These Cute Cinnamon Roll Bunnies Win Easter Forever

Here comes Peter Cottontail, hoppin’ down the cuteness trail. Hippity hoppin’ right into your mouth.

Baked and Glazed Cinnamon Roll Mommy and Baby Bunnies

Cinnamon roll bunnies hop hop hoppin’ your way. | Photo by Vanessa Greaves

It’s easier than you’d think to make adorable bunnies out of refrigerated cinnamon roll dough. But I had to suffer through many sad bunny fails until I finally cracked the code. Now that I’ve figured out how to do it, these happy hoppers are going to figure large on my Easter brunch table. (Or how about big and little bunnies for Mother’s Day or Father’s Day? Baby shower?)

Here’s the secret to cinna-bunny success: Use a refrigerated cinnamon dough that actually unrolls! (Or, you know, make your own cinnamon roll dough.) While I could make my own dough, I’m not one to turn my nose up at a fun shortcut— especially when it turns out as well as this one did.

Cinnamon Roll Bunnies

How to Make Cinnamon Roll Bunnies | Cinnamon Roll Baby Bunnies

From left to right: Baby bunny body; tail attached; head attached; two bunnies.

Small bunny = 1 cinnamon roll

1. Unroll an unbaked cinnamon roll and cut in half.

2. Roll up one half to form the body. Rotate the roll so the outer end of the roll is facing downward. This will form the bunny’s front legs.

3. Cut off one third of the remaining dough, and roll it up to form the tail. Roll up the last 2/3 dough to about the halfway point to form the head. Slice through the remaining unrolled portion and fan out the pieces to form the ears. To attach the tail and head to the body, rub away any cinnamon coating, wet the dough, and press the pieces together.  Spread out the ears and pinch them at the tips to shape.

3. Lift carefully with a spatula or scraper, and transfer the bunny to a parchment-lined baking sheet. Bake at 350° F for 15 to 18 minutes until golden brown, or follow package directions.

Watch the video to see it all come together.


Big bunny = 2 cinnamon rolls

How to Make Cinnamon Roll Bunnies | Cinnamon roll bunny

From left to right: Big bunny body; head and tail attached; baked.

1. Use one whole roll for the body. Rotate the roll so the end of the roll is facing downward. This will turn into the bunny’s front legs.

2. Unroll a second cinnamon roll. Cut off one quarter and roll it back up to form the tail. Roll up the remaining 3/4 dough to about the halfway point to form the head. Slice through the remaining unrolled portion and fan out the two halves to form the ears. To attach the tail and head to the body, rub away any cinnamon coating, wet the dough, and press the pieces together.

3. Lift carefully with a spatula or scraper, and transfer the bunny to a parchment-lined baking sheet. Bake at 350° F for 15 to 18 minutes until golden brown, or follow package directions.


Finishing Touches

How to Make Cinnamon Roll Bunnies | Baked and Glazed Cinnamon Roll Mommy and Baby Bunnies

From left to right: Small and large bunnies baked; small and large bunnies glazed.

1. Glaze. Use the glaze that comes with the cinnamon rolls, or make your own. For smooth results, apply glaze while the bunnies are still a bit warm from the oven. Try to follow the swirls in the head, body, and tail, so the bunny form really comes through. Apply sprinkles, if you wish, while the glaze is still wet.

2. Eyes. For the big bunny, I shaped a raisin into an oval, dipped it into a bit of glaze and put it in the middle of the swirl that forms the head. For the little bunnies, I cut a raisin in half widthwise, dipped the halves in glaze, and applied them in the swirls. You can also use mini chocolate chips or other small candy if you wish.

How to Make Cinnamon Roll Bunnies | Baked and Glazed Cinnamon Roll Baby Bunny

Baked and glazed cinnamon roll baby bunny frolicking in a field of candy grass.

Display Ideas

Family Brunch: Make a big bunny for every adult and a little bunny for every kid. Group them on a platter and decorate with edible Easter grass and fresh flowers.

Friends’ Brunch: Make a big or little bunny for each person and plate them individually with grass and flowers. Put one at each place setting.

By the way, here’s the brand I used, but feel free to use your favorite. As long as you can get the rolls to unroll, you’re golden. I’ve also used these to make mini bacon cinnamon rolls.

 Baked and Glazed Cinnamon Roll Baby Bunny | Cinnamon Rolls Package

My refrigerated cinnamon roll dough of choice.

Photos and food styling by Vanessa Greaves

Related

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