Pillsbury Candy Cane Shaped Cinnamon Rolls

PIllsbury cinnamon rolls shaped into a candy cane for Christmas morning breakfast.

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A fun and festive Christmas breakfast made with a can of refrigerated dough arranged in the shape of a candy cane. This simple idea comes together quickly and bakes up warm, sweet, and perfect for holiday mornings or family gatherings.

Prep Time5

Course: Christmas, Cinnamon Rolls

Cuisine: American

Keyword: Canned Cinnamon Rolls, Pillsbury Candy Cane Shaped Cinnamon Rolls

Servings:

Calories: 0.4kcal

Author: Lois

Equipment

Ingredients

1 12.7 ounce Canned Refrigerated Cinnamon Rolls
Red Sanding Sugar

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Instructions

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.

Notes

Tips

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.

Storage & Make Ahead

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.

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