Once the dough has doubled, turn it out onto a floured surface. Form the dough into a small rectangle with your hands. Using a rolling pin, gently roll the dough into a rectangle that is ½" thick and approximately 24" x 18." (Note: depending on the size of your work surface, you may need to divide the dough into 2 portions. If so, you can roll each to about 12" x 18" and still ½" thick.)
Using an offset spatula, or knife, carefully spread the soft or melted butter evenly onto the rolled dough. Evenly sprinkle the brown sugar and cinnamon over the top, then pat down gently.
Starting at either 24" side, roll the dough up evenly making sure to get a nice tight tube, then cut into 1" slices using a very sharp knife or floss. (Note: we recommend using a ruler and pre-marking before you actually make any cuts.)
Carefully unroll about 5 inches of each cinnamon roll and shape into two bunny ears, as seen in our photo.
Lay the cinnamon rolls ½"-1" apart in a greased 9 x 13" baking pan and cover loosely with a kitchen towel. Let the cinnamon rolls rise for another 30 minutes, or until doubled and touching in the pan.
While your dough is rising, preheat the oven to 350 degrees. Once risen, bake in a preheated oven for 18-22 minutes, or until the bottom and the top are golden brown.
Remove from the oven and spread the cinnamon roll icing over the tops while they are still warm. Let them cool for about 5-10 minutes. Add the candy eyes, jelly bean nose and whiskers, then serve slightly warm. Enjoy!