Easy Cinnamon Rum Balls Recipe
Cinnamon rum balls are a sweet, cinnamon-flavored, boozy grownup treat. Made with amber rum and warm spices, these cinnamon rum balls are a variation on my easy rum ball recipe. They make a great addition to the holiday dessert table and they are perfect for holiday cookie exchanges.
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Cinnamon balls
These rum balls are full of warm cinnamon flavor. They taste like cinnamon toast, not a red hot (do they still make those?).
The outside of these cookie balls is coated in cinnamon sugar, the same combination you sprinkle on buttered toast for a sweet breakfast treat. Except this treat is spiked with a hefty amount of rum.
If you want to make these with an extra kick, you could try swapping some of the rum for cinnamon schnapps. You know the one with the gold flecks floating in the bottle. That will give these rum balls a bit of fire.
Most of my rum ball recipes use dark rum, but for this cinnamon variation, I went with amber rum. The dark rum has a very strong rum flavor and it competed with the cinnamon.
That being said – unless you plan to make several batches of rum balls, or you are stocking the bar for the holidays, it isn’t worth a special trip to the store. Use what you have.
Cinnamon Rum Ball Recipe
Most rum ball recipes start out with vanilla wafer cookies, and this recipe does as well. I had planned to use half vanilla wafer cookies and half graham crackers, but I didn’t want to overcomplicate things. The next time I make these, I’ll definitely try that combination, just to experiment.
The base of most rum ball recipes is this: one box of cookies mixed with toasted nuts, sugar, rum, honey (or corn syrup) and a pinch of salt. Salt in desserts is necessary to help balance out the sweetness.
Do rum balls need to be refrigerated?
Nope, but they should be kept in a cool area. If they are kept on the counter, try to find a cool spot and they will be fine. That is, if they even last that long.
Rum balls are also a big hit for cookie exchanges. They are easy to make and everyone loves them. Plus, they satisfy two things that many of us partake of during the holidays: sugar and booze.
FAQ’s
Here are some helpful tips to getting them perfect every time!
You are probably not doing anything wrong at all. When you scoop the rum balls, press the scoop against the palm of your hand to pack the rum ball mix.
Lightly pressing the mixture together will help the ball keep its shape.
Absolutely! The flavor of a rum ball develops even more overnight, so making them ahead is actually better. If stored in an airtight container in the refrigerator, they will last for a few weeks.
Helpful tools and equipment for this recipe
One tool that I use to make cinnamon rum balls is a food processor. It makes quick work of chopping nuts and grinding cookie crumbs. If you don’t have one, you can certainly break the cookies up with a rolling pin.
Another helpful tool is a kitchen scale. I often use weight as a measurement instead of volume because it is more accurate.
Finally a small cookie scoop will ensure that your rum balls are all the same size.
If you’re planning to make some for your holiday cookie exchange, these Christmas tree gift boxes are the perfect size and they are super cute
Rum Ball Recipes
Looking for a few more variations? Try these flavors!
- Easy Rum Ball Recipe
- Pumpkin Rum Balls
- Coconut Rum Balls
- Cherry Rum Balls
- Chocolate Coconut Rum Balls
- Chocolate Covered Rum Balls
- Halloween Rum Balls
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Cinnamon Rum Balls
Ingredients
For the rum balls:
- 11 oz vanilla wafer cookies
- 1 cup toasted walnuts
- 1 cup powdered sugar
- 2 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/2 cup amber rum
- 2 Tbsp. corn syrup
Cinnamon sugar coating:
- 1/4 cup granulated sugar
- 1 Tbsp. ground cinnamon
Instructions
- In the bowl of a food processor, process vanilla wafer cookies and walnuts until finely ground. Set aside. (You may have to do this batches if you have a smaller food processor).
- In a large bowl, sift together 1 cup powdered sugar, cinnamon and salt.
- Add vanilla wafers and walnuts. Mix well.
- Stir rum and corn syrup together in small bowl, then add to cookie mixture. Mix until uniform.
- Chill in the refrigerator for 30 minutes. Combine 1/4 cup sugar and 1 tbsp cinnamon in a shallow bowl and set aside.
- Scoop out tablespoon portions, roll into balls and toss to coat in cinnamon sugar mixture.
- Place on parchment lined baking sheet, cover with plastic wrap and refrigerate for 2 hours before serving.
Notes
To toast walnuts:
Preheat oven to 325°F. Place walnuts on a baking sheet in a single layer and toast in the oven for 8 – 10 minutes until fragrant.Nutrition
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