Easter Bunny Crescent Rolls: Adorable Bunny-Shaped Appetizers

These Easter Bunny Crescent Rolls use simple ingredients and turn them into charming bunny-shaped snacks. You can use store-bought crescent dough or make your own from scratch. These rolls work well as Easter appetizers, bunny dinner rolls, or bunny-themed snacks for kids. They’re soft, golden, and fun to shape, which makes them perfect for family prep days and holiday tables.

Each triangle of dough turns into a bunny body. The small loops on top become ears. The shape works best when the dough is rolled tightly and placed seam-side down. That small detail keeps the roll from springing open in the oven.

I like to brush them with egg wash. It gives them that smooth, golden surface you see on bakery rolls. If you’re adding a filling like Nutella or jam, just go light—too much will cause leaks.

For store-bought dough, cut each triangle lengthwise for better shaping. That extra step gives you a smaller roll that works better for bunny proportions.

What You Need

Canned crescent dough works just fine. Pillsbury is consistent, but any brand that keeps its shape during baking will do.

If you’re making homemade dough, be sure your yeast is active. Let it foam in warm water—about 110°F. I use whole milk for tenderness and melted butter for richness. Three to three and a half cups of flour gives flexibility depending on humidity.

Don’t skip the egg wash. One egg mixed with a tablespoon of water gives color and shine. For fillings, cinnamon sugar adds a nice layer. A small dab of chocolate or jam makes it feel special without changing the baking time.

You can pair these with Carrot Crescent Rolls if you’re looking for more Easter Bunny appetizers made from crescent dough.

Bunny Roll Shaping Tips

The main thing to get right is the roll and tuck. Start from the wide end of the triangle and roll tightly to the tip. Place the tip under the roll so it doesn’t unravel. Then form two small loops with dough scraps for ears.

If you’re using homemade dough, work quickly so it doesn’t dry out. Cut evenly sized triangles, about the size of a store-bought one halved lengthwise. That shape holds the bunny form best during baking.

Try brushing the ears lightly with extra egg wash. It helps them bake evenly and gives a little extra color at the tips.

How To Make Them

Preheat the oven to 375°F. Line your tray with parchment paper so the rolls come off clean.

Unroll the crescent dough on a floured surface. Slice each triangle lengthwise for smaller, more bunny-like shapes. Roll from the wide end to the tip, then tuck the tip under.

Pinch off a piece of dough, make two small loops, and press them into the top of each roll for bunny ears. Brush each roll with egg wash. Bake for 10 to 12 minutes until golden.

Let them cool just slightly before serving. They taste best warm. I like serving them alongside Chocolate Swirl Easter Pound Cake for a sweet and savory Easter mix.

How to Tell They’re Ready

The rolls should be puffed and golden. The surface should look dry and shiny, not pale or wet.

Underbaked rolls stay soft and doughy inside, especially near the seam. If the tips of the bunny ears start browning too early, tent loosely with foil.

Homemade dough bakes a little slower. You may need an extra minute or two.

Bunny Roll Troubleshooting

If the ears fall off, they may be too thin or not pressed in enough. Try shaping shorter, wider loops and pinching them deep into the roll.

If the dough unravels in the oven, it wasn’t tucked under or was rolled too loosely. Roll snug and seam-side down.

Filling leaking? Use less. Even a small dab of Nutella or jam goes a long way.

Variations to Try

For sweet bunny rolls, sprinkle cinnamon sugar before rolling. Use 1 tablespoon sugar with ½ teaspoon cinnamon per batch.

Add 1 teaspoon of mini chocolate chips in the center of each triangle before rolling for a subtle treat.

You can also use Carrot Soufflé as a side to round out your bunny-themed meal.

Try adding pink sugar crystals on the ears after baking for color. Or press in one chocolate chip as a nose before baking.

Storing and Reheating

At room temperature, these Easter Bunny rolls keep for 2 days in an airtight container.

In the fridge, they’ll last 4 days. Reheat at 300°F for 5 to 6 minutes.

To freeze, place rolls in a single layer on a tray until firm. Then transfer to a bag. They’ll keep frozen for 2 months. Reheat from frozen at 325°F for 10 minutes.

Test Kitchen Tips

Use a bench scraper to divide the dough cleanly without stretching it.

Don’t over-flour your surface when shaping too much flour can dry the edges and affect ear placement.

Parchment paper helps with even browning underneath.

If the dough sticks when unrolling, chill it for 5 minutes and try again.

Try pairing them with Easter Egg Rice Krispie Treats to balance out the savory with something bright and crunchy.

Serving Ideas

Place one roll on each plate beside the Easter main. Use small baskets to serve them as Easter Bunny appetizers.

Offer them with honey butter on a brunch table. Use them as bunny-themed snacks for kids with fruit and cheese.

Serve warm from the oven with jam for a simple breakfast bite.

Save This Bunny Roll Recipe for Easter

Add these Easter Crescent Rolls to your holiday board so you don’t forget.

Let me know in the comments if you tried a filling, used homemade dough, or served them with something fun. I love reading what you make with it.