Cinnamon Roll Bunnies

These adorable sweet treats are the perfect way to start Easter morning! Quick and easy to make, these bunnies work best with pre-made, refrigerated cinnamon rolls. They are easier to unroll than homemade dough and don’t puff up too much while baking (which will just leave you with a blob and not so much a bunny!)



  • One package of cinnamon roll dough with glaze (I used Trader Joe’s )

  • 5 raisins

  • Spinkles (optional)


1. Unroll an unbaked cinnamon roll and cut in half.

2. Roll up one half to form the body. Rotate the roll so the outer end of the roll is facing downward. This will form the bunny's front legs.

3. Cut off one third of the remaining dough, and roll it up to form the tail. Roll up the last 2/3 dough to about the halfway point to form the head. Slice through the remaining unrolled portion and fan out the pieces to form the ears. To attach the tail and head to the body, rub away any cinnamon coating, wet the dough, and press the pieces together.  Spread out the ears and pinch them at the tips to shape.

4. Lift carefully with a spatula or scraper, and transfer the bunny to a parchment-lined baking sheet. Bake at 350° F for 15 minutes or until golden brown.

Recipe from