These Cute Cinnamon Roll Bunnies Win Easter Forever

Here comes Peter Cottontail, hoppin' down the cuteness trail.

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Updated on March 2, 2021

It's easier than you'd think to make adorable bunnies out of refrigerated cinnamon roll dough. Yes, I had to suffer through many sad bunny fails until I finally cracked the code. But now that I've figured out how to do it, these happy hoppers are going to steal the spotlight 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 — scroll down for brand suggestions. Or you could make your own cinnamon roll dough. But 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.

How to Make Cinnamon Roll Bunnies

cinnamon roll bunny displayed with candy grass and flower blossoms — Vanessa Greaves

Get the recipe for Cinnamon Roll Bunnies.

Makes 5 small bunnies OR 1 large bunny and 2 small bunnies OR 2 large bunnies and 1 small bunny

Ingredients

1 (16 ounce) package cinnamon roll dough with glaze (such as Pillsbury Grands or Immaculate)
Raisins or currants

Directions

Small bunny = 1 cinnamon roll

Heat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Unroll an unbaked cinnamon roll.
Cut in half widthwise.
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.
Cut off ⅓ of the remaining dough, and set it aside for 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.
Roll up the tail piece.
To attach the tail and head to the body, rub away the cinnamon coating where the tail will be, wet the dough, and press the pieces together. Repeat with the head. Spread out the ears and pinch them at the tips to shape.
Lift carefully with a spatula or scraper, and transfer the bunny to a parchment-lined baking sheet. Bake for 15 to 18 minutes until golden brown.

Watch the video to see it all come together:

Big bunny = 2 cinnamon rolls

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.
Unroll a second cinnamon roll. Cut off ¼ and roll it back up to form the tail. Roll up the remaining 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.
Lift carefully with a spatula or scraper, and transfer the bunny to a parchment-lined baking sheet. Bake for 15 to 18 minutes until golden brown.

Finishing Touches

Cinnamon Roll Bunnies — Allrecipes Magazine

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.

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 currants, mini chocolate chips, or other small candy.

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