Cinnamon Roll Turkeys made from cinnamon rolls with cooked bacon as the tail feathers.

Cinnamon Roll Turkeys

Not your average turkey


For the dough:

  • ¾ cups almond flour
  • 1 ½ cups + 2 tbsp tapioca flour
  • 2 tsps baking powder
  • 3 tbsp coconut sugar
  • 1/2 tsp cinnamon
  • ½ tsp sea salt
  • 4 tsp grass-fed butter (or coconut oil), melted
  • 1 egg
  • 1 tsp vanilla

For the filling:

  • 1 tbsp grass-fed butter, melted
  • 1/3 cup coconut sugar
  • 1 tbsp cinnamon

For the turkeys:

  • 1 package of Pederson’s Bacon, cooked until crispy
  • 9 candy corn (or orange peppers/carrots)
  • 18 candy eyes (or raisins)
  • melted chocolate


  1. Preheat the oven to 350 degrees and lightly grease a muffin pan. 
  2. Mix together the flours, baking powder, coconut sugar, cinnamon, and salt. 
  3. Add in the melted butter, egg, and vanilla and mix together. 
  4. Let the dough sit. Meanwhile, mix together the sugar and cinnamon in a bowl. 
  5. Lay out a large piece of parchment paper and sprinkle about 1 tbsp of tapioca flour on top. Roll out the dough into a rectangle approximately 10”x14”. 
  6. Spread the melted butter over the dough then sprinkle the cinnamon sugar on top. 
  7. Carefully use the parchment paper to roll the dough into a long log. 
  8. Trim the ends, then cut into 9 pieces (approximately 1 ½ inches long)
  9. Place each cinnamon roll into a muffin hole and bake for 20-22 minutes. Let cool. 
  10. Use the melted chocolate to attach the eyes and beak to each cinnamon roll. 

Break each piece of bacon in half. Use 3 halves to make a tail for each turkey. Use a toothpick to attach the tail to the back of the cinnamon roll.


Recipe Creator, Stephanie Niemis @healthyholme

My whole family loves Pederson’s bacon and I love that they’re no added sugar or anything artificial. I wanted to create a fun Thanksgiving brunch recipe featuring the bacon. The kids thought these were so fun and cute!