An Easter-ready twist on classic cinnamon rolls
These soft, spiced rolls skip the cream cheese and lean into warm spring flavors with a touch of cardamom. They're shaped to spread out more like bunnies on a tray—so we skip the cream before baking—but they're every bit as tender and sweet. Perfect for Easter morning or a cozy spring brunch.
Bethany Michaels
12
2 hours
20 minutes
Breakfast
An Easter-ready twist on classic cinnamon rolls.
These soft, spiced rolls skip the cream cheese and lean into warm spring flavors with a touch of cardamom. They're shaped to spread out more like bunnies on a tray—so we skip the cream before baking—but they're every bit as tender and sweet. Perfect for Easter morning or a cozy spring brunch.
Inspired by Living Sky Grains's delicious Cinnamon Roll recipe
¼ oz active yeast (1 tbsp)
1 tsp salt
½ cup white sugar
1 cup warm milk (105–110°F)
2 eggs
4 cups Living Sky Grains White Ultra-Fine Whole Wheat Flour
1/3 cup melted butter
1 cup brown sugar
½ cup butter, softened
1 tbsp cinnamon
1 tsp ground cardamom ← our springy upgrade
½ cup butter, softened
1/8 tsp salt
2 cups powdered sugar
Milk, added slowly until smooth and fluffy (Note: If you're making regular cinnamon rolls, feel free to pour ½ cup room temp cream over the rolls before baking. But for these bunnies—skip it.)
Hestan Stainless Steel Roaster
Staub Ceramic Baking Pan
Mixing Bowl
Whisk
Make the Dough. Add all dough ingredients to your bread machine (dough setting), or mix and knead by hand until smooth. Let rise 1 hour or until doubled.
Roll & Fill. Roll dough into a 21" x 16" rectangle (¼" thick). Spread butter over the surface, then sprinkle with the cinnamon–cardamom sugar mix. Roll tightly from the long edge. Slice into 12 pieces.
A tip for success: when rolling it out, thinner is better: 1/4 in thick or less. Rolling a thinner/bigger rectangle is better so as to have a bit longer thinner strips for shaping the bunny ears and still have a decent swirl in the bunny face.
Shape & Rise. Place rolls on a parchment-lined tray, spaced slightly apart for a more “bunny-shaped” look. Let rise again until puffy, about 30–45 minutes.
Bake. Preheat to 375°F. Bake for 20–22 minutes until golden and fluffy.
Ice. Beat icing ingredients until smooth and fluffy. Add milk a splash at a time to get your desired consistency. Ice generously while warm.
Make Ahead Tip: Shape the rolls and refrigerate overnight. In the morning, bake as usual (no cream needed for these spread-out cuties).
