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Cinnamon Roll “Cake” Balls

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  • Prep 20 min
  • Total 2 hr 20 min
  • Ingredients 4
  • Servings 13
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Turn a sweet breakfast staple into dessert! Make a double batch; these will go fast.
By Sarah W. Caron
Updated Jan 23, 2012
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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.

Tips from the Pillsbury Kitchens

  • tip 1
    You can use large-grain sugars to dust the balls in place of the cinnamon-sugar, if desired.
  • tip 2
    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.

Nutrition Information

No nutrition information available for this recipe
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