Cinnamon Roll Easter Bunny Twists

Turn refrigerated cinnamon roll dough into these delicious Easter Bunny Twists perfect for a fun Easter breakfast or brunch.

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Prep Time: 15

Cook Time: 10

Total Time: 25

Servings:

Ingredients

17.5 ounces Pillsbury Grands! Cinnamon Rolls 5 count

Cream Cheese Tails

3 ounces cream cheese room temperature
2 Tablespoons unsalted butter room temperature
1 cup powdered sugar
1 teaspoon pure vanilla extract

Instructions

Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
Take the rolls out of the can and unroll them onto a clean surface. Take the 2 ends of the dough and fold it in half so that the cinnamon filling is in the middle and press the two halves together.
To assemble the bunnies, first place a roll in a U shape on the prepared baking sheet.
Fold one side over the other and repeat two more times so the ends are twisted 3 times.
Press each twist firmly down on the prepared baking sheet and separate the end of the twists so that they look like bunny ears.
Bake for 10-12 minutes until golden brown.
Take them out of the oven and let cool.
While they are cooling, in a medium mixing bowl add the cream cheese, butter, powdered sugar and vanilla. Mix with a hand held mixer until smooth. Once the twists are cool, put a spoon full of cream cheese topping on the bottom of the twists making it resemble a fluffy bunny tail.

Notes

You can store unfrosted cinnamon twist Easter bunnies in an airtight container at room temperature for about two days or in the fridge for up to 5 days. Frosted bunny twists should be stored in an airtight container in the fridge for up to 3 days.

Nutrition

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