A little while ago, I was asked to try out something new & cinnamon. Wait… not cinnamon- Cinnabon. Because everyone knows that there’s ordinary cinnamon… then there’s cinnabon cinnamon. Mmm.

I was given the opportunity to try out the new Cinnabon syrup and the Cinnabon topping. Yep, now you can pour and sprinkle that awesome cinnamon-goodness on anything. Grilled peaches with Cinnabon syrup? Yes! Iced Cinnabon coffee? Oh yeah! Vanilla ice cream with Cinnabon sprinkles? Oh my… as you can tell, I’ve been having a lot of fun with my goodies. But, since those are more “verbal recipes” I decided to create a fun baked good with some of my stash. Errr. I mean Cinnabon goodies. (Yep, I’m hoarding it for myself. I admit it.)

To learn more about this new product & where to find it in your area go here: facebook.com/cinnabon/creations

Now,  when cake balls first got popular, I have to admit my teeth hurt thinking of a can of frosting mixed with cake, then dipped in candy. Then I had one & ooo-was-it-tasty but way too sweet.  So I compromised with this cake ball recipe. There is NO canned frosting in it. (YAY!)

But, it is still made with a cake mix. I did that because it’s back-to-school-season and I’m trying to cram all the summer fun I can get. Which means taking shortcuts. I’m sure you understand. 🙂 By the way whenever you make a cake mix- replace the water with milk and the oil with melted butter. Shhhh… that makes it “homemade” 😉 Add 2 tablespoons of Cinnabon sprinkle and it’s beyond homemade.

Bake up a cake and toss it in a bowl, I had to dice mine up to fit.

After that, add 8 oz of softened cream cheese, 4 TBS melted butter and 1/2 – 3/4 cup of Cinnabon syrup.

Chill it down for 30 minutes and form balls:

Now, place your balls in the freezer for 30 minutes

And dip them in glaze.

The result? A cinnamon bun and a doughnut had a baby….

cinnamon cake balls


  • 1 box of white or yellow cake mix baked as according to package directions
  • 8 oz cream cheese softened
  • 4 oz butter melted
  • 1/2-3/4 cup Cinnabon syrup
  • 2 tablespoons Cinnabon sprinkles*too add to unbaked cake
  • For the glaze:
  • 3 cups powdered sugar
  • 3-5 tablespoons milk
  • 1 teaspoon cinnabon syrup


  • Bake cake according to directions on package, and add 2 tablespoons Cinnabon sprinkles to batter before baking.
  • While baking, prepare glaze: Mix powdered sugar and milk together until a pancake batter consistency is reached. Set aside.
  • Once baked and cooled, crumble into fine pieces.
  • Mix in the cream cheese, butter and syrup.
  • Refrigerate 30 minutes
  • Shape into golf ball sized balls
  • Freeze 15-30 minutes
  • Dip each into glaze mixture, and store in fridge.

disclaimer: I was given free product to try for this post. The opinions are my own, however.