These easy-to-make recipe for Pillsbury Candy Cane Shaped Cinnamon Rolls are a fun and festive way to bring holiday cheer to your breakfast table.
This is another one of my easy cinnamon roll recipes that helps make Christmas morning, or any festive gathering where you want something quick, cute, and delicious.
Recipe at a Glance
Prep: 5 min | Cook/Bake: 12–15 min | Difficulty: Easy
What it is: Pillsbury Candy Cane Shaped Cinnamon Rolls are made from a can of refrigerated cinnamon rolls shaped into a cute candy cane, baked until golden, then decorated making it a fun addition to any holiday table.
Why you’ll love it: Quick to make with minimal prep, this is perfect for Christmas breakfast, brunch, or a holiday buffet. It’s a fun way to turn a simple can of cinnamon rolls into something eye-catching and crowd-pleasing.
How to make it: Shape the cinnamon rolls into a candy cane on a baking sheet, bake until golden, then drizzle with frosting and decorate. A pretty bow adds the final touch for a beautiful holiday presentation.
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Table of Contents
- Recipe at a Glance
- Why You’ll Love Shaped Cinnamon Rolls
- Recommended Kitchen Tools
- My Kitchen Tools Essentials
- Ingredients You’ll Need
- Substitutions and Variations
- Step-by-Step Instructions
- Insider Tips from My Kitchen to Yours
- Storage & Serving Tips
- More Christmas Breakfast Ideas You'll Love!
- Recipe FAQ's
- LOVE this recipe? SAVE it for Later!
- 📖 Recipe Card
- Food Safety Tips:
- 💬 Comments
Why You’ll Love Shaped Cinnamon Rolls
This festive breakfast is part of my Shaped Cinnamon Rolls for the Holidays series, featuring simple, creative ways to turn a can of refrigerated Pillsbury rolls into fun holiday treats.
Day One: Santa Hat Cinnamon Rolls
Day Two: Christmas Tree Cinnamon Rolls on a Stick
Day Three: Rudolph Shaped Cinnamon Rolls
Day Four: Pull Apart Pillsbury Cinnamon Rolls Christmas Tree
Day Five: Pillsbury Snowmen Shaped Cinnamon Rolls
Day Six: Roundup: Christmas Shaped Cinnamon Rolls
Day Seven: Pillsbury Cinnamon Roll Christmas Wreath
Day Eight: Pillsbury Candy Cane Shaped Cinnamon Rolls (you’re here!)
Day Nine: Cinnamon Roll Shaped Christmas Trees
Recommended Kitchen Tools
For a full list of kitchen tools used in this recipe, be sure to check the recipe card below. You can also browse my Favorite Kitchen Tools by clicking the photo below.
Check out my list...
My Kitchen Tools Essentials
Tools that will make your time easier and faster in the kitchen!
Ingredients You’ll Need
Here's a quick overview of the ingredients for this recipe. For exact amounts and to easily shop for everything, click the Instacart button in the recipe card below to add the ingredients straight to your cart!
Substitutions and Variations
Homemade Option: Replace the canned cinnamon rolls with my easy Homemade Cinnamon Roll Recipe.
Colored Icing: Instead of red sugar, divide the frosting and tint half with red food coloring. Drizzle alternating red and white stripes for a bold candy cane effect.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let me know how it turned out in the comments below!
Step-by-Step Instructions
This section provides step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Preheat the oven to 375°F. Open the can of cinnamon rolls and separate them. On a parchment-lined baking sheet, arrange the rolls in the shape of a candy cane, making sure the edges touch so they bake together.
Step 2: Bake for 10–12 minutes, or until the cinnamon rolls are golden brown and cooked through.
Step 3: Warm the packet of cream cheese frosting that comes with the cinnamon rolls. Once the candy cane has cooled slightly, drizzle the frosting evenly over the top. Immediately sprinkle red sugar over the frosting so it sticks nicely. Add a festive bow at the base of the candy cane, if desired, for a decorative touch.
Insider Tips from My Kitchen to Yours
✔️ DO make sure the cinnamon rolls are pressed together snugly before baking so they form one solid candy cane shape.
❌ DO NOT drizzle the frosting while the rolls are too hot, or it will melt off and the sprinkles won’t stick well.
Storage & Serving Tips
Serving Tips: Add a fresh bow or a light dusting of powdered sugar just before serving to refresh the presentation.
Refrigerate: Store leftover cinnamon rolls in an airtight container in the refrigerator for up to 3 days.
Freezer: Freezing is not recommended for this recipe, as the icing and sprinkles don’t hold up well after thawing.
Thaw and Reheat: Warm leftovers gently in the microwave for 10–15 seconds or in a 300°F oven for a few minutes until heated through.
More Christmas Breakfast Ideas You'll Love!
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
The rolls should touch slightly before baking. Keeping them close helps the candy cane hold its shape and prevents the edges from spreading apart in the oven. Leave just a small amount of space so they have room to puff up without losing the overall design.
Yes, you can shape it the night before. Arrange the rolls on your baking sheet, cover tightly with plastic wrap, and refrigerate overnight. In the morning, uncover and let the rolls sit at room temperature for about 10–15 minutes while the oven preheats, then bake as directed. This keeps the shape intact and saves time on a busy holiday morning.
Let the rolls cool for about 5 minutes before adding the icing. If they’re too hot, the icing will melt and run.
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📖 Recipe Card
Pillsbury Candy Cane Shaped Cinnamon Rolls
Ingredients
Equipment
Method
- Heat the oven to 375°F. Open the can of cinnamon rolls and pull them apart. Line a baking sheet with parchment paper and lay the rolls out in a candy cane shape, pressing the edges together so they form one solid piece as they bake.
- Place the baking sheet in the oven and bake for 10–12 minutes, or until the rolls are puffed up and golden.
- Soften the cream cheese frosting packet by warming it slightly. Drizzle the frosting over the candy cane once it has cooled for a few minutes.
- Sprinkle red sugar on top right away so it adheres to the frosting. For a festive finish, tie a bow at the bottom of the candy cane before serving.
Nutrition
Notes
- Press the edges of the cinnamon rolls together before baking so they hold their shape and bake into one connected candy cane.
- Check halfway through baking and gently press any seams that start to separate back together.
- Let the rolls cool slightly before frosting to keep the icing from melting off.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or a low oven until warmed through.
- Shape the candy cane ahead of time, cover, and refrigerate overnight. Bake fresh in the morning for best results.
Tried this recipe?
Let us know how it was!Food Safety Tips:
- Baked goods are done when they reach their recommended internal temperature—usually between 190–210°F (88–99°C), depending on the type. Always check the recipe for exact guidance.
- Avoid cross-contamination by using separate utensils for raw meat and cooked foods.
- Use separate utensils and surfaces for raw ingredients, especially eggs, to prevent cross-contamination.
- Always wash your hands thoroughly after handling raw meat.
- Refrigerate or consume food promptly; don’t leave it at room temperature for extended periods.
- Keep a close eye on food while cooking to prevent accidents.
- Choose oils with a high smoking point to minimize the release of harmful compounds.
- Maintain good ventilation when using a gas stove to ensure safety and comfort.
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