Cinnamon Roll “Cake” Balls

Turn a sweet breakfast staple into dessert! Make a double batch; these will go fast. MORE+ LESS-

Sarah W. Caron

January 23, 2012

can (12.4 oz) Pillsbury™ refrigerated cinnamon rolls with icing

package (3 oz) cream cheese, softened

oz white chocolate baking bars or squares, broken into pieces

Cinnamon-sugar, if desired

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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.

You can use large-grain sugars to dust the balls in place of the cinnamon-sugar, if desired.
If you forget to soften the cream cheese, microwave it in 10-second increments on High on a microwavable plate (foil removed, of course) until soft.