Adorable cinnamon snails are easily made from your favorite cinnamon rolls. Just follow the easy step by step instructions below and serve up cuteness this morning!
These cinnamon snails were inspired from a video I saw on Tiktok where they had a cinnamon snail disaster!
So I set to work to figure out the best way to recreate this idea successfully – I hope you love these cinnamon snails as much as I do.
You won’t have any trouble at all making adorable snails with just these two items.
Please follow the step by step recipe and instructions below to have a no fail cinnamon snail breakfast:
- 1 tube, 12.4 oz, 8 rolls, unbaked cinnamon rolls
- 16 foil cupcake liners
Tip: My pampered chef bar board (cutting board) has a ruler on it, so it’s super easy to measure! I haven’t found the exact one on amazon, but here is (affiliate link) a similar version that helps you measure while you cut.
RELATED BREAKFAST RECIPES: Chocolate Chip Banana Bread, Biscuits and Gravy Casserole, Amish Breakfast Casserole, Breakfast Grits Casserole, Hash Browns in Oven, and Sausage Hash brown Casserole
RELATED VIRAL RECIPES: Chocolate Cocoa Bombs, TIkTok Cloud Bread, Ice box Cake, Booty Dip, The Grey Stuff
CUTE FOOD: Lady Bug Caprese Appetizers
Making Cinnamon Snails without a Liner
While cinnamon snails can be made directly on the sheet, your snail will fall over while baking and not sit up like the ones here.
Use Cupcake liners (2-3 liners per snail works the best for strength) to allow the cinnamon rolls to remain and bake upright.
You can reuse your liners for more batches by just re-spraying with cooking spray and then moving onto a new batch.
How to make Cinnamon Roll Cinnamon Snails from TikTok
Preheat oven to 400 degrees or the temperature mentioned on the package of cinnamon rolls.
Place parchment paper onto a baking sheet.
Double up 2 foil cupcake liners and use your thumb to press down one side of the liner on the cookie sheet.
Spray with cooking spray to prevent sticking.
Unroll a cinnamon roll and cut 5″ off of one end.
Using that 5″ piece, cut one end into a triangle and cut about 1/2″ into the center of the opposite end to create the head.
Roll the cut pieces to replicate the snail’s tentacles.
Place the remaining rolled cinnamon roll, cut side down, onto the snail head/tail segment.
Gently press down.
Place the snail onto the cupcake liner, making sure the tail lays on the flat edge and the head is on the top edge of the liner.
Bake for 13-15 minutes or according to the package directions.
Cool completely before removing from the foil liner.
Now how fun will these be when you serve them up? I find them just so adorable!
You can continue to follow me over on Pinterest here and get the full recipe card below to help you print off the instructions in a condensed form.
As always, I love your feedback, suggestions, and ideas to improve my recipes from your kitchen, so feel free to leave a comment.
Leave A Reply!