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close up of cinnabunny on plate

Easter CinnaBunnies: Ultra-Soft Tangzhong Cinnamon Roll Bunnies

These adorable Easter Cinnabunnies combine the irresistible flavors of classic cinnamon rolls with fun bunny shapes. Made using the Tangzhong method for exceptionally soft, fluffy rolls that stay fresh longer.
Prep Time 45 minutes
Cook Time 25 minutes
Proofing TIme 2 hours
Total Time 3 hours 10 minutes
Serving Size 12 Cinnabunnies

Equipment

  • 1 Stand Mixer, or hand mixer with dough hook
  • Mixing bowls
  • 1 Small saucepan
  • 1 Rolling Pin
  • 1 Sharp knife or pastry cutter
  • 1 Baking Sheets
  • Measuring cups and spoons
  • 1 Kitchen scale (recommended)
  • 1 Pastry Brush
  • 1 Kitchen thermometer (optional)

Ingredients

For the Tangzhong:

  • All-purpose flour 40g / 1/4 cup
  • Water 100ml / 1/4 cup + 1 tablespoon
  • Milk 100ml / 1/4 cup + 1 tablespoon

For the Dough:

  • 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

For the Filling:

  • Salted butter very soft or melted (1/2 cup)
  • Dark brown sugar 1 cup
  • Saigon cinnamon 2 tablespoons

For the Cream Cheese Frosting:

  • Salted butter room temperature (1/4 cup)
  • Cream cheese 4 oz
  • Powdered sugar 1 cup
  • Heavy cream 1 tablespoon
  • Vanilla extract 1 teaspoon

Instructions

Make the Tangzhong

  • Whisk flour, water, and milk in a small saucepan. Cook over medium heat, stirring constantly until mixture thickens. Look for a pudding-like consistency and remove from heat, about 2-3 minutes. Let cool to room temperature
    All-purpose flour, Water, Milk
    Tangzhong in pot for tangzhong Cinnamon Rolls

Prepare the Dough

  • Add the melted butter, milk, and cream to the Tangzhong and whisk until smooth.
    Melted salted butter, Milk, Heavy cream, Prepared Tangzhong
    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.
    2 medium/large eggs
    Add the eggs to the mixture one at a time and whisk until mixed together for the cinnamon roll bunny dough
  • Next, mix the flour and yeast together in a stand mixer bowl with the dough hook attachment.
    All-purpose flour, Instant yeast
    Next, mix the flour, yeast, and brown sugar 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.
    Brown sugar
    tangzhong cinnamon roll dough
  • Lightly oil your hands and shape the dough into a ball. Then 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.
    tangzhong cinnamon rolla fter first rise doubled in size

Shape the Bunnies

  • Roll dough into rectangle
    Dough rolled into a large rectangle on a floured surface for tangzhong cinnamon rolls
  • Spread the melted butter into an even layer, then add your layer of brown sugar, and top with your layer of cinnamon
    Salted butter, Dark brown sugar, Saigon cinnamon
    Brown sugar and cinnamon sprinkled over buttered dough for tangzhong cinnamon rolls
  • Roll up tightly from long edge and using a knife or string of unflavored dental floss, mark the dough evenly into 12 equal pieces and cut.
    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 to make the cinnabunnies
  • 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.
    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 for the cinnabunnies

Second Rise and Bake

  • 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 the steps below.
    TIP: You may need to reshape the bunny ears after the second rise. I usually reshape my bunnies after the second rise.
    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 steps below:
    Cinnamon Roll Bunnies after second rise
  • Preheat oven to 350°F
    Remove cover, warm heavy cream and pour over each roll. Then bake at 350°F for 25-30 minutes until golden
    cinnabunnies baked until golden brown

While they are baking, make the Frosting

  • Using the paddle attachment of your stand mixer or a large mixing bowl and electric mixer, add butter and cream cheese and beat until smooth.
    Salted butter, Cream cheese
    butter & cream cheese in bowl for cream cheese frosting
  • Add in the heavy cream, powdered sugar and vanilla and beat until combined and creamy.
    Heavy cream, Vanilla extract, Powdered sugar
    final cream cheese frosting ready to go on cinnabunnies
  • 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!
    close up of cinnabunny on plate

Video

Notes

Recipe Notes and Tips
  • Ensure your yeast is fresh for best results
  • Room temperature ingredients work best
  • Don't overbake to maintain softness
  • Let cool slightly before frosting
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.
  • 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.
  • For perfectly shaped ears, pinch the dough into itself tightly to hold and reshape after second rise and while baking. 
  • Keep a small bowl of oil nearby to grease your hands - it prevents sticking better than flour.
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.