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Easter Bunny Cinnamon Rolls Recipe

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3.8 from 7 reviews

These delightful Easter Bunny Cinnamon Rolls are a festive twist on the classic cinnamon roll recipe, perfect for springtime celebrations. Soft, fluffy dough is filled with a cinnamon-sugar mixture, shaped into adorable bunny ears, and topped with a rich cream cheese frosting. With a tender crumb and sweet, spiced filling, these rolls make a charming centerpiece for your holiday brunch or breakfast table.

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 teaspoon pure vanilla extract
  • Pinch salt

Instructions

  1. Prepare baking sheet: Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Set aside to keep rolls from sticking during baking.
  2. Warm milk: Heat the milk to about 105°F (warm but not hot) to activate the yeast properly without killing it.
  3. Bloom yeast: In the bowl of a stand mixer, combine the warm milk, 2 tablespoons of sugar, and active dry yeast. Let it sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
  4. Mix wet ingredients: Add the remaining sugar, melted butter, eggs, and vanilla extract to the yeast mixture and mix until combined.
  5. Add flour and salt: Stir in 3 cups of flour and the salt, then continue adding the remaining flour ¼ cup at a time, mixing until the dough starts to come together and clears the bowl sides.
  6. Knead dough: Knead the dough for 2-3 minutes until it’s smooth and slightly sticky but not overly wet. Add small amounts of flour as needed until desired consistency is met.
  7. First rise: Cover the dough with a damp towel and let it rise in a warm spot until doubled in size, about 1 hour.
  8. Make filling: Mix the room temperature butter, packed brown sugar, and ground cinnamon together until well combined. Set aside.
  9. Prepare dough for rolling: Lightly flour a work surface, gently deflate the risen dough, and roll it into a 12 x 24-inch rectangle, about ¼ inch thick.
  10. Spread filling: Evenly spread the cinnamon-sugar-butter filling over the dough rectangle, even though it may be crumbly and difficult to spread, cover as much as possible.
  11. Form rolls: Roll the dough tightly lengthwise into a log and cut into 12 equal pieces.
  12. Arrange rolls: Place the rolls on the prepared baking sheet about 3 inches apart.
  13. Create bunny ears: Unroll each cinnamon roll about 2 inches, then shape the unrolled piece into a loop and press the center of the loop onto the main roll to form the ears, creating an Easter bunny shape.
  14. Second rise: Cover the shaped rolls and let rise until nearly doubled, about 30 minutes.
  15. Preheat oven: Toward the end of the rising period, preheat your oven to 350°F (175°C).
  16. Bake and shape ears: Bake the rolls for about 4 minutes, then gently reshape the bunny ears if needed. Bake another 5 minutes, reshape ears again gently.
  17. Finish baking: Continue baking rolls for an additional 6-10 minutes, or until golden brown and cooked through.
  18. Make frosting: While the rolls bake, beat the softened cream cheese and butter together until smooth.
  19. Add sugar and flavor: Mix in powdered sugar, vanilla extract, and a pinch of salt until the frosting is creamy and well combined.
  20. Rest rolls: Let the cinnamon rolls stand for about 5 minutes after baking to cool slightly but remain warm.
  21. Frost: Spread the cream cheese frosting generously over the warm cinnamon rolls. Serve immediately for best flavor and texture.

Notes

  • Ensure milk is warmed to the correct temperature (105°F) to activate yeast, but do not overheat.
  • Dough should be soft and slightly sticky but not wet; add flour gradually to achieve the right consistency.
  • The cinnamon-sugar filling mixture will be crumbly; spread gently to cover the dough evenly.
  • Gently reshaping the bunny ears during baking helps maintain their shape and appearance.
  • Use softened cream cheese and butter to ensure smooth frosting without lumps.
  • These rolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
  • Reheat gently before serving to refresh softness.
  • You can substitute milk with a non-dairy alternative for a lactose-free version.

Find it online: https://marthatasty.com/easter-bunny-cinnamon-rolls-recipe/