Deliciously cute and unbelievably easy to make, these Butterfly Cinnamon Rolls are a charming breakfast or tea-time treat for spring and summer.
Easy Spring Cinnamon Rolls
Canned cinnamon rolls transformed with strawberry Pocky sticks, pastel chocolate candies and sprinkles create these whimsical Butterfly Cinnamon Rolls. They’re quick to assemble, look adorable and taste just as good as they look—an ideal treat for a spring morning, a picnic, or an impromptu tea party.
Tea Party Perfect
These butterfly-shaped rolls appeal to all ages—perfect for a birthday brunch, baby shower or an afternoon tea. They’re fun to present and even more fun to decorate: set out sprinkles and pastel candies so guests can personalize their own butterflies.
Creative and Yummy
Canned cinnamon rolls are an easy canvas for seasonal baking. Use them to make themed treats like bunnies for Easter, a giant pumpkin for Halloween, or heart-shaped rolls when you want to celebrate love. The butterly variation is simple, fast, and delightfully festive—no special skills required.
Ingredients and Supplies
(See the recipe card below for quantities and details.)
Ingredients:
- Canned jumbo or Grands! cinnamon rolls with icing
- Strawberry Pocky sticks
- Pastel M&M’s or similar pastel chocolate candies
- Spring or pastel-colored sprinkles
Supplies:
- Baking sheet
- Parchment paper
- Piping bag or resealable plastic bag
How to Make Butterfly Cinnamon Rolls
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Separate the canned cinnamon rolls and work with one at a time to form the butterfly shapes.
- Unravel a cinnamon roll, cut the dough in half lengthwise, and place the two strips side by side.
- Roll the top of each strip outward and down on both sides, stopping just over halfway. Then roll the bottom of each strip up to meet the top rolls so they touch. The top rolls should be slightly larger than the bottom rolls to create wing proportions.
- Move each shaped butterfly to the prepared baking sheet and repeat with the remaining rolls.
- Bake for 20–22 minutes or until golden brown. Remove from the oven and allow to cool until just warm or room temperature to the touch.
- Transfer the included icing to a piping bag or a plastic bag with a small corner snipped off.
- Cut each Pocky stick in half. Put a small dab of icing on the pink end of each half and press an M&M onto the icing. Let these set—these will be the antennae.
- Outline the swirled wing shapes with icing, sprinkle with the colored sprinkles, and draw a thin line down the center of the butterfly body with icing.
- Press three M&M’s down the center onto the icing to form the butterfly’s body.
- Insert two Pocky antennae into the top of each roll with the M&M ends facing up.
- Serve immediately and enjoy.
- Repeat decorating for each cinnamon roll.
- Arrange on a platter and serve.
Storage
Store leftover undecorated rolls covered at room temperature for up to 2 days or in an airtight container in the refrigerator for up to 4 days. Once decorated, avoid reheating; serve decorated rolls at room temperature for the best texture and appearance.
More Ideas for Store-Bought Cinnamon Rolls
Store-bought cinnamon rolls are a versatile base for many creative treats—dress them up for holidays, parties, or simple weekend breakfasts. Try different candies, frostings or themed decorations to match your occasion.
If you try these Butterfly Cinnamon Rolls, take a photo and share it on social media to show off your creations. I love seeing how people add their own twists—use different candies, color schemes or edible decorations to make each butterfly unique. Enjoy!
xoxo,
Butterfly Cinnamon Rolls
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- Author: The BakerMama
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 5 Butterfly-Shaped Cinnamon Rolls
Description
Deliciously cute and unbelievably easy to make, these Butterfly Cinnamon Rolls make a charming spring and summer breakfast treat.
Ingredients
- 1 (5 count) can of jumbo or Grands! cinnamon rolls with icing
- 10 strawberry Pocky sticks
- 15 pastel M&M’s or similar candies
- Spring or pastel-colored sprinkles
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Separate the cinnamon rolls and work with one at a time to form butterfly shapes.
- Unravel each roll, cut the dough in half, place strips side by side, roll the tops outward and down, then roll the bottoms up to meet the tops so the rolls touch. Top rolls should be slightly larger than bottom rolls.
- Place shaped butterflies on the prepared sheet and repeat with remaining rolls.
- Bake 20–22 minutes until golden. Cool until touchable.
- Put the icing in a piping bag or plastic bag with a corner snipped off.
- Cut Pocky sticks in half, add a small icing dab to the pink ends, and attach an M&M to each to form antennae. Let set.
- Outline the wing swirls with icing, add sprinkles, draw a thin center line with icing and press three M&M’s down the middle of each butterfly.
- Insert two Pocky antennae into the top of each roll with the M&M ends facing up.
- Serve and enjoy.