Easter Bunny Cinnamon Rolls (Print Version)

Adorable bunny-shaped cinnamon 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

# Steps:

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 to 8 minutes until smooth and elastic.
04 - Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
05 - Punch down the dough and roll into a 16x10 inch rectangle. Spread softened butter evenly over the dough. Sprinkle with brown sugar and cinnamon.
06 - Roll up the dough tightly from the long side; 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 the oven to 350°F. Bake for 18 to 20 minutes until golden brown.
10 - Mix powdered sugar, milk, and vanilla to make icing. Drizzle over warm rolls. Add chocolate chips or raisins for eyes and pink sprinkles for noses, if desired.
11 - Let cool slightly before serving.

# Expert Tips:

01 -
  • These turn an ordinary morning into something whimsical without requiring any special baking skills
  • The dough is forgiving and rises beautifully even if your bunny shaping skills leave something to be desired
02 -
  • Warm milk should feel like bath temperature, not hot, or you'll kill the yeast before it can work
  • The dough is ready to bake when you gently press it and the indentation remains
03 -
  • Use unflavored dental floss to cut clean slices instead of a knife
  • If your bunnies lose their shape while rising, gently reshape them before baking

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