Cinnamon Roll Truffles
Ingredients:
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1 (12.4-ounce) can cinnamon rolls with cream cheese icing (such as Pillsbury)
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2 oz. cream cheese, cubed, at room temperature
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1/4 cup powdered sugar
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1 tsp. ground cinnamon
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2 cups white candy melts (about 10 ounces)
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1/2 tsp. vegetable oil
Instructions:
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Preheat the oven to 375°F. Line a baking sheet with parchment paper.
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Bake the rolls according to the package directions, reserving the icing packet for later. Allow to cool completely.
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Place the cinnamon rolls in a food processor and pulse until coarse crumbs form. Add the cream cheese, powdered sugar, ½ teaspoon of the cinnamon, and the reserved cream cheese icing and pulse until almost combined.
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Spoon the mixture into a medium bowl and mix by hand until combined.
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Scoop the mixture into 1 tablespoon-size balls and roll them until smooth and round. Place on the prepared baking sheet and refrigerate until firm, about 30 minutes.
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In a medium microwave-safe bowl, melt the candy melts and vegetable oil in the microwave in 15-second intervals, stirring between each, until smooth and melted, about 45 seconds. Let cool slightly.
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Using a fork, dip the cinnamon roll balls in the melts and place on a prepared baking sheet. Let set for a few minutes, then remelt the remaining candy melts if necessary. Transfer about 2 tablespoons to a bowl and stir in the remaining ½ teaspoon cinnamon. Add the cinnamon candy melt mixture to a piping bag or plastic zip-top bag, trimming off the tip of the bag. Drizzle or swirl the candy melts onto the truffles as desired. Let set, about 10 minutes.
These Cinnamon Roll Truffles are rich, creamy, bite-sized treats made from baked cinnamon rolls blended with sweet cream cheese, dipped in smooth candy coating, and finished with a cinnamon drizzle for a bakery-worthy dessert.
Fun fact: Cinnamon’s warm flavor comes from cinnamaldehyde, its primary aroma compound. When paired with sugar and fat, that flavor becomes more pronounced and aromatic, which is why cinnamon desserts taste extra rich and comforting.
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