Delish Cinnamon Sugar Monkey Bread Bites

These are the sticky, pull-apart, cinnamon-sugar little clouds you make when the craving hits and patience doesn’t. They’re bite-sized monkey bread—soft biscuit dough rolled in cinnamon sugar, drenched in buttery brown sugar that turns into shiny caramel in the oven. They’re dangerously easy, wildly cozy, and perfect for brunch, after-school snacks, or the midnight “just one more” situation we all know is a lie.

My husband calls these “the car snacks,” because the last pan never made it to the table. We stood over the stovetop, peeling them apart while they were still warm, passing bite after bite like raccoons with manners. The kid likes to shake the dough in the cinnamon sugar bag—tiny sugar tornado, zero regrets. It’s become a Sunday thing around here: coffee brewing, tray of these baking, and everyone hovering like it’s a sporting event.

How to Make It

Okay, preheat to 350°F and really grease a 24-cup mini muffin pan—like, don’t be shy. Melt 1/2 cup (1 stick) unsalted butter. Stir in 3/4 cup packed light brown sugar, 1 teaspoon vanilla, and a tiny pinch of salt until glossy and friendly.

In a bowl or bag, mix 1 cup granulated sugar with 2 teaspoons cinnamon (add a pinch of nutmeg if you’re spicy). Cut 2 cans (16.3 oz each) of refrigerated buttermilk biscuit dough into small chunks—quarters or even sixths for tiny bites. Toss the dough pieces in the cinnamon sugar until they’re absolutely coated. Drop 3–4 pieces into each mini muffin cup, then spoon about 1 to 1 1/2 teaspoons of the butter-brown sugar mix over each cup. If you’ve got extra cinnamon sugar, dust it over the top like you’re making it snow.

Bake 12–15 minutes, until puffed and caramel-bubbly with deep golden edges. Let them sit 5 minutes (I know), then run a butter knife around each one and flip the whole pan onto parchment. Scoop any stray caramel back on top. If you want a little drizzle moment, whisk 1/2 cup powdered sugar with 1–2 tablespoons milk and a splash of vanilla and fling it on there.

✔Ingredient Notes

– Biscuit dough: Buttermilk biscuits hold up better than “flaky layers,” which can separate and slide around. Crescent dough works in a pinch—just a bit softer and bakes faster.
– Granulated sugar + cinnamon: I go 1 cup sugar to 2 teaspoons cinnamon. Too much cinnamon can go bitter; add a pinch of nutmeg or cardamom if you want warmth without blasting it.
– Brown sugar + butter: This is your caramel. Don’t boil it—just melt and stir. Salted butter works too; just skip the extra pinch of salt.
– Vanilla: Optional, but it rounds the whole thing out. Almond extract is stronger; use only 1/4 teaspoon if you go that way.
– Nuts/bonus bits: Chopped pecans or walnuts, tiny apple cubes, or mini chocolate chips can sneak into each cup. Don’t overpack or they’ll refuse to stick together.

✔Recipe Steps

1. Preheat oven to 350°F and generously grease a 24-cup mini muffin pan.
2. Melt 1/2 cup butter; stir in 3/4 cup brown sugar, 1 teaspoon vanilla, and a pinch of salt.
3. Mix 1 cup sugar with 2 teaspoons cinnamon in a bowl or zip bag.
4. Cut 2 cans biscuit dough into small pieces; toss to coat in the cinnamon sugar.
5. Pack 3–4 coated pieces into each cup; spoon 1–1 1/2 teaspoons of the butter-brown sugar over each.
6. Bake 12–15 minutes until puffed and golden; cool 5 minutes, loosen edges, and invert onto parchment. Optional: drizzle simple glaze (powdered sugar + milk).

What to Serve It With

– Hot coffee, cold brew, or chai—these are sweet, so the bitterness loves them.
– Crispy bacon or sausage for that salty-sweet balance.
– Bowl of berries or a quick fruit salad to pretend we’re being virtuous.
– Dessert mode: vanilla ice cream on warm bites. Ridiculous, in the best way.

✔Tips & Mistakes

– Grease like you mean it. Caramel sticks to optimism.
– Release while warm—5 to 7 minutes out of the oven. Wait too long and they cement.
– Don’t overfill the cups. Three dough bits each is the sweet spot.
– Golden edges = done. If they’re pale, bake another 1–2 minutes.
– If sauce overflows, put the pan on a sheet tray. Saves your oven, saves your soul.

✔Storage Tips

Room temp: airtight container for 1 day—still soft.
Fridge: up to 4 days; reheat 10–15 seconds in the microwave or 5–7 minutes at 300°F for that fresh-baked vibe.
Freezer: up to 2 months. Reheat from frozen at 325°F for 10–12 minutes or microwave gently.
Cold for breakfast? Honestly, kind of perfect with coffee. Zero judgment.

✔Variations and Substitutions

– Apple pie bites: tuck in tiny apple cubes and a pinch of cinnamon-nutmeg.
– Maple twist: use maple syrup in the glaze instead of milk; add a whisper of orange zest.
– Nutty crunch: chopped pecans or walnuts in each cup before baking.
– Chocolate: mini chips sprinkled in—go light so they still stick together.
– Dough swap: crescent or pizza dough works; bake time may be a minute shorter.
– Dairy-free: use vegan butter or coconut oil and skip the glaze or use a simple water-based powdered sugar drizzle.
– Sugar options: coconut sugar instead of brown; honey ↔ sugar in the glaze (start with less liquid).

Frequently Asked Questions

Delish Cinnamon Sugar Monkey Bread Bites

Soft, pull-apart mini monkey bread bites rolled in cinnamon sugar and baked in a buttery brown sugar sauce. Perfect for sharing, brunch, or a sweet snack—ready in about 30 minutes.

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 can refrigerated buttermilk biscuit dough 16.3 ounce each
• ▢ 1 cup granulated sugar
• ▢ 2 teaspoon ground cinnamon
• ▢ 0.5 cup unsalted butter, melted 1 stick
• ▢ 0.75 cup light brown sugar, packed
• ▢ 1 teaspoon vanilla extract for sauce
• ▢ 0.125 teaspoon fine salt pinch
• ▢ 1 tablespoon unsalted butter for greasing pan
• ▢ 0.5 cup powdered sugar optional glaze
• ▢ 2 tablespoon milk for optional glaze
• ▢ 0.25 teaspoon vanilla extract for optional glaze

Instructions

Preparation Steps

• Preheat oven to 350°F. Grease a 24-cup mini muffin tin with the butter for greasing or spray with nonstick spray.
• In a bowl, mix granulated sugar and cinnamon to make the coating.
• Open the biscuit cans and separate the biscuits. Cut each biscuit into quarters and roll each piece into a small ball.
• Toss dough balls in the cinnamon sugar until well coated, shaking off any excess.
• Place several coated balls into each muffin cup, filling about two-thirds full without packing tightly.
• In a small saucepan, combine melted butter, brown sugar, vanilla, and salt. Warm over medium heat, stirring, until the sugar is mostly dissolved and the mixture is glossy, 1 to 2 minutes.
• Spoon about 1 to 2 teaspoons of the butter-brown sugar sauce over each muffin cup.
• Bake until puffed, deep golden, and the sauce is bubbling around the edges, 12 to 15 minutes.
• Cool in the pan for 5 minutes. Run a small offset spatula or knife around edges to loosen, then lift out or invert onto a rack.
• Optional glaze: whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm bites and serve.

Notes

For extra caramelization, add a pinch of cinnamon to the sauce. These are best served warm the day they’re baked, but you can rewarm in a 300°F oven for 5 to 7 minutes.