Easter Bunny Cinnamon Rolls (Printable version)
Adorable bunny-shaped cinnamon rolls with fluffy dough and sweet vanilla icing
# Ingredient List:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp active dry yeast (1 packet)
04 - 1/2 tsp salt
05 - 3/4 cup warm milk (110°F)
06 - 1/4 cup unsalted butter, melted
07 - 2 large eggs
→ Filling
08 - 1/2 cup light brown sugar, packed
09 - 2 tsp ground cinnamon
10 - 1/4 cup unsalted butter, softened
→ Icing
11 - 1 cup powdered sugar
12 - 2 tbsp milk
13 - 1/2 tsp pure vanilla extract
→ Decoration
14 - Mini chocolate chips or raisins for eyes
15 - Pink sprinkles or colored sugar for noses
# How to Make It:
01 - Combine warm milk and yeast in a large bowl. Let stand for 5 minutes until foamy.
02 - Add sugar, melted butter, eggs, and salt to the yeast mixture. Mix well. Gradually add flour, mixing until a soft dough forms.
03 - Knead the dough on a lightly floured surface for 6-8 minutes until smooth and elastic.
04 - Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
05 - Punch down dough and roll into a 16x10 inch rectangle. Spread softened butter evenly, then sprinkle with brown sugar and cinnamon.
06 - Roll tightly from the long side and pinch seam to seal. Cut into 12 equal pieces. Unroll each piece slightly, pinch one end to form ears, leaving center rounded for the face.
07 - Place shaped rolls on parchment-lined baking sheet, spacing 2 inches apart. Cover and let rise for 20 minutes.
08 - Preheat oven to 350°F. Bake for 18-20 minutes until golden brown.
09 - Mix powdered sugar, milk, and vanilla until smooth.
10 - Drizzle icing over warm rolls. Add chocolate chips or raisins for eyes and pink sprinkles for noses. Cool slightly before serving.
# Expert Suggestions:
01 -
- The bunny shaping is easier than it looks and absolutely delights everyone at the table
- Make ahead instructions mean you wake up to ready to bake dough
- That perfect balance of soft pillowy dough and gooey cinnamon center never gets old
02 -
- The dough should be soft and slightly tacky after kneading not dry or stiff
- Sealing the seam tightly prevents the filling from leaking during baking
- Letting them cool for just 10 minutes makes icing easier without losing that warm fresh from the oven quality
03 -
- Use unflavored dental floss to cut clean slices without squishing the spiral
- Brush the baked rolls with melted butter immediately after baking for extra softness