Step 1

Position a rack in the middle of the oven and preheat to 425 degrees. Line a 12-cup muffin tin with paper liners.

Step 2

Generously flour your work surface. Transfer the biscuit dough to it and knead it a few times until it comes together and is smooth.

Step 3

With a floured rolling pin, roll the dough into a 12-inch square and cut into 64 (1 1/2-inch) square pieces. In a small bowl, whisk together the sugar and cinnamon until well-combined.

Step 4

Roll each piece of dough into a ball. Eyeball to make sure your dough balls are fairly equal in size. Dunk each in the melted butter, and toss in the cinnamon-sugar mixture before evenly distributing them among the 12 muffin cups; you’ll have 4 leftover pieces that you can add to any tin cup that looks needy.

Step 5

Bake for 15 to 18 minutes, or until lightly golden brown, fragrant and set. Let cool the muffin tin on a wire rack for about 10 minutes before serving.