1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat, or lightly grease a mini muffin pan if you prefer taller, rounded bites.

2. Open the can of refrigerated biscuit dough and separate the biscuits. Place them on a cutting board and cut each biscuit into 4 equal pieces to create bite-sized chunks.

3. Melt the unsalted butter in a small microwave-safe bowl or on the stovetop, then let it cool slightly. If you like, stir in a small splash of vanilla extract for extra flavor.

4. Working a handful at a time, dip the biscuit pieces into the melted butter, turning to coat all sides. Let any excess butter drip off, then arrange the pieces on the prepared baking sheet or in the mini muffin pan, leaving space between each piece so they can puff as they bake.

5. Bake for 12–15 minutes, or until the biscuit bites are puffed, cooked through, and lightly golden on top. If using a mini muffin pan, they may need closer to 15 minutes; break one open to check that the center is fully baked.

6. While the bites bake, combine the granulated sugar, light brown sugar, ground cinnamon, and fine sea salt in a shallow bowl or pie plate. Stir well to evenly distribute the cinnamon and break up any brown sugar clumps.

7. As soon as the biscuit bites come out of the oven and are cool enough to handle but still warm, transfer a few at a time into the cinnamon sugar mixture. Gently roll and toss until each piece is fully coated, then place the coated bites on a serving plate or wire rack. Repeat with all remaining bites.

8. For the optional vanilla glaze, whisk together the powdered sugar, 2 tablespoons of milk or cream, and a splash of vanilla extract in a small bowl until smooth.

9. Drizzle the glaze over the warm cinnamon sugar biscuit bites or serve it on the side for dipping. Enjoy immediately for the best texture, or let cool completely before storing for later.