These Cinnamon Toast Crunch Truffles are made with a base of crushed Cinnamon Toast Crunch and cream cheese. They are super easy and delicious!
Quick Tips
- Use a food processor, if possible, to crush the Cinnamon Toast Crunch as finely as possible
- Make sure that the cream cheese is softened to room temperature before incorporating it into the crushed Cinnamon Toast Crunch
- Chill the truffle dough in the fridge for 30-60 minutes before rolling it into balls, then freeze the balled truffles for at least 30 minutes prior to coating them with chocolate
Equipment
- Food processor (optional, but recommended)
- Rolling pin (for crushing the cereal if you don't have a food processor)
- Mixing bowls
- Hand or stand mixer
- Measuring cups or spoons
- Silicone spatula
- Cookie sheet
- Parchment paper
Ingredient Notes
- Cinnamon Toast Crunch (or off-brand cinnamon crunch cereal)
- Cream Cheese
- Milk
- Powdered Sugar
- Cinnamon
- Almond bark or white chocolate: for coating the truffles
- Granulated sugar: to mix with cinnamon for topping (optional)
Love these Cinnamon Toast Crunch Truffles? Try these other easy truffle recipes!
How to Make Cinnamon Toast Crunch Truffles
These Cinnamon Toast Crunch Truffles are super easy to make! Just follow these two steps.
- Make the Cinnamon Toast Crunch Truffle dough
- Prep and coat the truffles
How to make the Cinnamon Toast Crunch Truffle dough
Use a food processor to finely crush the Cinnamon Toast Crunch (try to avoid having any larger pieces of cereal as they may taste stale once it's in the truffle). If you don't have a food processor, place the cereal in a gallon plastic bag and crush using a rolling pin.
Combine the cereal crumbs and softened cream cheese. Use a mixer or your hands to incorporate fully.
Use a mixer to mix in milk, cinnamon and powdered sugar. Mix until well combined, then scrape down the bowl once complete.
How to prep and coat the truffles
Place the truffle dough in the fridge for 30-60 minutes to allow it to firm up, then line a cookie sheet with parchment paper.
Roll the truffle dough into 1-2 inch balls and set them on the lined cookie sheet.
Freeze the balled truffle dough for 30 minutes. Then coat with melted almond bark or white chocolate.
Immediately coat them with some Cinnamon Toast Crunch cereal or a cinnamon/sugar mixture for decoration. Do this before the chocolate sets.
Love sweets with cinnamon? Try these other desserts!
Cinnamon Toast Crunch Truffles
Ingredients
Equipment
Method
- Use a food processor to finely crush the Cinnamon Toast Crunch (try to avoid having any larger pieces of cereal as they may taste stale once it's in the truffle). If you don't have a food processor, place the cereal in a gallon plastic bag and crush using a rolling pin.
- Combine the cereal crumbs and softened cream cheese. Use a mixer or your hands to incorporate fully.
- Use a mixer to mix in milk, cinnamon and powdered sugar. Mix until well combined, then scrape down the bowl once complete.
- Place the truffle dough in the fridge for 30-60 minutes to allow it to firm up.
- Line a cookie sheet with parchment paper.
- Roll the truffle dough into 1-2 inch balls and set them on the lined cookie sheet.
- Freeze the balled truffle dough for 30 minutes. Then coat with melted almond bark or white chocolate.
- Coat with some Cinnamon Toast Crunch cereal or a cinnamon/sugar mixture for decoration.
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