Ingredients
1
can (17.5 oz) refrigerated Pillsbury™ Grands!™ Cinnamon Rolls with Original Icing (5 Count)
10
miniature chocolate chips
10
miniature marshmallows
10
toothpicks
Preparation
Heat oven to 350°F. Spray cookie sheet with cooking spray.
Place rolls on cookie sheet about 3 inches apart. Unwrap end of each roll and pull away from roll slightly; roll end of strip under and firmly pinch to form head.
Bake 20 to 25 minutes or until golden brown. Cool 5 minutes before removing to cooling rack. Frost warm rolls.
Meanwhile, press 1 chocolate chip, point side down, into each miniature marshmallow. Break toothpicks to desired length. Insert 1 toothpick into each marshmallow. Insert 2 toothpicks into the head of each baked snail.
