Cinnamon Sugar Crescent Roll Bunnies
Adorable bunny-shaped pastries made from refrigerated crescent roll dough that deliver soft, buttery layers with a cinnamon-sugar coating. These whimsical treats combine the convenience of pre-made dough with creative shaping and a marshmallow tail for playful appeal. The warm cinnamon sweetness contrasts beautifully with the flaky, tender crescent texture, making them irresistible to kids and adults alike. Perfect for Easter brunches, spring celebrations, or anytime you want to add fun to the breakfast or dessert table. This version stands out through its simple yet impressive presentation—the twisted bunny silhouette and marshmallow accent transform basic ingredients into showstopping bites that look homemade and feel special. No advanced baking skills required, just imagination and a few folds.
Ingredients
- 1 package crescent roll dough, unrolled
- 2 tablespoons butter, melted
- ¼ cup sugar, granulated
- 2 teaspoons cinnamon, ground
- 6 mini marshmallows, whole
Instructions
- 1
Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- 2
Unroll the crescent roll dough and separate it into two rectangles, pinch the seams together, and lightly roll out the dough.
- 3
Combine the sugar and cinnamon in a small bowl.
- 4
Brush the dough with melted butter and sprinkle half the cinnamon-sugar mixture over the top, then lightly press the sugar into the dough.
- 5
Cut the rectangle into three long strips using a knife.
- 6
Fold one strip in half lengthwise, then bend the strip in the middle.
- 7
Twist the two pieces together from the bend halfway up the length of the strip.
- 8
Flatten the remaining pieces and pinch the ends together to form a point for the bunny ears.
- 9
Repeat twisting with each strip of dough and place the crescent roll bunnies on the lined baking sheet.
- 10
Bake for 10 to 12 minutes, until the dough is lightly browned.
- 11
Immediately after removing from the oven, press a marshmallow into the bottom of the twist for the bunny's tail.
Tips
Separate the crescent dough into full rectangles by pinching seams together rather than tearing them apart. This creates a smoother surface for the cinnamon-sugar coating and prevents gaps in the final bunny shape.
Press the marshmallow into the warm dough immediately after baking so it softens slightly and adheres. Waiting too long allows the dough to cool, making the marshmallow difficult to secure.
For uniform browning, ensure your oven rack is centered and rotate the baking sheet halfway through if you notice uneven coloring.
Good to Know
Keep baked bunnies in an airtight container at room temperature for up to 2 days. Do not refrigerate, as this accelerates staling.
Prepare unbaked bunnies, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Add 1-2 minutes to bake time if baking from cold.
Serve warm or at room temperature. Pairs well with hot chocolate, coffee, or milk for breakfast or as an after-school snack.
Common Mistakes
Do not skip pinching the seams together on the crescent rectangles to avoid gaps that make shaping difficult.
Do not wait to add the marshmallow tail if the dough cools completely, as it will not stick properly.
Do not over-roll the dough to avoid toughening it and losing flakiness.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these bunnies ahead of time?
Yes. Shape the unbaked bunnies, cover tightly with plastic wrap, and refrigerate up to 24 hours before baking. Bake directly from cold, adding 1-2 minutes to the time. You can also freeze baked bunnies for up to one month in an airtight container.
What if I don't have mini marshmallows?
Use one regular marshmallow per bunny, cutting it in quarters, or substitute a white chocolate chip, small piece of fondant, or a dab of frosting. White chocolate melts nicely when pressed into warm dough.
How do I prevent the dough from browning too quickly?
If bunnies brown too fast, tent them loosely with foil for the first half of baking, then remove foil to finish. Watch carefully after 8 minutes, as ovens vary. Rotate the baking sheet halfway through for even coloring.