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Easy Mummy Cinnamon Rolls Recipe
Ash Tyrrell

Easy Mummy Cinnamon Rolls Recipe

I first made these mummy cinnamon rolls on a rushed Halloween morning when I had zero time to bake from scratch, and they still ended up being the cutest thing on my breakfast table. All I did was bake a tube of cinnamon rolls, doctor up the icing, and pipe on a few wonky "bandages."
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Prep Time 10 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 1 tube about 12.4 oz refrigerated cinnamon rolls with icing – the fastest base for this recipe, and honestly the cinnamon roll recipe secret ingredient that makes it so quick
  • 1 container cinnamon roll icing comes with the tube – this becomes your mummy "bandages," so don't toss it
  • 1/4 cup 30g powdered sugar – thickens the icing so it holds its shape when piped instead of running
  • 10 candy eyeballs – two per roll for that classic mummy stare and the fun part kids love adding themselves
  • 1 teaspoon milk or cream optional – stir this in only if your icing gets too stiff to pipe smoothly

Method
 

  1. Pop your rolls into the oven and bake according to the tube's instructions, or your favorite homemade recipe if you're starting from scratch. If your tube only gives you 5 rolls, tuck a ramekin into the empty spot in your baking dish so every roll bakes up round and even. Let the rolls cool completely before you touch the icing step.
  2. Warm icing runs everywhere, so pour it into a bowl and beat in the powdered sugar with your hand mixer. You want it thick enough to hold a piped line but still soft enough to squeeze through a bag. This little tweak is honestly the cinnamon roll recipe secret ingredient step that makes the mummy design actually work.
  3. Fill your piping bag fitted with a basketweave tip, or just snip the corner off a zip-top bag if you don't have one. Pipe messy, crisscrossing lines across each roll, leaving some cinnamon roll peeking through so it still reads as a "wrapped" mummy instead of a solid blob of icing.
  4. While the icing is still sticky, press two candy eyeballs onto each roll so they stay put as everything firms up. Give the rolls a few minutes to set before serving, or dig in right away if you can't wait. Either way, they're ready to spook and impress

Notes

  • I always let the rolls cool fully before icing, because warm rolls melt the icing and your mummy wraps disappear into a puddle.
  • I keep my icing lines loose and imperfect on purpose, since a "too neat" mummy honestly looks less convincing than a messy one.
  • I press the candy eyes in right after piping, not after the icing sets, or they slide right off.
  • I like using a flat basketweave tip because it mimics real gauze bandages way better than a round tip does.
  • If I'm short on time, I skip the piping bag entirely and just use a spoon to drizzle and drag icing lines across the top.