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Santa Hat Cinnamon Rolls

Santa hat cinnamon rolls are baked in an 8-inch round cake pan until puffed and golden, then decorated with red icing and mini marshmallows. The cinnamon roll icing makes a neat white brim for each festive hat.
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Prep Time 10 minutes
Cook Time 17 minutes
cooling 20 minutes
Total Time 47 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

For the cinnamon rolls
  • 1 can (12.4 oz) cinnamon rolls refrigerated, with icing (8-count)
For the decorations
  • 1 tube (4.25 oz) red decorating icing
  • 8 mini marshmallows

Equipment

  • 1 8-inch round cake pan

Method
 

Bake the rolls
  1. Heat the oven to 350°F and grease an 8-inch round cake pan.
  2. Separate the cinnamon rolls and arrange them in the pan.
  3. Bake for 13 to 17 minutes, until puffed and golden and the centers are cooked through.
  4. Cool in the pan for 20 minutes.
Decorate the rolls
  1. Pipe a red triangle on the upper half of each roll, aiming the point toward the top edge.
  2. Pipe a narrow brim along the base of each red triangle with the icing from the cinnamon roll can.
  3. Press a mini marshmallow onto each point.

Notes

For neat hats, pipe the brim after the red icing has set briefly. Store covered in the refrigerator for up to 3 days; freezing is not recommended. For a dairy-free option, use dairy-free cinnamon rolls and icing if available.