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Easter Bunny Cinnamon Rolls: Easy Fluffy Treat for Spring Brunch

Easter Bunny Cinnamon Rolls - featured image
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These adorable, fluffy cinnamon rolls are shaped like bunnies for a festive spring brunch. Soft, perfectly spiced, and topped with a creamy glaze, they’re a crowd-pleasing treat that’s as fun to make as it is to eat.

Ingredients

Scale
  • 4 cups all-purpose flour (500g)
  • 1 cup whole milk, warm (240ml)
  • 1/3 cup granulated sugar (70g), divided
  • 2 1/4 tsp active dry yeast (7g)
  • 1/4 cup unsalted butter, melted (60g)
  • 2 large eggs, room temperature
  • 1/2 tsp salt (3g)
  • 1/2 cup brown sugar, packed (100g)
  • 2 tbsp ground cinnamon (16g)
  • 1/4 cup unsalted butter, softened (60g)
  • Pinch of ground nutmeg (optional)
  • Mini chocolate chips or currants (for eyes)
  • Sliced almonds or pretzel sticks (for bunny ears)
  • Pink sanding sugar or edible pearls (for noses, optional)
  • 2 oz cream cheese, softened (60g)
  • 1 cup powdered sugar, sifted (120g)
  • 2 tbsp whole milk (30ml)
  • 1/2 tsp vanilla extract (2.5ml)
  • Lemon zest (optional, for glaze)

Instructions

  1. Pour the warm milk into a large bowl. Add 1 tablespoon of the granulated sugar and sprinkle the yeast on top. Stir gently, then let sit for 5–10 minutes until foamy.
  2. Add the remaining sugar, melted butter, eggs, and salt to the yeast mixture. Whisk until combined. Gradually add flour, stirring until a shaggy dough forms. Mix on low with a dough hook (or by hand) for 2–3 minutes. Dough should be soft but not sticky—add a tablespoon more flour if needed.
  3. Knead dough on a lightly floured surface for 5–7 minutes (or 3 minutes in the mixer) until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 60 minutes, until doubled in size.
  4. Mix brown sugar, cinnamon, softened butter, and nutmeg (if using) in a small bowl until smooth and spreadable.
  5. Punch down the dough and roll out to a 12×18 inch rectangle. Spread the cinnamon filling evenly over the surface. Starting at the long edge, roll up tightly into a log. Slice into 12 equal pieces (about 1 1/2 inch thick).
  6. To shape the bunnies, pinch the top of each roll to make a slight point for the nose. For ears, use a sharp knife to cut two small slits at the top and gently pull apart. Insert sliced almonds or pretzel sticks for ears. Press mini chocolate chips or currants in for eyes, and add pink sugar or pearls for noses.
  7. Place shaped rolls on a parchment-lined baking sheet or in a 9×13 inch pan, spaced slightly apart. Cover and let rise 30–40 minutes, until puffy and touching.
  8. Preheat oven to 350°F (175°C). Bake rolls for 22–25 minutes, until golden brown. If tops brown too quickly, tent with foil for the last 5 minutes.
  9. Mix cream cheese, powdered sugar, milk, vanilla, and lemon zest (if using) in a bowl until smooth. Adjust milk for desired thickness.
  10. Spread glaze over warm rolls. Add extra decorations as you like. Serve immediately for maximum fluffiness!

Notes

For best results, use fresh yeast and let the dough rise in a warm, draft-free spot. Don’t overbake—check at 20 minutes. Glaze while warm for a melty finish. Decorations are customizable—use what you have! For gluten-free or dairy-free, see blog tips. Rolls can be shaped and refrigerated overnight before baking.

Nutrition

Keywords: Easter, cinnamon rolls, bunny rolls, spring brunch, cream cheese glaze, holiday baking, kid-friendly, make ahead, festive breakfast

Find it online: https://prismtaste.com/easter-bunny-cinnamon-rolls-easy-fluffy-treat-for-spring-brunch/