Santa Cinnamon Rolls

Heat oven to 350°F. Spray cookie sheet with cooking spray.

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

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.

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 color. Cover and refrigerate until ready to decorate.

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

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.

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.