Cinnamon Roll Bunnies

These Cinnamon Roll Bunnies are the sweetest way to turn refrigerated jumbo cinnamon rolls into an adorable and tasty Easter centerpiece. Using just a can of jumbo cinnamon rolls (we love Pillsbury Grands!), a handful of chocolate chips for eyes, and the icing right from the can, you’ll have a charming bunny family in no time. Plan for about 15 minutes of hands-on work and around 35 minutes total to shape, bake, and decorate one big bunny plus three little ones—you can easily make more by adding an extra can of rolls.

Imagine transforming a simple can of refrigerated jumbo cinnamon rolls into a fun and festive Easter display with very little effort. This recipe (we used Pillsbury Grands!) walks you through shaping one large bunny and three small bunnies from just one can of dough. You’ll bake them up golden and soft, then finish with the included icing and chocolate chip eyes that really bring these sweet critters to life.

This is a perfect project if you want an attention-grabbing centerpiece but don’t want to fuss for hours. Expect about 15 minutes of active prep, then sit back while they bake. The steps are straightforward: separate and unroll the dough, cut and roll parts for the bodies, heads, ears, and tails, then bake and ice. Plus, I’ll share some handy tricks to work with that sticky dough and help ears stand tall.

Yield: One large cinnamon roll bunny plus three small bunnies from 1 can of jumbo cinnamon rolls (add another can if you want more).
Main ingredients: refrigerated jumbo cinnamon-roll dough, the icing from the can, and a few chocolate chips for eyes.
What to expect here: simple prep tips, step-by-step shaping and baking instructions, decorating ideas, storage, and troubleshooting so your bunnies look as cute as they taste.

What Makes These Bunnies Special

Super quick and easy — jumbo canned cinnamon-roll dough does most of the work so you spend less time prepping and more time enjoying.
Visually delightful — the finished bunnies steal the show at breakfast or brunch and add Easter charm to your table.
Simple ingredients — all you need is one can of dough, a few chocolate chips for eyes, and the frosting that comes in the can.
Flexible — swap decorations easily or make a whole bunny crew by using extra cans of rolls.

Ingredients and Tools

1 can refrigerated jumbo cinnamon-roll dough (jumbo cinnamon rolls; we love Pillsbury Grands)
the icing from the can
a handful of chocolate chips (for eyes)
a little water (to help pieces stick together when assembling)

Shape, Bake, and Decorate

Preheat oven to 350°F and line a rimmed baking sheet with parchment paper.
Separate the can of jumbo cinnamon rolls into 5 individual rolls.
If dough is sticky, lightly flour your work surface or chill the dough 10–15 minutes.
Place one whole roll on the lined baking sheet with the spiral’s outer edge down and the tight end pointing to the right to form the large bunny’s body.
Unroll a second roll and slice off about a 4-inch piece; roll this piece tightly to form the bunny’s tail.
Roll the rest of that second roll to form the bunny’s head, leaving about 4 inches unrolled at the bottom.
Cut lengthwise through the unrolled bottom of the head to create two ear strips.
Brush off loose cinnamon sugar from the tail and head pieces, dab attachment points with a little water, and press the head and tail onto the body.
Spread the ear strips wide and pinch the tips gently to shape the ears.
Unroll one roll and cut it in half crosswise to make two ~8-inch strips for the small bunnies.
Roll one 8-inch strip tightly to form a small bunny body and place it on the baking sheet with the spiral’s outer edge down and the end to the right.
Cut off about a 3-inch piece from the other 8-inch strip and roll it to create the small bunny’s tail.
Roll the remaining ~5-inch piece to form the small bunny’s head, leaving about 2 inches unrolled at the bottom.
Cut straight down through the unrolled bottom of the small-bunny head to create ears.
Brush off cinnamon sugar from small-bunny head and tail, dab water on pressing points, attach head and tail to the body, spread ears, and pinch tips.
Repeat the small-bunny shaping steps with the remaining rolls to make three small bunnies total.
Arrange bunnies with space between them on the baking sheet so they can expand while baking.
Bake bunnies in the preheated oven 13–15 minutes until golden brown and cooked through.
Let baked bunnies rest on the baking sheet about 5 minutes to cool slightly.
Spread the canned icing evenly over warm bunnies and press a chocolate chip into each bunny where its eye should be.

Dough and Assembly Tips

If your dough feels sticky, lightly flour a surface or roll it out on parchment to keep it smooth. But be careful not to add too much flour—you can also chill the dough for 10 to 15 minutes to make it easier to work with.
Remember the orientation tip: place the roll so the spiral’s outer edge is on the baking sheet and the loose end points to the right. This helps the bunny’s legs form naturally as it bakes.
Brush off extra cinnamon sugar from the tail and head pieces before attaching, then moisten the edges with a dab of water to help them stick perfectly.
After you spread the ears, pinch the tips gently to help the ears keep their shape while baking.
Don’t crowd the baking sheet—give each bunny a little space so they can expand and get nice and golden.
Bake them till they’re golden and set—13 to 15 minutes is usually just right—but keep an eye on them, as oven temps can vary. Let them cool about 5 minutes before icing so the frosting doesn’t slide right off.

Flavor and Decoration Ideas

Want to mix things up flavor-wise or get creative with decorating? Here are some fun twists you can try while sticking to the same easy shaping method:

Chocolate-hazelnut: Spread a thin layer of Nutella or any chocolate-hazelnut spread on the unrolled dough before rolling it back up. Bake as usual and use mini chocolate chips or drizzle melted chocolate for eyes and cute details.
Jam-filled bunnies: Spoon a teaspoon of your favorite jam—maybe raspberry, apricot, or strawberry—onto the dough before rolling and shaping. Chill your bunnies for 10 minutes before baking to keep the filling inside.
Apple-cinnamon: Finely chop a peeled apple, toss it in a pinch of cinnamon and a little sugar, and sprinkle a thin line of this mix on the unrolled dough before rolling. Press the apple pieces lightly so they won’t open gaps in your roll.
Maple or brown-butter icing: Swap out the canned icing for a homemade maple frosting or whisk together 1 cup powdered sugar with 2 to 3 tablespoons maple syrup. For a richer twist, use softened brown butter mixed with a splash of milk.
Lemon or orange zest: Stir in a teaspoon of grated lemon or orange zest into your icing or cream cheese frosting to brighten things up with fresh citrus flavor.
Nuts and texture: Sprinkle chopped pecans, slivered almonds, or toasted coconut on warm icing to add crunch and flavor. If you’re avoiding nuts, toasted oats or crushed cereal works great too.
Fun face swaps: Instead of chocolate chips, try mini M&Ms, colorful nonpareils, white chocolate chips, or tiny icing dots for eyes. For noses or whiskers, pipe little dots or lines of melted chocolate or colored icing.
All small bunnies: Use regular-sized cinnamon rolls or slice jumbo rolls into smaller pieces to make a whole batch of petite bunnies. Just watch closely—the smaller they are, the faster they bake!
Gluten-free or vegan options: Look for refrigerated cinnamon-roll dough labeled gluten-free or vegan and use the same shaping and baking steps, adjusting bake time if needed.
Festive finishing touches: Color your canned icing with gel food coloring for pastel ears or sprinkle fun seasonal toppings right after icing. For a grass-like presentation, dye shredded coconut green and arrange your bunnies on top with some candy eggs.

One quick tip: when using wetter fillings or heavier toppings, chill the shaped bunnies a bit before baking. Press decorations into the warm icing right after spreading so they stick well.

Swap out chocolate-chip eyes for mini M&Ms, colorful candies, or little icing dots to make your bunnies pop with color.
Use cream cheese or flavored frostings instead of the canned icing for a richer taste experience.
Try sprinkling chopped pecans or toasted coconut over the icing for some delicious texture.
Create a full family of small bunnies by using additional jumbo roll cans or start with standard-sized cinnamon rolls (just shorten the bake time a touch).
Experiment with white chocolate or butterscotch chips for unique eye colors and flavors.
Looking for gluten-free or vegan? Find cinnamon-roll dough that fits your needs and follow the same steps, adjusting bake times as your oven requires.

Storing, Freezing, and Reheating

At room temperature: Store cooled bunnies in an airtight container for up to 48 hours to keep them soft and fresh.
In the fridge: Keep bunnies in an airtight container for up to 4 days. Take them out to warm at room temperature or heat for a little bit before serving to soften them back up.
Freezing baked bunnies: Wrap cooled bunnies snugly with plastic wrap and foil or in a freezer bag for up to 2 months. Thaw overnight in the refrigerator and warm in a 300°F oven for 8 to 12 minutes before serving.
Freezing unbaked bunnies: Freeze shaped bunnies on a parchment-lined tray until firm, then transfer to a freezer bag for up to 1 month. You can bake them straight from frozen—just add 4 to 6 minutes to your baking time and keep an eye on doneness.
Reheating tips: Warm your bunnies in the microwave for 15 to 30 seconds (depending on size) or in a 300°F oven for 5 to 10 minutes until warmed through.

Common Questions Answered

Can I use regular-sized cinnamon rolls instead of jumbo? Absolutely! Just expect smaller bunnies and reduce your baking time slightly. Keep a close watch starting around 10 minutes, since they’ll bake faster.
Is it possible to assemble bunnies ahead of time? You bet! You can shape the bunnies and refrigerate them up to 24 hours before baking. Or freeze them unbaked as described earlier for even more prep flexibility.
How do I keep the ears from flopping down? Pinching the tips as directed really helps ears stand tall. You might also chill your assembled bunnies briefly before baking so the dough holds its shape better.
Should I use the icing from the can or another kind? The canned icing works great and is super easy. That said, cream cheese or store-bought frostings are wonderful alternatives if you want to switch things up.
My rolls browned too quickly—what can I do? Oven temps can vary quite a bit. If yours brown up too fast, try lowering the oven temperature by 10 to 15 degrees or loosely tent the rolls with foil for the last few minutes. Always check that the center is cooked through before taking them out.