Cinnamon rolls are the perfect breakfast for cold February mornings. The only problem is that my fiancé doesn't eat them so I am always stuck with tons of leftovers that taunt me for the rest of the day as I try to work three yards away from the kitchen.
With all the extra cinnamon rolls, I thought I would try to make cake pops, but so many of the recipes online were sort of lame? They were just taking the cinnamon rolls and baking them into cake pop form -- which is fine, I guess, but what I love about cake pops is that super moist texture created by mixing together the cake and frosting.
So, I made a little cream cheese frosting and added the leftover cinnamon buns and it was fantastic -- even though now it's cake pops and not cinnamon buns that are calling my name from the kitchen.
CINNAMON ROLL CAKE POPS:
Servings: 24 cake pops
Time: 35 minutes
Ingredients:
1 package Pillsbury cinnamon rolls
1 cup powdered sugar
2 tbsp butter, softened
2 oz cream cheese, softened
1 drop vanilla extract
sticks for cake pops
extra powdered sugar and milk, if desired for extra frosting
sprinkles (optional)
Directions:
Bake the cinnamon rolls per the directions on the package, saving the sugar topping for later .
Let the rolls cool down; they can even sit in a bag for several days if desired.
Once ready to the make the cake pops, chop up the cinnamon rolls and mush it all together so the texture looks like coarse crumbs.
Add the butter, cream cheese, vanilla extract, and powdered sugar to a bowl and mix together until smooth.
Add the cinnamon roll crumbs to the frosting and mix together.
Roll into small balls and let rest in the fridge for an hour.
Take out and finish by adding some frosting from the original package and sprinkles. I found that you don't need too much frosting on top because the cake pops are already very sweet. However, if you want more than the little tub given with the package, you can always make some by taking some confectioner's sugar and slowly adding milk or even water until reaching your desired consistency.
Enjoy!
For anyone still reading, here is an interesting article on the history of cinnamon.