Thank you Pillsbury for sponsoring today’s Easter bunny cinnamon rolls recipe!
Springtime is finally here!
Breakfast on the weekends is special to our family because it forces us to slow down and reconnect with on another.
I made these Easter bunny cinnamon rolls with the help of my daughter. The hardest part of this recipe was convincing her she needed to wait a little bit for the icing to cool before indulging.
Aren’t they the cutest?
My daughter got a kick out of making and eating them. Yes, they are that simple that a three-year old can help make. Food art doesn’t have to be complicated and stressful. (I have to remind myself to let go of my perfectionism ways).
Create fun memories with your own family by making these adorable Easter bunny cinnamon rolls at home.
How to Make Easter Bunny Cinnamon Rolls
Pillsbury Cinnamon Rolls with Original Icing, 8 count
Cookie Sheet with Parchment Paper
Preheat oven according to Pillsbury Cinnamon Rolls’ instructions. (We preheated ours for 350 degrees because our oven gets hot)
Divide the rolls.
Use a full roll for the bunny’s face.
Then, take another roll and unroll them to make ears. We made full ears like that were smaller cinnamon rolls. Also, we made floppy bunny ears by cutting strips. See photo below. Don’t make it too hard, just freestyle it.
After baking, your Easter Bunny cinnamon rolls should look similar to these!
Use the original icing that came with the Pillsbury Cinnamon Rolls to ice them.
Then, use two blueberries for the bunny’s eyes.
Cut a raspberry to look like the mouth.
Do you like our different faces? My daughter wanted them to look different.
Making Easter Bunny cinnamon rolls is that simple! It’s sure to put a smile on your children’s face.
What special Easter breakfast traditions does your family have? Do you love making food art with common food items?