The cinnamon rolls puff against one another as they bake, turning golden at the edges while the centers finish cooking. That cozy pan of eight rolls is already a treat, but a little red icing and a mini marshmallow turn each spiral into a Santa hat without complicated decorating.
I use the icing that comes in the cinnamon roll can for the white brims, then pipe the red triangles with a separate tube of decorating icing. Keeping the shapes simple makes these easy to decorate, even if your piping isn’t perfectly even. Each roll comes out with its own bright cap, soft white trim, and little marshmallow pom-pom.
Kitchen Note
Aim the point of each red triangle toward the top edge of the roll. That angle gives the hat a clear shape while leaving the cinnamon spiral visible below.
Save these Santa Hat Cinnamon Rolls for a festive breakfast treat, with red icing caps and marshmallow pom-poms on every roll.
Why the 20-Minute Cool Matters Before You Pipe the Hats
Fresh-from-the-oven rolls are still releasing heat, and icing on a hot surface can soften and lose the crisp lines you want for the red triangles. Let the rolls cool in the pan for the full 20 minutes before decorating. That gives the centers time to settle, too, so the tops are less likely to shift when you add the icing.
This short wait also makes the decorating easier to control. The cinnamon rolls stay together in their round pan, but their tops are cool enough to hold the red icing and white brim in place. If you rush straight from oven to piping, the design can spread into the spiral rather than sitting neatly on top. Use the cooling time to set out the red tube, the can’s icing, and the mini marshmallows, then decorate once the rolls are ready. You don’t need a separate cooling rack or a long rest; the pan is where they cool.
Why Two Icings Matter More Than the Marshmallow
- Refrigerated cinnamon rolls — Use an 8-count can with its icing, so the amount of dough and the number of decorations line up. A standard store brand is fine; what matters here is having eight rolls and icing for the white brims. Keep the rolls refrigerated until you’re ready to separate them.
- Red decorating icing — This provides the color and structure for the hat shapes. Choose icing sold for decorating, rather than a thin sauce, so it can be piped as a triangle. The cinnamon roll can’s icing is white, which is why it works for the brim but can’t create the red cap.
- Mini marshmallows — Their small size makes them natural pom-poms at the hat tips. If you only have regular marshmallows, cut them into small pieces close to mini-marshmallow size; whole large marshmallows will overwhelm the rolls. No special brand is needed.
From a Golden Pan to Neat Little Santa Hats
Set Up the Rolls in the Round Pan
Heat the oven to 350°F and grease an 8-inch round cake pan. Separate the cinnamon rolls and arrange them in the pan, keeping them in a single layer. They’ll puff as they bake, so don’t stack one roll on top of another. Have the icing nearby, but leave the decorations for after baking.
Bake Until Puffed, Then Let the Pan Rest
Bake the rolls for 13 to 17 minutes, until they look puffed and golden and the centers are cooked through. Start checking near the shorter end of the range, since ovens can vary. If the tops are still pale and the middle looks doughy, give them more time within that range. Cool the rolls in the pan for 20 minutes before adding any icing.
Pipe the Red Caps and White Brims
Pipe a red triangle on the upper half of each roll, aiming each point toward the top edge. Keep the shape simple; the roll itself supplies the rounded base of the hat. Use the icing from the cinnamon roll can to pipe a narrow brim along the base of each red triangle. Press one mini marshmallow onto each point to finish the hats.
Two Ways to Change the Look Without Adding Ingredients
Skip the pom-poms
Leave off the mini marshmallows for a cleaner, simpler hat shape. The red triangle and white brim still make the rolls look festive, and there’s one less small piece to place on each roll.
Make snowy cinnamon rolls instead
For a non-holiday version, leave out the red decorating icing and marshmallows. Use the icing from the can over the cooled rolls for a straightforward frosted finish; you’ll keep the cinnamon-roll flavor and skip the hat design.
Storage and Reheating
- Refrigerator: Store covered in an airtight container for up to 3 days. The icing will firm up, and the marshmallows may become a little chewy.
- Freezer: Freezing decorated rolls isn’t ideal; thawing can leave the icing tacky and the marshmallows chewy. They’re best enjoyed fresh.
- Reheating: Warm a roll in the microwave for about 8 seconds, then check it before adding more time. Longer heating can soften the icing and make the marshmallow sticky.
Questions That Come Up While Making Santa Hat Cinnamon Rolls
Santa Hat Cinnamon Rolls
Ingredients
Equipment
Method
- Heat the oven to 350°F and grease an 8-inch round cake pan.
- Separate the cinnamon rolls and arrange them in the pan.
- Bake for 13 to 17 minutes, until puffed and golden and the centers are cooked through.
- Cool in the pan for 20 minutes.
- Pipe a red triangle on the upper half of each roll, aiming the point toward the top edge.
- Pipe a narrow brim along the base of each red triangle with the icing from the cinnamon roll can.
- Press a mini marshmallow onto each point.
