Turn Halloween breakfast into a spooky surprise! Use pre-made cinnamon rolls and icing and candy eyeballs to turn traditional buns into mummies for a fun Halloween treat. Instructions included for making rolls and icing from scratch, if you prefer.
Bake the cinnamon rolls as directed on the tube or in the recipe. If you only have 5 rolls, you can use a ramekin or other round oven-safe item to keep a uniform shape for all of the rolls. Allow the rolls to cool completely before decorating.
When the rolls are cool, fit a piping bag with a basketweave tip (or use any tip you prefer-- it can just be the tip of the bag, if you want!) and fill the bag with the cinnamon roll icing.
Pipe haphazard lines across each roll, being sure the jagged side is facing down, until most of the surface is covered but you can still see the cinnamon roll underneath. Add two candy eyeballs to each mummy, making sure you're placing it onto sticky icing to secure it in place. Enjoy immediately or allow icing to set before serving. Store rolls in an airtight container at room temperature up to 3 days. Rolls freeze well, up to 3 months. Thaw at room temperature.
Notes
Cinnamon rolls: you can use pre-made cinnamon rolls or you can make them from scratch with any of my bun/roll recipes. Just be aware this recipe assumes frosting for 5-6 rolls, so adjust your cinnamon roll recipe accordingly.
Icing: if you are going the pre-made cinnamon roll route, you will be doctoring up the icing that comes in the can. If you would like to make a cinnamon roll icing from scratch, blend together ¼ cup (57g) of softened unsalted butter, 1 cup (120g) of powdered sugar, ½ Tablespoon of milk or cream, ¼ teaspoon of vanilla extract, and a pinch of salt to make a basic icing.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.