cinnamon bun truffles;
This time on holiday truffle making…cinna-bun truffles! These are so addictive, and they’re not even complicated! Well for truffles they’re not complicated. You’ll still need to put in some time, though a lot of it is just waiting for things to set. Good thing Tyler’s been on business trips and I’ve got my good friend Hamilton (the musical) to keep me company in the kitchen! A lot of the time comes from prep work and waiting, but these are a hit for any party or gift!
The key comes to making sure the cream cheese is at room temperature, and of course the other laborious part is the actual coating of truffles. But the centers? Surprise! These cinna-bun truffles actually use Cinnamon Bun Oreos! And since you’re mixing with cream cheese it’s just as if they have some cream cheese icing on top. Long story short, you mix together crushed Cinnamon Bun Oreos and cream cheese, and add a bit of flour to the mix since the flavored packages actually are lacking a few ounces on the originals. Roll into balls and pop into the fridge.
Make sure to save a cookie for topping truffles with crumbles!!! My suggestion is to scrape off the cream so as to make crumbling it easier. If you forget, you can always go out and buy another package because if you’re caught pinching one here or there they seem to dwindle quick. And you can always use extras in these mini cinnamon cheesecakes! Assuming you haven’t eaten them all yourself yet.
Let me know what you think of these! I always love to hear good ideas for interesting truffles, and you can see the whole slew of truffles I made last year: candy shop truffles. I always make the favorites, but I like to experiment with new flavors too!
cinnamon bun truffles;
Ingredients
- 1 12.2 oz package cinnamon oreos
- 2 oz flour ~½ c.
- 1 8 oz package cream cheese
- 1½ c. white chocolate dipping
- softened wafers
Instructions
- Remove one cookie and remove the cream from both halves. Crush the cookies and set aside as topping for later.
- In a food processer, add the remaining cookies and crush.
- In a bowl, add crushed cinnamon oreos, cream cheese and flour and mix until combined.
- On a cookie sheet lined with parchment paper, roll out Tbsp. balls. If mixture is too sticky, coat your hands in flour to roll into balls.
- Put into fridge for 1 hour or in an airtight container overnight. Allow to begin to come to room temperature before dipping.
- In a microwave safe bowl add the white chocolate wafers and melt in 30 second increments in the microwave. Melt until 2/3melted and then mix until smooth.
- Dip into melted chocolate and set on parchment paper. Sprinkle with reserved crush cookie as topping and allow to set.
- Store in airtight containers in the fridge for up to 3 weeks.
