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Easy Cinnamon Roll Bites
Recipe

Easy Cinnamon Roll Bites

Dessert • South Africa

A lighter, everyday-friendly take on cinnamon rolls using ready-made puff pastry, a thin cinnamon filling, and a quick yoghurt glaze. Perfect for a sweet treat without the fuss of yeast dough.

Why smarter

Uses a smaller amount of sugar and oil-based brushing instead of butter, keeps portions naturally bite-sized, and swaps heavy frosting for a lighter yoghurt glaze.

Chef tip

Chill the rolled log for 10 minutes before slicing for cleaner spirals and more even baking.

Soft line

All the cinnamon-roll vibes, made weeknight-easy.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Ready-rolled puff pastry sheet, thawed 1.000 sheet Puff pastry About 400 g sheet
2 Canola oil, for brushing 2.000 tsp Canola oil
3 Brown sugar 3.000 tbsp Brown sugar
4 Ground cinnamon 2.000 tsp Ground cinnamon
5 Pinch of salt 1.000 pinch Salt Optional
6 Egg, beaten (for egg wash) 1.000 large Egg
7 Plain low-fat yoghurt 0.330 cup Low-fat plain yoghurt About 80 g
8 Icing sugar 2.000 tbsp Icing sugar
9 Vanilla essence 0.500 tsp Vanilla essence
10 Milk or water (to loosen glaze, if needed) 1.000 tsp Milk or water Add gradually

Method

  1. Heat the oven to 200°C. Line a baking tray with baking paper.
  2. Unroll the puff pastry on its paper. Brush the surface lightly with the canola oil.
  3. Mix the brown sugar, cinnamon and pinch of salt. Sprinkle evenly over the pastry, pressing gently so it sticks.
  4. Roll the pastry up tightly from the long side into a log. (Optional: chill the log for 10 minutes for neater slices.)
  5. Slice into 16 even rounds (about 2–2.5 cm thick). Place cut-side up on the tray, leaving space between bites.
  6. Brush the tops lightly with beaten egg.
  7. Bake for 12–15 minutes, or until puffed and deep golden. Cool for 5 minutes on the tray.
  8. Whisk yoghurt, icing sugar and vanilla to make a thick but drizzleable glaze, loosening with a few drops of milk/water if needed. Drizzle over warm bites and serve.