Easter Bunny Cinnamon Rolls
A joyful twist on a classic, these Easter Bunny Cinnamon Rolls are a fun and easy recipe perfect for brunch or dessert, shaped into adorable bunnies that delight both kids and adults.
Ingredients
For the rolls
- 1 can refrigerated cinnamon roll dough (8–12 rolls) Store-bought or homemade
- 3 tablespoons unsalted butter, melted Adds richness and browning
- 2 tablespoons brown sugar Deep caramel notes
- 1 teaspoon ground cinnamon Classic warmth
- 1 egg beaten For brushing and a golden finish (optional)
For the glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk or cream Almond milk for a dairy-free option
- 1/2 teaspoon vanilla extract
- 1 pinch salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Open the cinnamon roll tube and gently separate the rolls.
- For each bunny, take one roll for the body. Split a second roll in half lengthwise to create two ears.
- Place the full roll (body) on the baking sheet. Pinch the top and nestle the two ear halves above it.
- Use a small piece of dough rolled into a ball and press it gently at the base of the body for a fluffy tail.
- Brush the rolls lightly with beaten egg or melted butter for a golden finish.
Baking
- Bake for 18–22 minutes until the tops are golden brown and the center is set.
Glazing
- While they cool, whisk together powdered sugar, milk, vanilla, and a pinch of salt until smooth.
- Drizzle the glaze over warm rolls and add mini chocolate chips or spring-colored sprinkles.
- Serve immediately.
Notes
For variations, you can add chocolate chips or a layer of jam inside the roll. Store leftovers in an airtight container at room temperature for up to 2 days.