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.