Easter Bunny Cinnamon Rolls Recipe

5 from 1 vote

These light and fluffy cinnamon roll bunnies make the most adorable addition to your Easter brunch table. Follow our easy step-by-step instructions on how to make cinnamon roll bunnies from scratch, or take a couple of shortcuts to have them ready in a fraction of the time.

Prep Time2

Cook Time20

Total Time2 20

Course: Breakfast

Cuisine: American

Servings: people

Calories: 342kcal

Author: The Carefree Kitchen

Ingredients

Cinnamon Roll Dough

2 cups water lukewarm
1/4 cup sugar
2 tablespoons active dry yeast
1/4 cup butter melted
2 large eggs
1 tablespoon salt
6 cups all-purpose flour

Cinnamon Roll Filling

6 tablespoons butter melted
1 cup light brown sugar
2 tablespoons cinnamon

Cinnamon Roll Icing

1/4 cup butter room temperature
8 ounces cream cheese room temperature
3 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk

Easter Bunny Rolls Decorations

48 pieces Wilton Candy Eyes
1/2 cup pink jelly beans
12 pieces black licorice

US Customary - Metric

Instructions

Cinnamon Roll Dough

In the bowl of a stand mixer, add the warm water, sugar and yeast and stir well. Let the mixture sit for 5-10 minutes until it gets bubbly and activates the yeast.
Add the melted butter, eggs, salt and 3 cups of flour into the yeast mixture, then mix on low using the bread hook for 2 minutes, or until everything is well-mixed.
Add an additional 2.5 cups of flour, then stir on low to combine. Add up to 1/2 cup more flour slowly, only until the dough pulls away from the edges of the bowl. Once all of the flour has been added, continue to knead on low for 3 minutes more.
Turn off the mixer and cover the bowl with a kitchen towel. Let the dough rest in a warm place for about 30 minutes, or until doubled in size.

Rolling and Cutting Cinnamon Rolls

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 1/2" thick and approximately 24" x 18."
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 measure and pre-mark 1" slices before cutting with a sharp knife or floss.
Carefully unroll about 5 inches of each cinnamon roll and shape into two bunny ears, as seen in our photo.
Lay the cinnamon rolls 1/2"-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!

Cinnamon Roll Icing

In an electric mixer using the paddle attachment, beat the room temperature butter and room temperature cream cheese until light and fluffy. Turn the mixer down low and add the powdered sugar, milk, and vanilla. Mix on low until all the ingredients are combined, then turn the mixer on high again and beat until fluffy.
Add more powdered sugar and/or milk until you reach your desired consistency, then spread a thick layer of frosting over the warm cinnamon rolls.

Notes

Storing instructions: wrap leftover cinnamon rolls in plastic wrap and store in the refrigerator for up to 3 days, or in the freezer for up to 1 month.

Reheating: for a single portion, you can reheat in the microwave until warm. If they have candy pieces on them, remove them prior to reheating. Otherwise, add the entire pan of rolls back into the oven at 300 degrees for about 10-15 minutes, or until warmed through.

Nutrition