Cinnamon Snail Cinnamon Rolls
Cinnamon Rolls shaped into adorable Cinnamon Snails is a totally fun way to eat breakfast - not just for a slumber party, you can shape up your cinnamon rolls into cinnamon snails any day for a cute way to start the day. While these cinnamon rolls are not the best and most homemade cinnamon roll recipe you will ever eat, they may very well still be your favorite. Super cute, there is no secret ingredient to create a fun to eat "cinnamon snail" that rolls perfectly into these little miniature snail characters. Kids will be delighted to not only make but eat these cinnamon rolls for breakfast - adorable, filling, sweet AND fun!
Servings: 8
Calories: 696kcal
Ingredients
- 1 tube 12.4 oz, 8 rolls, unbaked cinnamon rolls
- 16 foil cupcake liners
Instructions
- Preheat oven to 400 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.
- 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.
Notes
- Cook times may vary based on your own cinnamon rolls
- You can reuse cupcake liners by just respraying with nonstick spray before next batch
Nutrition
Serving: 1 | Calories: 696kcal | Carbohydrates: 98g | Protein: 8g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 33mg | Sodium: 755mg | Fiber: 5g | Sugar: 63g