Mini Cinnamon Cannolis




Introduction: Mini Cinnamon Cannolis

Traditional Italian cannolis are made mini (because everything mini is cuter) and spiked with some cinnamon for awesome flavor.  They're cute, single-serving, and delicioso!  


for the shells:
2 cups all purpose flour
2 tbsp granulated sugar
1 tsp unsweetened cocoa powder
1/2 tsp cinnamon
1/2 tsp salt
3 tbsp vegetable oil
1 tsp white wine vinegar
1/2 cup Marsala wine
1 egg white
Vegetable oil for frying

for the filling:
3/4 cup whole milk ricotta cheese, drained overnight and squeezed dry
3/4 cup mascarpone cheese
1/4 cup confectioner’s sugar
3/4 tsp cinnamon
Melted chocolate chips for dipped ends


For the shells, combine the flour, sugar, cocoa, cinnamon, and salt in the bowl of an electric mixer. Stir in the oil, vinegar, and enough wine to make a soft dough. Turn the dough onto a lightly floured surface and knead until smooth and well blended, about 2 minutes. Shape the dough into a ball and cover with plastic wrap and put in the fridge overnight.

Cut the dough into 2 pieces and keep half of the dough covered while you work. On a floured counter, roll the dough super think – about 1/16 to 1/8″ thick (an area of about 13″x18″). Cut out circles with a cutter or glass (depending on what size you want your cannolis) and distort the shape a little to make ovals.

Oil the outside of the cannoli forms and wrap the ovals of dough around the forms, sealing the edges with the egg white.

In a deep heavy saucepan, pour enough oil to reach a depth of 3″. Heat the oil to 375 degrees and have a tray lined with paper towels ready to go.

Carefully lower a few of the cannoli forms into the hot oil (do not crowd the pan). Fry the shells until golden, about 2 minutes ,turning them so they brown evenly.

Lift the cannoli form with a set of tongs or a slotted spoon and allow excess oil to drip down before transferring to a the tray.

Repeat with remaining dough and if you’re reusing the cannoli forms, I ran them under cold water in a collinder so they were cool enough to handle again

You can store the shells in an airtight container for a up to a few days before filling (you want to fill them right before you serve them so the shells don’t get soggy!)

Melt chocolate in a deep dish and dip ends of shells. Place on a parchment paper-lined tray until ready to fill.

For the filling, cream together the ricotta, mascarpone, confectioners’ sugar, and cinnamon in the bowl of an electric mixer. Cover and refrigerate until ready to use.

Fit a pastry bag with a medium-sized star tip and fill cannoli forms as desired.

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    9 years ago

    Would like to make these, but I'm wondering if they is an acceptable substitute for the marsala wine..? Only wondering because I live in the only town in the world that doesn't have a liquor store... Thanks.


    Reply 7 years ago on Introduction

    Try using an unsweetened or a no sugar added apple juice. It probably won't be exactly the same flavor profile, but it will work with the cinnamon and chocolate in the recipe.


    9 years ago


    Oh, those sound awesome! I've only had cannolis twice before (and they were awesome) and these cinnamon ones with chocolate dipped tips sound even better than the ones I've already had!


    9 years ago on Introduction

    Canolis are my favourite food, thanks so much for this simple recipe it looks delicious and i feel like one right now!