These adorable Easter Bunny Cinnamon Rolls are a festive, stress-free way to celebrate Easter morning. Using a simple Pillsbury hack, you can have a cute, homemade-ish breakfast on the table in under 30 minutes. Perfect for kids and brunch parties!
1 can Pillsbury Grands refrigerated cinnamon rolls (5 count)
Sprinkles (pastel or spring-themed)
Jelly beans (for eyes and noses)
1. Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
2. Unroll the package of cinnamon rolls and place the 5 rolls on the cookie sheet, leaving plenty of room between them for the ears.
3. Locate the outer end of each cinnamon roll. Gently pull a section of the dough away from the center and fold it upwards to create a loop/ear. Repeat with another section of dough to create the second ear on top.
4. Pinch the base of the ears firmly into the head of the bunny to ensure they stay attached during baking.
5. Place in the oven and bake according to the package directions (usually 13-17 minutes). IMPORTANT: At the 7-minute mark, briefly remove the pan and re-pinch the base of the ears if they are starting to pull away.
6. Remove from the oven and let cool for 2-3 minutes on the pan.
7. Drizzle the included icing over the warm rolls. Use jelly beans for the eyes and nose, and add sprinkles for extra festive flair!
Use the ‘Grands’ size cinnamon rolls for better structural integrity.
If the ears keep popping off, use a toothpick (remove before eating) to secure them while baking.
For the best faces, wait until the icing is slightly set so the jelly beans don’t slide off.