Easter Bunny Cinnamon Rolls: Easy Fluffy Brunch Treat for Holidays

Picture this: the kitchen is filled with the cozy scent of warm cinnamon and sweet vanilla, sunlight streaming in just right, and on your counter sit the cutest, fluffiest Easter Bunny Cinnamon Rolls you’ve ever seen. The first time I pulled these golden, pillowy rolls from the oven, I swear I stood there just grinning like a kid again. The swirls were soft and sticky, and the little bunny ears made me want to call everyone in the house for an impromptu taste-test party.

Honestly, these cinnamon rolls aren’t just a treat—they’re a moment. I remember my grandma (who baked every holiday, rain or shine) used to say, “If you’re going to make sweet rolls, make ‘em memorable.” Well, that’s exactly what happened the first time I shaped these into bunnies for our Easter brunch. The kids’ faces lit up, my husband kept sneaking bits of frosting, and even my neighbor (who “doesn’t do sweets”) asked for seconds. That’s holiday magic, right?

These Fluffy Easter Bunny Cinnamon Rolls started as a little Pinterest experiment during a rainy spring weekend. I was determined to recreate the bakery-style rolls I grew up with, but give them a fun, festive twist for Easter. Let’s just say, it’s now a staple for every family holiday—perfect for gifting, brunch tables, or just brightening up your kitchen. If you’re searching for a brunch treat that’s “dangerously easy” and brings pure, nostalgic comfort, you’re going to want to bookmark this one. Trust me—I’ve tested these a dozen times (all in the name of research, of course), and they never last long. One bite and you’ll know: this is the kind of recipe that feels like a warm hug and puts a smile on everyone’s face.

Why You’ll Love These Easter Bunny Cinnamon Rolls

I’ve been making cinnamon rolls for years, tweaking recipes, learning from bakery pros, and battling my fair share of “flat dough” disasters. These Easter Bunny Cinnamon Rolls are my absolute favorite for so many reasons—and I think you’re about to see why. Here’s what makes this recipe a total hit for holiday brunches and beyond:

• Quick & Easy: You can get these rolls prepped and into the oven in under two hours (yes, really!)—which means less waiting and more enjoying with your family.
• Simple Ingredients: No need for a fancy shopping trip; everything you need is probably already in your kitchen. Pantry staples for the win!
• Perfect for Easter (or Any Brunch): The bunny shapes are a Pinterest-worthy showstopper. They’re sure to charm kids, guests, and anyone who loves a little whimsy with their morning coffee.
• Crowd-Pleaser: I’ve made these for church brunches, school parties, and even as neighbor gifts. Not a single roll has ever survived past noon.
• Unbelievably Delicious: The dough is pillowy-soft, the cinnamon filling is gooey and fragrant, and the cream cheese glaze is just the right amount of tangy-sweet. It’s comfort food taken to a whole new level.

What sets these apart? For starters, I use a double-rise technique that guarantees sky-high fluffiness (no sad, dense rolls here). The shaping is easier than it looks—just a little twist and you’ve got bunny ears! Plus, the dough is enriched with a splash of vanilla and a touch of milk for extra tenderness.

This isn’t just another cinnamon roll recipe. It’s the one you’ll come back to every spring—because it’s not just good, it’s the kind of treat that makes you close your eyes and savor every bite. You get all the nostalgia, but the process is way less fussy. I’ve made these with kids, teens, and even my “I don’t bake” uncle. Everyone succeeds and everyone smiles. That’s what holiday food should do, right?

Whether you’re hosting Easter brunch, looking for a sweet surprise for your kids, or just want to brighten up your weekend, these Easter Bunny Cinnamon Rolls are about to become your new favorite tradition.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and that bakery-style, fluffy texture—without the fuss. Just a handful of pantry staples (plus a little creativity) and you’re on your way to the cutest brunch treat of the year. Most of these you probably have on hand, but I’ll walk you through each one and share my tips for the best results.

• For the Dough:
  • All-purpose flour (500g/4 cups) – Gives the rolls structure while keeping them soft. I like King Arthur for reliable results.
  • Instant yeast (7g/2¼ tsp) – Fast-acting and easy, no proofing needed.
  • Granulated sugar (50g/¼ cup) – Sweetens the dough just enough.
  • Whole milk, warmed (240ml/1 cup) – Adds richness and helps the yeast work its magic.
  • Unsalted butter, melted (57g/4 tbsp) – Makes the dough extra tender.
  • Large egg, room temperature (1) – Binds the dough and adds flavor.
  • Salt (1 tsp/5g) – Balances the sweetness.
  • Pure vanilla extract (1 tsp/5ml) – For that warm, bakery aroma.
• For the Cinnamon Filling:
  • Unsalted butter, softened (57g/4 tbsp) – Helps the filling spread easily.
  • Brown sugar, packed (100g/½ cup) – Gives a caramel-like sweetness.
  • Ground cinnamon (2 tbsp/16g) – The star spice!
  • Pinch of salt – Keeps the filling from being cloying.
• For the Cream Cheese Glaze:
  • Cream cheese, softened (56g/2 oz) – Adds tang and creaminess.
  • Powdered sugar (90g/¾ cup) – Sweet and smooth.
  • Vanilla extract (¼ tsp/1ml) – Ties the glaze together.
  • Whole milk (1–2 tbsp/15–30ml) – For drizzling consistency.
• For Decorating (Optional):
  • Mini chocolate chips or raisins – For bunny eyes.
  • Pink sanding sugar or pastel sprinkles – For that festive flair.

Ingredient Tips: For best results, use fresh instant yeast (check the expiration date!). If you’re out of whole milk, 2% works fine. Dairy-free? Swap milk and butter for your favorite plant-based alternatives. Want to make it vegan? Use flax egg and vegan cream cheese in the glaze. For gluten-free, a 1:1 GF flour blend like Bob’s Red Mill works (texture will be slightly different, but still tasty!).

In spring, I sometimes toss in a handful of fresh raspberries to the filling—gives a little tartness and color. You can also use store-bought frosting in a pinch, but honestly, the homemade glaze is worth it.

Equipment Needed

You don’t need a high-tech kitchen to make these fluffy Easter Bunny Cinnamon Rolls, but a few trusty tools really help things go smoothly. Here’s what I recommend (and a few alternatives if you’re working with a minimalist setup):

• Large mixing bowl – For mixing and kneading the dough. If you have a stand mixer, even better (use the dough hook attachment).
• Measuring cups and spoons – Accuracy is your friend, especially with baking!
• Rolling pin – For rolling out the dough. A wine bottle works in a pinch (I’ve been there).
• Baking sheet or large rectangular pan (9×13 inch/23×33 cm) – For baking the rolls. Parchment paper helps with cleanup.
• Sharp knife or bench scraper – For cutting the dough into strips and making those bunny shapes.
• Small bowl and spoon – For mixing the filling and glaze.
• Pastry brush (optional) – For brushing butter, but your fingers work too.

Personal tip: If you don’t bake often, you don’t need to spend a fortune on gear. My favorite rolling pin was $5 at a thrift store. Just keep your tools clean and dry, and they’ll last for years. If you’re using a stand mixer, keep an eye on the dough—it should be soft but not sticky. And remember, parchment paper is your best friend for easy clean-up and non-stick baking!

How to Make Fluffy Easter Bunny Cinnamon Rolls

1. Prepare the Dough (15 minutes):
   In a large mixing bowl, whisk together 4 cups (500g) all-purpose flour, 2¼ tsp (7g) instant yeast, ¼ cup (50g) sugar, and 1 tsp (5g) salt. In a separate bowl, whisk 1 cup (240ml) warm milk, 4 tbsp (57g) melted butter, 1 large egg, and 1 tsp (5ml) vanilla extract.
   Pour the wet ingredients into the dry. Mix until a shaggy dough forms. If using a stand mixer, knead with the dough hook on medium for 6–7 minutes. By hand, knead on a lightly floured surface for 8–10 minutes, until smooth and elastic. If the dough is sticky, sprinkle in a tablespoon of flour at a time.
   Note: Dough should be soft but not stick to your hands. If it tears, knead a bit more.
2. First Rise (45–60 minutes):
   Place the dough in a greased bowl, cover with a towel, and let rise in a warm spot until doubled in size (about 1 hour).
   Sensory cue: Dough will look puffy and leave an indentation when poked gently.
3. Make the Cinnamon Filling (5 minutes):
   While the dough rises, mix 4 tbsp (57g) softened butter, ½ cup (100g) packed brown sugar, 2 tbsp (16g) cinnamon, and a pinch of salt in a small bowl. Stir until well combined and spreadable.
4. Shape the Bunny Rolls (20 minutes):
   Turn dough onto a lightly floured surface. Roll into a 12×16 inch (30×40 cm) rectangle about ¼ inch (0.5 cm) thick.
   Spread the cinnamon filling evenly over the dough.
   Using a sharp knife or bench scraper, cut the dough into 12 long strips (about 1 inch/2.5 cm wide).
   To make each bunny: Roll up one strip into a tight coil to form the “bunny body.” Take a second strip, cut it in half, and shape each half into a “U” for bunny ears. Pinch the ends to the top of the roll.
   Transfer shaped bunnies to your lined baking sheet or pan, leaving a bit of space between each.
5. Second Rise (20–30 minutes):
   Cover rolls loosely with a towel and let rise until puffy (about 30 minutes).
   Warning: Don’t over-proof; they should look plump but not collapse when touched.
6. Bake the Rolls (20–25 minutes):
   Preheat oven to 350°F (175°C).
   Bake for 20–25 minutes, until golden brown and the centers are cooked through.
   Sensory cue: Kitchen will smell like heaven, and rolls will sound hollow when tapped.
7. Make the Cream Cheese Glaze (5 minutes):
   While rolls bake, mix 2 oz (56g) cream cheese, ¾ cup (90g) powdered sugar, ¼ tsp (1ml) vanilla, and 1–2 tbsp (15–30ml) milk until smooth. Adjust milk for desired consistency.
   Tip: For a thicker glaze, use less milk.
8. Decorate & Serve:
   Let rolls cool slightly, then drizzle with glaze. Add mini chocolate chips or raisins for eyes and a sprinkle of pink sugar for bunny noses if you like.
   Personal tip: Get kids involved here—it’s messy but fun!

If your rolls come out a little wonky, don’t stress! Real bunnies aren’t perfectly shaped either. The flavor will win everyone over.

Cooking Tips & Techniques

Through trial and error (and a few slightly lopsided bunnies), I’ve picked up some tricks to make these Easter Bunny Cinnamon Rolls foolproof. Here’s what I’ve learned from dozens of brunches and family baking sessions:

• Let Your Dough Rise in a Warm Spot: If your kitchen is chilly, pop the covered dough into an (off) oven with the light on, or set it near a sunny window. Too cold? The yeast will snooze.
• Don’t Skimp on Kneading: Under-kneaded dough won’t rise well. If the dough feels heavy or tears easily, knead a few minutes longer until it’s stretchy and springs back. Your arms get a workout, but the payoff is worth it.
• Shape Bunnies Loosely: When making the bunny ears, don’t pinch too tight. They’ll puff up in the oven and look adorable. If the dough shrinks while shaping, let it rest a few minutes—gluten relaxes and rolling gets easier.
• Common Mistake—Overbaking: Rolls should be golden, not dark brown. Check them at 20 minutes. If the edges are browning but the centers are doughy, tent with foil and bake a few more minutes.
• Glaze While Warm: Drizzling glaze on warm rolls lets it soak in a bit, making every bite gooey and rich. For a neater look, wait until they cool a little.
• Get Ahead: You can prep the rolls the night before! Shape and arrange in the pan, cover tightly, and refrigerate. In the morning, let them come to room temp and rise for about 30 minutes before baking.

I’ve had batches where the dough was too sticky (added a bit too much milk—oops), but a dusting of flour fixed it. If the bunny ears flop, just reshape after baking. No one will complain, I promise! Multitask by prepping the glaze while the rolls bake, and you’ll be brunch-ready in record time.

Variations & Adaptations

One of the best things about these Easter Bunny Cinnamon Rolls is how easy they are to customize. Here are some of my go-to variations (and a few I’ve tested out on my own family):

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend. The texture will be a bit more tender, but the flavor still shines. Just watch your dough—it may need a touch extra milk.
• Vegan: Use plant-based milk, vegan butter, a flax egg (1 tbsp ground flax + 3 tbsp water), and vegan cream cheese for the glaze. Tastes just as rich and fluffy!
• Berry-Filled: Add a handful of chopped fresh or frozen berries (blueberries, raspberries) to the cinnamon filling before rolling. The fruit adds a tart pop and pretty color.
• Lemon Twist: Stir 1 tbsp fresh lemon zest into the glaze and sprinkle a little over the top for a bright, springy flavor.
• Chocolate Lovers: Add mini chocolate chips to the filling, or drizzle melted chocolate over the finished rolls.
• Allergen-Friendly: For nut allergies, stick with the classic recipe and avoid almond-based products. If dairy is an issue, oat milk and dairy-free butter work wonderfully.
• Personal Touch: One year, I shaped a few rolls into “carrots” by tinting the dough with a bit of carrot juice and adding green sprinkles as leaves. The kids went wild for them!

Don’t be afraid to make these your own. Mix in dried fruit, drizzle with maple glaze, or use your favorite nut butter in the filling for a new twist. The base dough is super forgiving. Just remember, the bunny shapes are always a hit, no matter the flavor!

Serving & Storage Suggestions

You’ll want to serve these Easter Bunny Cinnamon Rolls warm, fresh from the oven if possible. The glaze gets all melty, and the rolls are at their fluffiest. I love arranging them on a pastel platter with extra glaze on the side for dipping (because more frosting is always a good idea).

• Serving: These are perfect alongside a big fruit salad, scrambled eggs, or even a sparkling mimosa for the grown-ups. They’re cute enough to be the centerpiece on your brunch table. For a festive touch, sprinkle with extra pastel sprinkles or edible flowers just before serving.
• Storage: Leftover rolls (if you have any!) keep well in an airtight container at room temperature for up to 2 days. For longer storage, pop them in the fridge for up to 5 days, or freeze individually wrapped rolls for up to 2 months.
• Reheating: To reheat, microwave a roll for 15–20 seconds, or warm in a 300°F (150°C) oven for 8–10 minutes. Drizzle with extra glaze if desired—the flavors soak in and the rolls stay soft.
• Flavor Tip: The flavors actually develop more by the second day, and the rolls get even gooier (if you can resist eating them all right away!).

Whether you’re serving these at a big family brunch or sneaking one as a midnight snack, they’re always a treat. Just watch out—someone will inevitably try to snag the “best” bunny ear!

Nutritional Information & Benefits

Here’s an estimate for one Easter Bunny Cinnamon Roll (with glaze):

• Calories: ~280
• Fat: 10g
• Carbohydrates: 41g
• Sugar: 18g
• Protein: 5g

These rolls are a special occasion treat, but the ingredients are mostly real, simple foods—nothing too mysterious. Cinnamon is known for its antioxidant properties, and using whole milk and eggs adds a bit of protein and richness. If you need to cut back on sugar, reduce the filling and glaze amounts without sacrificing flavor.

This recipe can be adapted for gluten-free or dairy-free diets, and nut allergies aren’t an issue if you stick to the basics. As someone who believes “all foods fit,” I think holiday traditions like these bring joy and a little bit of balance to life. Just don’t forget to pair with fresh fruit or a walk around the block—trust me, it’s worth it!

Conclusion

If you’re searching for the ultimate Easter brunch treat, these Fluffy Easter Bunny Cinnamon Rolls are about to become your new favorite tradition. They’re soft, gooey, packed with cinnamon flavor, and—let’s be honest—adorable enough to make even the sleepiest kid jump out of bed on Easter morning.

Don’t be afraid to add your own twist—swap in berries, try a new glaze, or let your kids go wild with sprinkle “bunny tails.” I love this recipe because it brings people together, sparks a little joy, and tastes like pure comfort every single time. It’s the kind of brunch treat that’s as fun to make as it is to eat.

If you make these Easter Bunny Cinnamon Rolls, I’d love to hear how they turned out! Leave a comment, share your photos, or let me know what tweaks you tried. Here’s to sweet memories, messy kitchens, and lots of happy tummies—happy baking!

Frequently Asked Questions

How do I make the bunny shapes for these cinnamon rolls?

After rolling out and spreading the filling, cut the dough into strips. Roll one strip for the bunny’s body, and use two smaller strips shaped into “U”s for the ears. Pinch them together at the top and bake as directed!

Can I make these Easter Bunny Cinnamon Rolls ahead of time?

Absolutely! Shape the rolls and place them in the pan, cover tightly, and refrigerate overnight. Let them come to room temperature and rise for about 30 minutes before baking in the morning.

What’s the best way to reheat leftover cinnamon rolls?

Microwave a roll for 15–20 seconds or warm in a 300°F (150°C) oven for 8–10 minutes. Add a fresh drizzle of glaze if you like them extra gooey!

Can I use a different filling instead of classic cinnamon sugar?

Yes! Try adding berries, mini chocolate chips, or a hint of cardamom to the filling. The dough is very flexible—have fun experimenting with flavors.

How do I keep my cinnamon rolls soft and fluffy?

Make sure not to add too much flour and don’t overbake. Let the dough rise until doubled, and glaze the rolls while they’re still a bit warm for the best, soft texture.

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