound when you tap it with your fingernail.  You also want them to be slightly firm and then spring back a little when you press down.  (Because of the cinnamon sugar on top, it can be a little tricky to know exactly when they are ready based on the color alone.)

When done, remove from the oven and let cool for 3-4 minutes.  Then turn them over onto a plate and drizzle with a little bit of frosting.  I used some leftover cream cheese frosting from Le Creme de la Crumb and it was amazing.

*Note: If you just want a basic icing, you can combine a little bit of milk, powdered sugar and softened butter in a bowl and mix until combined with a medium consistency.  If it's too thick to drizzle, put it in the microwave for a few seconds to soften it up.

Grab a fork and dig in!  I promise these taste just like the inside part of a cinnamon roll and they are so. dang. good.  And don't blame me if you end up wanting to make these every night.  Okay, okay, you can.  I'll take credit for this deliciousness.  *wink*

Cinnamon Roll Bites for Two
makes 2 small pans

Ingredients:

• (1) 7.5-oz can homestyle refrigerator biscuits
• 1/2 c. sugar
• 2 Tbsp. cinnamon
• 1/4 c. butter
• 1/3 c. brown sugar
• 1/4 tsp. cinnamon

Directions:

1. Preheat the oven to 350 degrees F.
2. Grab a cutting board and a non-serrated knife.  Open up your can of biscuits and divide them in half.  (The can I used came with 10 biscuits so I made two piles of five.)  Then cut each biscuit into quarters.  Do the same with the other pile of biscuits but keep them separate from the first group.
3. Next, grab a sandwich or quart sized resealable bag and dump 1/2 c. sugar and 2 Tbsp cinnamon into it.  Close it and shake until combined.  Open it back up and put the quartered pieces of biscuit into the bag.  Reseal the bag and shake, shake, shake.  *Note: I found it was best to put them in one at a time instead of throwing a whole handful in, otherwise they stuck together and didn't get evenly coated with the cinnamon sugar mixture.  You may need to open up the bag part way through your shaking and separate some of the pieces that have stuck together.
4. After they are covered with the cinnamon sugar, prep your pans by spraying them with some cooking spray.  Then pull the biscuit pieces out of the bag and throw them into the pan.  DO NOT just dump everything into the pan because you still have the second batch of biscuits to coat in cinnamon sugar.  Repeat the cinnamon sugar coating process with the second batch of biscuits and put them in the other pan.
5. Once you have the biscuits in the pan, sprinkle some of the cinnamon sugar over the top.
6. In a small saucepan, combine the 1/4 c. butter, 1/3 c. brown sugar and 1/4 tsp. cinnamon.  Melt together and stir on medium low heat until completely melted and combined.  You do not need to let it stay on the heat longer than it takes to mix it all together.  Remove from the heat and pour over the top of your cinnamon sugar biscuits, dividing it as evenly as possible between the them.
7. Put the pans on top of a larger baking sheet with a silicone baking mat underneath or something to cover it in case there is a little overflow.  This also makes it easier to put it in and take it out of the oven.  Place in the oven and bake for 17-23 minutes.
8. When done, remove from the oven and let cool for 3-4 minutes.  Then turn them over onto a plate and drizzle with a little bit of frosting.  I used some leftover cream cheese frosting.
   *Note: If you just want a basic icing, you can combine a little bit of milk, powdered sugar and softened butter in a bowl and mix until combined with a medium consistency.  If it's too thick to drizzle, put it in the microwave for a few seconds to soften it up.

And if you're looking for other single serve or serves two treats, check out this post here for 15 of my (other) favorites!