How to Make Adorable Bacon-Cinnamon Roll Easter Bunnies

Go home, chocolate rabbits. So long, candy eggs. Sit this year out, marshmallow chicks. There’s a new adorable + edible Easter tradition in town.

I’m talking about these Bacon-Cinnamon Roll Bunnies, the Easter answer to Thanksgiving’s Cinnamon Roll Turkeys. These seriously cute little faces are so easy to make, but still so impressive and Instagram-worthy, you’ll almost feel like you got away with something.

Here’s what you’ll need:

• 2 cookie sheets (at least one rimmed) and 1 wire baking rack 
• Parchment paper and aluminum foil (optional, but recommended for easy cleanup) 
• 1 or more tubes Grands!® Flaky Cinnamon Rolls with Icing 
• 1 package bacon (allow 2 slices bacon for every 1 cinnamon roll) 
• Mini pretzel twists, chocolate chips, and jelly beans (for decorating)

STEP 1
Heat oven to 350°F. Place wire rack on foil-lined rimmed cookie sheet (the rimmed sheet will catch bacon drippings). Line second cookie sheet with parchment paper if available.

STEP 2
Fold uncooked bacon slices in half and arrange in a single layer on wire baking rack (these will be the bunny ears). Meanwhile, separate cinnamon roll dough into five rolls; place about 3 inches apart on a second cookie sheet. Bake both sheets for 20 minutes, until cinnamon rolls are light golden brown and bacon is cooked through and evenly crisp.

STEP 3
Remove both pans from oven and allow to cool 5-10 minutes. Ice cinnamon rolls as directed on package.

STEP 4
Arrange two folded pieces of bacon underneath each cinnamon roll in a pair of bunny ears. Give your bunnies faces with decorations like pretzel noses, chocolate chip eyes and jelly bean teeth.

STEP 5
Admire your work, snap a photo or two (optional), and enjoy your sweet and savory (and oh-so-crafty) Easter breakfast.