Easter Cinnabunnies: Ultra-Soft Tangzhong Cinnamon Roll Bunnies

Name: Easter CinnaBunnies: Ultra-Soft Tangzhong Cinnamon Roll Bunnies
Prep time: 45 min
Cook time: 25 min
Total time: 190 min
Ingredients: All-purpose flour (40g / 1/4 cup); Water (100ml / 1/4 cup + 1 tablespoon); Milk (100ml / 1/4 cup + 1 tablespoon); Prepared Tangzhong (from above); Melted salted butter (6 tablespoons); Milk (1/2 cup); Heavy cream (1/2 cup divided into two 1/4 cups - one for dough and one for topping cinnamon buns after second rise); All-purpose flour (515g / 2.5 cups + 2 tablespoons); Instant yeast (1 package / 8oz); Brown sugar (1/3 cup); 2 medium/large eggs; Salted butter (very soft or melted (1/2 cup)); Dark brown sugar (1 cup); Saigon cinnamon (2 tablespoons); Salted butter (room temperature (1/4 cup)); Cream cheese (4 oz); Powdered sugar (1 cup); Heavy cream (1 tablespoon); Vanilla extract (1 teaspoon)

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QUICK LOOK: EASTER CINNABUNNIES RECIPE

Prep Time: 45 minutes
Bake Time: 25 minutes
Proof Time: 2 Hours
Total Time: 3 hours, 10 minutes
Servings: 12 Adorable Cinnamon Roll Cinnabunnies
Calories: ~495kcal per cinnabunny (estimated)
Difficulty: Intermediate (the tangzhong step and shaping the bunny rolls add a bit of technique, but it’s still very doable and worth it!)
Key Ingredients: all-purpose flour, milk, butter (salted), heavy cream, instant yeast, brown sugar, eggs, cinnamon, cream cheese, powdered sugar, vanilla extract, Easter sprinkles (optional)
Perfect for Easter morning, a spring brunch, or baking with your kids!

These Easter cinnabunnies are the cutest way to serve fluffy cinnamon rolls for brunch! Soft, sweet, and shaped into bunnies, they’ve become an Easter tradition in our home! I make them every year for Easter brunch, and my kids look forward to them just as much as the chocolate eggs.

I like to prepare them the day before and leave them in the fridge overnight for their second rise, then bake them in the morning. I’ve included steps for baking same day and make-ahead below.

Cinnamon rolls are one of those recipes that always seem daunting because of all the steps, but I promise they’re not as difficult as they seem and once you try homemade, you’ll never go back to store-bought! I make all of my cinnamon rolls using the tangzhong method, which means cooking a small portion of the flour and liquid first. After trying many variations, I find this method is the best at keeping the rolls extra soft and pillowy for days.

Looking for more easy Easter recipes? Try my Cadbury Mini Egg Chocolate Chip Cookies, Gluten Free and Dairy Free Cashew Butter Reese’s Eggs , Authentic Cannoli Filling or Easy Tiramisu Without Eggs next.

Why You’ll Love These Easter Cinnamon Roll Bunnies

The Tangzhong method creates incredibly soft, fluffy rolls that stay fresh longer than traditional recipes
Fun bunny shapes that make them perfect for Easter brunch or baking with kids
Make-ahead friendly – prepare the night before and bake fresh in the morning
Simple pantry ingredients with bakery-style results

Here’s What You’ll Need to Make My Super Cute Cinnamon Roll Bunnies aka Cinnabunnies

For the Tangzhong:

All-purpose flour: This gets cooked with liquids to create a paste that traps moisture, making your rolls stay soft for days.
Water and milk: When heated with flour, these liquids help pre-gelatinize the starches in the flour, allowing the dough to hold more moisture. The milk also adds richness and helps with browning.

For the Cinnamon Roll Dough:

Tangzhong paste: Helps lock in moisture to keep these rolls soft and fresh.
Melted salted butter: Adds richness and flavor. The salt helps enhance all the other flavors.
Milk: Provides protein and sugar that help feed the yeast and create a tender crumb.
Heavy cream: The high fat content makes your rolls ultra-rich and tender. We use it in two stages – some in the dough for richness, and some brushed on after the second rise for an extra-soft top crust.
All-purpose flour: Forms the structure of your rolls. The protein in the flour creates gluten, giving your rolls that perfect chewy texture.
Instant yeast: Helps the dough rise. It converts sugars into carbon dioxide, making your rolls light and fluffy.
Brown sugar: Not only sweetens the dough but adds moisture and a subtle caramel note.
Eggs: Work as a binding agent, add richness, help with rising, and create a tender crumb.

For the Cinnamon Sugar Filling:

Salted butter: Creates that gooey, buttery layer between the swirls. Using salted butter adds depth to the sweet filling.
Dark brown sugar: Brings deep molasses notes and creates a gooey, caramelized filling.
Saigon cinnamon: More intense than regular cinnamon, it gives these rolls their signature spicy-sweet flavor. If you like the warm & cozy flavor of Cinnamon, you’ll also love my cinnamon cream cheese zucchini spice cupcakes.

For the Cream Cheese Frosting:

Butter and cream cheese: Work together to create a creamy, tangy frosting that’s not too sweet.
Powdered sugar: Adds sweetness and helps create that perfect spreadable texture.
Heavy cream: Makes the frosting extra creamy and helps achieve the perfect consistency.
Vanilla extract: Adds depth and warmth to the frosting’s flavor.
Easter sprinkles (optional): Add a festive touch and fun crunch to your bunny rolls!

Kitchen Tools Required

Stand Mixer, or hand mixer with dough hook
Mixing bowls
Small saucepan
Rolling pin
Sharp knife or pastry cutter
Baking sheets
Measuring cups and spoons
Kitchen scale (recommended)
Pastry brush
Kitchen thermometer (optional)

Step-by-Step Instructions

Time needed: 3 hours and 10 minutes

Make the Tangzhong
Whisk flour, water, and milk in a small saucepan. Cook over medium heat, stirring constantly until mixture thickens.
TIP: Look for a pudding-like consistency and remove from heat once achieved, it should take about 2-3 minutes.
Prepare the Dough for the Cinnamon Roll Bunnies
Add the melted butter, milk, and cream to the Tangzhong and whisk until smooth.
Add the eggs to the mixture and whisk until mixed together.
Next, mix the flour and yeast together in a stand mixer bowl with the dough hook attachment.
Add the tangzhong mixture and brown sugar and mix on low speed for 1-2 minutes. Increase the mixer speed to medium low and mix until the dough is no longer super sticky and becomes smooth and elastic (but still has a little bit of stickiness). This should take about 10-12 minutes.
Lightly oil your hands and shape the dough into a ball. Lightly grease a new bowl and add the dough ball. Cover and let rise in a warm place until almost doubled in size, about 1 hour.
TIP: If you’re oven has a proof setting, you can use this. That is where I let my dough rise.
Shape the Cinnabunnies
Gently deflate the dough that has risen and place onto a lightly floured surface such as your counter or a pastry mat.
Roll the dough out into rectangle that is about 16 x 18 inches with the long edge closest to your body.
Spread the melted butter into an even layer, then add a layer of brown sugar, and top with a layer of cinnamon.
Roll up tightly from the long edge. Then, using a knife or unflavored dental floss to mark the dough, evenly divide it into 12 equal pieces and cut.
Slightly unroll each cinnamon roll by about 3 inches and shape the unrolled portion into an ‘M’ shape to make the bunny ears. Pinch the end of the ear into the side of the dough to help it stay together while baking and place it onto a baking sheet, making sure to leave enough space between them to rise again.
Second Rise & Bake or Store for Make-Ahead
Cover pan loosely and let shaped bunnies rise until puffy, about 45-50 minutes. If you are making them the same day, continue to the next step. If you want to prepare the night before and bake the morning of, follow these steps:
– Cover the pan tightly with plastic wrap or foil (this prevents them from drying out in the fridge).
– Place the covered pan in the fridge overnight (8–12 hours).
– In the Morning, remove the pan from the fridge and let the rolls sit at room temperature for 45–75 minutes, or until they look puffy, for the second rise.
– If needed, gently reshape the bunny ears again before baking.
– Continue with your steps below:
Reshape ears if needed. I usually reshape my bunny ears again after the second rise.
Remove cover, warm 1/4 cup of heavy cream and pour over each roll.
Bake at 350°F for 25-30 minutes until golden. Check halfway through cooking time and reshape bunny ears if needed. While your cinnamon roll bunnies are baking, make the cream cheese frosting.
Make the Cream Cheese Frosting
Using the paddle attachment of your stand mixer or a large mixing bowl and electric mixer, beat the butter until smooth then add the cream cheese and beat until smooth.
Add in the powdered sugar, heavy cream, vanilla and beat until combined and creamy.
Allow your cinnamon rolls to cool slightly before adding the frosting. You want them to still be warm enough to melt the frosting, but not so hot that it will just melt right off. Add sprinkles, if using and serve warm. Enjoy!

hand holding up a cinna bunny cinnamon roll bunny

Trish’s Tips for the Best Cinnamon Roll Bunnies

Use a kitchen scale for most accurate measurements
Don’t skip the Tangzhong – it’s key to the ultra-soft texture
Keep dough slightly sticky for the softest results
Create defined bunny ears by pinching and shaping firmly

Storage Instructions

Room temperature: Up to 2 days in airtight container
Refrigerator: Up to 1 week, reheat before serving for best results
Freezer: Up to 2 months, thaw overnight in refrigerator and reheat before serving for best results

Fun Ways to Let Your Kids Help With These Easter Treats

Let kids help with sprinkling the cinnamon sugar
Have them help shape the bunny ears
Let them decorate with sprinkles
Make mini versions for smaller hands

Frequently Asked Questions

What makes Tangzhong cinnamon rolls different?

The Tangzhong method pre-gelatinizes some of the starches in the flour, allowing the dough to hold more moisture and resulting in softer, fluffier rolls that stay fresh longer.

Can I make these ahead of time?

Yes! Shape the bunnies and refrigerate overnight. Let come to room temperature before baking.

Why did my cinnamon roll dough not rise?

The most common culprits are:
Your yeast might be old or inactive
The liquid was too hot and killed the yeast (should be 110-115°F)
The room was too cold (place in a warm spot around 75-80°F)
Not enough time given for rising (it could take longer than an hour if you are in a cool place)

Can I make these without a stand mixer?

Absolutely! While a stand mixer makes it easier, you can knead by hand for 10-12 minutes until the dough is smooth and elastic. A good way to get your arm workout in!

Why use Saigon cinnamon specifically?

I like to use Saigon cinnamon because it has a higher oil content, making it more flavorful and aromatic than regular cinnamon. However, you can use any cinnamon you have on hand.

How do I know when the cinnamon roll bunnies are done baking?

The bunnies should be golden brown and reach an internal temperature of 190°F. If you don’t have a thermometer, insert a toothpick into the center roll – it should come out clean without any raw dough.

Easter Cinnamon Roll Bunnies on plate with Easter decorations around

Delicious Variations to Try

Add chopped pecans to the filling
Use orange or lemon zest in the dough
Try different flavor variations:
- Chocolate Chip Cinna Bunnies
  - Add mini chocolate chips to the filling
  - Drizzle with chocolate ganache instead of cream cheese frosting
- Orange-Cardamom Bunnies
  - Add orange zest to the dough
  - Replace some cinnamon with ground cardamom
  - Add orange zest to the frosting
- Nutella Bunnies
  - Spread a thin layer of Nutella instead of butter in the filling
  - Add chopped hazelnuts
  - Use a Nutella cream cheese frosting
- Apple Pie Bunnies
  - Add finely diced fresh apples to the filling
  - Include apple pie spice with the cinnamon
  - Drizzle with caramel sauce

Other Holiday Variation Ideas:

Christmas: Add crushed peppermint and shape as wreaths
Valentine’s Day: Shape as hearts and add pink food coloring to frosting
Halloween: Shape as ghosts and decorate with chocolate chips for eyes

Other Fun Kids Recipes I Think You’ll Love:

Recipe Notes and Tips

Ensure your yeast is fresh for best results
Room temperature ingredients work best
Don’t overbake to maintain softness
Use a scale for measuring flour
Don’t skip adding the cream after the second rise
Let rolls cool for 5-10 minutes before frosting
For photo-worthy bunnies, add frosting while still slightly warm

Dough Tips

The dough should be slightly tacky but not sticky. If it’s too sticky, add flour 1 tablespoon at a time.
Want even softer rolls? Replace the water in the Tangzhong with all milk.
Let your eggs come to room temperature for better dough development.
If you don’t have a proof option on your oven, proof your dough in a turned-off oven with just the light on for perfect rising conditions.

Shaping Tips

Use unflavored dental floss to cut perfect rolls without squishing them.
Mark your dough before rolling to ensure even-sized bunnies.
Keep a small bowl of oil nearby to grease your hands – it prevents sticking better than flour.
Pinch the dough ears into the sides of the rolls to help the shape stick. You may have to reshape a few times. I reshaped after the second rise and mid-baking.

Make-Ahead Options

Overnight option: Shape the bunnies, cover, and refrigerate overnight. Let come to room temperature for 1 hour before baking.
Freeze option: Freeze shaped, unbaked rolls for up to 2 months. Thaw overnight in refrigerator before baking.
Freeze baked rolls without frosting for up to 3 months.

Common Cinnamon Roll Issues and Solutions

Dough too sticky:
- Add flour gradually, 1 tablespoon at a time
- Use oil on hands when shaping
- Chill dough for 30 minutes if too soft
Filling leaking:
- Make sure butter isn’t too melted
- Roll dough tightly
- Pinch seams well
Uneven baking:
- Rotate pan halfway through
- Check your oven temperature with a thermometer
- Don’t place pan too close to heating elements

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