That’s *precisely* what happened when I stumbled across these bite-sized cinnamon rolls. Sure, I’ve seen them before, I’ve certainly eaten them before, but seeing them on this particular jaunt I just had to have them.
…and I’m so glad, because without that weird, inexplicable need, these cookie bites would not have been born.
Also on that store jaunt? Pillsbury’s newest Cinnamon Bun Cake Mix. (OMGYESTHISISREALLIFE). When I saw that, two and two equaled four and the stars aligned and I was basically racing out the door to bake these bad boys, as if the idea would be lost in the wind had I not baked them right that second. Also because there’s no way in hell that a bunch of miniature cinnamon rolls would stay alive for very long in my house without purpose.
SO. Thus these Cinnamon Roll Cookie Bites were born. The anatomy is simple: a cinnamon roll-flavored cookie cup filled with a miniature gooey cinnamon roll, then topped with a sky-high cinnamon-spiked cream cheese icing. Hallelujah. It’s like a Cinnabon on crack, even though Cinnabon is crack, so it’s like crack on crack on crack. Cinnabon Inception, people.
And before Leo appears and tells us this fantastically delicious dream ain’t real, let’s get to baking, shall we?
Cinnamon Roll Cookie Bites
- 1 box Pillsbury Cinnamon Bun Cake Mix
- 1 egg
- 1/2 cup oil
- 2 tsp ground cinnamon divided
- 1 pkg about 18 count miniature cinnamon rolls (typically found in your local grocer's bakery)
- 1 stick butter softened
- 1 pkg 8 oz cream cheese, at room temperature
- 1 tsp vanilla extract
- 2-3 cups powdered sugar
- Preheat oven to 350 degrees F. Liberally grease a 24-cavity miniature muffin pan with cooking spray and set aside. Meanwhile, in a large bowl, combine the cake mix, egg, oil, and ONE (1) tsp of the cinnamon. Stir until a soft dough has formed.
- Using a cookie dough scoop, portion Tablespoon-sized balls of dough among each muffin cup. You should get about 16-18 cups of dough. Gently press on the dough to flatten the dough ball.
- Bake for approx. 10-12 minutes or until the tops are light golden brown and the center appears mostly set. Remove the cups from the oven and immediately press an indentation into the center of each cup with the handle of a wooden spoon very gently. Press one miniature cinnamon roll into the center of each cookie cup. The cinnamon roll will be larger than the cookie cup, so that's okay - just nestle it in so it's set in there. Allow the cups to cool in the pans for about 15 minutes or so, then carefully lift out and cool completely on a wire rack.
- To make the frosting, in a bowl of a stand mixer, beat together the butter, cream cheese, vanilla and remaining teaspoon of cinnamon until creamy and fluffy. Beat in the powdered sugar, about one cup at a time, until the frosting is light and fluffy.
- Pipe the frosting high onto the cooled cookie cups, or at least so the cinnamon roll doesn't show. Garnish with additional cinnamon sugar if you'd like. Serve immediately and store leftovers in the fridge.
Have you ever seen anything so beautiful? Crisp, buttery cinnamon-infused cookie cups filled with a plush, gooey cinnamon roll and topped with the most decadent cinnamon cream cheese icing. It’s pretty much heaven in a two-bite cup!
Craving more cinnamon roll treats? Look no further than these recipes from the archive!
Have a fantastical day!!