Cinnamon Roll Truffles
Cinnamon Roll Truffles
Some of the posts on this site, such as this one, contain an affiliate link. This means I MAY get paid a VERY SMALL commission if you purchase the product or service.
- large mixing bowl
- small ice cream scoop
- double broiler
- 1 disposable piping bag
- cookie sheet fitted with wax or parchment paper
- cupcake tin with cupcake liners
Kitchen Art Cook’s Pro Adjust-A-Measure Set, 3-Piece,Pyrex 3-Piece Glass Measuring Cup SetPyrex Smart Essentials 4-Quart Glass Mixing BowlWilton 300 Count Rainbow Standard Baking CupsWilton Recipe Right Nonstick 12-Cup Regular Muffin PanKirkland Signature Non Stick Parchment Paper, 205 sqftNordicware Natural Aluminum Baker’s Half Sheet (2 Pack)Stainless Universal Double BoilerJenaluca Ice Cream Scoop 3 Pc SetCake Boss 50 Count Disposable Plastic Icing Bags, 14-Inch
- 1 box snickerdoodle cake mix
- 1 container of cream cheese frosting
- 1 bag of Ghiradelli white melting chocolate wafersground cinnamon to sprinkle on top
Preheat the oven to 350 degrees f.
Prepare the cake mix according to the instructions on the box
Bake the cupcakes for 21 minutes
Let the cupcakes cool completely before peeling the cupcake wrappers off.
Peel the wrappers off of the cupcakes and place the cupcakes into a large mixing bowl.
Use your hands or a fork to crumble 6 of the cupcakes into fine crumbs.
Using a normal dinner spoon, add two spoonfuls of frosting and mix until combined.
The dough should become one solid dough ball after the frosting and cake crumbs have been combined. If the mixture is still too ‘soft’ then add in 1-2 more cupcakes to crumble.
Use a small ice cream scoop to scoop the dough into a small dough ball. onto the cookie sheet
Place the dough balls onto the cookie sheet.
Place the tray of dough balls into the fridge for 30 minutes.
Before the 30 minutes are up, melt the chocolate in a double broiler.
Use a fork to drop each cake ball into the melted chocolate, turn and completely coat in the chocolate.
Pick up the ball using the fork and lightly tap the side to get rid of excess chocolate.
Once all of the dough balls have been dipped into the chocolate. place the tray back into the fridge for 10 minutes.
Pour any leftover chocolate into the disposable bag.
Lightly cut off the tip of the piping bag and drizzle the chocolate over the cool balls.
Sprinkle the cinnamon over the balls and let stand for 10 minutes
Serve and enjoy.