Preheat your oven to 350°F (175°C) and prepare a cookie sheet lined with parchment paper.

Open the can of refrigerated cinnamon rolls and set the icing aside for later use. Separate the dough into five rolls and place them on the prepared cookie sheet, spaced at least three inches apart.

Gently unroll each roll about an inch and tuck the dough to create the neck of each turkey.

Bake the cinnamon rolls for 19 to 21 minutes until golden brown. Let them cool on a wire rack for about five minutes.

Cook the bacon in a skillet over medium heat until crispy for about 8 to 10 minutes. Drain on paper towels and cut each slice in half.

Spread the reserved icing over the tops of each roll, then tuck four bacon halves into the back of each roll to imitate turkey tail feathers.

Use candy eyeballs to give each turkey a playful face, and add a piece of candy corn for the beak and red candies for the wattle.

Insert the halved mini pretzel sticks underneath each roll to simulate the turkey feet.

Serve warmed as a fun breakfast treat, ensuring smiles all around as everyone enjoys their unique turkey.