baking · cooking · Dessert

Caramel Cinnamon Bun Desserts

Awhile back I noticed some new bottles of flavors at the grocery store, from McCormick. They were not with spice section, but rather tucked in with the cake mixes. I had to try the Cinnamon Bun, and bought some, waiting for a reason to try it out.


An amazingly easy dessert, that doesn’t look simple. Make the filling in advance, even a day or two, and bake up the cups as you need them. Pick a pretty platter and have them out for a New Years Eve party buffet.


Caramel Cinnamon Bun Desserts



Add the cheese, flavoring, and salt in a medium mixing bowl. Beat on medium, with a hand mixer, for 2 to 3 minutes, until smooth. Add in powdered sugar, beat on low until mixed in, then beat on medium for a minute.

Stir in chocolate chips by hand.

Transfer to a refrigerator container, cover tightly, and chill for at least an hour before using. Half a day is better, the flavor keeps developing.

Wrap cups:

Meanwhile, heat oven to 350°. If you are using won ton wraps, use a 12 count muffin tin. If using egg roll wraps, use a “Texas” muffin pans (usually a 6-count). Carefully, with your knuckles, push a wrapper into each cup, fluting them out as needed. Bake for 5 to 10 minutes, until crispy and turning golden.

Carefully transfer each ‘cup’ to a cooling rack. Once cooled, you can store them in a zip top bag or large container to keep fresh. For best taste, use within 24 hours of baking.

How many should you make? It depends. You can always bake more quickly!

To serve:

Stir the filling well. Use a 1 Tablespoon disher for small ones, a 3 Tablespoon size one for the large ones. Fill as desired, sprinkle a few more chocolates on top if desired. Drizzle caramel sauce over the top. Nosh immediately.


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