With Easter just a hop, skip and jump away, I had a harebrained idea to make a Cinnamon Roll Bunny. And not just any ol’ cinna bunny but vegan with breakfast sausage ears and blueberry eyes.
Super easy too with a can of ready-to-bake Annie’s Cinnamon Rolls and ready-to-eat Field Roast Apple Maple Breakfast Sausages. You can of course use home-made versions if you’re so inclined. I’m baking challenged and lazy so store-bought for me.
To make a cinnamon roll bunny, just unroll and shape the dough around the sausage position as ears on top.
While it looks a bit messy to shape the bunnies, cleanup couldn’t be any easier – just toss the parchment paper afterwards.
Oh cinna bunny, whatever happened to your ear? (Yes, I’m one of those people who bite off the ears of a chocolate bunny first. No surprise the same applies to a cinnamon roll bunny.) ’twas savory and sweet.
Cinnamon Roll Bunny
Makes 5 bunnies
1 can Annie’s Cinnamon Rolls (5 count)
5 sausages from a package of Field Roast Breakfast Sausage
10 fresh blueberries
Preheat the oven to 350 degrees F. Line a baking sheet pan with parchment paper and set aside. Open the cinnamon rolls following the directions on the label.
Place a roll on the parchment. Cut a breakfast sausage in half. Unroll enough of the dough to wrap around the sausage as bunny ears. Press the end tightly back onto the roll so it sticks. Press the dough firmly around the sausage ears. Repeat with the remaining rolls, placing them about 2 inches apart on the parchment.
Bake for 18 to 20 minutes or until golden brown, let cool slightly. To garnish with blueberries eyes, use a bit of the included icing to secure the blueberries. Drizzle the rest of the icing as desired.
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