The Snickerdoodle Cake Pops, it’s all about the sugary goodness that is the marriage of a snickerdoodle and cake. Dip it in chocolate and you’ve got a Snickerdoodle Cake Pop!
Snickerdoodle Cake Pop Recipe
Hi again! Nicole from 365(ish) Days of Pinterest checking in with another post for my “Pinky Pals.” I decided that’s what I’m going to call you. 😉 This month, I’ve pretty much gone in the opposite direction of last month’s post about nutritious (copycat) Apple Pie Lara Bars. Today it’s all about the sugary goodness that is the marriage of a snickerdoodle and cake. Dip it in chocolate and you’ve got Snickerdoodle Cake Pops!
Ingredients needed for Snickerdoodle Cake Pops
- baking powder
- vanilla extract
- plain Greek yogurt
- cinnamon chips (they are sometimes hard to find, but I can always get them here)
- vanilla frosting
- lollipop sticks
- Vanilla melting discs (or white chocolate, but it’s so finicky so I like the melting discs)
More great Cinnamon Recipes
- Nutella and Cinnamon Pull Apart Bread
- Cinnamon Sugar Cheesecake Bars
- Easy Cinnamon Croissants
- Pumpkin Spice Bites
Cake pops are fun to make and relatively simple if you follow the basic formula: cake/bread+frosting+melting chocolate=cake pops. In this instance, I started with a quick bread that I adapted from Love Bakes Good Cakes, then mixed in the frosting and dipped the balls in white chocolate.
You can set them down on a wax paper lined baking sheet to harden or keep them upright somehow. I poked holes into a cereal box and pushed the sticks into them to let the cake pops set up completely. We then quickly devoured most of them. 😉
Snickerdoodle Cake Pops
For the bread:
- 1 ½ cups flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 tsp cinnamon
- ½ cup butter
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ cup plain Greek yogurt
- 1 cup cinnamon chips
- 1 tub vanilla frosting
For the bread:
- Preheat oven to 350 and grease a loaf pan
- Whisk together flour, powder, salt and cinnamon
- In another bowl, cream the butter and sugar together. Add in the eggs one at a time, mixing well. Beat in the vanilla and yogurt.
- Add the wet ingredients to the dry and stir to combine. Gently stir in the cinnamon chips.
- Pour batter into greased pan and bake for about 45 minutes (until toothpick inserted in the center comes out clean.)
For the cake pops:
- 8-12 oz. vanilla melting discs (or white chocolate, but it's so finicky so I like the melting discs)
- Allow the bread to cool. Remove it from the pan and crumble it up into a bowl. Mix the cake crumbles with about 1/2 tub of vanilla frosting. It's really just about getting the texture right. If it's too dry and crumbly, add more frosting. If it's too sticky, add more bread. When you're satisfied with the consistency, roll them up into balls and stick them into a mini muffin tin or on a cookie sheet.
- Melt a small amount of the vanilla discs, dip the end of the sticks in the melted candy, and then press them into the center of each ball. Put the pan with the cake balls/sticks into the freezer for about 10 minutes to harden and chill them.
- Melt the rest of the chocolate in a bowl with tall sides. Dip each cake pop in the melted candy until evenly coated. Sprinkle the top with a cinnamon and sugar mixture.
If you’d prefer an actual cake full of delicious cinnamon and sugar flavors instead, try this Honey Bun Cake!
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