Santa Cinnamon Rolls
“This recipe was originally created and published by Pillsbury and has been approved for use on our site. See the original recipe on Pillsbury.com”
Recipe - Price Rite of Bethlehem
Santa Cinnamon Rolls
Prep Time15 Minutes
Servings5
Cook Time65 Minutes
Calories480
Ingredients
1 can (17.5 oz) Refrigerated Pillsbury Grands! Cinnamon Rolls with Original Icing (5 Count)
4 oz (from 8-oz package) Cream Cheese, softened
1/2 cup Powdered Sugar
Red Gel Food Color
10 Candy Eyeballs
5 Small Red Gumdrops
1 cup Miniature Marshmallows
Directions
- Heat oven to 350°F.
- Spray cookie sheet with cooking spray.
- Separate dough into 5 rolls.
- Place rolls 2 inches apart on cookie sheet; flatten rolls slightly with hands.
- Bake about 10 minutes or until light golden brown and firm enough to turn.
- With fork, turn over and bake 5 to 8 minutes or until golden brown.
- Remove to cooling rack; cool completely, about 30 minutes.
- Meanwhile, in medium bowl, place icing and cream cheese; beat with spoon until well blended.
- Stir in powdered sugar until mixed well.
- Transfer 1/4 cup of the icing mixture to small bowl; tint with red food color to desired color.
- Cover and refrigerate until ready to decorate.
- On flat side of each roll, spread about 1 tablespoon icing mixture over bottom half of roll to make base for beard.
- For hat, spread tinted icing mixture to cover unfrosted part on top half of each roll, leaving a space for the eyes.
- Attach candy eyeballs to unfrosted portion of cinnamon roll using a small amount of icing.
- Slightly flatten red gumdrop; place near top of frosted beard for nose.
- Press miniature marshmallows onto frosted beard, and add marshmallow on end of hat for pom pom.
- Decorate using photo as a guide.
- Serve remaining icing mixture with cinnamon rolls, or refrigerate for another use.
Nutritional Information
- 15 g Total Fat
- 82 g Total Carbohydrates
- 5 g Protein
15 minutes
Prep Time
65 minutes
Cook Time
5
Servings
480
Calories
Shop Ingredients
Makes 5 servings
Pillsbury Grands! Original Icing Cinnamon Rolls, 5 count, 17.5 oz
$4.99$0.29/oz
Philadelphia Original Cream Cheese, 8 oz
$2.99$0.37/oz
Bowl & Basket Confectioners Sugar, 32 oz
$2.39$1.20/lb
McCormick Red Food Color, 1 fl oz
$3.49$3.49/fl oz
Not Available
Bowl & Basket Spice Drops Gummy Candies, 9 oz
$1.59$0.18/oz
Bowl & Basket Mini Marshmallows, 10.5 oz
On Sale!
$0.99 was $1.29$0.09/oz
Nutritional Information
- 15 g Total Fat
- 82 g Total Carbohydrates
- 5 g Protein
Directions
- Heat oven to 350°F.
- Spray cookie sheet with cooking spray.
- Separate dough into 5 rolls.
- Place rolls 2 inches apart on cookie sheet; flatten rolls slightly with hands.
- Bake about 10 minutes or until light golden brown and firm enough to turn.
- With fork, turn over and bake 5 to 8 minutes or until golden brown.
- Remove to cooling rack; cool completely, about 30 minutes.
- Meanwhile, in medium bowl, place icing and cream cheese; beat with spoon until well blended.
- Stir in powdered sugar until mixed well.
- Transfer 1/4 cup of the icing mixture to small bowl; tint with red food color to desired color.
- Cover and refrigerate until ready to decorate.
- On flat side of each roll, spread about 1 tablespoon icing mixture over bottom half of roll to make base for beard.
- For hat, spread tinted icing mixture to cover unfrosted part on top half of each roll, leaving a space for the eyes.
- Attach candy eyeballs to unfrosted portion of cinnamon roll using a small amount of icing.
- Slightly flatten red gumdrop; place near top of frosted beard for nose.
- Press miniature marshmallows onto frosted beard, and add marshmallow on end of hat for pom pom.
- Decorate using photo as a guide.
- Serve remaining icing mixture with cinnamon rolls, or refrigerate for another use.