Easy Cinnamon Rum Balls Recipe (2024)

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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!

My rum balls crumble when I’m rolling them. What am I doing wrong?

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.

Can I make rum balls in advance?

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.

One tool that I use to make cinnamon rum balls is afood 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 akitchen scale. I often use weight as a measurement instead of volume because it is more accurate.

Finally asmall cookie scoopwill ensure that your rum balls are all the same size.

If you’re planning to make some for your holiday cookie exchange, theseChristmas tree gift boxesare 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

Cinnamon rum balls are a sweet, cinnamon-flavored, boozy grownup treat. Made with amber rum and warm spices, they are perfect for your holiday dessert table.

Prep Time15 minutes

Cook Time30 minutes

Chilling Time (optional)2 hours

Total Time2 hours 45 minutes

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.

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