These mini cinnamon roll bites are quickly made with the help of puff pastry. Sprinkled with brown sugar and baked until golden brown, they are crispy on the outside and flaky on the inside. Top them off with vanilla glaze for the perfect bite!

Love those large, soft, and gooey cinnamon rolls? I do too but can never finish the whole thing. Sometimes I just want a bite!

PUFF PASTRY CINNAMON ROLL BITES

Ever been to the airport and run by the cinnamon roll shop? Tempted to eat one or three or seven? I am!

My son is also a cinnamon roll freak!

There is a local cafe that serves great cinnamon rolls and he always eats one when we go. But just the center.

He literally takes his fork and eats from the center out. He leaves the last two rings on the plate.

Guess who gets to eat that circle of crispy, sugary goodness? ME, ME, ME!

I love that he shares with me. He’s growing so fast he usually eats everything on the plate.

He’s still very picky about what he eats, but if he likes it, he eats ALL of it!

WHY YOU WILL LOVE THIS RECIPE:

• puff pastry dough mean no kneading and rolling dough
• no need to let dough rise
• less than 30 minutes start to finish
• topped with a simple glaze
• light, flaky, and the perfect size bite

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PUFF PASTRY CINNAMON ROLL INGREDIENTS

• puff pastry
• brown sugar
• cinnamon
• powdered sugar
• milk or water
• vanilla

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HOW TO MAKE PUFF PASTRY CINNAMON ROLL BITES

FIRST: Preheat oven to 400F. Spray your mini muffin tins with non-stick spray.

SECOND: Unfold one sheet of puff pastry, with the fold lines in an up and down direction. Spread the puff pastry with 3 tablespoons brown sugar and 1 tablespoon of cinnamon. Spread to the edges with a brush or your hands.

THIRD: Roll from the bottom up until you have a nice tight tube of cinnamon roll goodness. Cut into 12 slices, using the fold lines as a guide if you need to. Repeat with the other sheet of puff pastry.

FOURTH: Place each slice in a muffin tin cavity, flat side up so you can see the swirl! Bake for 15 minutes or until golden brown. While the rolls are cooling, mix the glaze. Serve warm with the glaze!

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

PREP AND STORAGE

STORE: Store leftover puff pastry cinnamon rolls in an airtight storage container in the refrigerator for up to 3 days. They are small and will dry out so make sure to keep the tightly sealed.

REHEAT: Reheat leftover cinnamon rolls on a baking sheet in the oven at 325 degrees F until warmed through.

FREEZE BEFORE BAKING: After you roll the dough into a log, you can freeze the whole log unbaked. Wrap the dough tightly with plastic wrap, and place it in the freezer for up to 2 months.

When you’re ready to bake the cinnamon rolls, thaw the dough overnight in the refrigerator, and slice and bake as directed.

MAKE AHEAD: To prepare your cinnamon rolls ahead of time, roll the dough into a log, wrap tightly, and make the glaze 1 day in advance and store in the refrigerator. Slice and bake when ready!

Looking for other breakfast options for holiday parties or tailgating?  Check out these fun and easy breakfast recipes that you can make ahead!

MORE EASY FINGER FOODS

• breakfast casserole bites
• corned beef sliders
• cinnamon sugar pretzels
• air fryer pizza rolls
• white pizza tarts
• Loaded Breakfast Cups
• Southwestern Sausage Brunch Roll-Ups

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