Ghost Cinnamon Rolls

Turn refrigerated cinnamon rolls into spooky ghost cinnamon rolls! This easy Halloween breakfast is sweet, festive, and ready in minutes.

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Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: 5 servings

Open the can of dough and set aside the icing. Preheat oven to 350 degrees F.
Unroll the end of each of the cinnamon rolls to create a "ghost" shape.
Place rolls onto a parchment paper lined baking sheet and create a "squiggle" at the bottom of each center roll.
Bake for 25 minutes or until the tops turn golden brown.
Spread the icing over the warm cinnamon buns.
Add two candy eyes to each roll.
Serve warm.

Grands are the ones that can be unwound in strips and reshaped. Be sure to purchase these ones and not the standard cinnamon rolls.
Homemade cream cheese icing can also be added to the top of the buns, but using the icing that comes with the cinnamon rolls is just as good in our opinion! We've tried different brands, but Pillsbury rolls are always better than any other store brand.
Be sure to pinch the end of the roll of dough to the "head" of the ghost otherwise it will just spread out when baked and not maintain its shape. One container of Grands cinnamon rolls will make five large spooky cinnamon buns.
Leftovers can be stored in an airtight container (or covered in plastic wrap) at room temperature for a day or in the fridge for up to one week.