Starting with Rhodes Rolls makes this recipe super quick and easy because all you have to do is grab a bag of Rhodes Rolls and thaw them out!
Once rolls have risen and you are ready to make Candy Stuffed Moose Balls preheat oven to 350 degrees.
Flatten each Rhodes roll.
Add a bite sized candy or caramel to the roll.
Wrap the roll around the candy, press seems closed as much as possible, then roll in your hands until it’s smooth. NOTE: Spraying your hands with nonstick baking spray helps keep the rolls from sticking to your hands.
Place rolls on greased baking sheet. Bake for 15-18 minutes.
While rolls are baking add about ½ cup powdered sugar to a gallon size sealable bag.
Add 3 cup cinnamon and sugar to another gallon size sealable bag.
As soon as rolls have finished baking melt ¼ cup butter in a microwave safe bowl. Pour butter in another gallon size sealable bag.
The rolls are going to be hot so you need to be careful when you are handling them. Remove half of the Candy Stuffed Moose Balls from the baking sheet and gently set them in the bag with butter in it. Seal bag and gently shake until all Candy Bar Bombs are coated in butter.
Remove Candy Stuffed Moose Balls from the bag with butter and add them to the cinnamon sugar bag. Seal bag and gently shake to coat all Bombs with cinnamon and sugar. Once they are coated set them on serving tray! (I dare you to to finish the whole process without sampling!)
Repeat the process with the other half of the Candy Bar Moose Balls except cover them in powdered sugar!