Reindeer Cinnamon Rolls - Add a touch of festive magic to your Christmas morning with these adorable Reindeer Cinnamon Rolls! Easy to make using canned cinnamon rolls, these sweet and whimsical treats are perfect for holiday breakfasts. Transform a simple cinnamon roll into a charming reindeer face, complete with a red peanut M&M nose and chocolate chip eyes. It's a fun and delicious way to make the season bright for the whole family.
1(12.4oz)can refrigerated cinnamon rolls with icing
4red peanut M&Ms
8chocolate chips
Instructions:
Preheat oven to 400°F. Line a cookie sheet with parchment paper.
Separate rolls. Place four cinnamon rolls on a baking sheet.
Using a sharp knife, cut each of the remaining rolls in half, forming the antlers. Cut two or three slits on the rounded sides of the cinnamon roll halves.
Place antlers at the top of the whole cinnamon rolls, arching to make the antler points; pinch edges to attach.
Bake for 8 to 10 minutes, or until golden brown.
Spread icing over warm reindeer. Place a red peanut M&M in the middle of the face to make a nose. Add two chocolate chips directly above the M&M to make the eyes.
Notes:
This recipe uses a can of 12.4-ounce Pillsbury Cinnamon Rolls. These are the smaller rolls NOT the Grands.
One can of cinnamon rolls will make 4 reindeer.
Watch the rolls as they cook. I found that they cook a little faster than the cooking time listed.
Can substitute homemade cream cheese frosting for the canned frosting.
Can I make Reindeer Cinnamon Rolls ahead of time? Yes! I like to lay the rolls out on the baking sheet and store them in the refrigerator overnight. Cover the baking pan with plastic wrap to keep the dough from drying out.
Store the rolls in an airtight container at room temperature for 2 to 3 days.