Sheet-Pan Cinnamon Roll Bites

Cinnamon rolls have long anchored American brunch tables; this sheet-pan take turns buttery crescent dough into bite-size swirls of brown sugar and spice. A quick vanilla glaze finishes the whole pan in about thirty minutes.

Serves 6 · 12 min prep · 13 min cook

Estimate for one serving

• 210 cal
• 3g protein
• 32g carbs
• 8g fat
• 3g fiber

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Ingredients

• 1 can (8 oz) refrigerated reduced-fat crescent roll dough
• 2 tbsp unsalted butter, melted
• 1/4 cup brown sugar
• 1 1/2 tsp ground cinnamon
• 1/2 cup powdered sugar
• 1–2 tbsp milk
• 1/2 tsp vanilla extract
• 1 pinch pinch of salt

Instructions

1. 1Preheat the oven to 375°F and line a standard rimmed sheet pan with parchment paper.
2. 2Unroll the crescent dough on a lightly floured surface and press the perforated seams firmly together to form one solid rectangle.
3. 3Brush the entire surface of the dough evenly with the melted butter, reaching all the way to the edges.
4. 4In a small bowl mix the brown sugar, cinnamon, and salt, then sprinkle the mixture generously and evenly over the buttered dough.
5. 5Starting from the long side, roll the dough into a tight log, then pinch the seam closed.
6. 6Using a sharp knife or bench scraper, cut the log into 24–small bite-size pieces about 3/4-inch thick.
7. 7Arrange the bites cut-side up on the prepared sheet pan, spacing them about 1 inch apart so they have room to puff.
8. 8Bake for 11–14 minutes until the bites are puffed, golden brown on the bottoms and edges, and the cinnamon sugar looks caramelized.
9. 9While the bites bake, whisk the powdered sugar, vanilla, and enough milk to make a thick but pourable glaze.
10. 10Remove the pan from the oven and immediately drizzle the warm bites with the glaze so it melts into the crevices.
11. 11Let cool on the pan for 5 minutes so the glaze sets slightly, then transfer to a platter and serve warm.