Soft-pillowy dough balls coated in a warm cinnamon-sugar syrup, topped with a vanilla glaze—this decadent treat gives you the gooey “center-of-the-roll” experience in bite-sized form.

Why You’ll Love This Recipe

You’ll adore these cinnamon roll bites because they capture all the best parts of a cinnamon roll—rich buttery dough, oozing cinnamon-sugar sauce, and a sweet vanilla glaze—without the fuss of individual rolls. The heavy cream poured over the dough balls transforms the syrup into a caramel-like coating, ensuring each bite is luxurious and melt-in-your-mouth. With this recipe you can serve up that irresistible center-roll moment in a crowd-friendly way.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough:

• ½ cup warm milk (about 115 °F / 4 oz)
• 1½ teaspoons instant dry yeast
• 1 large egg (room temperature)
• ¼ cup salted butter, melted (2 oz)
• ¼ cup granulated sugar (50 g)
• ½ teaspoon salt
• 2¼ cups all-purpose flour (293 g), divided

To shake the dough balls:

• ¼ cup melted salted butter (2 oz)
• ½ cup brown sugar (100 g)
• 1½ teaspoons ground cinnamon

For the syrup:

• ½ cup salted butter, melted (4 oz)
• ¼ cup brown sugar (55 g)
• 2 teaspoons ground cinnamon

To pour over the top:

• ½ cup heavy cream (4 oz)

For the powdered sugar glaze:

• 1 cup powdered sugar (130 g)
• 4 tablespoons heavy cream (2 oz)
• ¼ teaspoon vanilla extract

Directions

1. Make the dough: In the bowl of a stand mixer, pour in the warm milk and sprinkle the yeast over the top. Add the egg, melted butter, and granulated sugar; mix until combined. Add the salt and 2 cups of flour; mix using the beater blade just until ingredients are barely combined, then allow the mixture to rest 5 minutes so the flour can hydrate. Switch to the dough hook; knead on medium speed for about 5–7 minutes (add the remaining ¼ cup flour if the dough is too sticky). The dough should be tacky and smooth.
2. Spray a large bowl with cooking spray and transfer the dough into it. Cover with a towel or wax paper, and allow to rise in a warm spot until nearly doubled (about 30 minutes, e.g., in a warmed and then turned-off oven).
3. Once risen, divide the dough into about 64 pieces (¾-inch each) and roll each into a ball. Toss the dough balls in the ¼ cup melted butter, then place them in a plastic bag containing the ½ cup brown sugar + cinnamon mixture to shake and coat each ball thoroughly. Arrange the coated balls in a greased 10-inch cast iron skillet (or equivalent baking dish).
4. Make the syrup: In a small bowl, combine the ½ cup melted butter, ¼ cup brown sugar, and 2 teaspoons cinnamon. Pour this mixture over the dough balls. Allow the balls to rise for about 20 minutes.
5. Add the heavy cream: Pour the ½ cup heavy cream over the balls. For extra gooey bites, you may wait until halfway through baking to pour the cream (this allows some cream to remain in the pan for a more molten texture).
6. Bake: Preheat oven to 350 °F (≈175 °C). Bake for 27–29 minutes or until the bites are baked through and golden on top.
7. Glaze: In a small bowl, whisk together 1 cup powdered sugar, 4 tablespoons heavy cream, and ¼ teaspoon vanilla extract. Drizzle the glaze over the warm bites just after removing from the oven.
8. Serve warm, and enjoy the gooey cinnamon-syrup-filled centers.

Servings and timing

Servings: 12 (when divided into 12 portions)
Prep time: ~25 minutes
Rise time: ~1 hour 10 minutes (including dough rise)
Cook time: ~29 minutes

Variations

• For a quicker version, use refrigerated biscuit dough or canned cinnamon rolls instead of homemade dough.
• For a richer twist, fold in cream cheese into the glaze or dollop in the center of each ball before baking.
• Add chopped pecans or walnuts between the balls for crunch.
• Drizzle salted caramel sauce instead of or in addition to the vanilla glaze.
• Use a flavored extract (e.g., almond or maple) in the glaze instead of vanilla for a different note.

Storage / Reheating

Store leftovers in an airtight container in the refrigerator for 2–3 days. For longer storage, freeze up to 6 weeks. When ready to eat, reheat in the microwave until warm and gooey again.

FAQs

What kind of yeast should I use?

Use instant dry yeast for this recipe since it mixes directly with the warm milk and doesn’t require proofing. If your yeast packet has specific instructions, follow the temperature guidelines accordingly.

Can I use whole milk instead of heavy cream?

Yes—but using heavy cream gives a richer, more gooey texture. If you use whole milk (or half-and-half), the final result will be slightly less decadent but still delicious.

Do I have to use a cast iron skillet?

No. A 10-inch cast iron skillet is recommended, but you can use a greased 9×13″ baking dish or deep pie plate instead. Adjust the fill accordingly.

Can I make the dough ahead of time?

Yes. You can prepare the dough ahead and refrigerate it overnight. Adjust rise time accordingly in the morning. The flavors may even deepen with an overnight rise.

Is it okay to skip the glaze?

Yes. The bites will still be gooey and flavorful with the cinnamon-sugar and cream. The glaze adds a sweet finishing touch, but it’s optional.

Can I freeze these before baking?

You can assemble the dough balls, coat them, pour the syrup, then freeze. When ready, thaw slightly and bake as directed. Or you can bake, then freeze leftovers for reheating later.

What if the balls rise too much before baking?

If the dough over-rises, the texture may become too light and collapse somewhat. If this happens, carefully deflate slightly and proceed to bake. The syrup and cream will help maintain moisture.

How do I know when they’re done baking?

The top should be golden brown and the dough balls baked through. If unsure, insert a toothpick into one bite—if it comes out mostly clean (with perhaps a few moist crumbs), it’s done.

Can I make them dairy-free?

Yes, with modifications: use plant-based butter, substitute coconut cream or another heavy-fat non-dairy milk for the heavy cream, and check that the glaze ingredients fit dairy-free requirements. The texture may vary slightly.

How can I make smaller or larger portions?

You can divide the dough balls into fewer larger pieces or more smaller pieces depending on how bite-sized you want them. Adjust rise and bake time as needed (smaller pieces may bake faster).

Conclusion

These cinnamon roll bites are the ultimate indulgence for anyone who loves the soft center of a cinnamon roll and wants to multiply that experience into every bite. With buttery dough, warm cinnamon-sugar syrup, heavy cream, and a sweet glaze, this recipe brings decadence to breakfast, brunch, or dessert. They’re perfect for serving a crowd or treating yourself to something deliciously gooey.

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