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Preheat oven to 350 degrees F. Line two cookie sheets with SilPat
liners or mist lightly with cooking spray and set aside.
2. In a large bowl, combine the cake mix, eggs, oil, cinnamon and
instant coffee granules with a rubber spatula until a soft yet thick
dough forms. Using a cookie dough scoop, scoop the dough into a
ball and place in the palm of your hand. Gently press a Rolo candy
in the center of the dough ball and work the dough around the Rolo
to cover it completely. Place the rolled dough balls onto your
prepared pans.
3. Sprinkle the dough balls lightly with sea salt, if desired. Bake for
approx. 8-10 minutes, rotating pans halfway through baking time.
Do not overbake. Allow the cookies to cool about 5 minutes on the
pans before transferring to a wire rack to cool completely.
4. Store cookies airtight for 2-3 days at room temperature.
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