These cinnamon twist bunnies are easy to make with the kids using crescent roll dough. They are perfect for a sweet spring snack or for serving during Easter brunch.
Hop outside the box with this cute idea for making something different with store bought dough.
Looking for more brunch ideas? Check out this vanilla French toast recipe, this buttermilk waffles recipe, and these yummy holiday pancake recipes.
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Cinnamon Twist Bunny Treats
Getting the kids in the kitchen and following recipe directions is a great learning experience.
Not only are cooking and baking important skills to have, but kids also get real world math practice with fractions and measuring ingredients.
It can also be fun showing them how to use prepackaged ingredients, like crescent dough, to create something unique.
I love how quick and easy these cinnamon twist bunnies are to make too.
Younger kids can assist with rolling out the dough, measuring out ingredients, twisting the dough, brushing on the egg wash, mixing the buttercream frosting, and adding the frosting tails.
Older kids can assist with all of the above as well as help cut the dough strips with adult supervision.
Helping to bake the cinnamon bunnies will make enjoying this treat even sweeter.
Can you use any crescent roll dough?
Yes, you can use original crescent roll dough, buttery crescent roll dough, or even the crescent dough sheet.
The larger packages will yield more dough for creating the bunny twists.
You will need to adjust the amount of cinnamon topping mix and buttercream needed accordingly.
Tips for Making Buttercream Frosting
I find setting the butter out on the counter to soften prior to baking helps. You don’t want the butter too melted, which can happen when using the microwave.
You may also want to wait to add a little milk at a time until after creaming the rest of the ingredients together. Too much liquid can make the buttercream runny.
If the buttercream is runny after mixing, let it chill in the refrigerator before frosting.
Cinnamon Twist Crescent Bunnies Ingredients:
This recipe yields 8 to 10 cinnamon bunny twists.
- 1 can crescent rolls (4 count)
- 1-2 TBS flour
- 1 egg white
- 1 TBS brown sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
Buttercream Frosting Ingredients:
- 4 TBS softened unsalted butter
- ½ cup confectioners’ sugar
- 2-3 tsps milk
Helpful Baking Tools:
How to Make Cinnamon Twist Crescent Bunnies:
Line a baking sheet with parchment paper and preheat the oven to 350 degrees Fahrenheit.
Dust a clean, working table or pastry mat with flour. Also, sprinkle a rolling pin with flour.
Remove the crescent dough from the tin and roll it out until it’s about 1/3 of an inch thick. You may need to fold the dough over and roll it until all the perforated lines are gone first.
Use a paring knife to cut out 8-10 dough strips, about 1 inch wide and 9 inches long.
For each strip, twist over two times and give the ends a point. Pull them away from each other to give the illusion of bunny ears.
Place each bunny crescent on the lined baking sheet.
Lightly brush each bunny crescent with egg white.
In a small bowl, mix together brown sugar, cinnamon and nutmeg. Sprinkle each crescent bunny with the sugar mixture.
Bake for 11-13 minutes. Allow to cool before decorating.
As the crescents cool, beat butter, confectioners’ sugar and milk together with an electric mixer. Start on low speed and gradually increase to high.
Once the buttercream is formed, scoop it into a frosting bag with an open star frosting tip (Wilton tip #21).
Frost the crescent bunnies with a dollop of buttercream, right at the bottom of each one to create puffball tails.
Serve and enjoy!
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Easy Cinnamon Twist Crescent Bunnies
Make cinnamon twist bunnies for breakfast, brunch, or a sweet treat.
Ingredients
- 1 can crescent rolls (4 count)
- 1-2 TBS flour
- 1 egg white
- 1 TBS brown sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- For the buttercream:
- 4 TBS softened unsalted butter
- ½ cup confectioners’ sugar
- 2-3 tsps milk
Instructions
- Line a baking sheet with parchment paper and preheat the oven to 350 degrees Fahrenheit.
- Dust a clean, working table or pastry mat with flour. Also, sprinkle a rolling pin with flour.
- Remove the crescent dough from the tin and roll it out until it’s about 1/3 of an inch thick. You may need to fold the dough over and roll it until all the perforated lines are gone first.
- Use a paring knife to cut out 8-10 dough strips, about 1 inch wide and 9 inches long.
- For each strip, twist over two times and give the ends a point. Pull them away from each other to give the illusion of bunny ears.
- Place each bunny crescent on the lined baking sheet.
- Lightly brush each bunny crescent with egg white.
- In a small bowl, mix together brown sugar, cinnamon and nutmeg. Sprinkle each crescent bunny with the sugar mixture.
- Bake for 11-13 minutes. Allow to cool before decorating.
- As the crescents cool, beat butter, confectioners’ sugar and milk together with an electric mixer. Start on low speed and gradually increase to high.
- Once the buttercream is formed, scoop it into a frosting bag with an open star frosting tip (Wilton tip #21).
- Frost the crescent bunnies with a dollop of buttercream, right at the bottom of each one to create puffball tails.
Notes
You can use original crescent roll dough, buttery crescent roll dough, or even the crescent dough sheet. The larger packages will yield more dough for creating the bunny twists. Adjust the amount of cinnamon topping mix and buttercream needed accordingly.
If buttercream frosting is runny, put in refrigerator to firm up before piping.