Ingredients
Serves 6–8
1 (16.3 oz / 462 g) tube refrigerated biscuits (Pillsbury “Original”—not Grands or Flaky Layers)
4 Tbsp (57 g) unsalted butter, melted and slightly cooled
½ cup (100 g) granulated sugar
1 Tbsp ground cinnamon (Ceylon for floral notes, Cassia for bold warmth)
Optional upgrades: Pinch of sea salt, ¼ tsp vanilla extract (stirred into butter), 2 Tbsp chopped pecans (sprinkled before baking)
Step-by-Step Instructions
1. Prep with Precision
Preheat oven to 375°F (190°C). Generously grease an 8×8-inch metal baking dish with nonstick spray (metal ensures even browning; glass runs cooler).
Melt butter in a shallow microwave-safe bowl (30-sec bursts, stir between).
In a second shallow bowl, whisk sugar and cinnamon until no clumps remain.
2. Cut for Maximum Crunch
Open biscuit tube. Using kitchen shears, cut each biscuit crosswise into 3 even rounds (15 pieces total). Pat edges dry if sticky.
Arrange pieces on a plate, spaced apart.
3. Coat in Assembly-Line Style
Working quickly:
→ Dip one biscuit piece into melted butter (coat all sides).
→ Shake off excess, then roll in cinnamon-sugar until fully coated.
→ Place in prepared dish.
Pack snugly—but not tightly—into 3–4 layers, staggering pieces for even baking.
Optional: Drizzle remaining butter over top; sprinkle with pecans or flaky salt.
4. Bake to Caramelized Perfection
Bake 15–18 minutes—until deeply golden, edges crisp, and sugar glaze bubbles at the sides. Rotate dish halfway.
Cool 5 minutes in pan (lets glaze set slightly—prevents collapse).
Serve warm—pull apart with forks or fingers.
Tips for Perfect Gravy
(Note: These are intentionally un-glazed—but for a vanilla drizzle, whisk ¼ cup powdered sugar + 1½ tsp milk + ¼ tsp vanilla. Drizzle over warm bites.)
Serving Suggestions
With vanilla bean ice cream for à la mode decadence
Dipped in spiced apple cider or cold milk
As a base for berry compote and whipped cream
For brunch: serve alongside scrambled eggs and bacon
Storage & Make-Ahead Tips
Best fresh—but keeps airtight at room temp 2 days. Reheat in 350°F oven 5–7 minutes.
Do not refrigerate—stales quickly.
Assemble unbaked bites, cover, refrigerate 24 hours. Bake 18–20 minutes.
Frequently Asked Questions
Can I use gluten-free biscuits?
Yes—but reduce bake time by 2–3 minutes (GF dough browns faster).
Why are my bites dry?
Overbaking or skipping the butter dip. Ensure full coating and watch closely after 14 minutes.
Can I bake in a bundt pan?
Absolutely—doubles the recipe, bake 22–25 minutes for pull-apart “monkey bread” style.
Allergy Information
Contains: Wheat, dairy, soy (in biscuits—check label).
Nut-free, egg-free, fish/shellfish-free.
Dairy-free option: Use plant-based butter and GF biscuits (like Katz).
Nutrition Facts
(Per serving, 3 bites)
Calories: 290 | Protein: 3g | Fat: 12g (sat 7g) | Carbs: 42g | Fiber: 1g | Sugar: 22g | Sodium: 480mg
Final Thought
There’s joy in the simple alchemy of butter, sugar, and spice—transforming humble dough into something that smells like childhood mornings and tastes like pure, unguarded happiness. These bites aren’t about perfection. They’re about presence: the sizzle of caramelizing sugar, the scent of cinnamon filling the kitchen, the shared silence as everyone reaches for just one more.
So bake a batch. Let them cool five minutes. And savor the kind of warmth that starts in your hands, settles in your belly, and lingers—long after the last crumb is gone.
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