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Cinnamon Rolo Cookies

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These Cinnamon Rolo Cookies are a fun twist on classic snickerdoodles. They are soft and chewy with just the right amount of cinnamon sugar coating. Plus, the hidden Rolo candy makes every bite absolutely gooey and delicious.

Four cinnamon sugar caramel cookies stacked on top of each other with a bite out the top one.

Some days you just need cookies! The problem is that on those days you really don’t want to spend a ton of time baking.

On days like that I like to make cake mix cookies! They taste just like the real thing, but are much easier to mix up in minutes.

What Makes these Cookies Perfect

A caramel candy gives these snickerdoodle cake mix cookies a little bit of extra flair. These Rolo cookies are so easy and delicious that they will become your new favorite go-to cookie recipe. 

Here’s what makes this cake mix cookie recipe so special.

  • Easy to make with just a few ingredients.
  • Rolled in a sweet cinnamon sugar coating!
  • Hidden Rolo candy in each one.
  • The finished cookies stay soft for days!

A wire rack with snickerdoodle cake mix cookies cooling on it.

Ingredients Needed

This easy caramel cookie recipe has all of the elements of a delicious dessert. Your three main ingredients are a vanilla cake mix, cinnamon sugar, and caramel Rolos (secretly hidden inside).

  • Vanilla Cake Mix – You will only use the dry cake mix powder. Do NOT follow the box directions.
  • Butter – Set the unsalted butter out ahead of time, so it can soften.
  • Cream Cheese – Makes cake mix cookies bake up soft and puffy.
  • Egg – One will add the moisture needed to make cookie dough.
  • Rolos – Makes the center of each cookie a gooey caramel delight!
  • Cinnamon Sugar – Use store bought or make your own cinnamon sugar from ingredients at home. This coating is what gives these cookies a fun snickerdoodle taste and texture.

A white board with bowls of ingredients to make caramel stuffed snickerdoodle cookies.

How to make Rolo Cookies

These caramel stuffed cookies are super easy and only takes a few minutes to prep. The hardest part is waiting for the dough to chill, so you can bake and eat one (or two).

Step One: Dough

  1.  In a large bowl mix together the dry cake mix, softened butter, egg, and cream cheese. Beat until a soft cookie dough forms.
  2. Cover and chill the dough in the refrigerator for at least an hour.

Two pictures collaged together showing how to turn a cake mix into cookie dough.

Step Two: Assemble

  1. Scoop the dough into 24 even portions.
  2. Roll each one into a ball.
  3. Press an unwrapped Rolo into the center of each ball. Form the dough around the candy.
  4. Roll each dough ball in cinnamon sugar.

Step Three: Bake

  1. Place 12 cookies on a cookie sheet and bake.
  2. Remove from the oven and let cool on the pan for a few minutes.
  3. Use a spatula to gently place the cookies on parchment paper or cooling rack to cool.

Three pictures collaged together showing the steps to rolling and filling these caramel cookies.A white plate with three snickerdoodle caramel cookies on it.

Recipe Tips

  • The dough for these cookies does need time to chill. I realize it makes the cookie process longer, but it really does make a difference in how the cookies bake/spread.
  • While the cookie dough is chilling, unwrap the Rolo candies and set aside.
  • Do not over bake these cookies. They will look under done when you take them out of the oven. Trust the recipe. The cookies will set up as they cool.
  • The caramel stuffed cookies will be puffy when they come out of the oven. After they cool for  2 minutes, use the back of a flat spatula to tap the tops gently.
  • Cake mix cookies have the best texture after they have cooled completely.

Frequently Asked Questions

How many cookies does this make?

We usually divide the dough into 24 large cookies. If you want more cookies, divide the dough into 36 balls and bake them for 9 minutes.

What is the best way to store cake mix cookies?

Place the cooled cookies in a tightly sealed container. Store on the counter at room temperature for 4-5 days.

You can also freeze the cookies for later. Place the cookies in individual bags or in a larger bag with pieces of parchment paper between the layers of cookies. Freeze for 1-2 months. Thaw in the fridge overnight, then bring to room temperature before serving.

Can you make these ahead of time?

Cake mix cookies are a great dessert to make ahead of time because they stay soft for days. The dough can also be prepped 1-2 days ahead of time. Just keep it in a tightly sealed container in the fridge. 

Four caramel cookies cut in half and stacked on a white paper.

More Cake Mix Cookies

Four snickerdoodle cake mix cookies stacked on a white paper.

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A stack of four cinnamon Rolo cookies stacked on top of each other. One cookie has a bite out of it showing the caramel center.

Cinnamon Rolo Cookies Recipe

Yield: 24 cookies
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes

Ingredients

  • 1 white cake mix
  • 1 large egg
  • 8 tablespoons unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 24 Rolo candies, wrappers removed
  • 3-4 tablespoons cinnamon sugar

Instructions

  1. Beat together the cake mix, egg, butter, and cream cheese until a soft dough forms. Refrigerate the dough for at least 60 minutes.
  2. Preheat the oven to 350 degrees. Set out a cookie sheet.
  3. Scoop out and roll the dough into 24 even dough balls. Press each ball flat and place a Rolo in the center.
  4. Form the cookie dough around the candy and roll into a ball again. Roll the cookie dough ball in the cinnamon sugar and place on a baking sheet.
  5. Bake for 10 minutes. Remove from the oven and let cool on the cookie sheet for 2 minutes before moving to a piece of parchment paper.
  6. Use the back of a flat spatula to gently tap the cookie tops, if desired. Let cool completely. Store in a sealed container on the counter.
Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 93Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 40mgCarbohydrates: 6gFiber: 0gSugar: 5gProtein: 1g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Jocelyn @ Inside BruCrew Life
Cuisine: American / Category: Cookies & Whoopie Pies

Two pictures of Cinnamon Rolo Cookies collaged together with a tan text box.

*The post for Cinnamon Caramel Cookies was first published October 2014. The post and photos were updated and republished September 2021.

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Comments

    • Jocelyn says

      I just looked in my pantry and all my cake mixes are 15.25 ounces. I think most cake mixes in the stores are this size now, but to be honest with cake mix cookies the 3 ounces won’t make a difference. Happy cookie baking!

      Reply

  3. Linda Tanzini says

    Haven’t read all comments but just wanted to add that every christmas I make chocolate crackle cookies with a rollo tucked inside, yummy! I just stumbled onto your blog and saw the cinnamon caramel cookies. Darn, I’m all cookie baked out for this year. 16 different kinds. Saving it for next year or when the other ones are all gone. I can eat cinnamon cookies any time of year. I might add that I only bake gluten free but usually convert regular with great results. Looking forward to trying many of your recipes!! Linda

    Reply

  4. ST says

    This recipe looks great and I’m about to make it as part of my Christmas cookie collection this year. Just a question: I’ve scoured the whole recipe page as well as the comments and I just want to confirm that the candy required is a chocolate-covered Rolo? (I live in Canada so I know American candies and brands can differ). Or does it call for just a plain caramel? Like a Kraft caramel cube? I see no mention of chocolate anywhere, nor do I see any traces of chocolate in the photos so I was a bit puzzled! Thank you 🙂

    Reply

    • Jocelyn says

      The candy in the recipe are Rolos now. Years ago when I made this cookie for the photos, I used a caramel candy bar. Unfortunately those are not around anymore which is why you don’t see chocolate in the pictures. If you watch the video though, you will see chocolate and see the Rolos that I used. I have not tried this recipe using a plain Kraft caramel, but I think it would work. I hope you have fun making the cookies and enjoy eating them. Keep me posted on how they work for you.

      Reply

  5. Rita says

    Can these be made ahead of time? I’m thinking after filling and rolling in cinnamon sugar to then freeze for a few days, then take out and bake, adding like 3 more minutes to the baking time.

    Reply

    • Jocelyn says

      I have never tried freezing these cookies before baking, but I think they would be fine. And adding 2-3 minutes to the baking time if you bake them frozen should be good! Keep me posted on how they turn out.

      Reply

  6. Katie says

    Typo correction: ….anyone uneasy about how they look coming out of the oven after 8-10 minutes just needs to trust that they will be delicious once fully COOLED*

    Reply

  7. Katie says

    I just wanted to update you so no one gets discouraged from my comments. I made them again, I used convection bake setting and did 10 minute cook time. They look really uncooked in the centers (you can see where the cookies crack a little) but this time just trusted that they would set up nicely once cooled…and they did! Super delicious, they made it onto my cookie platter gifts for Christmas and I got many compliments on them. So I think for anyone uneasy about how they look coming out of the oven after 8-10 minutes, they just need to trust that will be delicious once fully cooked. They are very soft and chewy cookies and this was the first time I have made the cake batter cookies so I just wasn’t sure what to expect. These were great and i’ll Be sharing the recipe. Thanks again for all your replies. Merry Christmas!

    Reply

    • Jocelyn says

      Yay!!!! I am so glad you stuck with it and we figured out how to make the cookies work for you! And I’m so glad you were able to make them for your gift platters for Christmas! Awesome job 🙂

      Reply

  8. Katie says

    I tried these last night. I have to agree with a couple other commenters that the cook time didn’t work well for me. I made 20 balls (once I realized I wasn’t going to get 24, I didn’t feel like going back and resizing to get 4 more) and the dough chilled for probably close to 5-6 hours. I cooked 10 min and they were def not cooked yet, I added another 5 min….still not done. Another 5 min and took them out (total 20 min cook time) and even then I wasn’t confident they were done. After cooling, they were flat as pancakes and still very doughy. Not sure what could be wrong? I used Kroger brand white cake mix…I assume they’re all the same but this is the only ingredient that I can think of that might make a difference?

    Reply

    • Jocelyn says

      I have to admit that I am completely stumped at why they are not working for you and a few others. You are only using a half a block of cream cheese which is 4 ounces, right? Using different cake mixes shouldn’t make a difference at all. I have used different ones in all the variations that I have on the blog. I also make cake mix cookies all the time and never bake them more than 10 minutes. The other thing I thought of was that cake mix cookies do have different consistency than regular cookies, but I would not say they are doughy. Also, what kind of pan are you using? If you use a Silpat on a baking sheet vs. an airbake pan, the bottoms of the cookies will bake slightly different.

      Reply

      • Katie says

        I used an aluminum sheet pan with parchment paper. Definitely only 4oz cream cheese. I read somewhere about cheaper butter possibly being the culprit? I used land o lakes non salted, 1 stick. …and when you say use the cake mix, you mean just the dry mix right? Not actually prepare it as it states on the box? I used only the dry mix plus the other ingredients you had listed.

        Reply

        • Jocelyn says

          Ok, so that should be fine, and yes, just use the dry cake mix. Ok, I have to ask this because it’s the only other thing I can think of. You are sure you used butter and not margarine, right? Margarine is mostly water, so it would definitely affect a recipe. The only other 2 things I can think of are was your oven at 350* when you put the pan in and are you at a higher elevation? I know that can affect baking.

          Reply

          • Katie says

            Yeah it was butter and not high elevation. I wondered if maybe the butter was too *softened*? It def wasn’t all melted but it was done in the microwave so it was warmer than just room temp probably. Would have thought the 5hour chilling would fix that though. I don’t know, even the failed cookies still tasted delicious (I’m eating one now!) so I really want it to work. I was planning on these going in my Christmas cookie presents this year. Not sure yet what I’m gonna try to do to fix it, gotta think some more. Thanks for all the replies.

          • Jocelyn says

            Yeah, the butter should just be slightly room temp, not melted at all. If you watch the video, you can see the butter goes in completely solid. But you are correct that 5 hours in the fridge would totally fix that. I am so sorry that I couldn’t figure out why they are flat and doughy for you. I swear mine come out soft and puffy every single time, so I really wish I could figure out how to get yours like that too. Good to hear you say they still taste delicious though. Ok, just had another thought. After you roll the cookie dough in the sugar mixture, how long did the cookie dough sit out before going in the oven? You could try refrigerating the dough for 1-2 hours, roll them into 24 balls, fill with candy, roll in sugar, then refrigerate the dough balls again for an hour. As you bake one batch, keep the other dough balls in the fridge until they go in the oven. I do this sometimes when I make the dough ahead of time and bake later.

  9. Sarah says

    Just made these today, and they turned out flat and raw!!! I followed the instructions and it didn’t work! Tossed then all out.

    Reply

    • Jocelyn says

      I’m so sorry to hear these didn’t work for you. How many cookies did you roll the dough in and how long did you bake them? They set up more after they cool.

      Reply

  11. Lacey says

    Jocelyn,
    Just found your recipe on Pinterest and was very interested until I saw the caramel source as Rollos. I know from experience that they don’t stay soft in a cooled cookie. However; when reading the comments I saw references to Milky Way mini bars as the caramel source. But, when checking the recipe again it clearly lists Rollos.

    Can you explain as these look so amazing? Thanks☺

    Reply

    • Jocelyn says

      Actually the Rolos stay pretty soft in these cookies. When I made the recipe originally back in 2014, you could buy the all caramel milky way mini bites. When I did the video earlier this year, I couldn’t find those anywhere, so I changed the recipe to Rolos, and it worked just as well.

      Reply

  12. Stephanie says

    Hey I just made these for first time and they came out pretty good! I followed the directions but the top and middle came out pretty doughy. I’m not sure if I did something wrong but do you have any suggestions?

    Reply

    • Jocelyn says

      Are they still doughy after chilling completely? They do look underdone after they come out of the oven, but they will firm up as they chill. Also, everyone’s ovens do bake slightly different. You could always try baking them 1 minute longer to get them to a consistency you like better. I never bake ours more than the 10 minutes though. I hope that helps.

      Reply

      • dan jackson says

        I had to double the cooking time to avoid raw centers as well. Also, about half the batch was ruined because the caramel leaked slightly out the bottom, stuck to the cookie sheet and gutted themselves upon attempting to remove them to parchment paper. I’m guessing those ones didn’t have quite enough dough, though any difference was pretty small: go bigger for the sake of your sanity.

        Reply

        • Jocelyn says

          Yikes! Double the cooking time? My guess is they were quite over done then. I have never baked mine longer than 10-11 minutes. Yes, they look under done and doughy when they first come out of the oven, but if you let them cool they are perfect. Did you scoop 24 dough balls before adding the caramel candies? This keeps them all the same size so you don’t have the issue with the dough. Also, it probably leaked out because you baked them too long. Also, using parchment or a Silpat on a cookie sheet keeps cookies from sticking.

          Reply

  13. Mindie says

    These look amazing!!
    Any tips on how to keep dough from sticking to your hands??
    I refrigerated the dough for about 2 hours. When I tried to roll up dough with candy in center it all stuck to my hands?

    Reply

    • Jocelyn says

      Cake mix cookies generally don’t stick as much after refrigerating the dough. Two ideas for you though…spray your hands with nonstick baking spray. It works wonders! And second idea is to use a cookie scoop. For this one, I think a 2 Tbsp. scoop would work. I hope that helps.

      Reply

  16. Terri Taylor says

    love your recipes. just yesterday i made the banana split fluff salad. for a bbq at work. big hit. thanks again.

    Reply

  17. sue griffore says

    where do you find the milky way caramel bits? if I cannot find them, what would you recommend? thank you

    Reply

  18. Stina says

    Just made these for mail-away-cookie-boxes, and I am very, very sad that there is only one ‘spare’ that I can eat for myself. Holy amazeballs, these are awesome.

    Reply

  20. Dana says

    these look scrumptious! I love snickerdoodle-type cookies and anything cinammon. And caramel is just the icing on the cake, er I mean cookie 🙂
    I’m new to your blog, love your pics and your story-telling. I’m very much enjoying it so far and now I’ve got a list of a few of your goodies I’d like to make. I have to eat GF so will try this with my GF vanilla cake recipe, will let you know how it goes in case any of your other readers bake sans gluten!
    Thanks for sharing!

    Reply

  24. Claudia C says

    This website is so cool. I’m going to make the Cinnamon Caramel cookies this week. Did u like the cookies?Do u have any tips?
    Thanks. 😉

    Reply

  45. Julie @ This Gal Cooks says

    I’m the same way about surprises and not knowing what is going to happen, to the point that I will go look up what happens in a TV show because I cannot stand the anxious feeling that I get from wondering what is going to happen!

    These cookies are perfect, Jocelyn! LOVE the cinnamon sugar topping.

    Reply

  48. Chelsea+@chelseasmessyapron says

    I don’t really like surprises either – I love knowing exactly whats going on so I can plan for it since I’m such a big planner! I love the surprises in the middle of these cookies though. And the thickness of these cookies is awesome!! Pinned 🙂

    Reply

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