Description
Bunny Cinnamon Rolls are soft, fluffy, and sweet rolls shaped like adorable bunnies, filled with cinnamon sugar and topped with a creamy glaze—perfect for Easter brunch or a festive homemade treat.
Ingredients
Scale
- 3 1/2 cups all-purpose flour
- 2 1/4 tsp active dry yeast
- 1 cup warm milk
- 1/3 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 large egg
- 1/2 tsp salt
- 1/2 cup brown sugar
- 2 tbsp ground cinnamon
- 1/4 cup unsalted butter, softened (for filling)
- 1 cup powdered sugar
- 2–3 tbsp milk (for glaze)
- 1 tsp vanilla extract
- 4 oz cream cheese (optional, for frosting)
Instructions
- In a bowl, combine warm milk, sugar, and yeast. Let sit until foamy.
- Add flour, egg, melted butter, and salt. Mix and knead until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise until doubled in size (about 1 hour).
- Roll dough into a rectangle and spread softened butter over the surface.
- Mix brown sugar and cinnamon, then sprinkle evenly over the dough.
- Roll the dough tightly into a log and cut into sections.
- Shape each piece into bunny forms by twisting and forming ears.
- Place on a lined baking sheet, cover, and let rise for 20–30 minutes.
- Preheat oven to 350°F (175°C) and bake for 18–22 minutes until golden brown.
- Prepare glaze by mixing powdered sugar, milk, and vanilla (add cream cheese if desired).
- Let rolls cool slightly, then drizzle glaze over the top and serve warm.
Notes
- Ensure milk is warm, not hot, to activate yeast properly.
- Do not over-flour the dough to keep rolls soft and fluffy.
- Shape bunnies gently; imperfect shapes add charm.
- Store leftovers in an airtight container for up to 2 days.
- Reheat slightly before serving for best texture.
- Freeze unglazed rolls for longer storage and freshness.
Nutrition
- Serving Size: 1 roll
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 35 mg