Description
Deliciously cute and unbelievably easy to make, these Butterfly Cinnamon Rolls make a charming spring and summer breakfast treat.
Ingredients
- 1 (5 count) can of Jumbo or Grands! Cinnamon Rolls with icing
- 10 Strawberry Pocky Sticks
- 15 spring or Pastel Blend M&M’s
- Spring or pastel colored sprinkles
Instructions
- Preheat the oven 350°F. Line a baking sheet with parchment paper.
- On a work surface, separate the cinnamon rolls so you can start forming each one into the butterfly shape.
- Working with one cinnamon roll at time, unravel the dough and cut it in half. Line the strips of dough up next to each other. Start rolling the top of the strips outward and down on both sides, stopping a little over halfway down the strips. Then roll the dough from the bottom of each strip up to meet the top rolls so they are touching each other. The top rolls of each side should be slightly larger than the bottom rolls.
- Transfer the butterfly shape to the prepared baking sheet. Repeat the butterfly shaping process with the other cinnamon rolls.
- Bake for 20-22 minutes or until golden brown. Remove from the oven and let cool to the touch.
- Transfer the icing to a piping bag or plastic bag with a small piece of one corner cut off.
- Cut each Pocky stick in half and attach an M&M to the pink top of each stick with a dollop of the icing. Let set until the M&M’s stick. These will be the butterfly antennas.
- Decorate each cinnamon roll by outlining the swirled shape of the butterfly wings with the icing. Sprinkle the icing with some sprinkles.
- Draw a small line down the center of each butterfly with the icing and then press three M&M’s down the center of each butterfly onto the icing.
- Stick two Pocky stick antennas into the top of each decorated butterfly cinnamon roll, with the M&M’s facing upward.
- Serve and enjoy!