Description
Bring the magic of Easter morning to life with these quick, no-stress Bunny Cinnamon Rolls! Using a can of refrigerated cinnamon roll dough, you can transform simple rolls into cute bunny faces with minimal effort and maximum smiles. Perfect for brunch, a kids’ activity, or a spring dessert centerpiece.
Ingredients
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1 can (12.4 oz) refrigerated cinnamon roll dough (with icing)
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Non-stick spray or butter, for the pan
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All-purpose flour, for dusting
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Edible icing flowers or pastel sprinkles (optional, for “flower crowns”)
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Optional flavor boosters: cinnamon, orange or lemon zest, mini chocolate chips
Instructions
1️⃣ Preheat & Prep
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Preheat oven to 350°F (or per dough package instructions).
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Line a baking sheet with parchment or lightly grease with non-stick spray.
2️⃣ Unroll & Shape Dough
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Separate the rolls and unroll each about halfway. The coiled part becomes the bunny’s face.
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Tuck the end underneath to form a round, smooth head.
3️⃣ Make Ears
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Pinch off ~1-inch of remaining dough, split in two, roll into ropes, and form loops.
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Attach looped ears to the top of the face, pressing gently. Don’t worry about perfect symmetry!
4️⃣ Bake
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Space bunnies ~2 inches apart on the baking sheet.
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Bake 12–15 minutes until golden brown. Check at 10 minutes for visual cues: deep golden color and springy touch.
5️⃣ Ice & Decorate
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Spread included icing over warm bunnies.
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Immediately top with edible flowers or pastel sprinkles for a festive “flower crown.”
Notes
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Sticky dough? Dust hands and work surface lightly with flour.
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Falling ears? Press firmly and use a tiny dab of water to “glue” before baking.
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Make-ahead: Shape bunnies and refrigerate overnight. Bake in the morning. Or freeze unbaked shaped bunnies and bake from frozen, adding a few minutes.
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Decorations: No flowers? Use pastel sprinkles, colored sugar, mini M&Ms, or simple icing drizzle.