Cinnamon rolls and a little creativity are all you need for an easy Easter morning treat the kids will love.
February 19, 2012
can (12.4 oz) Pillsbury™ refrigerated cinnamon rolls with icing
Heat oven to 375°F. Grease cookie sheet with shortening or cooking spray.
Separate dough into 8 rolls; set icing aside. With palm of your hand, press down 1 roll to flatten slightly (for bunny’s head). Place second roll flat on work surface; with sharp knife, cut down middle of roll almost to the edge, but not all the way. Carefully open roll to create 2 halves, leaving bottom of roll connected. Press and firmly pinch connected part of roll to top of flattened whole cinnamon roll. Shape cut halves into floppy bunny ears. Place bunny on cookie sheet. Repeat with remaining 6 rolls to make 3 more bunnies.
On each bunny head, place 2 raisins for eyes, 1 raisin for nose and 2 almonds for teeth, pressing firmly into dough so they remain in place while baking.
Bake 13 to 19 minutes or until golden brown. Spread reserved icing on bunny ears. Serve warm.
Food color can be added to the icing to give it a fun holiday color.
Add candy sprinkles to the icing on the bunny ears for a more festive look.
No nutrition information available for this recipe
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