Bunny Cinnamon Rolls
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Bunny Cinnamon Rolls
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Bunny Cinnamon Rolls are perfect for a Spring brunch! You can use any cinnamon roll dough you love to create these fun bunny shapes, but the recipe below is the best gluten-free version ever.
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Ingredients
- 1 cup warm water
- 1 (¼ oz) packet active dry yeast
- 1 teaspoon sugar
- 3 ½ cups Bob's Red Mill 1-to-1 Gluten-Free Baking Flour
- ½ cup sugar
- 2 teaspoons baking powder
- ¾ teaspoon fine sea salt
- 3 tablespoons whole psyllium husk
- ½ cup melted butter
- 1 large egg (at room temperature)
- parchment paper, cut into 1-inch strips
Cinnamon Sugar Filling
- 2 tablespoons melted butter
- ½ cup brown sugar
- 2 ½ teaspoons ground cinnamon
Frosting
- 2 tablespoons melted butter
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons water
Instructions
- To prepare the dough, combine the warm water, yeast, and sugar in a medium bowl and set it aside. A foam should develop on top in about 5 minutes, letting you know the yeast is good. (If foam doesn't develop, try again with a different yeast packet.)
- In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk well to combine.
- In a separate bowl, add ¾ cup warm water to the 3 tablespoons of psyllium husk. Stir well; it should quickly form a gel. Pour the gel into the bowl of flour, along with the melted butter and egg. Stir well, until no clumps of flour remain.
- Place the bowl of dough in a warm place to rise for 1 hour. After that, transfer the dough to the center of a long piece of parchment paper on your counter. Use a floured rolling pin to roll the dough into a large rectangle, about 14 to 16 inches wide. The dough should be about ¼-inch thick or less.
- Brush the dough with melted butter and sprinkle the sugar and cinnamon evenly over the top. Use a pizza cutter to slice the dough into inch-wide strips. You should get roughly 14 strips. Starting at one end of each strip, start rolling it up until you have a spiral roll. Repeat with the remaining dough.
- To make the bunny shape, gently un-roll one of your rolls to the halfway point. Use the strip of dough you just unrolled to form two ears and leave the end of the strip near the unrolled portion. This should create a bunny-head look!
- Repeat with the remaining rolls, then arrange them in a greased 9-by-13-inch pan alternating when the ears or head is touching the edge of the pan. Place a strip of parchment paper between each roll, to make these easy to release later. Let the dough rise again for 45 minutes, and preheat the oven to 350ºF about 20 minutes before they are done rising.
- When the timer goes off, let these bunny cinnamon rolls bake at 350ºF for 25 minutes. While they are baking, mix the frosting ingredients in a small bowl.
- Gluten-free rolls don't brown the same way gluten flour does, so the rolls won't look golden brown, but they should feel dry to the touch and spread to fill the pan. Spread the frosting over each roll while they are warm, then use your fingers to remove the parchment strip between each bunny roll. Serve warm for the best flavor and texture. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Notes
- Nutrition information is for 1 of 14 cinnamon rolls with frosting. This information is automatically calculated and is just an estimate, not a guarantee.
- Note: You can use ANY cinnamon roll recipe you like to make these bunny shapes; even a can of dough from the store! I'm just sharing my favorite gluten-free option because it's the most difficult to get right. (I tried a lot of bad ones before landing on this one; the psyllium husk is what creates the perfect texture.)
- Sweetener Note: If you prefer to use natural sweeteners, coconut sugar can be used in the batter and filling. You can even blend it to create powdered sugar! For a frosting made without powdered sugar, try cashew icing.
Nutrition Information
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Calories
311kcal
(16%)
Carbohydrates
52g
(17%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
39mg
(13%)
Sodium
211mg
(9%)
Potassium
79mg
(2%)
Fiber
5g
(20%)
Sugar
29g
(58%)
Vitamin A
323IU
(6%)
Vitamin C
0.01mg
(0%)
Calcium
67mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 52g | 17% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 39mg | 13% |
| Sodium | 211mg | 9% |
| Potassium | 79mg | 2% |
| Fiber | 5g | 20% |
| Sugar | 29g | 58% |
| Vitamin A | 323IU | 6% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 67mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5.0
6 reviews
Excellent
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