Go Back
easter bunny cinnamon rolls

🐰 Easter Bunny Cinnamon Rolls Recipe Card

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 bunnies
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 cans refrigerated cinnamon rolls 8-count each, with icing
  • 16 mini chocolate chips or candy eyes for eyes
  • 8 pink jelly beans or pink M&Ms for noses
  • Sprinkles or pastel decorations optional, for Easter flair

Method
 

Preheat Oven:
  1. Set oven to 350°F (175°C). Line a baking sheet with parchment paper.
Make Bunny Heads:
  1. Place one whole cinnamon roll on the sheet — this will be the bunny’s head.
Shape Bunny Ears:
  1. Unroll half of another cinnamon roll strip. Fold it into a “U” shape to make ears and attach it to the top of the head roll. Repeat for all.
Bake:
  1. Bake 18–20 minutes, or until golden brown.
Decorate:
  1. Spread the included icing over the bunnies. Place chocolate chips or candy eyes for eyes, pink jelly bean for the nose, and sprinkles for fun.
Serve:
  1. Let set for a few minutes before serving warm.

Notes

Use a sharp knife to cut the rolls neatly when shaping ears.
If ears start separating while baking, pinch them back together before decorating.
Add shredded coconut dyed green with food coloring around the bunnies to look like “grass” for presentation.
For homemade flair, make your own cream cheese glaze and drizzle instead of canned icing.