Easter Bunny Cinnamon Rolls (Printable)

Fluffy bunny-shaped rolls with cinnamon sugar filling and vanilla icing

# What You'll Need:

→ 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

# Directions:

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 up dough tightly from the long side and pinch the seam to seal.
07 - Cut into 12 equal pieces. Unroll each piece slightly and pinch one end to form ears, leaving the center rounded for the face.
08 - Place shaped rolls on a parchment-lined baking sheet, spacing 2 inches apart. Cover and let rise for 20 minutes.
09 - Preheat oven to 350°F. Bake for 18–20 minutes until golden brown.
10 - Mix powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls.
11 - Add chocolate chips or raisins for eyes and pink sprinkles for noses, if desired. Cool slightly before serving.

# Expert Tips:

01 -
  • Watching them rise into fluffy little bunny shapes makes the whole house feel festive
  • The moment someone spots a bunny face on their plate, breakfast becomes magic
  • They taste like regular cinnamon rolls but somehow more special
02 -
  • If the milk feels too hot to touch, it will kill the yeast and your dough wont rise
  • Sealing the seam tightly prevents the filling from leaking out during baking
  • Letting them cool slightly makes the icing set better instead of melting right off
03 -
  • Use dental floss or unflavored thread to cut clean rolls without squishing the dough
  • Place the baking sheet on the oven middle rack for even baking
  • Serve them while still slightly warm for that gooey fresh from the oven texture

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