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Bat Wing Cinnamon Roll Wreath
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Course Breakfast
Cuisine American
Servings 4 people

Equipment

  • Baking sheet
  • Parchment paper
  • Microwave-safe bowl

Ingredients
  

  • 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
  • 1/2 cup chocolate chips
  • 1 tablespoon black sprinkles

Instructions
 

  • Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • Open both cans of cinnamon rolls and separate the dough pieces. Arrange them in a tight circle on the baking sheet so the edges touch and form a wreath shape.
  • Bake for 18 to 20 minutes until the tops turn golden brown and the centers are cooked through.
  • Let the wreath cool for 5 minutes on the baking sheet. While it cools, place the chocolate chips in a microwave-safe bowl and heat in 20-second bursts, stirring between each, until fully melted.
  • Drizzle the melted chocolate over the wreath in wing-like patterns. Open the icing containers that came with the rolls and drizzle the white icing on top.
  • Finish with a light scatter of black sprinkles while the chocolate is still soft.

Notes

Melt the chocolate just until smooth so it drizzles in thin lines that set quickly on the warm rolls. If the wreath cools too much before decorating, pop it back in the oven for one minute to help the chocolate and icing spread evenly. Leftovers keep in an airtight container at room temperature for one day and reheat well in the microwave for 10 seconds.
Course: Breakfast
Cuisine: American
Equipment: Baking sheet, Parchment paper, Microwave-safe bowl