Rudolph Shaped Cinnamon Rolls

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Rudolph Shaped Cinnamon Rolls are a quick and festive Christmas breakfast made with refrigerated cinnamon rolls, frosting antlers, and candy faces for a fun holiday treat.

Prep Time10

Cook Time12

Decorating Time20

Total Time42

Course: Breakfast, Christmas

Cuisine: American

Keyword: Rudolph Shaped Cinnamon Rolls

Servings: servings

Calories: 61kcal

Author: Lois

Equipment

Ingredients

1 (5 count) can Pillsbury Grands Cinnamon Rolls
⅓ cup chocolate frosting
10 candy eyes
5 red melting wafers

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Instructions

Bake the cinnamon rolls according to the package instructions.
When the rolls are finished baking, immediately spread the included icing over the top, then allow the cinnamon rolls to cool.
Transfer the chocolate icing to a piping bag and pipe two antlers on top of each cinnamon roll.
Press two candy eyes into the roll under the chocolate frosting.
Then use one red melting candy to make the nose of the reindeer.

Notes

Tips

Use a small piping bag or zip-top bag with the corner snipped to draw precise frosting antlers.
Let the cinnamon rolls cool for about 10 minutes before decorating so the frosting sets neatly.
For a cleaner look, decorate one roll at a time so the frosting doesn’t dry before adding the candy pieces.

Storage & Make Ahead

Store decorated rolls in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 3 days.
Reheat gently in the microwave for 10–15 seconds before serving.
If preparing ahead, bake the rolls the night before and decorate them just before serving.

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