Cinnamon Football Pie

Ingredients:

• Two 450g tubes of chilled cinnamon roll dough
• 1–3 tablespoons powdered sugar
• Special equipment: a 30x20x7.5 cm baking pan in the shape of an American football

Preparation:

1. Preheat oven to 160°C and spray a baking dish with cooking spray.
2. Cut the cinnamon rolls into quarters and arrange the pieces in an even layer along the inside of the prepared pan, slightly overlapping the ends. Set aside one of the icing packets.
3. Bake, rotating the pan halfway through, until golden brown and crisp and set, about 30 minutes. If the top is browning too quickly, cover with foil. Let cool for 30 minutes.
4. Meanwhile, scoop the icing from the bag into a small bowl. Slowly pour in the powdered sugar, whisking constantly, until the icing is smooth and has the consistency of toothpaste. Place the icing in a pastry bag or zip-lock bag.
5. Turn the soccer ball over onto a serving plate. Snip off the corner of a pastry bag and draw a lace pattern with icing.