Quick and easy to make, these Easter bunny cinnamon rolls are a delightful addition to any spring menu. Canned cinnamon rolls are reshaped into cute bunnies, frosted, and topped with sprinkles—ideal for breakfast or dessert.
Easter is one of our family’s favorite holidays. Between the bright spring imagery—blooming flowers, fluffy bunnies, and cheerful chicks—and the chance to make themed treats, it’s an easy time to bring a little extra joy to the table.
These bunny-shaped cinnamon rolls are simple to assemble and look adorable when finished. They work well for a festive breakfast, a kid-friendly snack, or a fun dessert after dinner.
Ingredients Needed
- Cinnamon Rolls – One 17.5-ounce can of Pillsbury Grands cinnamon buns (5 count) with icing.
- Sprinkles – Any sprinkles you like; Easter- or spring-themed sprinkles add a festive touch.
How To Make
These cinnamon roll bunnies are very easy to make. Follow these steps for best results:
1. Preheat your oven to 350°F and line a large baking sheet with parchment paper.
2. Open the can of cinnamon rolls and remove the icing cup. Separate the biscuits and place them flat on the prepared baking sheet.
3. From the outer edge of each roll, peel back about 4 inches of dough. Be careful not to unwrap too much.
4. Fold the peeled section into two ear shapes and pinch slightly in the center to define the ears.
5. Place the tray in the preheated oven and bake at 350°F for 15 minutes. At the halfway point, check the rolls: they will have puffed up. If any bunnies look distorted, use the back of a spoon to gently push the warm dough back into shape.
6. Continue baking until the rolls are golden and fully cooked. Carefully transfer the baked bunny rolls to a cooling rack and let them cool completely before adding frosting.
7. Frosting options: Spread the icing with a spoon or knife, or transfer the icing from the cup into a piping bag or a zip-top bag (snip one corner) to pipe a neater finish. Pipe a larger dollop in the center of the roll to resemble a fluffy cottontail, then add sprinkles.
Tips & Tricks
- Use the 17.5-ounce, 5-count size for best results. Smaller rolls don’t leave enough dough to form distinct ears.
- Always let the rolls cool completely before frosting. If you frost while they’re still hot, the icing will melt and run off.
- Moving the canned icing into a piping bag or zip-top bag makes it much easier to decorate cleanly.
- For extra decoration, use small candies like M&Ms to form eyes or a nose, or use edible Easter grass for whiskers.
Other Easy Easter Treats
These Easter bunny cinnamon rolls are a must-make for spring: simple to prepare, charming to present, and loved by kids and adults alike. They make a lovely addition to any holiday spread.
If you try this recipe or any other on the site, please leave a comment to share how it turned out. We enjoy hearing from readers and seeing your variations.
Easter Bunny Cinnamon Rolls
Ingredients
- 1 17.5 oz can package Pillsbury Grands cinnamon buns with icing
- Easter sprinkles
Instructions
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Preheat oven to 350°F. Line a baking sheet with parchment and set aside.
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Place the cinnamon rolls on the baking sheet and peel back about 4 inches of the outer layer.
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Fold the peeled portion into two ear shapes and pinch slightly at the base to secure.
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Bake for 15 minutes. At the halfway mark, remove the sheet and gently reshape any ears that need adjusting.
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Allow the rolls to cool completely before spreading or piping the icing and adding sprinkles.
Notes
- Brand isn’t strictly required, but use the 17.5 oz, 5-count size so there’s enough dough to form ears.
- Cool the rolls completely before frosting to prevent the icing from melting and running.
- Transfer canned icing into a piping bag or zip-top bag for neater decorating.
- Optional: small candies can create faces and edible Easter grass makes playful whiskers.
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