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Easter Bunny Cinnamon Rolls

Easter Bunny Cinnamon Rolls - featured image
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These fluffy, cloud-like cinnamon rolls are shaped into adorable bunnies, making them a festive and irresistible treat for Easter brunch or any spring celebration. With a soft, buttery dough and gooey cinnamon-sugar filling, they’re as fun to make as they are to eat.

Ingredients

Scale
  • 4 cups all-purpose flour
  • 2 1/4 teaspoons instant yeast
  • 1 cup whole milk, warmed
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 teaspoon salt
  • 4 tablespoons unsalted butter, softened (for filling)
  • 1/2 cup brown sugar, packed (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • Pinch of salt (for filling)
  • Mini chocolate chips or raisins (for bunny eyes and noses)
  • 1 egg whisked with 1 tablespoon milk (for egg wash)
  • 1 cup powdered sugar (for glaze)
  • 2–3 tablespoons milk or cream (for glaze)
  • 1/2 teaspoon vanilla extract (for glaze)

Instructions

  1. In a large bowl, whisk together warm milk and granulated sugar. Sprinkle in instant yeast and let sit for 5 minutes until foamy.
  2. Add melted butter, eggs, and salt to the yeast mixture. Stir until combined.
  3. Gradually add flour, mixing until a sticky dough forms. Knead for 5-8 minutes until smooth and elastic.
  4. Cover the bowl and let the dough rise in a warm spot for 45 minutes, or until doubled.
  5. In a medium bowl, mix softened butter, brown sugar, cinnamon, and a pinch of salt for the filling.
  6. Punch down the dough and turn onto a floured surface. Roll into a 12×16-inch rectangle.
  7. Spread filling evenly over the dough, leaving a small border at the edges.
  8. Cut the dough lengthwise into 12 strips. Roll each strip into a spiral for the bunny face. For ears, cut another strip in half, shape into loops, and tuck into the top of the spiral.
  9. Place each bunny on a parchment-lined baking sheet. Press mini chocolate chips or raisins into the dough for eyes and nose.
  10. Cover shaped rolls loosely with plastic wrap and let rise for 30 minutes.
  11. Preheat oven to 350°F. Brush bunnies with egg wash. Bake for 20-25 minutes, or until golden and set.
  12. Whisk powdered sugar, milk, and vanilla until smooth. Drizzle glaze over warm bunny rolls. Let cool slightly before serving.

Notes

For gluten-free rolls, use a 1:1 gluten-free flour blend and add an extra tablespoon of milk. For dairy-free, substitute plant-based milk and vegan butter. Chill shaped dough for 15 minutes before baking if rolls spread too much. Practice shaping bunny ears for best results. Rolls can be made ahead and refrigerated overnight before baking.

Nutrition

Keywords: Easter, cinnamon rolls, brunch, bunny, spring, kid-friendly, holiday, sweet rolls, easy baking, festive

Find it online: https://hungermind.com/easter-bunny-cinnamon-rolls-fluffy-and-easy-brunch-recipe/