This post may contain affiliate links. Please read my disclosure and privacy policy.
I make cinnamon rolls exactly twice a year, for Christmas and Easter. That means I want them to taste really good, and in this case, they are extra-cute, too.
That’s because we’re taking my gluten-free cinnamon rolls and shaping them into bunny heads. It takes just a few minutes more, and everyone you’re serving will appreciate the extra effort. They are adorable!
That said, you don’t have to use my recipe for the cinnamon roll dough. You can follow this technique with any other recipe you like, or even use a tube of dough from the store. The amount of effort is up to you.
I tested this idea using two different methods, so I’ll share the results below. Decorate them with festive sprinkles or any toppings you love for a cute Easter breakfast.
⭐⭐⭐⭐⭐ Featured Review
“These cinnamon rolls were a HUGE hit at our house! Love all of your recipes! We will definitely make this one again!” – Sarah
How to Make Bunny Cinnamon Rolls
Step 1:
Prepare your favorite cinnamon roll dough as directed and let the dough rise in a bowl for about 1 hour.
For these photos, I used my gluten-free cinnamon roll recipe. But you can use another easy cinnamon roll recipe, or even a package of cinnamon roll dough to make these adorable bunny cinnamon rolls easier.
Once the dough has risen, use a rolling pin to roll it into a large rectangle, just as if you were making regular cinnamon rolls. Top with the cinnamon-sugar mixture, then use a pizza cutter to cut the rolls into roughly 14 thin strips.
Step 2:
Roll each strip, starting at the bottom and working towards the top, until it creates a classic cinnamon roll shape. Repeat with the remaining dough.
Prepare a 9×13-inch pan by greasing it with cooking spray and cut several strips of parchment paper, about 1 inch thick and 6 inches long, to have nearby. Place one of the cinnamon rolls in the pan and unroll it to the halfway point.
Use the strip you just unrolled to form two bunny ears and secure the outer end of the roll near the center of the cinnamon roll. It should look like a bunny head!
Repeat this process, unrolling each cinnamon roll about halfway and forming bunny ears on top.
Want to save this for later?
I'll email this post to you, so you can come back to it later!
Step 3:
For the best results, arrange the Easter bunny cinnamon rolls next to each other, with a strip of parchment paper between each roll. (As pictured above.) Be sure to alternate when the ears or bunny face are touching the edge of the pan, as shown in the photos.
This arrangement will prevent the bunny ears from spreading too much as they bake in the oven. If you attempt to place these bunny-shaped cinnamon rolls on a baking sheet without them touching one another, the ears will distort as they bake.
The only way around this (if you prefer to use a baking sheet) is to use a toothpick to hold them together, but then you’ll need to remove each toothpick after baking. Plus, cinnamon rolls dry out when baked on a sheet like this. If you prefer a crunchy cinnamon roll, rather than a gooey one, this is another option.
Tips for Baking Cinnamon Rolls Bunnies
For the most tender results, bake these cinnamon rolls close together in a 9×13-inch pan as directed. It’s by far the easiest method! Let the cinnamon rolls rise a second time for about 45 minutes, then bake at 350ºF for 25 to 30 minutes.
Immediately spread your favorite frosting or glaze over the cinnamon rolls with a spatula while they are still warm. It should melt into the cinnamon roll, so you still see the cute bunny shape.
Top with sprinkles or any other toppings you like for a fun holiday treat.
Note: Gluten-free cinnamon rolls will not turn as golden brown as traditional ones, but they are still just as delicious.
Serving Tips
Serve cinnamon rolls warm for the best experience, but I do recommend letting them cool in the pan for at least 20 minutes before serving. You don’t want them to be piping hot!
The parchment paper can be removed from between the bunny cinnamon rolls just before serving. Even if they totally cool, it’s not difficult to remove the parchment paper.
Storage Tip: Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Bunny Cinnamon Rolls (Gluten-Free!)
Ingredients
- 1 cup warm water
- 1 (¼ oz) packet active dry yeast
- 1 teaspoon sugar
- 3 ½ cups Bob's Red Mill 1-to-1 Gluten-Free Baking Flour
- ½ cup sugar
- 2 teaspoons baking powder
- ¾ teaspoon fine sea salt
- 3 tablespoons whole psyllium husk
- ½ cup melted butter
- 1 large egg (at room temperature)
- parchment paper, cut into 1-inch strips
Cinnamon Sugar Filling
- 2 tablespoons melted butter
- ½ cup brown sugar
- 2 ½ teaspoons ground cinnamon
Frosting
- 2 tablespoons melted butter
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons water
Instructions
- To prepare the dough, combine the warm water, yeast, and sugar in a medium bowl and set it aside. A foam should develop on top in about 5 minutes, letting you know the yeast is good. (If foam doesn't develop, try again with a different yeast packet.)
- In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk well to combine.
- In a separate bowl, add ¾ cup warm water to the 3 tablespoons of psyllium husk. Stir well; it should quickly form a gel. Pour the gel into the bowl of flour, along with the melted butter and egg. Stir well, until no clumps of flour remain.
- Place the bowl of dough in a warm place to rise for 1 hour. After that, transfer the dough to the center of a long piece of parchment paper on your counter. Use a floured rolling pin to roll the dough into a large rectangle, about 14 to 16 inches wide. The dough should be about ¼-inch thick or less.
- Brush the dough with melted butter and sprinkle the sugar and cinnamon evenly over the top. Use a pizza cutter to slice the dough into inch-wide strips. You should get roughly 14 strips. Starting at one end of each strip, start rolling it up until you have a spiral roll. Repeat with the remaining dough.
- To make the bunny shape, gently un-roll one of your rolls to the halfway point. Use the strip of dough you just unrolled to form two ears and leave the end of the strip near the unrolled portion. This should create a bunny-head look!
- Repeat with the remaining rolls, then arrange them in a greased 9-by-13-inch pan alternating when the ears or head is touching the edge of the pan. Place a strip of parchment paper between each roll, to make these easy to release later. Let the dough rise again for 45 minutes, and preheat the oven to 350ºF about 20 minutes before they are done rising.
- When the timer goes off, let these bunny cinnamon rolls bake at 350ºF for 25 minutes. While they are baking, mix the frosting ingredients in a small bowl.
- Gluten-free rolls don't brown the same way gluten flour does, so the rolls won't look golden brown, but they should feel dry to the touch and spread to fill the pan. Spread the frosting over each roll while they are warm, then use your fingers to remove the parchment strip between each bunny roll. Serve warm for the best flavor and texture. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Notes
Nutrition
More Easter Recipes to Try
- Easter Deviled Eggs
- Crustless Broccoli Quiche
- Bunny Pancakes
- Healthy Peanut Butter Eggs
- Carrot Cake Baked Oatmeal
If you try this bunny cinnamon roll recipe, please leave a comment and star rating below, letting me know how you like them.
I already loved your cinnamon roll recipe. So imagine my excitement when I saw this one added for Easter
weekend! These are SO good! I love how simple you make your cinnamon roll recipes for us to make at
home. My kiddos will love this fun treat!
These cinnamon rolls were a HUGE hit at our house! Love all of your recipes! We will definitely make this one again!