Mini Breakfast Cornucopias

While I was making my mini bread cornucopia, I got to wondering.  Could I make a sweet breakfast version of these?  And could they be even easier?

The answer is yes!  These are just 2 ingredients and so fun for the kids!

After making the cornucopia molds, refrigerated cinnamon rolls are used to create the cornucopia and the “fruits” are fruit shared cereal!  So fun and festive!

Mini Breakfast Cornucopia

An Amy's Cooking Adventures Original Recipe

1 tube refrigerated cinnamon rolls with frosting

Trix cereal

Preheat the oven to 350 degrees F.

To make the mold, place a small object (like a spice jar or K-cup) on an angle on a piece of foil.  Loosely roll into a cone shape.  Take another piece of foil and wrap again (the cone should be 4+ layers thick at this point and quite sturdy).  Remove the spice jar and fold under the edges of the opening.  Crumble small bits of foil to fill and reinforce the mold.  Set aside.  Repeat to make additional molds.

Spray the cornucopia mold liberally with nonstick spray.

Remove the cinnamon rolls from the tube, set frosting aside.  Unroll the cinnamon rolls into strips. 

Begin draping the strips around the mold, pinching the ends together at the bottom.  Overlap each strip slightly, covering the entire cornucopia.   Repeat with additional molds.

Bake for 15-20 minutes or until the cornucopia is golden brown.  Remove from the oven and cool before removing from the mold.

If desired, reuse molds to make additional cornucopia.

Once cooled, use frosting to coat the inside of the cornucopia, fill with Trix cereal.