Cinnamon Roll Bunnies Recipe

Serve up these terrific sweet rolls for Easter morning breakfast. These delicious, easy-to-make cinnamon roll bunnies are a wonderful addition to your Easter brunch menu!

Cinnamon Roll Bunnies Recipe

I know this has all the earmarks (haha! get it? earmarks? bunny ears? eh hem, yeah… anyway…) of a Pinterest-Fail, but these are actually pretty cute, simple to make, and great for Easter breakfast or brunch. Since you start with pre-made cinnamon rolls, there is less work and a pretty solid cinnamon roll base to work with.

Cinnamon Roll Bunnies Recipe Notes:

● The bunnies can be shaped the night before. Place them in the cookie sheet and cover tightly with foil or plastic wrap, and pop it in the fridge, along with the icing. The next day, bake, glaze and serve. Obviously, if you are shaping the night before, do not preheat your oven until you are ready to bake.

● These are 1-4-1 with the cinnamon rolls. If you want 16, you need two 8-packs of cinnamon rolls, 24; you need three 8-packs of cinnamon rolls, etc.

Cinnamon Roll Bunnies Ingredients:

● 8 Cinnamon Rolls with Icing
● ½ tsp Milk
● 1 TBSP Water
● 8 Mini Chocolate Chips

Cinnamon Roll Bunnies Mise en Place:

● Baking Sheet
● Parchment Paper
● Knife
● Measuring Spoons
● Small Bowl
● Butter Knife
● Spatula
● Wire Rack

Cinnamon Roll Bunnies Directions:

● Preheat the oven to 350°F.
● Line a large cookie sheet with parchment paper.
● Pop open the cinnamon roll tube and separate the dough into 8 rolls. Save the icing for later.

● Unroll one unbaked cinnamon roll and cut it in half.

● Take one half and cut one-third of it. So you have 2 strips of dough.

● Take the longest strip (the half of the original roll) and roll up tightly to form the body of the bunny. Turn the roll in such a way so that the end of the roll is facing downwards. That will become the bunny’s front leg.

● Take the smallest strip (one-third of the other half of the original roll) and roll it up tightly to form the tail. Attach the tail on the rear end of the body with some water.

● Now take the remaining dough strip (two-thirds of the other half of the original roll) and roll it up tightly, about halfway to form the head. Slice the remaining unrolled portion lengthwise, and fan out the pieces to form the ears. Attach the head on top of the body with the water. Shape the ears by pinching the tips.

● Carefully transfer the cinnamon roll bunny to the prepared cookie sheet. A wide spatula or a bench scraper works best.
● Repeat the process with the remaining cinnamon rolls.

● Once all the cinnamon roll bunnies are prepared, bake at 350°F for 15 minutes or until golden brown.

● While the bunnies are baking, slightly thin out the icing with half a teaspoon of milk.
● Once the bunnies are out, let them cool off for a couple of minutes, and then apply the icing with a butter knife. For a smooth finish, glaze the bunnies while they are still warm.

● Place a mini chocolate chip on the wet glaze for the eyes.

● Let the glaze harden for a couple of minutes before serving.

Yield: 8

Cinnamon Roll Bunnies Recipe

Print

Cinnamon Roll Bunnies Recipe. Serve up these terrific sweet rolls for Easter morning breakfast. These delicious, easy to make cinnamon roll bunnies are a wonderful addition to your Easter brunch menu!

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 35 minutes

Ingredients

• 8 Cinnamon Rolls with Icing
• ½ tsp Milk
• 1 TBSP Water
• 8 Mini Chocolate Chips

Instructions

1. Preheat the oven to 350°F.
2. Line a large cookie sheet with parchment paper.
3. Pop open the cinnamon roll tube and separate the dough into 8 rolls. Save the icing for later.
4. Unroll one unbaked cinnamon roll and cut into half.
5. Take one half and cut one-third of it. So you have 2 strips of dough.
6. Take the longest strip (the half of the original roll) and roll up tightly to form the body of the bunny. Turn the roll in such a way, so that the end of the roll is facing downwards. That will become the bunny's front leg.
7. Take the smallest strip (one-third of the other half of the original roll) and roll it up tightly to form the tail. Attach the tail on the rear end of the body with some water.
8. Now take the remaining dough strip (two- third of the other half of the original roll) and roll it up tightly, about the halfway to form the head. Slice the remaining unrolled portion, lengthwise, and fan out the pieces to form the ears. Attach the head on top of the body with the water. Shape the ears by pinching the tips.
9. Carefully transfer the cinnamon roll bunny to the prepared cookie sheet. A wide spatula or a bench scraper works best.
10. Repeat the process with the remaining cinnamon rolls.
11. Once all the cinnamon roll bunnies are prepared, bake at 350°F for 15 minutes or until golden brown.
12. While the bunnies are baking, slightly thin out the icing with half a teaspoon of milk.
13. Once the bunnies are out, let them cool off for a couple of minutes and then apply the icing with a butter knife. For a smooth finish, glaze the bunnies while they are still warm.
14. Place a mini chocolate chip on the wet glaze for the eyes.
15. Let the glaze harden for a couple of minutes before serving.

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  UNICOOK 2 Pack Flexible Silicone Spatula, Turner, 600F Heat Resistant, Ideal for Flipping Eggs, Burgers, Crepes and More, BPA Free, FDA Approved and LFGB Certified

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 140Total Fat: 63gSaturated Fat: 1.5gTrans Fat: 3gUnsaturated Fat: 1.5gCholesterol: 0mgSodium: 340mgCarbohydrates: 24gFiber: 11gSugar: 10gProtein: 2g

If you would like more Easter recipes, try one of these:

● Bunny Pancakes Recipe – Make these cute bunny pancakes for breakfast today! These easy-to-make rabbit pancakes are a fun and tasty Easter breakfast idea, perfect for kids and adults. If you are looking for cute breakfast ideas for your children, this bunny pancakes recipe will make you smile as they fill you up.

● Easy Easter Cupcakes Recipe – Sometimes, the simplest desserts are the most satisfying. Dress up your cupcakes for a sweet little Easter treat, perfect for Easter brunch, dessert, or to send one in for a school snack.

● For more Recipes on Ann’s Entitled Life, click here.

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