Easter Bunny Cinnamon Rolls (using Pillsbury refrigerated rolls)

Grab your kids and make these fun and easy Easter Bunny Cinnamon Rolls!

Using Pillsbury refrigerated cinnamon rolls makes breakfast simple and quick.

Spring is finally here and Easter is right around the corner! Our kids happen to also be on Spring Break this week so we've had a LOT of family time {ahem, Mom isn't getting much done!}. But you know what we did do?

Made these Easter Bunny Cinnamon Rolls twice.

Twice.

They were all thrilled.

I decorated the first batch for pretty photos and then I let them go to town on the second batch, which admittedly were so covered in sprinkles and jelly beans I dared not eat one for the fear of breaking a filling.

Just a couple of weeks back I traveled to Des Moines to tape a few kitchen segments for the Hello Iowa show on WHO-TV. I do this a few times a year - they just call me up when are in need of some seasonal cooking clips.

And this time it was for Easter!

You can see the whole segment HERE and visually see me make these Easter Bunny Cinnamon Rolls on set {trust me, they are not hard}.

 

To make these Easter Bunnies nice and big make sure to grab the jumbo sized Pillsbury cinnamon rolls, they will come five to a can. I just find they give you more roll to work with when making the cute, tall bunny ears.

Pillsbury also has other flavors that come along seasonally - feel free to branch out! One of our girls really likes the orange version and looking at their website recently they currently have a strawberry and cream version...yum!

The only trick to getting these bunnies to keep their shape is to pull them out of the oven halfway through their baking time and "reshaping a bit". Sometimes they like to puff up and spread a bit, so taking them out of the oven before they are finished and squeezing/pinching them back together seems to help.

Plus, once you decorate with the frosting - all blemishes disappear.

And let's be honest - kids don't care. All they worry about and getting to decorate them with the icing and sprinkles.

Aren't these bunnies adorable?

If you are busy with Sunday morning church services on Easter, fun Easter egg hunts or family brunches - these bunnies are a good short cut breakfast item you can make without feeling pressure. No need to worry about time because start to finish they are done in around 20 minutes. 

And now that I've made these I'm thinking...what other shapes could these cinnamon rolls be turned into?

Have any ideas?

I'd love to see your photos! Be sure to tag me at @sweetsavoryeats and I'll share your creations. I hope you all have a very hoppy {hahaha} Easter. Our family will finally have everyone together in well over a year. It will be so nice to see everyone for a couple full days.

Yield: 5

Author: Ally

Easter Bunny Cinnamon Rolls (Pillsbury)

This fun, creative and easy way to turn store bought cinnamon rolls into Easter Bunnies is a great breakfast for Easter morning!

Prep time: 3 MinCook time: 20 MinTotal time: 23 Min

Ingredients

• 1 can Pillsbury Grands refrigerated cinnamon rolls 
• sprinkles
• jelly beans

Instructions

1. Preheat the oven to 350 degrees.
2. Place the five cinnamon rolls on a large cookie sheet.
3. Use your hands to pull the outer end of the cinnamon roll out and up to form one bunny ear, rotate and then another bunny ear.
4. Pinch the edges and sides together to hold.
5. Bake the cinnamon rolls as directed. Halfway through remove from the oven and re-pinch the edges together if they are starting to spread.
6. Remove from the oven and allow to slightly cool.
7. Drizzle with the included icing and top with sprinkles. Or dot the icing on the eyes and nose and top with  jelly beans to form a bunny face. Great creative!

Did you make this recipe?

Tag @sweetsavoryeats on instagram and hashtag it #easterbunnycinnamonrolls

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