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Cinnamon Roll Flowers

Cinnamon Roll Flowers
  • Prep 10 min
  • Total 20 min
  • Ingredients 1
  • Servings 8
Easy, peasy! Turn cinnamon rolls into sweet flowers with just a few simple steps.
By Dorothy Kern
Updated June 13, 2014


  • 1 can (12.4 oz) refrigerated Pillsbury™ Cinnamon Rolls with Original Icing (8 Count)


  • 1
    Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray.
  • 2
    Separate dough into 8 rolls. Using sharp knife, carefully cut 1 roll horizontally into 3 rounds. Arrange rounds overlapping sides slightly. Starting at 1 end, roll up; press end lightly to seal edge. Place in muffin cup; press down gently. Use fingers to slightly open up “flower” end so it's not closed like a bud. Repeat with remaining rolls.
  • 3
    Bake 8 to 12 minutes or until browned. Remove from muffin cups; cool slightly. Serve rolls with icing or drizzle icing over rolls. Serve warm.

  • You can also use Pillsbury™ refrigerated reduced-fat cinnamon rolls with icing or cinnamon rolls with cream cheese icing.
  • Tint the icing that comes with the rolls a fun color to make your cinnamon roll flowers even prettier!
  • These cinnamon roll flowers freeze well for quick morning breakfasts. Just reheat in the microwave for about 30 seconds then serve warm.

No nutrition information available for this recipe
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