Bunny Shaped Cinnamon Rolls
As a mom of four and a new grandma, I’m always looking for fun and easy ways to make holidays extra special! These Bunny-Shaped Cinnamon Rolls are the perfect Easter morning treat, and the best part? They start with store-bought refrigerated cinnamon rolls, so they come together in no time.
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Easter Bunny Cinnamon Rolls
What I love most about these bunny cinnamon rolls is that they’re fun for all ages. Little hands can help shape the bunny ears, making it a perfect family-friendly baking project. With just a few simple twists and turns, you can shape the dough into adorable bunny ears, bake them up golden and gooey, and finish with a drizzle of icing.
Whether you keep them simple with the classic icing or get creative with pastel sprinkles and a mini marshmallow tail, they’re as cute as they are delicious.
What do I need to make a Cinnamon Roll Bunny
- Refrigerated Cinnamon Rolls- I used the store brand but you could any kind of refrigerated cinnamon buns that will allow you to unroll them. They are used in this Pecan Sticky Bun Recipe.
See recipe card for full information on ingredients and quantities.
How to make Bunny Cinnamon Rolls
1. Remove the rolls and frosting from both tubes. Set the frosting aside. Begin by taking 1 cinnamon roll and placing it about 2/3 of the way down a baking sheet. Then take 7 more rolls and roll them around each other to create a large spiral circle {the head}.
2. Once the face is finished take two rolls and create two large triangles. Take another one and half rolls and fill in the triangle.
3. Place them on the top half of the baking sheet, touching the bunny head. To get the ears attached to the head take the remaining 2 rolls and place the roll starting on the inside of each ear.
4. Go around the ear and down onto the face. Be sure to press the outside of where the ear attaches. Do the same on the other side.
5. Tuck the end section under the large swirl and repeat with the other ear.
6. Go back and make sure that all of your ends have been tucked under and you have a nice shape. Bake in a 375 degree oven for 17-19 minutes or until cooked through.
7. While the bunny is baking, divide the frosting between two bowls. Add 1 and ¾ of the frosting in one bowl and the remaining ¼ in another bowl. Add a drop of pink food coloring to the bowl with the smaller amount of frosting.
8. Remove the baked bunny cinnamon roll from the oven and allow it to cool for 3-4 minutes before adding the frosting to the top.
Tips for Bunny Shaped Cinnamon Rolls
- Be sure to purchase the refrigerated cinnamon rolls that are one long piece of dough when unrolled and not a large disc. Some refrigerated rolls are a biscuit with cinnamon sugar and will not work for this recipe.
- Divide the rolls once you remove them from the package. You will need 8 for the ears and 8 for the bunny head.
- Use a silicone baking mat or parchment paper on the baking sheet. This will ensure that it will not stick to the pan.
- Allow the roll to cool for 3-4 minutes before adding the frosting. If you add it too soon the frosting will melt into the cinnamon roll and not stay on top.
- To serve, cut the cinnamon roll bunny head like a pizza and the ears into thirds. This giant cinnamon roll is big enough to feed 8 people.
How to store this Bunny Cinnamon Roll
Store leftovers in an airtight container at room temperature {or in the refrigerator} for up to 2 days.
Can I freeze this bunny cinnamon roll?
I do not recommend freezing this cinnamon roll bunny because it is best fresh from the oven.
Recipe FAQs
There are two main differences between a honeybun and cinnamon roll. First of all, the texture. A cinnamon roll is soft and gooey in the center while a honeybun has a more caramelized feel and flavor.
Secondly, cinnamon rolls are usually a combination of butter, cinnamon and sugar in the center. A honeybun has a more complex flavor and a hint of honey.
This bunny shaped cinnamon roll recipe can be made up to a day ahead of time. However, it is best when made and served fresh.
The great thing about Easter brunch is that anything goes. I love to make either this Ham Breakfast Casserole or Pigs in a Blanket Casserole.
If you are wanting a sweet addition try this Pancake Mix Coffee Cake, Chocolate Crumb Cake or Blueberry Poppyseed Muffin.
Do you love cinnamon rolls? Try these recipes!
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Bunny Cinnamon Roll
Ingredients
- 2 tubes refrigerated cinnamon rolls {12.4 ounce/8 count each}
- pink food color {optional}
Instructions
- Preheat the oven to 375°.
- Remove the cinnamon rolls and frosting from both tubes. Set the frosting aside. Begin by taking 1 cinnamon roll and placing it about 2/3 of the way down a baking sheet. Then take 7 more rolls {that are unrolled} and roll them around the first one to create a large spiral circle of cinnamon rolls.
- Once the face is finished take two rolls and create two large triangles. Take another 1 and half rolls and fill in the triangle. Place them on the top half of the baking sheet, touching the bunny head. To get the ears attached to the head, take the remaining 2 rolls and place a roll {starting on the inside of each ear} around the ear and down onto the face. Tuck the end section under the large swirl and repeat with the other ear.
- Bake for 17-19 minutes. While the cinnamon roll is baking, divide the frosting between two bowls. Add 1 and ¾ of the frosting in one bowl and the remaining ¼ in another bowl. Add a drop of pink food coloring to the bowl with the smaller amount of frosting.
- Once browned and cooked through, remove from the oven. Allow the cinnamon roll bunny to cool for 3-4 minutes. Then take the white frosting and spread it onto the entire head and the outside of each ear. Then take the pink frosting and fill in the middle of each ear. Serve and enjoy. Store leftovers in an airtight container for up to 2 days.
Notes
- Be sure to purchase the refrigerated cinnamon rolls that are one long piece of dough when unrolled and not a large disc. Some refrigerated rolls are a biscuit with cinnamon sugar and will not work for this recipe.
- Divide the rolls once you remove them from the package. You will need 8 for the ears and 8 for the bunny head.
- Allow the cinnamon roll to cool for 3-4 minutes before adding the frosting. If you add it too soon the frosting will melt into the cinnamon roll and not stay on top.
- To serve, cut the bunny head like a pizza and the ears into thirds. This giant cinnamon roll is big enough to feed 8 people.
