1. Heat oven to 350°F. Line the cookie sheet with cooking parchment paper.
2. Open a can of rolls; set icing aside. Separate dough into 5 rolls; place about 3 inches apart on cookie sheet. Unroll each roll about 1 inch; tuck dough into the roll to create a neck of turkey.
3. Bake 19 to 21 minutes or until light golden brown. Remove from cookie sheet to cooling rack; cool for 5 minutes.
4. Meanwhile, cook bacon until crisp; drain on a paper towel-lined plate. Cut bacon slices in half. Tuck 4 halves of bacon into the back of each cinnamon roll so they stick up and look like tail feathers.
5. Spread the tops of the rolls with icing. Decorate turkeys with candy eyeballs, candy corn, and candy-coated chocolate candies. Before serving, place halved pretzel sticks underneath each turkey to look like a turkey’s feet.
- 13 g Total Fat
- 15 mg Cholesterol
- 840 mg Sodium
- 330 mg Potassium
- 60 g Total Carbohydrate
- 10 g Protein
Shop Ingredients
Nutritional Information
- 13 g Total Fat
- 15 mg Cholesterol
- 840 mg Sodium
- 330 mg Potassium
- 60 g Total Carbohydrate
- 10 g Protein
Directions
1. Heat oven to 350°F. Line the cookie sheet with cooking parchment paper.
2. Open a can of rolls; set icing aside. Separate dough into 5 rolls; place about 3 inches apart on cookie sheet. Unroll each roll about 1 inch; tuck dough into the roll to create a neck of turkey.
3. Bake 19 to 21 minutes or until light golden brown. Remove from cookie sheet to cooling rack; cool for 5 minutes.
4. Meanwhile, cook bacon until crisp; drain on a paper towel-lined plate. Cut bacon slices in half. Tuck 4 halves of bacon into the back of each cinnamon roll so they stick up and look like tail feathers.
5. Spread the tops of the rolls with icing. Decorate turkeys with candy eyeballs, candy corn, and candy-coated chocolate candies. Before serving, place halved pretzel sticks underneath each turkey to look like a turkey’s feet.