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Cinnamon roll bunnies recipe

Cinnamon roll bunnies recipe

  • Recipes
  • Dish type
  • Bread

Turn ready-made cinnamon roll dough into adorable bunnies. These sweet treats are perfect for Easter!

2 people made this

IngredientsServes: 5

  • 450g ready-made cinnamon roll dough, such as Jus Rol®
  • 5 raisins or currants

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Preheat oven to 180 C / Gas 4. Line a baking sheet with parchment.
  2. Unroll the dough of 1 cinnamon roll and cut in half. Roll up one half to form the body; set aside.
  3. Cut 1/3 of the remaining strip of dough and roll up to form the tail. Roll up the remaining strip of dough to about the halfway point to form the head. Slice through the remaining unrolled portion and fan out the pieces to form the ears.
  4. To attach the tail and head to the body, wet the dough with water, then press the pieces together. Spread out the ears and pinch them at the tips to shape.
  5. Transfer to the prepared baking sheet by carefully lifting with a spatula or scraper. Repeat with remaining dough to form as many bunnies as there are rolls in your packet.
  6. Bake in the preheated oven until golden brown, 15 to 18 minutes. Slide parchment with bunnies onto a rack to cool slightly.
  7. Spread the icing from the packet onto the warm bunnies. Press a raisin or currant on the head to form eyes.


Cinnamon roll bunnies

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Reviews & ratingsAverage global rating:(9)

Reviews in English (7)

by bailey

They got a bit too puffy and lost a bit of the "bunny " look as they baked.... Don't know if it it's how I rolled them or what.-04 Apr 2018

by Raven Stoney

You definitely need store-bought cinnamon rolls to do this, or at least use a recipe in which the dough comes out really flat. I used a cinnamon roll recipe that yielded a very puffy dough, which is difficult to shape into a bunny in the first place, and it loses what definition it had after it's been baked (looks like a blob).-29 Mar 2018

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Easter Bunny Cinnamon Rolls

This is a sponsored post on behalf of Fleischmann&rsquos® Yeast. Thank you so much for continuing to support the brands that make My Baking Addiction possible.

Do you go all out for Easter at your house? We definitely do. It&rsquos kind of our first big family event of every year.

We start with brunch, and kinda go all day. There&rsquos delectable honey roasted ham, and buffet-style dishes of everything from roasted carrots and mashed potatoes to quiche.

There&rsquos also a huuuuuuge Easter egg hunt for Elle. I&rsquoll be the first to admit &ndash given she&rsquos the only grandchild, we all go kinda nuts.

Now that she&rsquos old enough to help, she and I spend hours dying eggs in the most fun colors. My dad helps Eric hide them all first thing in the morning, and then we all help Elle find them.

There&rsquos lots of chocolate and Peeps, but we do try to actually get everyone around the table for some real food too.

This year, in addition to dying eggs, Elle and I are making these adorable Easter Bunny Cinnamon Rolls. They&rsquore traditional cinnamon rolls, made extra special by forming them into sweet little bunny faces.

When we did our trial run, Elle insisted on adding coconut &ldquofur&rdquo to each funny bunny face, because they just &ldquohave to have fur, Mama!&rdquo

You can use licorice strings for the whiskers, or do what we did and use edible Easter grass.

They make for a sweet and festive way to start your Easter day, that much is for sure.

Making your own cinnamon rolls is actually quite easy, especially when you use Fleischmann&rsquos® Rapid Rise Yeast in your dough. It makes the rise you need for supple cinnamon rolls a complete snap. No guesswork here.

You can make the dough ahead of time and keep it shaped and refrigerated, ready for baking off as your family rolls in the door Easter morning.

You can even decorate them together! Just keep the icing ready and in the fridge, and assemble your candies for decorating &ndash cute candy eyes, edible Easter grass or licorice for whiskers, jelly bean noses, and slivered almonds for bunny teeth.

This recipe makes 16 delectable Easter Bunny Cinnamon Rolls, making it perfect for a crowd, too, but you might want to bake a little extra because these adorable bunnies are sure to a huge hit!

Add these bunnies to your Easter table &ndash I just know your family will love them!

If you&rsquore looking for more delicious Easter brunch recipes, be sure to check out these Toffee Cinnamon Rolls and these Mini Chocolate Pecan Cheesecakes.

  • 1 can (13 oz) Pillsbury refrigerated flaky cinnamon rolls with icing
  • 8 semisweet chocolate chips
  • 4 red baking chips or candy-coated chocolate candies
  • 4 red baking chips or candy-coated chocolate candies
  • 8 almond slices

Heat oven to 350 degrees. Spray cookie sheet with cooking spray.

Place 4 rolls on cookie sheet, about 3 inches apart. Unwind remaining 4 rolls in to long dough strips. For each bunny, place one dough strip, cut ends together, next to a whole roll. Press and firmy pinch cuts ends into top of whole roll. Shape strip into floppy bunny ears.

On each bunny, place two chocolate chips for eyes, 1 red baking chip for nose and 2 almond slices for teeth press firmly into dough.

Bake 12 to 15 minutes or until golden brown. Cool 5 minutes before removing to cooling rack. Spread frosting on warm rolls. Serve warm.

How To Make Cinnamon Roll Bunnies

  • You need 2 cinnamon rolls for each bunny so I started with 2 tubes of Pillsbury Flaky Supreme Cinnamon Rolls with Butter Cream Icing
  • Colored sugar or sprinkles
  • White chocolate chips, chocolate chips or raisins for the Bunny&rsquos eyes

1. Preheat oven to temperature indicated on your cinnamon roll tube.

2. Separate rolls. Use one cinnamon roll for the body. Divide another roll into 2 pieces and shape into ears and pinch into place so your bunny will stay together while baking .

3. Place 3 inches apart on cookie sheet and bake according to package directions.

4. Remove from oven and place 2 white chocolate or chocolate chips in the position of the eyes. Cool cinnamon roll bunnies slightly.

Easter Bunny Cinnamon Rolls

This year we will be taking a little road trip two hours north to see my sister and her family for Easter. After missing out last year, I am more than excited to enjoy some of our annual family traditions again.

With a full house (and four kids age 7 and under), Easter morning can get a little hectic. Between meal prep and stuffing eggs for the egg hunt, the last thing anyone wants to do is spend more time in the kitchen making a big fancy breakfast.

Easter bunny cinnamon rolls to the rescue! Ready in less than 30 minutes, this recipe is fun to make with little ones and the perfect Easter morning breakfast.

Ingredients for Easter Bunny Cinnamon Rolls

All you need for this fun holiday treat are two cans of store-bought cinnamon rolls. No fussing with yeast or waiting for the dough to rise. It doesn’t get much easier than that, right?

To make the bunny-shaped rolls, I used my local store brand cinnamon roll. Each can that I purchased came with eight regular-sized cinnamon rolls and combined, the two cans made 10 bunny-shaped rolls.

Almost any brand will work. Just make sure that the dough unrolls. (This is important so you can make the bunny ears!) I learned the hard way that not all brands are created equal, and some will not work for this recipe. Good thing my girls love cinnamon rolls! They were all too happy to make quick work of my mistake.

Here the simple step-by-step instructions to make your own bunny cinnamon rolls.

Instructions for Easter Bunny Cinnamon Rolls

Step 1

Preheat the oven to 400℉. Open two cans of cinnamon rolls and place 10 rolls on a non-stick baking sheet. Set the remaining rolls aside.

Step 2

Now it’s time to give your bunny some ears!

Unroll each of the remaining cinnamon rolls one at a time and cut it into two even pieces.

Then take each piece and fold the sides until they meet in the middle to form the ears. When you are done folding, each piece should look a bit like a heart.

The ears are very easy to shape once you get the hang of them!

Step 3

Once all of the bunny ears are formed, attach one pair of ears to each cinnamon roll and gently pat the dough together to secure the pieces.

Place the baking sheet with the bunnies in the oven and bake for 12-15 minutes, or until golden brown.

Step 4

Remove the bunnies from the oven, drizzle with icing, and tada! Breakfast is served.

Can You Make the Easter Bunny Cinnamon Rolls In Advance?

If you want to plan ahead, you can shape the cinnamon rolls and then cover them with plastic wrap.

Keep them in the fridge overnight and then just pop them in the oven when you are ready to bake them in the morning. (Don’t forget to remove the plastic wrap before baking the rolls!)

More Easter Breakfast Recipes

These Easter bunny cinnamon rolls are so fun to make, and I hope your family enjoys them as much as mine does! If you are looking for some more Easter breakfast ideas, be sure to check out these other top readers’ picks, including simple and classic fruit salad, this hearty and filling bacon and egg potato bake, and my favorite, cinnamon-sugar monkey bread.

Easy DIY: Canned Cinnamon Rolls into Cinna Bunnies (Easter Recipe)

Need a fast Easter treat? It doesn’t get much easier than making Cinna Bunnies! All you need is canned Cinnamon Rolls (a can of 8 rolls makes 4 bunnies) and some raisins (or Craisins).

Use 4 of the cinnamon rolls as bunny faces. Unroll the remaining 4 rolls and break into 2 equal parts. Shape each part into bunny ears and place on the bunny’s head. Be sure to pinch the ear dough to the face dough so they stick together when they bake.

Add bunny eyes and nose – be sure to push the raisins down into the dough a little bit so they don’t pop out when you bake them.

Follow the baking directions on the cinnamon roll can to bake. Once cinna bunny rolls are cool, use the frosting to ice the bunny ears.

I saw this idea on the Betty Crocker website. Their recipe directions add almond slices for bunny teeth, but I like the bunnies better without them. What do you think? Teeth or no teeth?

If you love think these cinnabunnies are cute, you’ll definitely want to see these Easter bunny shaped rolls.

Need easy DIY Easter decor ideas? I love my Peeps and Tulips centerpiece and want to show you how to make it.

See these ideas and more of my favorite things when you follow me on Pinterest.


1. In a large bowl measure out 2 cups of flour, yeast, sugar and salt. Set aside. In a separate cup measure out the water and add the vanilla to the water. Set that aside as well.

2. In a small sauce pan add the milk and butter and heat over medium-low heat just until the butter melts. Add the water/vanilla to the milk mixture and let cool to 100-110 F.

3. Once at the right temperature, pour the liquid into the flour mixture and mix to combine. Add the eggs and last 1/2 cup of flour and mix. It will slowly come together, and it’s okay if there’s some flour left in the bottom of the bowl.

4. Grease all around the inside of a large bowl. Plop the dough into the greased bowl and cover with plastic wrap and a dishtowel. Set aside in a warm, shaded place for one hour. Note: I found heating my oven to 200 F and then turning it off right as I set the dough in it to rise, really helped. The yeast will be all happy and warm and fed and start working to grow the dough. It should almost double in size after an hour. When it’s ready, when you poke it the indentations stay set.

5. When it’s ready, lightly flour your work surface, put the dough onto it and knead your dough 10 times, by folding it into itself. Then shape it into a ball.

6. Then, roll your dough out flat using a floured rolling pin. Mix together the sugar, butter and cinnamon in a small bowl and spread it evenly over a third of the flat dough.

7. Roll up that 1/3 of the dough like you would making cinnamon rolls. Cut away the roll at the edge of the other 2/3 of the dough. Then cut the roll into 7 even pieces.

8. Cut the remaining plain 2/3 of the dough into 3 strips, 1 strip slightly bigger for wrapping around the cinnamon roll, 1 medium sized to roll into the bunny head and then a smaller strip to roll into the ears.

9. Take the slightly larger piece and roll it out so that it is big enough to wrap around the cinnamon roll. Wrap it around the cinnamon roll and shape it into a ball. Really press together the seams at the bottom so that it won’t open up during baking.

10. Roll the next (medium-sized) piece of dough into a little ball to make the head.

11. Roll the smaller pieces into two ears, I found leaving the ends pointy helped to make it look more bunny-esque.

12. Wet the top of the body (the cinnamon roll ball) slightly with water and lay the bunny ears over, this helps them stick to the body. Then place the head in front of the ears.

13. Then, right where the nose would be, poke a plain, natural toothpick through to hold the head/ears/body together. Repeat this for the remaining 6 Bunnies. (Be sure to warn eaters of the toothpick!)

14. Line a baking sheet with a Silpat, or other non-stick surface, and arrange the bunnies with room between them. Let them sit in a warm, dry place to proof for another 30-45 minutes. And preheat your oven to 350 F during this time.

15. Before putting your bunnies in the oven, check to be sure no ears or heads have gone astray. Using a little water on your finger can help smooth out any bunny issues.

16. Bake for 25 minutes, then remove from oven and let cool slightly and enjoy! Be sure to warn your eaters about the toothpick!!

*Another Note: I only had one egg, so I substituted 1/2 a banana mashed into 1/2 teaspoon of baking powder and that worked just fine.

These are the cutest little cinnamon rolls! They would be such a happy morning treat on Easter or any other day. The whole wheat definitely tastes a little on the healthy side but it’s hard to go wrong with a cinnamon roll!


Easy recipe, rose beautifully, worked great for my first attempt at cinnamon rolls. Unfortunately as others have mentioned, the sweetness is overpowering to the point that I didn't really want more than half of one roll. And I'm not usually one to complain about that! If I make again, I would use the dough but search for a different filling and/or glaze.

Delicious and quite easy! I was worried the dough wasn't rising enough, but after the second rise they were perfect. I agree that they are pretty sweet, Iɽ recommend cutting the sugar filling down a bit (you could probably use half).

Delicious, pecans gave this roll a little bit of a crosssover into a sticky bun, another favorite of mine. They did not come out perfect, being my first time making cinnamon rolls, but fortunately the good ingredients held the flavor up. I also froze over half of the batch and, even though the dough was slow to rise after thawing, the taste was still great when cooked later.

Not a review. Haven't made yet but will soon. But agree with another "reviewer": annoying to have to skip over video for gravy when enthused about looking for cinnamon roll recipe - why not put that video up front?

sooo yummy and fun to make!! the most success I’ve had with bread!!

Tasty and easy, will make again. I halved the recipe but otherwise made according to directions.

This is one of the easiest cinnamon roll recipes I've used, and I've tried many! I love that it all mixes up in the stand mixture. Like others, I start with the paddle attachment to combine the dry ingredients with the eggs and the warmed milk and butter, then I switch to the dough hook right a way for kneading. It is a very sticky dough, but avoid the urge to add more flour! I don't do any extra kneading- I just take it right from the mixer and scrape it right into the bowl for the first rise. I also cut back on the sugar, since I like a less sweet finished product, and the filling and glaze are plenty sweet for me. I like to put the dough together the night before, and then let the roles rise a bit before baking, however I've also just started them early on a weekend morning and had them ready for brunch. This will be my go-to roll for Thanksgiving morning.

I left out the pecans and added semi sweet chocolate chips with a small amount of toasted almond slivers — Wow, that was delicious!! You can’t make too much glaze either.

Absolutely delicious! They are super easy and even if I kinda screwed up the "cutting into even slices", they still looked quite impressive and tasted even better! Also, they reheat amazingly well, just give them one or two minutes in the microwave and they get super fluffy again.

I made these for a fund raising Brunch and was very impressed with the dough. It was lovely to work with. I cut back the sugar in the filling, as advised by other readers but my grandson thought maybe make double the glaze . Will definitely make again.

The salt mentioned in the dough recipe is not included in the instructions for preparing the dough. Thanks.

To Rhoda Boone: Rhoda, can these be prepared and then frozen in the pans (without baking) and kept for a later date? If possible, would I need to thaw and then bake or just throw them in oven and bake frozen?

These are now MY favorite cinnamon buns! Used the dough hook on my KitchenAid for about 5 minutes and then used some bench flour to knead by hand so they were not so sticky. This recipe is a keeper.

Oh, left out the nuts due to an allergy, forgot to add that. Still yummy!

These are delicious! My son says they are better than store bought. I mixed the dry ingredients and then put them in the bread maker, added the wet and put it on the dough setting. Super easy. Then I prepped them and put them in a casserole, I didn't have the pans. Put them in the fridge, warmed them the next morning and baked! So delicious.

I've used this recipe a few times now (and only this recipe), so I can say with great certainty: Wow. KAITLIN_C FROM CT, however, points out that the recipe is missing the KNEADING instructions as originally printed in Bon Appetit. I used the dough hook to mix the ingredients, and when my mixer protested, I did it by hand. Once all was incorporated, I kneaded the dough. Here are the kneading instructions as originally printed in 2008: Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball. Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.

These rolls are fantastic! Made exactly according to the recipe. I used a hand mixer and then finished up by knead a little by hand to get all of the flour incorporated.

I would have given these 4 stars based on how well they turned out, but I only gave three because I thought there were some pretty big flaws with the recipe. First of all, I wish the recipe included weights. With 3.5 cups of flour (4.5 oz/cup), it was much more like a cake batter than a bread dough. I had to add 1/2-3/4 cup extra just to make it come together into a very sticky dough. Additionally, these were the strangest directions for mixing a yeast dough I've ever seen - it called for mixing only with the paddle attachment of a stand mixer and no kneading at all. I tried to follow the instructions but ultimately switched to the kneading with the dough hook until I had a smooth elastic dough, because my heavy duty mixer was jumping all over the counter trying to mix at medium speed with the paddle attachment. Based on some prior reviews that these were too sweet, I referenced Alton Brown's cinnamon roll recipe for the filling. I used 2 tbsp of melted butter brushed over the dough and reduced the sugar only 1 cup. I followed the instructions for shaping the rolls, refrigerating overnight and baking the next morning. They turned out beautifully and were incredibly delicious. Iɽ use the recipe again but would just mix and knead like any other yeast dough instead of trying to follow the instructions in this recipe.

These were delicious and decadent. I have always been afraid of the work involved in making these but these were pretty straightforward. TONS of filling and yes, they were sweet but I like it that way. I refrigerated mine overnight and let them rise next day to have with Christmas morning breakfast. Yum yum yummy

Just made these for a houseful of Christmas company. Easy to make the night before and pop in the oven the next morning. I followed other's suggestions and shorted the sugar and added more cinnamon. Delish!

These were wonderful rolls and fairly easy to make. Two small things to note: they are VERY sweet. One might consider using a tad more cinnamon and a tad less brown sugar to cut the sweetness, if you're not a fan of super-sweet. Additionally, I used a recipe for cream-cheese icing instead, which I thought worked very well.

I make a very similar recipe that uses baking powder as well as yeast. 1 1/4 teasp. and only one egg. the texture of the rolls is fabulous.

I put assembled rolls in the refrigerator Christmas Eve. Next morning took out for 2 hours and made "Perfect cinnamon roll icing" from another website based on another Epicurious reviewer suggestion to use cream cheese icing. The result was perfection and my cinnamon rolls looked better than the photo with this recipe!

Oh my, these were heavenly. Very sweet, maybe too sweet for some, but we thought they were quite the indulgence, and they didn't last long in our house. The only thing I did differently was use 1/2 white whole wheat flour, but I don't think it made a difference taste-wise.

These look great and I'm looking forward to making them. One question - I only have 9" round metal cake pans - will those work? Or is pyrex/glass better? I've had bad luck making cinnamon rolls in metal pans that call for glass, but this recipe doesn't specify which pan is best. Any advice?

Watch the video: Bunny Cinnamon Rolls (October 2021).