Adorable Easter Bunny Rolls for Holiday Breakfast

If you want your Easter breakfast table to look like it belongs on a Pinterest board (but still be totally doable before coffee), these adorable Easter Bunny Rolls are it. They’re soft, lightly sweet, and shaped into the cutest little bunnies—perfect for kids, guests, and anyone who loves a fun holiday moment.

You can keep them simple with butter and jam, or go full brunch energy with honey, cream cheese, or a side of fruit. Either way, expect everyone to reach for “just one more.”

Why You’ll Love This

These bunny rolls are fluffy, golden, and surprisingly easy to shape, so you get maximum holiday cuteness with minimal stress—plus they’re make-ahead friendly and perfect for sharing.

Ingredients

3 1/4 cups all-purpose flour (plus more as needed)
2 1/4 teaspoons active dry yeast (1 packet)
1 cup warm milk (about 110°F)
1/4 cup granulated sugar
1 large egg, room temperature
1 teaspoon fine salt
1/4 cup unsalted butter, melted (plus 2 tablespoons for brushing)
1 teaspoon vanilla extract (optional, but cute for a lightly sweet roll)
24 raisins or mini chocolate chips (for eyes)
1 egg + 1 tablespoon water (for egg wash)

How to Make It

Activate the yeast: In a large bowl (or stand mixer bowl), combine warm milk and sugar. Sprinkle yeast over the top and let sit 5–10 minutes until foamy.
Make the dough: Add egg, salt, melted butter, and vanilla (if using). Mix to combine. Add flour gradually, mixing until a soft dough forms.
Knead: Knead 6–8 minutes by mixer (dough hook) or 8–10 minutes by hand until smooth and slightly elastic. If it’s super sticky, add flour 1 tablespoon at a time (don’t overdo it—soft dough = fluffy rolls).
First rise: Place dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 60–90 minutes.
Shape the bunnies: Punch down dough and divide into 12 equal pieces. For each bunny: roll one piece into a 10–12 inch rope. Tie it into a loose knot (like you’re starting a simple knot), leaving one end slightly longer. The longer end becomes the ears; use a knife or scissors to split that end into two “ears.” Shape the other end into a round tail. Place on a parchment-lined baking sheet with a little space between bunnies.
Add the face: Press two raisins or mini chocolate chips into the head area for eyes. (Push them in a bit so they don’t pop off while baking.)
Second rise: Cover loosely and let rise 20–30 minutes until slightly puffy.
Bake: Preheat oven to 350°F. Whisk egg wash (egg + water) and brush gently over the rolls. Bake 15–18 minutes, until golden and cooked through.
Finish: Brush warm rolls with a little melted butter for that bakery-soft shine. Cool 5–10 minutes, then serve.

Tips for the Best Results

Check your milk temp: Aim for around 110°F—too hot can kill yeast, too cool slows the rise.
Measure flour the easy way: Spoon flour into your measuring cup and level it off. Packing flour = denser rolls.
Soft dough is a good thing: Add flour slowly. A slightly tacky dough bakes up fluffier than a dry one.
Make the knot loose: If it’s too tight, the bunny shape can puff into a blob. Loose knot = defined head/tail/ears.
Use parchment: It keeps bottoms from over-browning and makes cleanup basically nonexistent.
Eyes that stay put: Press raisins/chips in after shaping but before the second rise, then check again right before baking.

Variations

Cinnamon-sugar bunnies: After shaping, brush with melted butter and sprinkle with cinnamon sugar before baking.
Orange glaze vibe: Skip the butter brush and drizzle with a simple orange icing (powdered sugar + orange juice) once cooled.
Whole wheat swap: Replace 1 cup of all-purpose flour with white whole wheat flour for a little extra heartiness (still soft).
Jammy brunch: Serve with strawberry jam or lemon curd and call it your new Easter tradition.
Mini bunny rolls: Divide dough into 18–20 smaller pieces and shorten bake time to 12–14 minutes.

Storage & Reheating

Store bunny rolls in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months. To reheat, warm in the microwave for 10–15 seconds per roll, or cover with foil and heat in a 300°F oven for 8–10 minutes until soft and cozy again.

FAQ

Can I make Easter Bunny Rolls the night before?

Yes. After shaping, cover tightly and refrigerate overnight. In the morning, let them sit at room temperature 30–45 minutes until slightly puffy, then egg wash and bake as directed.

Why didn’t my dough rise?

The usual culprit is yeast that didn’t activate (expired yeast or milk that was too hot/cold). Your kitchen temperature also matters—if it’s chilly, the rise will be slower. Try placing the covered bowl in a turned-off oven with the light on for gentle warmth.

How do I keep the bunny shape from spreading too much?

Make sure your dough isn’t overly soft from extra liquid or too little flour, and keep the knot snug enough to hold shape (but not tight). Chilling shaped bunnies for 10 minutes before baking can also help them stay defined.

Can I use instant yeast instead of active dry yeast?

Absolutely. Use the same amount. You can skip the “proofing” step and mix it right into the dry ingredients, but using warm milk still helps the dough rise faster and more evenly.

What’s the best way to serve these for Easter breakfast?

Serve warm with butter and honey for classic vibes, or set up a cute spread with jam, fresh berries, and a side of scrambled eggs. If you’re hosting, place the bunny rolls in a basket lined with a pastel napkin for instant holiday energy.