Cinnamon Roll Bats |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 5 each | 15 minutes | 40 minutes | 530 | 13gm | 710mg | ||||
| INGREDIENTS: | ||
| 1 can (1lb 1.7oz) cinnamon rolls with cream cheese icing | 5 tablespoons chocolate candy sprinkles | 5 chocolate wafer cookies |
| 10 gummy ring candies, 3/4 inch | 10 miniature candy-coated chocolate baking bits | 10 pieces candy corn |
| 5 large or small black gumdrops | ||
| 1 | Heat oven to 350 F. Separate dough into 5 rolls; cut each in half crosswise. For each flying bat, arrange 2 halves, round sides together, on ungreased cookie sheet. |
| 2 | Bake 17 to 22 minutes or until golden brown. Reserve 1 tablespoon icing. Frost warm bats with remaining icing. Immediately sprinkle each bat with 1 tablespoon candy sprinkles. |
| 3 | With small amount of reserved icing, attach wafer cookie to each bat for head. Use remaining icing and candies to decorate faces as desired. |