We had these Jack O’ Lantern Cinnamon Buns for breakfast the morning after Halloween.
I know, I know… didn’t we get enough sugar from trick or treating??
Well, yes, but Halloween was on a Friday and darned if I was going to let an entire weekend go by without continuing the celebration.
However, I was looking for something very easy. Not “oh, that wasn’t too bad.” EASY.
I mean, I could have gone all out and made the dough from scratch, taking the time to dye it orange, and mix in some real pumpkins, and to dye the icing as well, but – really – I couldn’t be bothered.
Not while dealing with a candy hangover, anyway.
One of the reasons this was easy was because nothing was homemade.
Except the faces.
But those I did when I was making chocolate covered marshmallow ghosts a few days earlier.
Either way, you should do these ahead of time. There’s no reason not to: they keep well.
What I did was freehand some jack o’ lantern faces on some waxed paper with some melted dark cocoa candy melts. You could try to use regular chocolate chips, but I don’t suggest it.
At first, I tried to make two eyes, a nose, and a mouth {see the faces in the upper right hand corner of the above photo} but they just looked strange. Instead, I switched to just making two eyes and a mouth.
Just make sure that the mouth touches both of the eyes so that the face is all one piece. Otherwise you’ll be pulling a bunch of little pieces off of the waxed paper and puzzling it together waaaaaaay too early in the morning. This way it’s just peel-and-stick.
I stored my faces, along with the waxed paper cut into smaller pieces, in a baggy in the fridge. When I stuck the buns in the oven, I stuck the faces in the freezer. This made them easier to remove from the waxed paper and less likely to start melting in my hand.
To Make the Jack O’ Lantern Cinnamon Buns:
As I mentioned, the buns and icing were just regular store bought cinnamon rolls. So cook them according to the package directions, then remove them to a serving platter and add the icing.
Before the icing starts to dry and harden, sprinkle them generously with the orange sugar sprinkles.
Then place the chocolate faces on top. Press ever so gently to make sure it’s stuck to the icing, but don’t press down too hard. Pressing down roughly will cause the faces to break, and after a few minutes they’ll melt slightly, adhering to the icing all by themselves.
Then just serve and relax!
Here are the sprinkles and candy melts I used:
Orange sprinkles can be more difficult to find when it’s not fall, but then, you probably won’t be making these for any occasion but Halloween anyway.
Enjoy!
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Roaming Rosie 