Name: Easter Bunny Cinnamon Rolls
Prep time: 40 min
Total time: 3 h
Yield: makes 12 rolls
Cuisine: Ameriška
Ingredients: 500 g (4 cups + 2 tbsp) all-purpose flour; 1 tbsp (7g) active dry yeast; 1 tbsp vanilla sugar or 1/4 tsp vanilla paste; 240 ml (1 cup) lukewarm milk; 40 g (1/4 cup) sugar; 2 egg yolks, at room temperature; 10 g (1 1/2 tbsps) salt; 100 g (1/2 cup) butter; 100 g (1/2 cup) butter, at room temperature; 50 g (1/2 cup) cane sugar; 1 tbsp vanilla sugar or 1/4 tsp vanilla paste; 50 g (1/2 cup) dark brown Muscavado sugar; 70 g (1/3 cup) light brown sugar; 2 tbsp cinnamon powder; 1/4 tsp salt; 150 g (1 1/3 cups) powdered sugar; 1 tbsp vanilla sugar or 1/4 tsp vanilla paste; 3 tbsp milk

Easter Bunny Cinnamon Rolls

Every Easter, my family and I like to do something special for our kids. We don't buy them gifts, but instead, we like to bake something unique for them and other kids in the family. This year, we decided to make these cute cinnamon roll shaped-bunnies that are both adorable to look at, smell divine, and taste amazing. Although they may look complicated, they are effortless to make. All you need to do is unroll the cinnamon roll dough, create bunny ears, pinch the dough together, and voila! They are soft and fluffy, and when you add sugar glaze and some edible Easter decorations, they become irresistible.

Adorable Easter Bunny Cinnamon Rolls

These aren't only adorable, but they taste divine, too. These are the top reasons why we think you should make them:

the exterior is golden brown and excellent with that sugar-icing
add some edible Easter decorations on top to make them even more festive
the interior is soft, fluffy, and delicious
kids and adults adore these
make them for Easter brunch or gift them to kids
you can freeze them without the icing

Storing and freezing

These Easter Bunny Cinnamon Rolls keep well. We can easily make them ahead or freeze them for later.

Keep them in a bread bag or basket for up to 2 days at room temperature.

We can freeze them, too. Once completely cooled, place them (without the icing) in a freezer bag. Keep in the freezer for up to a month. Defrost before serving by placing them at room temperature, then preheat in intervals in your microwave oven or regular oven. Then, make the icing and decorate them.

How to make Easter Bunny Cinnamon Rolls at home (video)

Check this short video to learn how to make Easter Bunny Cinnamon Rolls at home.

Next, try these amazing Easter desserts

Ingredients

dough

500 g (4 cups + 2 tbsp) all-purpose flour

1 tbsp (7g) active dry yeast

1 tbsp vanilla sugar or 1/4 tsp vanilla paste

240 ml (1 cup) lukewarm milk

40 g (1/4 cup) sugar

2 egg yolks, at room temperature

10 g (1 1/2 tbsps) salt

100 g (1/2 cup) butter

filling

100 g (1/2 cup) butter, at room temperature

50 g (1/2 cup) cane sugar

1 tbsp vanilla sugar or 1/4 tsp vanilla paste

50 g (1/2 cup) dark brown Muscavado sugar

70 g (1/3 cup) light brown sugar

2 tbsp cinnamon powder

1/4 tsp salt

icing

150 g (1 1/3 cups) powdered sugar

1 tbsp vanilla sugar or 1/4 tsp vanilla paste

3 tbsp milk

Tools and equipment

bowl

stand mixer (optional)

small bowl

cling film or kitchen towel

baking sheet

parchment paper

rolling pin

kitchen string

METHOD

dough

Add flour, active dry yeast, vanilla sugar or vanilla, lukewarm milk, sugar, egg yolks (at room temperature), and salt to a bowl. Using your hand or a stand mixer fitted with a dough hook attachment, knead into a smooth dough. Knead for 4 - 6 minutes in a stand mixer or 10 minutes by hand.
first proofing

Add the cold butter, cut it into cubes, and incorporate it well into the dough with your hand or using a stand mixer. Cover the bowl with the dough with a kitchen towel or clingfilm and leave to proof at room temperature for 1 - 1 1/2 hours or until doubled in size.
cinnamon filling

Prepare the filling. In a bowl, combine softened butter, sugars, cinnamon powder, and salt. Using a spatula, stir to get a smooth paste. Refrigerate until needed.
prepare the oven

Preheat the oven to 190 °C / 375 °F. Line a large baking sheet with parchment paper.
shape

Place the proofed dough onto a floured working surface and roll the dough into a 35 cm x 60 cm (14 inches x 24 inches) rectangle. Spread the cinnamon filling all over the dough evenly. Roll the dough tightly into a long rope and cut into twelve even 5 cm (2-inch) long cinnamon rolls. The easiest way to cut the dough is by using a string. Unroll about 15 cm (6 inches) of each cinnamon roll and shape the rope into bunny ears. Pinch the dough tightly together where the ears meet the dough to prevent the ears from falling apart.
second proofing

Place the bunny-shaped rolls onto the prepared baking sheet, leaving some space in between to ensure proofing space. Cover with a kitchen towel and leave to proof at room temperature for one hour or until doubled in size.
bake and add the icing

Place the cinnamon rolls in the preheated oven on the middle rack. Bake them for 18 - 20 minutes at 190 °C / 375 °F. Remove the cinnamon rolls from the oven and cool to room temperature. In a bowl, stir to combine powdered sugar, vanilla sugar, and milk to get a smooth paste. Decorate with the powdered sugar mixture and serve.

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Easter Bunny Cinnamon Rolls