Cinnamon Roll Bunnies Recipe

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Cinnamon Roll Bunnies Recipe
Cinnamon Roll Bunnies Recipe photo by Taste of Home
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Cinnamon Roll Bunnies Recipe

Read Reviews
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Publisher Photo
A tube of cinnamon roll dough and a little imagination make these adorable bunnies almost too cute to eat! They’re sure to appeal to “somebunny” at your house this Easter. —Jenni Sharp, Milwaukee, Wisconsin
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 tube (12.4 ounces) refrigerated cinnamon rolls with icing
  • Optional decorations: red food coloring, assorted candies and decorating gel

Directions

Preheat oven to 400°. Separate dough into eight rolls. Place four rolls on a greased baking sheet.
Using a 2-in. biscuit cutter, cut 3/4 in. into each side of remaining rolls, forming ears and bow ties. Add ears and bow ties to cinnamon rolls, pinching to attach; press slightly to flatten. Bake 8-10 minutes or until golden brown.
Spread icing over bunnies, tinting a portion pink with food coloring if desired. Decorate as desired with candies and gel. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Originally published as Cinnamon Roll Bunnies in Simple & Delicious March/April 2007, p65

Nutritional Facts

1 serving: 290 calories, 10g fat (3g saturated fat), 0 cholesterol, 685mg sodium, 47g carbohydrate (19g sugars, 1g fiber), 4g protein.

  • 1 tube (12.4 ounces) refrigerated cinnamon rolls with icing
  • Optional decorations: red food coloring, assorted candies and decorating gel
  1. Preheat oven to 400°. Separate dough into eight rolls. Place four rolls on a greased baking sheet.
  2. Using a 2-in. biscuit cutter, cut 3/4 in. into each side of remaining rolls, forming ears and bow ties. Add ears and bow ties to cinnamon rolls, pinching to attach; press slightly to flatten. Bake 8-10 minutes or until golden brown.
  3. Spread icing over bunnies, tinting a portion pink with food coloring if desired. Decorate as desired with candies and gel. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Originally published as Cinnamon Roll Bunnies in Simple & Delicious March/April 2007, p65

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Reviews forCinnamon Roll Bunnies

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TNbluffbaker User ID: 46423 149036
Reviewed Jul. 8, 2014

"I've done this with a cake at Easter for years, but never thought of trying it with cinnamon rolls. easy to do since it starts with a can of cinnamon rolls. Definitely going to add this to my list of Easter traditions!"

MY REVIEW
evrhaze User ID: 1274087 208732
Reviewed Apr. 22, 2014

"Making these Easter morning has been a tradition for several years now. I always decorate it differently based on what candy I have on hand. I love that they look like you spent more time on them than you really did."

MY REVIEW
buffetfan User ID: 4035139 95916
Reviewed Apr. 24, 2011

"Very cute and so easy. I did not decorate the same way. Just tinted the icing pink and used pastel M&M's for eyes. A big hit with my kids!"

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