– store bought refrigerated cinnamon rolls in can – pastel colored or Easter shaped sprinkles – toothpicks – baking sheet – butter knife
Preheat oven to 350 degrees and line cookie sheet with parchment paper to prevent sticking and make cleanup easier. Keep half of the roll in tact to be the bunny’s head, and reform the loose half into two loops, and position them on top to form the bunny’s ears.
Use your fingers to “pinch” the dough into slim looking ears and bend the tips a bit to get that “floppy” look, ..
Secure using a toothpick inserted from the top between the ears, and one on the side to secure the ears. This will help the bunnies hold shape while they bake. Be sure to position the bunnies about 2-3 inches apart.
At the half way point (6 mins into baking), pull the bunnies out of the oven, and reshape them a bit. The rolls tend to puff up while they bake, so pinch and reform the ears back into shape if need be.
Using scissors, cut a corner of the icing packet and drizzle icing back and forth over the top of each roll.