How can we cram the taste of an entire cinnamon roll in one or two bites? With Gluten Free Cinnamon Roll Cake Pops of course!
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I used to sell cake pops at Smokies, my mom and dad’s bar/restaurant, and everyone absolutely loved them. I’d make hundreds and hundreds of them in all different flavors and they were a huge hit. They were just a little two-bite (or one bite if you want) shot of sweetness. Cake pops were perfect for a bar scene where many didn’t want a whole slice of cake or cheesecake, just a little something sweet.
I think out of all the flavors I made, the cinnamon roll was the most memorable and delicious. I’ll show you how easy it is to make cake pops and once you try these cinnamon roll ones, you’ll be hooked!
What You’ll Need to Make Gluten Free Cinnamon Roll Cake Pops
Here’s what you’ll need to make these wonderful treats:
- Cake–you’ll need to bake a cake and crumble it up. I’d suggest my gluten free vanilla cake.
- Frosting–my favorite frosting for making cake pops is my go-to vanilla buttercream.
- White chocolate–I don’t use “real” white chocolate for cake pops. I buy a bag of white chocolate coating. Just be sure your coating is gluten free because some (Wilton) are manufactured with wheat/gluten. Choco Maker is a brand I use frequently and I love the taste and the texture. I get it at Walmart. Once melted, the chocolate is not gloppy and thick like I’ve seen Wilton and others to be in the past. If the brand you use is gloppy, I would suggest getting some paramount crystals or adding a little bit of vegetable shortening to thin it out.
- Lollipop sticks–nowadays you can find a package of lollipop sticks just about anywhere, including Walmart, Target, Michael’s, Hobby Lobby, etc. You might even be able to find them in a regular grocery store by the cake mixes.
- Styrofoam florist’s board–I buy a large block of foam flora board that’s used for arranging silk flowers 9not the ones that are meant for fresh flowers). You can find these at Walmart and definitely at any craft store. This is the one I use and I’ve had it now for about a year. I’ve used it over and over again, placing the lollipops in the same holes.
- Cinnamon and sugar mixed together (for topping)
- Bake the cake and crumble it
- Add the frosting and mix together until a thick “dough” forms
- Scoop dough and roll into balls
- Dip lollipop sticks in melted white chocolate and insert them into each ball
- Place tray of cake pops in freezer for one hour
- Re-melt chocolate if necessary and remove pops from freezer
- Allow both to sit for 10-15 minutes, or until at similar temperatures (this will help prevent cracking)
- Dip pops in chocolate and shake to remove any excess chocolate
- Gently dredge tops of cake pops in cinnamon and sugar mixture
- Invert and insert into styrofoam board
- Allow to dry at room temperature
Yes, you certainly can! From scratch baking isn’t for everyone, and the gluten free cake mixes on the market these days are pretty good. I believe all of the frostings (or at least most of them) are naturally gluten free.
You can also use a box that you’ve pre-made small holes in, such as with a metal or wooden skewer. Or you can make the cake pops upside down. In other words, dip them in the melted chocolate and then into the cinnamon and sugar and simply place them back on the waxed paper to dry upside down. The cinnamon and sugar will be on the bottom, but it won’t change the taste at all!
It’s okay. They’ll still be delicious, even with a crack in them. To avoid the crack, try to have the pops and melted chocolate at roughly the same temperature. When the pops are straight out of the freezer and are dipped in warm chocolate, the shock will crack them. Remove them from the freezer and let sit for at least 10-15 minutes before dipping.
Next time you’re craving the flavors of a cinnamon roll, try these Gluten Free Cinnamon Roll Cake Pops. They’re easy and make the perfect one to two-bite sweet!
Gluten Free Cinnamon Roll Cake Pops
- 1 recipe gluten free vanilla cake, crumbled OR a boxed gluten free cake mix, baked, cooled, and crumbled
- 1½ cups (255 g) vanilla buttercream OR canned vanilla frosting
- 3 tsp cinnamon, divided
- ⅓ cup (67 g) granulated sugar
- 1 lb (453 g) white chocolate coating, melted as per package instructions (such as Chocomaker)
- 50 lollipop sticks
- 1 styrofoam board (used for silk flowers)
- Mix together 1 tsp of cinnamon and the granulated sugar in a small bowl and set aside.
- Bake and cool the cake as per recipe (or box) instructions. Crumble into a large bowl. Add frosting and 2 tsp of cinnamon and combine well until a stiff "dough" forms. If you feel like the "dough" is too dry to roll into balls, add a little more frosting, a tablespoon at a time, until the desired consistency is achieved.
- Using a small scoop, scoop portions of the dough into one hand and press it together. Roll it between two palms into a small ball and place it on a waxed paper-lined tray that will fit in your freezer or refrigerator.
- Continue rolling balls of dough until all the dough has been used. Dip lollipop sticks in a little bit of the melted chocolate and insert the stick into each ball of dough.
- Refrigerate for two hours or freeze for one.
- Remove the cake pops and allow to sit at room temperature for 10-15 minutes. If the chocolate needs to be re-melted, put in the microwave for a maximum of 20 seconds at a time, stirring between, until the chocolate is fully melted. Allow to cool to room temperature to avoid getting cracks in the chocolate when the pops are dipped.
- Dip the cake pops into the white chocolate, submerging completely, and allow excess to drip off (shaking back and forth as necessary). Dredge the top of each cake pop into the cinnamon/sugar mixture and invert to right side up.
- Stick cake pop into styrofoam board to set upright. Alternatively, place "face" down back onto waxed paper-lined tray. Allow to harden completely before serving.