From PILLSBURY

Makes 5 servings

Celebrate Christmas morning with these adorable and sweet Santa Cinnamon Rolls. They are sure to put a smile on everyone’s face and become a Christmas breakfast family tradition!

INGREDIENTS

1 can (17.5 oz) PILLSBURY Grands! refrigerated cinnamon rolls with icing

4 oz (from 8-oz package) cream cheese, softened

1/2 cup powdered sugar

Red gel food color

10 candy eyeballs

5 small red gumdrops

1 cup miniature marshmallows

DIRECTIONS

1.Heat oven to 350 degrees. Spray cookie sheet with cooking spray.

2.Separate dough into 5 rolls. Place rolls 2 inches apart on cookie sheet; flatten rolls slightly with hands.

3.Bake about 10 minutes, or until light golden brown and firm enough to turn. With fork, turn over and bake 5 to 8 minutes, or until golden brown. Remove to cooling rack; cool completely, about 30 minutes.

4.Meanwhile, in medium bowl, place icing and cream cheese; beat with spoon until well blended. Stir in powdered sugar until mixed well. Transfer 1/4 cup of the icing mixture to small bowl; tint with red food color to desired shade. Cover and refrigerate until ready to decorate.

5.On flat side of each roll, spread about 1 tablespoon icing mixture over bottom half of roll to make base for beard.

6.For hat, spread tinted icing mixture to cover unfrosted part on top half of each roll, leaving a space for the eyes. Attach candy eyeballs to unfrosted portion of cinnamon roll, using a small amount of icing.

7.Slightly flatten red gumdrop; place near top of frosted beard for nose. Press miniature marshmallows onto frosted beard, and add marshmallow on end of hat for pom pom. Decorate using photo as a guide. Serve remaining icing mixture with cinnamon rolls, or refrigerate for another use.

Find this recipe and more holiday treats at pillsbury.com