Spring Bunny Cinnamon Rolls
These Spring Bunny Cinnamon Rolls are soft, fluffy, and shaped into adorable bunnies—perfect for Easter brunch, spring parties, and festive weekend breakfasts. Made with a rich cinnamon-sugar filling and topped with creamy frosting, these homemade bunny cinnamon rolls are fun, kid-friendly, and make-ahead friendly.
Ingredients
- For the Dough:
- 4 cups all-purpose flour
- 1 packet 2 ¼ teaspoons active dry yeast
- 1 cup warm milk about 110°F
- ¼ cup granulated sugar
- 2 large eggs room temperature
- ⅓ cup unsalted butter melted
- ½ teaspoon salt
- For the Cinnamon Filling:
- ¾ cup brown sugar
- 2 tablespoons ground cinnamon
- ¼ cup softened butter
- For the Cream Cheese Frosting:
- 4 ounces cream cheese softened
- 2 tablespoons butter softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1 –2 tablespoons milk as needed
- Optional Add-ins:
- Raisins
- Mini chocolate chips
- Orange zest
- Chopped pecans
Instructions
- Step 1: Activate the Yeast
- In a large bowl, combine warm milk and yeast.
- Let sit for 5–10 minutes until foamy.
- Step 2: Make the Dough
- Add sugar, melted butter, eggs, and salt. Mix well.
- Gradually add flour, one cup at a time, until a soft dough forms.
- Knead for 8–10 minutes until smooth and elastic.
- Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Step 3: Roll & Fill
- Punch down dough and roll into a large rectangle (¼-inch thick).
- Spread softened butter evenly over dough.
- Mix brown sugar and cinnamon, then sprinkle evenly on top.
- Step 4: Shape the Bunny Rolls
- Roll dough tightly into a log.
- Slice into 12 equal pieces.
- Place one full roll as the bunny head.
- Cut another roll in half to create ears and attach above the head.
- Arrange on a lined baking sheet, leaving space between each bunny.
- Cover and let rise again for 30–40 minutes.
- Step 5: Bake
- Preheat oven to 350°F (175°C).
- Bake for 18–22 minutes until golden brown.
- Internal temperature should reach about 190°F.
- Step 6: Frost
- Let cool for 10 minutes.
- Beat cream cheese, butter, powdered sugar, vanilla, and milk until smooth.
- Spread over warm rolls and decorate as desired.
Notes
- Milk should be warm, not hot, to avoid killing the yeast.
- Do not over-flour the dough; this keeps rolls soft and fluffy.
- If tops brown too quickly, loosely cover with foil.
- For make-ahead: Refrigerate shaped rolls overnight and bake fresh in the morning.
- Freeze unfrosted rolls up to 2 months.