• Pinterest
  • Save
  • Print
  • Facebook
  • Email

Jam-Filled Bunny Pops

  • Prep 30 min
  • Total 55 min
  • Ingredients 5
  • Servings 6

These cute bunny pops are easy to make, yummy to eat, and a fun holiday treat for any age. MORE+ LESS-


can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
paper lollipop sticks, if desired
teaspoons strawberry jam or other desired filling
egg white
Miniature chocolate chips, and pink circles or heart candy sprinkles, if desired


Hide Images
  • 1
    Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
  • 2
    Unroll 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls on sheet of waxed paper. Press seams and perforations to seal and form one sheet of dough. Using 2 1/4-inch-round cookie cutter or a comparably-sized drinking glass, cut out 18 rounds, cutting as close together as possible. (Save scraps of dough.) Each bunny will need 3 rounds.
  • 3
    To make each bunny, place 1 dough round on cookie sheet. Top with 1 paper lollipop stick; press small scrap of dough over stick to secure.
  • 4
    For ears, use round cookie cutter to cut ovals from each side of second dough round. Gently press ears onto top of dough round on cookie sheet.
  • 5
    Place 1/4 teaspoon strawberry jam or other desired filling on center of bunny head. Top with third dough round; press around side of rounds to seal.
  • 6
    Brush bunnies with 1 beaten egg white, making sure to brush sealed edges. On each bunny, press 2 miniature chocolate chips into dough for eyes; press 1 pink circle or heart candy sprinkle for nose.
  • 7
    Bake 9 to 11 minutes or until golden brown. Cool completely on cookie sheet, at least 15 minutes. (The longer the bunnies cool, the more secure the stick will be.)

Expert Tips

  • Find the paper lollipop sticks, cookie cutter and candy sprinkles at the craft store.
  • Let the kids help decorate the faces with any candies they choose.

Nutrition Information

No nutrition information available for this recipe

© 2017 ®/TM General Mills All Rights Reserved

Rate and Comment