CinniMinni

By Cristina Suarez KrumsickPublished: Jul 22, 2013

Yields:

Aside from the fact that making cinnamon rolls usually requires making dough, in all its kneading/rising/resting time-consuming glory, there's another reason we shy away from making these heavenly treats: they're often gut-bustingly huge. Not Cristina Suarez Krumsick's tiny candies, though. They still deliver a cinnamon-y, vanilla-y, sugary punch, but are only about the size of a ping-pong ball. Whip up a batch, chill for 30 minutes, and enjoy.

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Directions

1. Step 1Line a cookie sheet with wax paper and set aside.
2. Step 2In a food processor, process the cookies until fine crumbs form, about 1 minute.
3. Step 3Add the raisins, brown sugar and 1 1/2 teaspoons of the cinnamon and process for another 30 seconds.
4. Step 4Whisk together the sweetened condensed milk, softened butter, vanilla and milk in a small bowl until smooth.
5. Step 5Pour evenly over the vanilla wafer mixture and mix until a dough begins to form, about 30 seconds.
6. Step 6Transfer the dough to a clean bowl.
7. Step 7Roll the dough into 1-inch balls and place on the prepared pan.
8. Step 8Prepare the chocolate for drizzling. Drizzle each truffle with milk chocolate and sprinkle with the remaining 1 teaspoon cinnamon.
9. Step 9Refrigerate for 30 minutes or until solid and serve.
  
  Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.