In the Kitchen with Sheryl
Here is a quick, easy, Easter morning treat the whole family will love waking up to. Bunny Cinnamon Rolls are simple to make and yummy to eat. My grandsons Matthew and Jonathan came up with some very clever ways to decorate their bunnies. What will you come up with?
1 can (12.4) Pillsbury refrigerated cinnamon rolls with icing
8 sliced almonds
Here’s what you need to do:
Heat oven to 375 degrees.
Grease cookie sheet with shortening or cooking spray.
Separate dough into 8 rolls, set icing aside.
With palm of your hand, press down one roll to flatten slightly, (this is the bunny’s head).
Flatten second roll, and cut with a sharp knife down the middle of the roll,
almost to the edge, but not all the way.
Carefully open the roll to create 2 halves, leaving bottom of roll connected.
Press and firmly pinch the ear and head sections together.
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 two raisins for the eyes, one raisin for the nose and two almonds for the teeth, pressing firmly into the dough so they remain in place while baking.
Bake 13-19 minutes or until golden brown. Spread reserved icing on bunny ears.
Decorate as you wish. Serve warm.
Decorating tips from the grandsons: Add color to icing to make pink ears, decorate with sprinkles, M&M candies, chocolate morsels, and colored sugar.