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Easter bunny cinnamon roll on a white plate with pastel pretend grass
5 from 11 votes
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Easter Bunny Cinnamon Rolls

A super cute addition to your Easter brunch!
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Breakfast
Cuisine: American
Servings: 8
Calories: 154kcal
Author: Sula


  • Kitchen shears


  • 12.4 oz ready to bake cinnamon rolls Pillsbury
  • Included frosting or make your own
  • 4-8 raisins candies, or Googly eyes (optional)


  • Open the tube of dough and carefully separate into individual rolls. Preheat oven to 350F.
  • Gently unroll about half of one roll. Use the kitchen shears to help cut the stick dough. Cut off the unrolled portion. Place the remaining roll on a baking sheet (parchment lined if preferred.)
  • Snip a small piece from the end for a tail. Then carefully roll about half the length of unrolled dough to form a head. I feel an oval shape most closely mimics a real bunny’s head, so fold over about a half inch of dough then continue rolling from there.
  • Once the head is formed, use the kitchen shears to cut lengthwise along the remaining unrolled dough. Position the head on the baking sheet with the rolled portion. Add the tail. Position the ears as desired – I like to make a slight curve. (If desired, add a raisin eye here, or wait until the frosting step)
  • Repeat with all other rolls.
  • Bake at 350F for 15-18 minutes. Rotate at 10 minutes to ensure even baking. Allow to cool before adding frosting.
  • Decorate with white frosting and add a raisin, candy or Googly eye as desired.



Calories: 154kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 315mg | Potassium: 2mg | Fiber: 1g | Sugar: 10g | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg

Nutrition values are estimates only, using online calculators. Please verify using your own data.