Thanksgiving is probably my favorite day of the year – it’s an excuse for me to try tons of exciting new recipes! I especially love any dish that lets me get creative with decorating.
I saw these Thanksgiving cinnamon rolls on Pinterest and knew I wanted to try them out. It only makes 5 (since they are Pillsbury Grands and not the normal smaller rolls), but that was perfect since it was just my parents, brother, Lance & myself at breakfast yesterday morning.
The original recipe used candy corn for the beak – since it’s a month past Halloween, we couldn’t find any, but I liked the almond better anyways. Candy corn just tastes like wax to me. I also substituted the small red M&M candy for a Craisin instead – the dried cranberry looked more like the gobbler thing that hangs from a turkeys beak, and the flavor seemed more appropriate for the holiday.
Cinnamon Roll Turkeys (adapted from Pillsbury)
- 1 can Pillsbury Grands cinnamon rolls with icing
- 10 slices of bacon, sliced in half and cooked very crispy.
- 5 almonds
- 5 Craisins
- 10 candy eyeballs
- 15 mini pretzel sticks
1. Preheat your oven to 350 degrees and line a cookie sheet with parchment paper.
2. Set icing aside. Separate the dough into 5 rolls and place them about 3 inches apart on the cookie sheet. Unroll each roll about an inch and tuck the dough slightly to create the turkey heads.
3. Bake 15 – 20 minutes, or until light golden brown. Remove from cookie sheet and put on serving plate.
4. While still warm, tuck the bacon halves into the back of each cinnamon roll to create tail feathers.
5. Drizzle the tops of the rolls with icing. Add the candy eyeballs, almonds, and craisins to create the faces, then add the pretzels to create the feet.
In addition to Thanksgiving, it was ALSO my dad's birthday yesterday! He was pretty excited about his breakfast...