Looking for a fun and festive breakfast idea for Easter morning? Try making cinna-bunnies, bunny shaped cinnamon rolls. These adorable treats are easy to make and are sure to bring a smile to your family’s faces.
START A NEW TRADITION
Cinnabunnies are an Easter tradition in our family. I’ve been making these since my kids were babies and now they are old enough to make them with me. On Easter morning after our annual egg hunt in the backyard the kids grab the cinnamon roll cans from the fridge and we make a batch to enjoy while watching Hop.
HOW TO MAKE
Let’s make some bunnies! You’re going to start by gathering your ingredients. You will need two cans of cinnamon rolls. I love that the icing comes inside the package. You can always make your own icing but it’s just so easy to use the icing in the can. Preheat your oven to the temperature listed on the cinnamon roll package instructions.
Next, unroll the cinnamon roll dough and separate it into individual rolls. Set 6 rolls on baking sheets lined with parchment. Unroll one roll and use kitchen scissors to cut it in two pieces. Gently bend the ears into two horseshoes to create the bunny ear shape. Next you’re going to pinch the ends together and press these into the top of the cinnamon roll so that they are touching. Repeat with the remaining dough.
I love to make our cinna-bunnies extra special by adding edible sugar flowers when they come out of the oven. You can find the sugar flowers at craft stores like Michaels, Joann’s, and on Amazon. I have linked several cute sugar flowers here.
Bake the cinna-bunnies in the oven for the amount of time indicated on the package instructions and when they are done, remove them from the oven and let them cool for a few minutes before serving.
These cinnamon roll bunnies are a fun and festive way to start your Easter morning. They are sure to be a hit with kids and adults alike. Enjoy and Happy Easter!
Preheat your oven to 350°F.
Line two large baking trays with parchment paper.
Remove the cinnamon swirl dough from the packaging. Place 6 of them between the two trays.
Taking one of the remaining rolls, unroll the swirl and cut in half so you have two longer pieces. Shape these into 2 large horseshoe shapes to form the ears. Pinch the ends together and press these into the top of the cinnamon roll so that they are touching. Repeat with the remaining dough.
Bake for 11-14 mins, until risen and golden brown. Meanwhile, make the icing as included in the cinnamon swirl pack instructions.
Once the rolls have cooled slightly, drizzle the icing and adorn with sugar flower decoration.
These are best eaten on the day they are made