For years we have made bunny pancakes on Easter morning. They are darling and easy and kind of a classic aren’t they? This year, I wanted to try another festive and fun morning treat so I turned to cinnamon rolls. These may even be easier than bunny pancakes and they are really sweet, too.

Between the bunny footprints and egg hunt and getting ready to spend the day in Indiana, our Easter morning is always full. Because of this, I like to keep breakfast beautiful and festive but not overly complicated. I am sure there is a great dough recipe out there (and if enough of you want one, I’d even be willing to try to put one together for us!) But for this, I used canned cinnamon rolls. I used Immaculate Baking organic cinnamon rolls. We like Annie’s brand too.

The IB roll comes 5 to a package. I used two packages to make six bunnies. I had a little left over, so you could make a mini roll too if you use the guidelines below.

• Pre-heat oven 425

• Place six cinnamon rolls on a baking sheet

• Unroll one cinammon roll at a time and cut it into strips. I made mine each about 8 inches long. (*Note, you can make the strips longer or shorter depending on how you want your bunny ears to look.)

• Fold the strips into an “M” shape to make the ears.

• Place one set of ears at the top of each cinnamon roll. Secure each end of the ears to the roll to help keep them connected.

• Bake at 425 for 12-15 minutes, or until golden brown

• Remove the cinna-bunnies from the oven and let cool

• Drizle each bunny with icing and voila! Sweet little Easter bunnies!

Because everything at our house is better with bows, we added a little pink one to the bunnies to make them extra adorable. :) You could also place the bow at the bottom of the roll for a bow-tie look instead of on the ears. Of course they’re darling as-is, too.

So what do you think? Are you team bunny pancakes or cinna-bunnies? xo

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