Cinnamon Roll Turkeys
Cinnamon Roll Turkeys make the easiest and cutest breakfast treat for Thanksgiving breakfast or any Fall morning. Made with only 4 ingredients and take minutes to assemble once the cinnamon rolls are baked!
Servings: 5 cinnamon rolls
Ingredients
- 17.5 ounce can of 5 cinnamon rolls with icing
- 10 slices cooked bacon
- 5 candy corns
- 10 edible candy eyes
Instructions
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- Remove the cinnamon rolls from the can and set the frosting to the side. Place each cinnamon roll about 2-3 inches apart on the cookie sheet.
- Unroll 1 inch of each cinnamon roll and tuck the dough into the roll to create the neck. This is optional.
- Bake cinnamon rolls according to instructions listed on the can, usually 15-20 minutes. Once baked, let the cinnamon rolls cool.
- While the cinnamon rolls bake, cook your bacon until crisp (you can also do this before you bake the cinnamon rolls).
- Place the bacon on a paper towel lined plate and pat bacon with a paper towel to remove an excess grease. Cut bacon slices in half.
- Tuck 4 bacon halves of bacon into the back of each cinnamon roll until they stick up and look like feathers. Spread frosting onto each cinnamon roll and then decorate with two candy eyes and a nose. Enjoy!
Notes
Recipe Notes:
- Place leftovers in an airtight container and place in the refrigerator for up to 3 days. Normally, you could store cinnamon rolls on the counter in a cool area, but since there’s bacon, it’s best to store in a refrigerator.
- To reheat, remove the eyes and nose and microwave for 15-30 seconds or until warmed. You could also reheat the cinnamon rolls in the oven nat 350 degrees F until frosting has warmed and the centers are soft and gooey again.
- See blog post on different ingredient variations for the turkeys.