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.

Makes about 25 treats


  • 60 vanilla wafers (I like Nilla Wafers)
  • 1/3 cup seedless raisins
  • 3 tsp. firmly packed brown sugar
  • 3 tsp. ground cinnamon
  • 3 Tbsp. sweetened condensed milk
  • 1 1/2 Tbsp. unsalted butter, softened
  • 3/4 tsp. vanilla extract
  • 1 1/2 Tbsp. skim milk
  • 1/2 cup milk chocolate chopped into quarter-size pieces (or Wilton Candy Melts)


Line a cookie sheet with wax paper and set aside.

In a food processor, process the cookies until fine crumbs form, about 1 minute.

Add the raisins, brown sugar and 1 1/2 teaspoons of the cinnamon and process for another 30 seconds.

Whisk together the sweetened condensed milk, softened butter, vanilla and milk in a small bowl until smooth.

Pour evenly over the vanilla wafer mixture and mix until a dough begins to form, about 30 seconds.

Transfer the dough to a clean bowl.

Roll the dough into 1-inch balls and place on the prepared pan.

Prepare the chocolate for drizzling. Drizzle each truffle with milk chocolate and sprinkle with the remaining 1 teaspoon cinnamon.

Refrigerate for 30 minutes or until solid and serve.

From No Bake Makery: More Than 80 Two-Bite Treats Made with Lovin', Not an Oven (Grand Central Life & Style) by Cristina Suarez Krumsick.

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