Cinnamon Roll “Cake” Balls

Blogger Sarah W. Caron from Sarah's Cucina Bella turns her favorite breakfast into a delicious white chocolate-covered “cake” balls.

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Servings 13

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ingredients 4
Prep Time 20 min
Total Time 2 hr 20 min

Ingredients

1: can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing

1: package (3 oz) cream cheese, softened

8: oz white chocolate baking bars or squares, broken into pieces

: Cinnamon-sugar, if desired

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Directions

1 Bake cinnamon rolls as directed on can, reserving icing. Cool rolls 30 minutes. Meanwhile, line cookie sheet with waxed paper.
2 In food processer, place cinnamon rolls. Process with on/off pulses until fine crumbs form. Transfer crumbs to large bowl.
3 Add icing and cream cheese; stir to combine. With hands, knead mixture until a ball is formed.
4 Using medium cookie scoop (1 1/2 tablespoons), scoop out 13 balls. Gently roll with hands; place on cookie sheet.
5 In small microwavable bowl, microwave broken white chocolate on High 1 minute. Stir; microwave 30 seconds. Stir; if necessary, repeat until chocolate can be stirred smooth. Do not overcook; if almost smooth, let chocolate stand a moment and stir again.
6 Dip each ball into melted white chocolate, spooning chocolate over balls to coat evenly. Return to cookie sheet. Sprinkle cinnamon-sugar over tops. Let stand until set, 1 to 2 hours.