Easter Bunny Cinnamon Rolls
Transform store-bought cinnamon rolls into adorable Easter Bunny Cinnamon Rolls in minutes. These bunny-shaped treats, are perfect for Easter brunch, or any time you want to add a touch of whimsy to your morning.
Equipment
- parchment paper
- baking sheet
- butter knife
- toothpicks
Ingredients
- 1 tube refrigerated cinnamon rolls (like these or these)
- pastel sprinkles (I like this brand or this brand which both natural dye)
Instructions
- Preheat oven to 350 degrees and line cookie sheet with parchment paper to prevent sticking and make cleanup easier.
- Tear away paper label from the can of cinnamon rolls. Use the edge of your butter knife to apply pressure at the seem of the cardboard until the can pops open.
- Untwist can and pull rolls out one by one. Tip: I like to use the butter knife to slice the rolls apart cleanly so that they don't stick together and tear apart.
- Unroll the the cinnamon roll dough halfway, and lay it flat on the parchment paper. If there are large chunks of cinnamon coming loose from dough, wipe away and discard.
- Keep half of the roll in tact to be the bunny's head, and reform the loose half into two loops. 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.
- Refer to the package instructions for bake time, but since the bunnies are no longer tightly rolled, they will bake faster. I find they are usually done in about 2/3rds of the time. The Annie’s and Immaculate brand both cook for 18 mins, so plan on baking for about 12 mins only.
- 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. Rotate the pan so the the bunnies that were in the back are now in the front of oven, and place back in oven.
- Bake for the remaining 6 minutes or until they are golden brown. Keep a close eye on them so they do not burn. TIP: If the bunnies have puffed up again, quickly reform them back into shape while they are still hot.
- Using scissors, cut a corner of the icing packet and drizzle icing back and forth over the top of each roll. Top with pastel sprinkles and serve warm.
Notes
Serve with:
- fresh fruit like mixed berries
- yogurt parfaits with granola and a drizzle of honey
- Zucchini Quiche
- An egg bake or Breakfast Casserole
- bacon, ham or sausage
Nutrition
Calories: 320kcalCarbohydrates: 53gProtein: 4gFat: 11gSaturated Fat: 5gTrans Fat: 1gSodium: 528mgSugar: 16gIron: 1mg
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