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These golden-baked cinnamon roll bites are soft and delicious with that sticky, caramelized brown-sugar filling we all love. They are bite-sized, yet every bit as tasty, fluffy, and gooey as regular cinnamon rolls.
I love making the rolls for brunches and family gatherings, as they are always the first dish to disappear. The recipe yields about 40 bites, and they’re freezer-friendly too just like my easy pancake muffins, making them perfect to grab for breakfast, lunchboxes, or snacks throughout the day.
They are made from scratch and will need time to prove, however, I share a few tricks below for those days you’re running short on time.
❤️ Why You’ll Love Cinnamon Roll Bites
- Fluffy and light rolls.
- Delicious snack.
- Freezer-friendly.
- Great size for lunchboxes and when you’re on the go.
Cinnamon Roll Bites Ingredients
Please be sure to scroll down to the recipe card below for the complete details!
- Warm water: To activate the yeast.
- Yeast: Fresh or dry.
- Greek yogurt: I prefer 10% fat, but use what you like.
- Maple syrup: To sweeten the dough a bit.
- Egg: Medium-sized. Plus an extra egg for the egg wash.
- Butter: Salted or unsalted and cubed.
- Plain white flour: All purpose flour. I don’t sieve it.
- Sea salt: To balance the sweetness. I use sea salt, but any is fine.
- Filling: Light brown sugar, butter, and cinnamon (pictured below).
How to Make Cinnamon Roll Bites
- Prepare the dough: Mix the warm water with the yeast, add yogurt, egg, maple syrup, and salt. Add the flour bit by bit, and knead until you get a soft dough. Cover and let the dough prove for 1 hour.
- Prepare the filling: Mix brown sugar, softened butter, and cinnamon.
- Roll out the dough into a large rectangle about 6 mm (1/4th inch) thick. Spread out the filling on top. Divide lengthwise into three equal sections. Fold up the sections and cut into rolls. Place the rolls carefully onto a lined baking sheet. Cover with a damp towel and prove for 1 hour.
- Brush the rolls with egg wash and bake in a 180°C (356°F) preheated oven for about 10 minutes until golden.
Serving Suggestion
Top the rolls with a simple glaze. To make the glaze, mix a few tablespoons of powdered sugar with a tiny bit of milk at a time until you have a runny consistency.
Tips for Success
- Place the rolls finger width apart on your baking sheet, to minimize the filling leaking out.
- Cover the rolls with a damp kitchen towel when proving.
- Be sure not to overproof, as the result can be dry rolls.
Possible Variations
- Plain white flour: Swap for whole wheat flour.
- Maple syrup: Cane sugar, light brown sugar, or honey.
- Greek yogurt: Try creme fraiche.
- Eggwash: Milk, coffee, heavy cream, or melted butter.
- Topping: Sprinkle with pearl sugar, sugar syrup, frosting, or powdered sugar.
- Filling: Add chocolate chips, vanilla extract, melted chocolate, Nutella, chopped walnuts, pecans, pistachios, apples, raisins, or sultanas.
I Need a Short Cut!
Use store-bought crescent, puff pastry, or pizza dough to save time and make these rolls in around 25 minutes.
How to Store Leftovers
Keep leftover cinnamon roll bites in an airtight container or zip-lock bag at room temperature for up to 2-3 days or in the fridge for 5 days.
FAQs
The longer you knead it, the less sticky it will become. However, you can add a tablespoon of flour at a time until it’s easier to work with.
It helps make add moisture to the dough, and keeps it tasting fresh for longer.
Yes. Freeze them in one layer, then transfer them to a freezer bag and enjoy within three months.
Heat them in a 100°C (212°F) oven for 10-15 minutes until heated through.
Leave them at room temperature for about 1 hour.
You can. Try 2×30 minutes if you are in a rush.
More Baking
If you make this recipe or any other recipe on Foodbites, then I would love to hear from you! Please feel free to leave a comment and rating below.
Cinnamon Roll Bites
Equipment
Ingredients
Dough
- 50 ml water, lukewarm
- 25 grams fresh yeast, or 7 grams active dry yeast
- 150 grams Greek yogurt
- 1 egg
- 3 tablespoons maple syrup
- 50 grams butter, cubed
- 1 teaspoon sea salt
- 350 grams plain white flour
Eggwash
- 1 egg
Filling
- 100 grams butter
- 75 grams brown sugar
- 1.5 tablespoons cinnamon
Instructions
- Mix lukewarm water and yeast in a large bowl until the yeast is dissolved.
- Add 1 egg, Greek yogurt, the butter cubes, maple syrup, and sea salt.
- Mix with a wooden spoon.
- Then, add in the flour a little at a time and knead into a soft dough (it will be slightly sticky).
- Cover with a kitchen towel and allow it to rise for 1 hour.
- Mix the ingredients for the filling.
- Roll out the dough into a large rectangle on a sheet of parchment paper about 6 mm (1/4th inch) thick.
- Spread the filling onto the dough.
- Trim the rectangle into three symmetrical sections lengthwise.
- Fold each top and bottom section towards the center so they overlap.
- Pinch the dough with your fingers to seal it shut.
- Repeat with the other two rectangles.
- Thin out the rolls so they are 1 inch wide.
- Cut the long strips into 2-3 cm (1 inch) pieces.
- Arrange the rolls 2-3 cm apart (1 inch) on a lined baking sheet or two with the 'neat' side facing up.
- Cover with a damp tea towel and let them rise for 1 hour.
- Preheat the oven to 180°C (356°F).
- Brush the rolls with egg wash.
- Bake for 10 minutes until golden.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
