Place one cinnamon roll near the lower center of the baking sheet. Leave at least 2 inches between this roll and the bottom edge of the pan. This roll is the turkey’s face and body, so keep it centered.

Take three cinnamon rolls and arrange them in a shallow curved row directly behind the “face” roll. Think of it like a small rainbow shape touching the top of the face roll.

Arrange the remaining four cinnamon rolls behind the first tail row in a wider curved line. You want a big, rounded fan of rolls to look like the turkey’s feathers.

Check spacing. Leave about ¼ inch between each roll. They should be close enough to bake together into one pull-apart turkey, but not crammed. Leave at least 1½ to 2 inches of open space around the outside of the turkey so it has room to expand while baking.

Bake according to the package directions. Because the rolls are closer together, they may need a few extra minutes. Mine did not, though. The turkey is done when the tops are golden brown and the centers are no longer wet or doughy. If the outer rolls start to brown too quickly, loosely tent them with foil while the center finishes baking.

Let the turkey cool on the baking sheet for about 10 minutes so it sets and is easier to move. Gently loosen underneath with a wide spatula. Use the parchment paper plus one or two wide spatulas to slide the entire pull-apart turkey onto a large platter or cutting board. If you’re worried about it falling apart, you can always keep it on the parchment paper too!

Stir the icing that came with the rolls to smooth it out. Drizzle or spread the remaining icing over the tail and body rolls.

Press two candy eyes onto the lower center roll. Place the candy corn below the eyes with the pointed end facing down to form the beak. Use a dab of icing if needed to make it stick.

Serve warm. Let everyone pull away a cinnamon roll from the turkey tail or body. Add extra icing on the side if you like things extra sweet.