Ingredients
1
can (12.4 oz) refrigerated Pillsbury™ Cinnamon Rolls with Original Icing (8 Count)
1
package (3 oz) cream cheese, softened
8
oz white chocolate baking bars or squares, broken into pieces
Cinnamon-sugar, if desired
Preparation
Bake cinnamon rolls as directed on can, reserving icing. Cool rolls 30 minutes. Meanwhile, line cookie sheet with waxed paper.
In food processer, place cinnamon rolls. Process with on/off pulses until fine crumbs form. Transfer crumbs to large bowl.
Add icing and cream cheese; stir to combine. With hands, knead mixture until a ball is formed.
Using medium cookie scoop (1 1/2 tablespoons), scoop out 13 balls. Gently roll with hands; place on cookie sheet.
In small microwavable bowl, microwave broken white chocolate on High 1 minute. Stir; microwave 30 seconds. Stir; if necessary, repeat until chocolate can be stirred smooth. Do not overcook; if almost smooth, let chocolate stand a moment and stir again.
Dip each ball into melted white chocolate, spooning chocolate over balls to coat evenly. Return to cookie sheet. Sprinkle cinnamon-sugar over tops. Let stand until set, 1 to 2 hours.
