Easter Bunny Cinnamon Rolls
These quick and festive Easter Bunny Cinnamon Rolls are made using ready-made dough, allowing for a fun 30-minute decorating experience for both kids and adults alike.
Ingredients
Essentials
- 1 package refrigerated cinnamon roll dough (8–12 rolls depending on brand) The kind in a can or tube works great.
- 1/4 cup all-purpose flour For dusting your work surface.
- 1 tub vanilla frosting Or icing or frosting from the cinnamon roll package if included.
- as needed edible icing flowers Small, pre-made sugar flowers or similar cake decorations.
- as needed nonstick spray or parchment paper For the baking sheet.
Optional Add-ons
- 2 tablespoons softened butter For brushing before baking if you like extra richness.
- handful raisins, mini chocolate chips, or chopped nuts To tuck into a few rolls for variety.
- as desired colored sugar or sprinkles For extra Easter vibes.
- 1 tub cream cheese frosting Instead of plain vanilla for a tangier finish.
Instructions
Preparation
- Preheat the oven to the temperature listed on the cinnamon roll package.
- Line a baking sheet with parchment paper or lightly spray it to save cleanup.
- Sprinkle 1/4 cup of flour on a clean surface. Unroll the cinnamon roll dough onto the floured surface.
Shaping
- For a classic bunny: Cut one roll into two pieces. Use the larger piece for the body and the smaller piece for ears.
- Alternatively, press a rabbit-shaped cookie cutter into each roll for uniform shapes.
Baking
- Transfer each shaped bunny to the baking sheet, spacing them about 1–2 inches apart.
- Bake following the package instructions, checking a minute or two early.
Cooling and Decorating
- Let the bunnies cool for 5–10 minutes before icing them.
- Decorate with icing and edible flowers, letting kids add their own touch.
Serving
- Serve warm for the softest texture. Leftovers can be reheated in a 300°F oven for 5–7 minutes.
Notes
Use the baking sheet for rolling and shaping if space is limited to cut down on extra cleanup.