Easter Bunny Cinnamon Rolls

Easter bunny cinnamon rolls are fluffy homemade cinnamon rolls that are shaped like Easter bunnies. Please take a minute to read through the recipe. There are also step-by-step photos above the recipe showing how to make it.

Course Breakfast

Cuisine American

Prep Time 30

Cook Time 15

Rising time 1 30

Total Time 2 15

Servings cinnamon rolls

Calories 581kcal

Author Kate @ I Heart Eating

Equipment

Large rimmed baking sheet

Ingredients

Dough

1 cup milk
½ cup granulated sugar divided
1 tablespoon active dry yeast
2 large eggs at room temperature
½ cup butter melted
1 teaspoon vanilla extract
4 - 4 ½ cups all-purpose flour
½ teaspoon salt

Filling

1 cup brown sugar packed
2-3 tablespoons ground cinnamon or to taste
½ cup butter at room temperature

Cream cheese frosting

8 ounce package cream cheese softened
¼ cup butter at room temperature
2 cups powdered sugar
½ tsp pure vanilla extract
Pinch salt

US Customary - Metric

Instructions

Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Set aside.
To make the dough, warm the milk to 105F.
1 cup milk
Add the warm milk, 2 tablespoons sugar, and yeast to the bowl of a stand mixer.
½ cup granulated sugar, 1 tablespoon active dry yeast
Let the yeast sit for 5-10 minutes, or until foamy.3
Add the remaining sugar, butter, eggs, and vanilla and mix until combined.
2 large eggs, ½ cup butter, 1 teaspoon vanilla extract
Add 3 cups flour and the salt and stir in.
4 - 4 ½ cups all-purpose flour, ½ teaspoon salt
Continue adding flour 1/4 cup at a time until the dough comes together and clears the sides of the bowl.
Knead the dough for 2-3 minutes, or until it’s smooth and just slightly sticky to the touch. If the dough still seems too sticky at this point, add flour 1 tablespoon at a time. The dough should feel soft and smooth and should feel a little sticky but shouldn’t come off on your finger if you pinch it.
Cover with a damp towel and let it rise in a warm spot until doubled, about 1 hour.
Toward the end of the rising time, stir the butter, brown sugar, and cinnamon together until well-combined. Set aside.
1 cup brown sugar, 2-3 tablespoons ground cinnamon, ½ cup butter
Lightly flour your working surface.
Gently deflate the dough.
Roll the dough into a 12×24-inch rectangle that’s 1/4-inch thick.
Spread the filling over the dough. It will be a little crumbly and hard to spread. Just do your best to cover the dough.
Roll the dough up lengthwise and cut into 12 equal pieces.
Place the rolls into the prepared baking pan about 3 inches apart.
Unroll each cinnamon roll about 2 inches.
Form that piece into a loop.
Press the center of the loop against the cinnamon roll to form the ears.
Cover and let rise until almost doubled, about 30 minutes.
Toward the end of the rising time, preheat the oven to 350 F.
Bake the cinnamon rolls for about 4 minutes. Gently reshape the ears into place.
Bake for 5 minutes. Gently reshape the ears.
Continue baking for 6-10 minutes, or until the cinnamon rolls are golden brown.
Toward the end of the baking time making the frosting.
Beat the cream cheese and butter until well-combined.
8 ounce package cream cheese, ¼ cup butter
Mix in the powdered sugar, vanilla, and salt until well-combined.
2 cups powdered sugar, ½ tsp pure vanilla extract, Pinch salt
Let the cinnamon rolls stand for about 5 minutes.
Spread the cream cheese frosting over the warm cinnamon rolls.

Notes

Milk: You can use anything from skim to whole milk. Using whole milk will give you a dough that’s a little softer and a little richer.
Yeast: You can use either instant yeast or active dry yeast. Just make sure that if you use active dry yeast that the yeast foams. If the yeast doesn’t foam, start over as the rolls won’t rise if it doesn’t foam.
Butter: I use salted butter in this recipe. If you'd like to use unsalted butter, simply increase the salt in the dough to by 1/4 teaspoon and add 1/4 teaspoon of salt to the filling.
Brown sugar: I use light brown sugar, but dark brown sugar will also work.
Cream cheese: I recommend using full-fat or reduced-fat cream cheese. Fat-free cream cheese doesn't mix well.
Nutrition values are estimates.

Nutrition