Description
Cinnamon Sugar Biscuit Bites are a delightful, easy-to-make treat featuring tender biscuit pieces coated in a cinnamon sugar blend, baked to golden perfection, and topped with a sweet vanilla glaze. Perfect for breakfast, snack time, or dessert, these bites offer a warm, comforting flavor that’s simple to prepare in under 30 minutes.
Ingredients
Scale
Biscuits and Coating
- 1 small roll of canned biscuits
- 1/4 cup sugar (a mix of white and brown sugar)
- 1 teaspoon ground cinnamon
- 1-2 tablespoons butter
Icing
- 1/4 cup powdered sugar
- 1-2 teaspoons milk
- 1/8 teaspoon vanilla extract
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the biscuit bites.
- Prepare the Pan: Place the butter in a baking pan and let it melt in the oven while it preheats, creating a delicious base for the biscuits.
- Prepare Biscuits: Cut the canned biscuits into quarters. In a plastic bag, combine the sugar and cinnamon, then add the biscuit quarters and shake the bag to coat them evenly with the cinnamon sugar mixture.
- Bake: Arrange the coated biscuit pieces in the melted butter inside the baking pan. Bake them for about 15 minutes or until they turn golden brown and crispy.
- Make the Icing: While the biscuit bites are baking, mix the powdered sugar, milk, and vanilla extract together in a bowl until smooth and creamy.
- Finish: Once the biscuit bites are warm and freshly baked, drizzle the icing over them to add a sweet finishing touch.
- Serve: Enjoy your Cinnamon Sugar Biscuit Bites warm or at room temperature for the best flavor and texture.
Notes
- Use a mix of white and brown sugar for enhanced flavor in the cinnamon sugar coating.
- The amount of butter can be adjusted based on preference, but it helps create a caramelized bottom.
- Adjust the milk quantity in the icing to achieve your desired consistency.
- Serve immediately for best texture, but biscuit bites can be stored in an airtight container for up to 2 days.
- This recipe can be doubled easily for larger gatherings.
