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Overhead shot of three cinnamon roll turkeys, each with bacon feathers, candy corn beaks, candy eyeballs, and pretzel stick legs.

Cinnamon Roll Turkeys

Baked cinnamon roll turkeys with bacon tail feathers, candy corn beak, and pretzel feet. Ready in 50 minutes.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 5 servings
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Method

Ingredients
  

  • 17.5 oz Pillsbury™ Grands!™ refrigerated cinnamon rolls with icing
  • 10 slices bacon
  • 5 candy corns
  • 5 mini candy-coated chocolate candies (red)
  • 10 candy eyeballs
  • 15 pretzel sticks (mini, cut in half)

Method
 

  1. Preheat oven:

    Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

  2. Shape turkey necks:

    Reserve the icing. Divide dough into 5 rolls; arrange them about 3 inches apart on the sheet. Unroll each roll roughly 1 inch, then tuck the dough back into the roll to shape the turkey's neck.

  3. Bake rolls:

    Bake for 20 minutes until lightly golden. Transfer rolls to a wire rack to cool for 5 minutes.

  4. Add bacon feathers:

    While rolls bake, fry bacon until crispy; drain on paper towels. Halve each bacon slice. Insert 4 half-slices into the back of each roll so they stand up like tail feathers.

  5. Decorate turkeys:

    Drizzle rolls with the reserved icing. Adorn each turkey with candy eyeballs, a candy corn, and a red candy-coated chocolate candy. Just before serving, push halved pretzel sticks under each turkey to mimic feet.