February 12th, 2013 posted by Tami Rose
What could be better than waking up to the smell of cinnamon buns early in the morning? These Easter Bunny cinnamon rolls are the perfect addition to your Easter breakfast or brunch table.
What You Need
2 – 8 ct cans cinnamon rolls (regular size, not jumbo) 1 can cream cheese frosting raisins red food coloring (Makes 5 bunnies) What You Do
On an un-greased cookie sheet lay down 2 cinnamon rolls, creating a head and body. Slice a 3rd roll in half vertically. These 2 halves are the bunny’s ears. Trim a small piece off of the bottom end of each ear and roll together to form a ball. This ball is the bunny’s tail. Bake at 350* for 7-10 minutes or until light brown and cooked in the center of each roll. Do not over bake. Cool completely. Frost the head, body, tail and ears with cream cheese frosting. Add 2 raisins for eyes & 1 raisin for a nose on each bunny. Tint 1/4 c. frosting pink. Use this pink frosting to fill in the bunny’s whiskers, to color in the ears and to attach buttons or bows on his/her shirt. To save time, the cinnamon buns can be made a day ahead of time and stored in a well-sealed container. Frost and decorate right before eating.