Cinnamon-sugar cake rolled into bites, dipped in white chocolate, and topped with Cinnamon Toast Crunch cereal for the crunch. The cereal you loved as a kid, in dessert form.

Cinnamon Toast Crunch cake pops topped with crushed cereal on a white plate

Cinnamon Toast Crunch was the cereal I’d eat three bowls of and then drink the cinnamon milk straight from the bowl. These cake pops are that, minus the bowl. Cinnamon-sugar cake rolled into bites, dipped in white chocolate, and topped with crushed cereal so you get the crunch.

A Cinnamon Toast Crunch cake pop is a ball of cinnamon cake mixed with frosting, set on a stick, dipped in white candy coating, and finished with crushed Cinnamon Toast Crunch cereal. Starting from a box of cake mix keeps it to about four ingredients.

I make these when I want the cereal flavor in something I can hand out at a party, and the crunchy cereal on top is the part everyone comments on.

If Cinnamon Toast Crunch is your thing, too, my Cinnamon Toast Crunch Protein Ice Cream and homemade Cinnamon Toast Crunch Cereal scratch the same itch.

Ingredients for Cinnamon Toast Crunch cake pops including cinnamon cake mix and cereal

Ingredients You’ll Need

Full measurements are in the recipe card below. Here’s what each piece does.

Cinnamon or spice cake mix: the base. A vanilla box mix with a few teaspoons of cinnamon added works too.
Vanilla frosting: binds the crumbled cake.
White candy melts: the coating.
Cinnamon Toast Crunch cereal: crushed for the topping, plus a handful crushed into the mix if you want more cereal flavor through the middle.
Lollipop or cake pop sticks

Batter for Cinnamon Toast Crunch cake pops in a baking dish

How to Make Cinnamon Toast Crunch Cake Pops

Bake the cake. Make the cinnamon cake mix per the box and bake in a greased 9×13-inch dish at 350°F until a toothpick comes out clean. Cool completely.
Crush the cereal. Crush some Cinnamon Toast Crunch into small pieces for topping and set it aside.
Crumble the cake. Break the cooled cake into fine crumbs in a large bowl.
Mix. Stir in the frosting until the mixture holds together when you press a bit between your fingers.
Chill. Cover and freeze until firm so the balls roll smooth.
Roll. Use a cookie scoop and your hands to roll ping-pong-sized balls onto a lined sheet.
Freeze again until firm.
Set the sticks. Melt a little candy melt, dip each stick tip, and push it halfway into a ball.
Coat. Melt the rest, dip each pop to cover it, and tap off the excess.
Top. Press the crushed cereal onto the wet coating, then stand the pops up to set.

Cinnamon Toast Crunch cake pops on white parchment without frosting

Pro Tips

Add the cereal topping while the coating is still wet so it sticks, and eat these within a day or two for the most crunch. The cereal softens the longer it sits against the coating.
Crush your topping cereal into small pieces, not powder. You want visible cinnamon-sugar squares on the outside, not a dusty coating.
Resist dipping a pop a second time to patch a thin spot. The extra weight can pull it right off the stick. One clean dip and a tap is enough.

Close up of Cinnamon Toast Crunch cake pops on a white plate

Variations

Amp up the cereal flavor: Swap the water in your box mix for cereal milk (steep a cup of Cinnamon Toast Crunch in milk for 20 minutes, then strain), or stir crushed cereal right into the cake mixture. This is what makes them taste like the cereal instead of just cinnamon.
Other cereals: The same method works with Fruity Pebbles, Cocoa Puffs, or whatever you loved as a kid.
Gluten-free: Use a gluten-free cinnamon cereal and a gluten-free box mix. As written, this recipe uses regular cereal and cake mix, so it isn’t gluten-free unless you swap both.

Make-Ahead and Storage

Store the finished pops in an airtight container at room temperature for up to 3 days. To make them ahead, freeze the undipped cake balls for up to a month, then dip and top them the day you’re serving so the cereal stays crisp.

Side view of Cinnamon Toast Crunch cake pops on a white plate

Cinnamon Toast Crunch Cake Pop FAQ

What do Cinnamon Toast Crunch cake pops taste like? Like the cereal in cake form. The cinnamon-sugar cake and crushed cereal topping give you that cinnamon-toast flavor with the crunch on the outside.

Are cake pops and cake balls the same thing? Mostly, yes. A cake pop is a cake ball on a stick. Skip the sticks, and you’ve got Cinnamon Toast Crunch cake balls.

How many cake pops does one box of cake mix make? About 24 to 30, depending on how big you roll them.

Can you make these gluten-free? Yes, with a gluten-free cinnamon cereal and a gluten-free box mix. As written, this recipe uses regular cereal and cake mix, so it isn’t gluten-free unless you swap both.

Top down view of easy Cinnamon Toast Crunch cake pops on white plate with cereal scattered around it.

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Cinnamon Toast Crunch Cake Pops (4 Ingredients)

Cinnamon Toast Crunch cake pops made from a box of cinnamon cake and topped with the cereal for crunch. A nostalgic 4-ingredient treat for parties and snacking.

Prep Time1

Cook Time25

Total Time1 25

Course: Dessert

Cuisine: American

Servings: cake pops

Calories: 136kcal

Author: Bailey Campbell

Ingredients

1 box Cinnamon Toast Crunch cake mix I used Betty Crocker
⅓ cup cream cheese icing I used Betty Crocker
1 bag white candy melts 12 oz
⅓ cup crushed Cinnamon Toast Crunch cereal

Instructions

Start by preparing your cake batter by package directions. Beat cake mix, water, vegetable oil, and eggs in a medium bowl on medium-high speed.
Pour the batter into a greased 9×13-inch baking dish or two 8×8-inch round cake dishes and bake in a 350 degree F oven until a toothpick inserted into the center comes out clean.
Let the cake cool completely, then crumble it with a fork in a large bowl or in the baking dish. Stir the frosting into the crumbled cake, cover with plastic wrap, and freeze until chilled.
Use a cookie scoop and your hands to roll the mixture into evenly sized small balls and place on large baking sheet. You want to try make them all a consistent size – aim for the size of a ping pong ball.
Freeze again until balls are hard.
Once they have been frozen, I give them another little roll to smooth out the sides. Then place on a cookie sheet.
Melt candy melts in the microwave in 30-second intervals or in a double boiler. Dip lollipop sticks into the melted chocolate, then stick into one of the frozen cake balls.
Do this with all of them and put back in freezer till they are solidified.
Gently dip balls into the melted chocolate or spoon the chocolate onto balls and twirl to coat, letting the excess chocolate drizzle off onto parchment paper. Decorate with crushed up Cinnamon Toast Crunch cereal.
Place them upright in a styrofoam block, or a cardboard box to harden to 2-3 minutes. There you have it, you have easy treats for your next sweet celebrations.

Notes

Store the finished pops in an airtight container at room temperature for up to 3 days.

To make ahead, freeze the undipped cake balls for up to a month, then dip and top them the day you’re serving so the cereal stays crisp.

Nutrition

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

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