Introduction to Apple Cinnamon Balls
Apple Cinnamon Balls bring the familiar taste of apple spice cake into a small, easy-to-serve treat. They use three simple ingredients: Betty Crocker Super Moist Spice Cake Mix, Mott's Apple Pie Filling, and McCormick Ground Cinnamon. The result is soft in the center, lightly set around the edges, and full of warm cinnamon flavor.
This recipe is useful when you want a fall dessert without measuring flour, sugar, butter, or a long list of spices. The apple filling adds moisture and small pieces of apple, while the spice cake mix supplies the structure and familiar bakery-style seasoning. Shape the mixture with a cookie scoop, bake until set, and let the balls cool before serving.
Why You'll Love This Apple Cinnamon Balls
- The recipe uses only three ingredients, so there is very little measuring or preparation.
- A cookie scoop makes evenly sized balls that bake at about the same rate.
- The spice cake mix pairs naturally with apple pie filling and ground cinnamon.
- The finished dessert is easy to arrange on a platter for a fall gathering.
- You can make the balls ahead, chill them, and serve them at room temperature.
Ingredients for Apple Cinnamon Balls
- Betty Crocker Super Moist Spice Cake Mix
- Mott's Apple Pie Filling
- McCormick Ground Cinnamon
Use the apple pie filling as it comes from the can, but chop the apple pieces into smaller pieces before mixing. Large chunks can make the dough difficult to scoop and may cause the balls to spread unevenly. Stir the filling thoroughly so the syrup and apples are distributed together.
How to Make Apple Cinnamon Balls
Step 1: Heat the Oven
Place an oven rack in the center of the oven and heat the oven to 350°F. Line a large rimmed baking sheet with parchment paper. The parchment helps prevent sticking and makes cleanup easier. If you do not have parchment, use an ungreased baking sheet and lift the cooled balls carefully with a thin spatula.
Step 2: Prepare the Apple Filling
Open the Mott's Apple Pie Filling and transfer it to a medium bowl. Use kitchen shears or a knife to cut the apple pieces into small pieces, about one-quarter inch across. Stir the filling until the apples and syrup are evenly combined. This gives the mixture a more consistent texture and makes it easier to portion.
Step 3: Mix the Dough
Add the Betty Crocker Super Moist Spice Cake Mix and McCormick Ground Cinnamon to the bowl with the prepared apple filling. Stir with a sturdy spoon until no dry cake mix remains. The dough will be thick and moist rather than smooth. Let it stand for 5 minutes so the cake mix can absorb some of the moisture from the filling.
Step 4: Shape the Balls
Use a 1 1/2-tablespoon cookie scoop or a heaping tablespoon to portion the dough. Roll each portion gently between your palms and place it on the prepared baking sheet, leaving about 2 inches between balls. If the dough sticks to your hands, scoop it directly onto the sheet and lightly round the tops with damp fingertips. Avoid packing the dough tightly, which can make the centers heavy.
Step 5: Bake Until Set
Bake the balls at 350°F for 12 to 15 minutes, rotating the baking sheet halfway through the baking time if your oven has hot spots. The edges should look set, and the tops should no longer look wet. Because the apple pieces can make the center soft, check one ball by breaking it open. The inside should be moist and cake-like, not raw or paste-like. Return the pan to the oven for 2 to 3 minutes if needed.
Step 6: Cool and Serve
Leave the baked balls on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely. They firm up as they cool, so do not judge the final texture while they are still hot. Serve them at room temperature, or refrigerate them in a covered container once fully cool. Store leftovers in the refrigerator and use them within 3 to 4 days.
Tips for Success
- Chop the apple pieces small enough to fit comfortably inside each portion of dough. This makes shaping easier and helps the balls hold together.
- Do not add extra apple filling if the mixture seems dry. More filling can make the dough too loose to shape and may lengthen the baking time.
- Use a cookie scoop for consistent portions. Smaller or larger balls will need different baking times, so check them early if you change the size.
- Let the dough rest for 5 minutes before scooping. This short rest helps the dry cake mix absorb the liquid from the filling.
- Cool the balls completely before stacking them. Warm dessert balls are delicate and can stick together or lose their shape.
- Bake one test ball first if your portions are larger than 1 1/2 tablespoons. Use its texture and color to adjust the remaining baking time.
- Keep the oven temperature at 350°F rather than raising it to brown the outside quickly. A moderate oven gives the centers time to set.
- If the mixture is difficult to scoop, chill it for 15 to 20 minutes. Chilling is optional, but it can make the dough easier to handle.
Equipment Needed
- Large mixing bowl
- Rimmed baking sheet
- Parchment paper
Variations
- For smaller bites, portion the dough with a 1-tablespoon scoop and begin checking after 10 minutes. Smaller balls are useful for a dessert tray.
- For a stronger cinnamon note, keep the McCormick Ground Cinnamon amount as written and dust the cooled balls with a very light additional pinch before serving.
- For a softer, more tender center, shape the balls slightly larger and remove them as soon as the tops look set. Allow them to cool fully before moving them.
- For a make-ahead option, shape the unbaked balls, cover the baking sheet, and refrigerate them for up to 24 hours. Bake them cold, adding a few minutes if needed.
- For a mixed-size serving platter, bake standard balls for guests and smaller balls for children or for pairing with coffee. Bake each size on its own pan when possible.
Serving Suggestions
Arrange the cooled Apple Cinnamon Balls on a plate or shallow bowl and serve them with coffee, tea, or warm apple cider. They are also a practical addition to a fall dessert table because each portion can be picked up without a fork. For the best texture, let refrigerated balls sit at room temperature for about 15 minutes before serving. Do not leave them at room temperature for more than 2 hours, or 1 hour if the room is above 90°F.
FAQs about Apple Cinnamon Balls
Can I use a different apple pie filling? Yes, but the consistency can vary among brands. Use a filling with a similar thick, spoonable texture, chop the apple pieces finely, and expect to adjust the baking time slightly if the mixture is wetter or drier.
Why are my Apple Cinnamon Balls too soft in the middle? They may need more baking time, or the apple pieces may have added extra moisture. Return them to a 350°F oven for 2 to 3 minutes, then let them cool completely before checking the texture again.
Can I make these dessert balls ahead of time? Yes. Bake them up to 2 days ahead and keep them covered in the refrigerator. Let them stand at room temperature briefly before serving, or serve them chilled if you prefer a firmer texture.
Can I freeze Apple Cinnamon Balls? Yes. Cool them completely, arrange them in a single layer, and freeze until firm. Transfer them to a freezer-safe container for up to 2 months. Thaw them overnight in the refrigerator and let them stand briefly before serving.
How many balls does this recipe make? The recipe makes about 16 dessert balls when each portion is close to 1 1/2 tablespoons. The exact yield depends on the size of the scoop and how much dough is used for each ball.
Final Thoughts
Apple Cinnamon Balls are a straightforward way to use a spice cake mix and apple pie filling for a small fall dessert. The key is to chop the apples finely, rest the dough briefly, and bake until the centers are set. Once cooled, the balls are easy to store, share, and add to a seasonal dessert spread.
Looking for more? This recipe is part of our roundup of 4 Fall Dessert Balls That Make Party Treats Feel Effortless.
Apple Cinnamon Balls
Ingredients
Equipment
Method
- Chop the apple pieces in the filling, then stir the filling with the cake mix and cinnamon until a thick dough forms.
- Scoop, shape, and bake the balls at 350°F for 12 to 15 minutes, then cool completely before serving.
Nutrition
Notes
- Let the dough rest for 5 minutes before shaping.
- Check that the centers are set before removing the balls from the oven.
- Refrigerate leftovers in a covered container and use within 3 to 4 days.
