1. Preheat the oven to 350°F (175°C). Line a baking sheet or 9×13 inch pan with parchment paper and lightly coat it with nonstick cooking spray.

2. In a shallow bowl, combine the granulated sugar, ground cinnamon, and fine sea salt. Stir until the mixture looks evenly speckled and set aside.

3. Open the can of refrigerated biscuits and separate them. Cut each jumbo biscuit into 4 equal pieces so you have 32 pieces total, then roll each piece between your palms into a smooth ball.

4. Melt the unsalted butter. Measure out 1 tablespoon of the melted butter into a small bowl and set it aside for brushing the bites after baking. Pour the remaining 3 tablespoons into a shallow bowl for dipping.

5. Working with a few dough balls at a time, dip each ball into the larger bowl of melted butter, letting excess drip off, then roll it in the cinnamon sugar mixture until thoroughly coated. Place the coated balls on the prepared pan, spacing them slightly apart.

6. Bake for 12–15 minutes, or until the biscuit bites are puffed, cooked through, and lightly golden on the bottoms.

7. Remove the pan from the oven and immediately brush the hot bites with the reserved 1 tablespoon of melted butter. If desired, sprinkle any remaining cinnamon sugar over the top.

8. Let the Cinnamon Sugar Biscuit Bites cool just enough to handle, then serve warm with caramel or chocolate sauce for dipping, if you like.