If your Easter dinner is like many, you spend your time planning the main and several side dishes and salads. Delicious and wonderful food, and a nice roll will complete the meal. Is your family, like mine, fans of crescent rolls? Here’s an easy way to take crescent roll dough and make the most fun rolls ever: Easter bunny dinner rolls.
Ingredients needed for these dinner rolls
- Crescent dough – sheet
- Raisins - optional
This is a short list. Only 2 ingredients needed, and one is optional. The only tricky part is that you want the crescent dough SHEET. As opposed to the stuff cut into triangles. If the triangles are all you can find, you’ll have to press those seams together before cutting the dough into strips. Not tragic, just an extra step.
How to make the bunny crescent rolls
If you are a visual person, there is a video in the recipe card which walks through these steps.
Start with the sheet of dough and cut it into 8 long strips. Take one strip and roll it a little to form a tube shape, then cut it into 2 uneven pieces. I like one piece to be about a third the original size – this piece will be the head, and the longer piece will be the body.
Take the longer piece of dough and gently roll it into a flat circle. When the dough is rolled up, leave the last end of dough unattached, as this will be the bunny’s front foot.
Take the shorter length of dough and first snip a piece off to make a tail – attach this to the body across from the foot. Then, begin to roll the remaining dough to form the head. Leave about half the length (or whatever seems right) for the ears. Place the head along the body, then cut the unattached dough lengthwise to make the ears. Shape the ears as desired.
The optional ingredients are the raisins for eyes. I listed the quantity as 4-8 because you could use one raisin for each roll. I usually feel like my raisins are too big for the bunnies, so I cut them in half. In this scenario, of course, you only need 4 raisins. And I actually think they are super cute without any raisins at all. So feel free to skip the extra step if you prefer and just get on to the baking step!
Repeat with all the dough to form 8 bunnies. Then, bake at 350F for 10-13 minutes. Keep an eye on these, because those ears will get done and crispy very quickly. You can even serve these on edible Easter grass for a full effect!
But the cuteness of these Easter bunny rolls makes it so worthwhile! Want something sweeter? Check out my bunny cinnamon rolls for even more cuteness!
Easter Bunny Rolls
- Kitchen shears and/or small knife
- 8 oz Crescent Dough sheet Pillsbury
- 4-8 raisins optional
- Remove the crescent dough sheet from the package and lay it out to form a rectangle. Cut lengthwise into 8 equal strips of dough. Preheat oven to 350F.
- Take one strip of dough and roll it lengthwise to make a tube shape, then cut it at about ⅓ of its length.
- Take the longer piece and begin to gently roll into a flat circle. When you get to the end, leave a small amount separated from the roll – this will be the bunny’s front leg. Place directly on the baking sheet.
- Take the shorter piece and snip about ¼-inch piece off to make a tail. Position it on the bunny opposite the leg.
- Begin to roll the rest of the dough to form the head. Leave approximately half of the length for the bunny ears. Take a knife or kitchen shears and cut the unattached dough lengthwise, then gently separate and shape to form the ears.
- Repeat with the other strips of dough.
- If desired, use raisins to form the eyes. If the raisins are large, cut them in 2 to keep them proportional with the size of the bunny.
- Bake for 10-13 minutes, until light golden brown.
Nutrition values are estimates only, using online calculators. Please verify using your own data.