Santa Cinnamon Rolls

Method

1. Heat oven to 350°F (180°C). 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 icing sugar until mixed well. Transfer 1/4 cup of the icing mixture to small bowl; tint with red food colour to desired colour. 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.

Expert Tips

• Swap the marshmallows for white sparkling decorating sugar to give Santa's beard a different look.
• Don't have candy eyeballs? Use M&M's® chocolate candies instead.
• Press down the cinnamon roll dough before baking to help keep the rolls flat in the oven. This also gives you more surface area to decorate!
• Cool cinnamon rolls completely before decorating—this prevents the icing mixture from sliding off the sides due to the heat from the rolls.
• Serve cinnamon rolls with the extra icing on the side.