Hoppy Easter Bunnies

This is a fun and easy recipe to make for your little bunnies (or not-so-little bunnies) on Easter morning.

I use a can of the Pillsbury Cinnamon Rolls.  Each can makes 8 rolls. Each bunny will take two of the rolls, thus the can will make 4 bunnies.

Start by preheating your oven to 400 degrees F, and then line the tray with parchment paper for easy cleanup.

Place one roll on the baking sheet. Take another roll, and "un-wind" the first swirl and re-shape it into two bunny ears on top of a smaller bunny head. Place on the tray, touching the body of the bunny. Repeat for the remaining 3 bunnies.

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Cook the rolls according to the package directions: "13-17 minutes, or until golden brown."  My oven runs hot, so I need to keep to the 13 minute side of that range.

​When you remove them from the oven, coat the bunnines with the icing glaze. While the glaze is still wet, sprinkle the bunnies with edible flowers, or flower sprinkles. I use them as a spring crown on the bunny's head. And enjoy! Hoppy Easter!

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