Vegan Cinnamon Roll Bunnies
These bunny cinnamon rolls are extra cute, easy to make, and a fun twist on classic cinnamon rolls. You still get the soft fluffy dough, cozy cinnamon sugar layers, and thick cream cheese icing, just shaped with simple bunny ears that make the whole tray feel playful and spring-ready.
The dough is straightforward, the filling is rich and sweet, and the shaping step is way easier than it looks. No fancy decorating skills needed, just slice, roll, loop, bake, done. They look like you worked really hard… even though you didn’t have to.
Ingredients & What They Do
Unbleached all-purpose flour
gives the rolls structure and that soft, bakery-style chew.
Instant yeast
helps the dough rise quickly and evenly. You can mix it right in, no separate proofing step needed.
Almond milk
adds moisture and keeps everything dairy-free. Warm milk helps the yeast activate and gives you a better rise.
Sugar
lightly sweetens the dough and gives the yeast a boost.
Salted vegan butter
adds richness and keeps the dough tender. It also carries all that cinnamon flavor in the filling.
Brown sugar + cinnamon
melt together while baking and create those gooey layered ribbons inside each roll.
Vegan cream cheese + powdered sugar
make a thick icing that spreads smoothly and melts slightly into warm rolls (which is exactly what you want).
How To Make Bunny Cinnamon Rolls
Warm the almond milk until it feels warm to the touch but not hot. Pour it into a large mixing bowl and stir in the sugar and instant yeast.
Add the melted vegan butter and mix to combine. Add the flour gradually, stirring until a soft dough forms. Once it comes together, knead for about 5–7 minutes until smooth and elastic. The dough should feel soft and slightly springy, not dry.
Place the dough in a lightly greased bowl, cover, and let it rise for about 1 hour, or until doubled in size.
Roll the dough out on a lightly floured surface into a rectangle about ¼-inch thick.
Spread the softened vegan butter across the surface. Stir together the brown sugar and cinnamon and sprinkle it evenly over the dough. Gently press it in so it sticks.
Instead of rolling into one big log, use a knife or pizza cutter to slice the dough into long strips from top to bottom, about 1–1½ inches wide.
Take one strip at a time and roll it up into a spiral. Place each roll on a parchment-lined baking sheet.
Find the loose tail end of the strip and loop it upward to form two ears. Press the tip gently into the top of the roll to secure it.
Set the shaped rolls on the stove while the oven preheats so they get a warm second rise and puff up nicely.
Bake at 350°F for about 16 minutes, until lightly golden and baked through.
At the 8-minute mark, pull the pan out and gently push the ears back together a bit if they’ve spread. They like to relax while rising, and this quick nudge keeps the bunny shape clear. Return to the oven to finish baking.
As soon as they come out, brush the tops with melted vegan butter.
Thick Cream Cheese Icing
Beat the vegan cream cheese until smooth. Add powdered sugar, almond milk, and vanilla. Mix until thick and creamy.
Spread generously over the warm rolls so it melts slightly into the cinnamon layers. Don’t be shy here, extra icing is always the right call.
Helpful Tips
Milk should be warm, not hot
Soft dough makes softer rolls, don’t overload with flour
Let the first rise fully double
Give them that quick second rise while the oven heats
Adjust the bunny ears halfway through baking
Serving & Storing
Store covered at room temperature for up to 2 days or refrigerate up to 4 days. Warm briefly before serving so the icing softens and the rolls get fluffy again. They reheat great.
Common question
Can I make the dough ahead of time?
Yes, make the dough, cover, and refrigerate after the first rise. Shape and bake the next day.
Can I use a different plant milk?
Yes, soy or oat milk work just fine here.
Can I freeze them?
Freeze baked, unfrosted rolls. Reheat and ice after warming for best texture.
Cinnamon Roll Bunnies for Spring
Ingredients
Dough
- 3 Tbsp salted vegan butter melted
- 1 packet instant yeast
- 1 cup almond milk warm
- 1 Tbsp sugar
- 3 cups unbleached all-purpose flour
Filling
- 3 Tbsp vegan butter softened
- 1/2 cup brown sugar
- 3 Tbsp ground cinnamon
Topping
- 2 Tbsp vegan butter melted (for brushing after baking)
- Thick Cream Cheese Icing
- 4 oz vegan cream cheese softened
- 2 cups powdered sugar
- 1 Tbsp almond milk
- 1/2 tsp vanilla extract
Instructions
- Heat almond milk until warm to the touch but not hot. Pour into a large mixing bowl.
- Stir sugar and instant yeast into the warm milk. Let sit 2–3 minutes while you prep the next ingredients.
- Add melted vegan butter and stir. Add flour gradually, mixing until a soft dough forms.
- Turn dough onto a lightly floured surface and knead 5–7 minutes until smooth and elastic. Dough should feel soft, not stiff.
- Place dough in a lightly greased bowl, cover, and let rise for about 1 hour or until doubled.
- Roll dough into a rectangle about ¼-inch thick on a lightly floured surface.
- Spread softened vegan butter over the dough. Mix brown sugar and cinnamon, then sprinkle evenly across the surface. Press lightly so it sticks.
- Use a knife or pizza cutter to slice the dough into long strips, about 1–1½ inches wide. Roll each strip into a spiral and place on a parchment-lined baking sheet.
- Take the loose tail end of each strip and loop it upward into two ears. Press the end gently into the top of the roll to secure.
- Place the tray on the stove while the oven preheats. Let rolls rest and puff up for about 15 minutes.
- Bake at 350°F for about 16 minutes until lightly golden.
- half way through – around the 8-minute mark, remove the pan briefly and gently push the ears back together if they’ve spread. Return to oven to finish baking.
- Brush hot rolls with melted vegan butter immediately after baking.
- Beat vegan cream cheese until smooth. Add powdered sugar, almond milk, and vanilla. Mix until thick and creamy.
- Spread icing over warm rolls and serve.
