Easter Bunny Cinnamon Rolls
Warm, fluffy cinnamon rolls shaped like bunnies, perfect for a festive holiday breakfast. Enjoy the cozy textures and sweet glaze that bring joy to any gathering.
Ingredients
Dough Ingredients
- 1 cup whole milk, warmed to 110°F Helps activate the yeast without killing it. Substitute: almond milk for a dairy-free option.
- 2 1/4 teaspoons active dry yeast (1 packet) The lift for fluffy rolls.
- 1/3 cup granulated sugar Balances the spice; use coconut sugar for a richer note.
- 1/3 cup unsalted butter, melted and cooled Adds tenderness; coconut oil works in a pinch.
- 1 large egg, room temperature Adds richness; for vegan swaps, use a flax egg.
- 3 cups all-purpose flour, plus extra for dusting Forms the soft, pillowy dough; swap half for whole wheat for a heartier bite.
- 1/2 teaspoon salt Balances sweetness.
Filling
- 1/2 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 2 tablespoons melted butter
Glaze
- 1 cup powdered sugar
- 2 to 3 tablespoons milk
- 1/2 teaspoon vanilla extract
Decoration
- mini chocolate chips or raisins for eyes, sliced almonds or thin dough pieces for ears
Instructions
Preparation
- In a small bowl, whisk warm milk with a pinch of sugar and the yeast. Let sit 5–10 minutes until foamy.
- In a mixing bowl, combine melted butter, remaining sugar, and the egg. Stir in the foamy yeast mixture.
- Add flour and salt, mixing until a soft dough forms. If it’s sticky, add a tablespoon of flour at a time.
- Turn dough onto a floured surface and knead 5–7 minutes until smooth. Place in a greased bowl, cover, and let rise until doubled, about 1 hour.
Filling and Shaping
- Roll dough into a 12 by 16-inch rectangle.
- Brush with melted butter. Sprinkle the brown sugar and cinnamon mixture evenly.
- Starting from a long edge, roll tightly into a log. Slice into 12 even rolls.
- For bunny shapes, take each roll and pinch two small pieces of dough to form ears on one side; press mini chocolate chips or raisins for eyes on the other side.
Final Rising and Baking
- Place rolls on a parchment-lined baking sheet or in a greased pan, cover, and let rise 20–30 minutes until puffy.
- Preheat oven to 350°F (175°C). Bake rolls 18–22 minutes until golden brown and fragrant.
Glazing
- Mix powdered sugar, milk, and vanilla into a smooth glaze. Drizzle or spread generously over warm rolls.
- Enjoy warm.
Notes
Make ahead: Shape rolls, freeze on a tray, then transfer to a bag for up to 1 month. Thaw and let rise before baking. For a healthier option, reduce sugar slightly and use less glaze. Add orange zest to the glaze for a bright note or a sprinkle of cardamom to the filling. Serve with fresh berries and light sides for a delightful brunch.