Ingredients
Scale
- 1 tube (17.5 oz) refrigerated jumbo cinnamon rolls with cream cheese frosting
- 16 mini chocolate chips (or black decorating gel)
- Optional: 2 tablespoons softened butter (for extra richness)
- Optional: 1/2 teaspoon vanilla extract (to boost the frosting flavor)
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat. This ensures your ghosts don’t stick and makes cleanup a breeze. Open the cinnamon roll package and set the frosting container aside for later.
- Take each cinnamon roll and carefully unroll the outer end of the spiral about 3 to 4 inches. Instead of keeping it in a tight circle, pull that loose end downward and curve it slightly to create a “tail” or a flowing “gown” for your ghost. Place the rolls on the baking sheet, leaving at least two inches between them so they have room to expand without touching.
- Slide the baking sheet into the center rack of the oven. Bake for 18 to 22 minutes, or until the rolls are a light golden brown. You want them cooked through but still soft and pillowy. Remove the pan from the oven and let the rolls cool for about 5 minutes before frosting.
- If you want a smoother look, stir the provided cream cheese frosting with a little softened butter or vanilla. While the rolls are still slightly warm, spread the frosting generously over the circular “head” and down the “tail.” The warmth will help the frosting flow slightly, giving it a draped appearance. Immediately place two mini chocolate chips on the upper part of each roll to create the eyes.
- Cook Time: 45 minutes