Print

Fluffy Bunny Butt Cinnamon Rolls Recipe with Easy Creamy Icing

fluffy bunny butt cinnamon rolls - featured image
Print Recipe

These fluffy bunny butt cinnamon rolls are a quick and easy treat with a soft, pillowy dough and a luscious creamy cream cheese icing. Perfect for cozy mornings or brunch, they deliver bakery-worthy flavor with simple ingredients.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour, sifted
  • ¼ cup (50g) granulated sugar
  • 2 ¼ tsp instant yeast (one packet)
  • 1 cup (240ml) whole milk, warmed to about 110°F (43°C)
  • ¼ cup (56g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 tsp salt
  • ¾ cup (150g) packed brown sugar
  • 2 tbsp ground cinnamon
  • ½ cup (113g) unsalted butter, softened
  • 4 oz (115g) cream cheese, softened
  • 2 tbsp (28g) unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1–2 tbsp (15-30ml) milk

Instructions

  1. Warm the milk to about 110°F (43°C). Stir in the yeast and a pinch of sugar. Let it sit for 5-10 minutes until foamy.
  2. In a large bowl, mix the flour, sugar, and salt. Add the melted butter, eggs, and the foamy yeast mixture. Stir until a shaggy dough forms.
  3. Transfer to a floured surface and knead for about 8-10 minutes until smooth and slightly tacky but not sticky. Alternatively, use a stand mixer with a dough hook on medium speed for 6-7 minutes.
  4. Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm spot for about 1 to 1 ½ hours, or until doubled in size.
  5. While the dough rises, mix the softened butter, brown sugar, and cinnamon in a small bowl until creamy and combined.
  6. Punch down the risen dough gently to release air. On a floured surface, roll it into a 15×10-inch (38×25 cm) rectangle.
  7. Spread the cinnamon-sugar butter mixture evenly over the rolled dough, leaving a small border around the edges.
  8. Starting from the long edge, roll the dough tightly into a log. Pinch the seam to seal it shut.
  9. Slice the log into 12 equal pieces using a sharp knife or dental floss. Arrange them cut-side up in a greased 9×13-inch baking pan, leaving a little space between each.
  10. Cover the pan loosely and let the rolls rise for another 30-45 minutes until puffy and almost touching.
  11. Preheat the oven to 350°F (175°C). Bake the rolls on the center rack for 25-30 minutes until golden brown and cooked through.
  12. While the rolls bake, beat the cream cheese and butter until smooth. Add powdered sugar and vanilla, then add milk a tablespoon at a time to reach desired drizzle consistency.
  13. Remove the rolls from the oven and let cool for about 10 minutes before spreading the creamy icing generously over the warm rolls.

Notes

Do not rush the rising steps to ensure fluffy texture. Milk temperature is crucial for yeast activation. Slightly tacky dough is preferred over sticky. Use dental floss to cut rolls for clean slices. Let rolls cool slightly before icing to prevent melting the icing too much.

Nutrition

Keywords: cinnamon rolls, fluffy cinnamon rolls, cream cheese icing, easy cinnamon rolls, brunch recipe, sweet rolls, homemade cinnamon rolls

Find it online: https://chrisfeasts.com/fluffy-bunny-butt-cinnamon-rolls-recipe-with-easy-creamy-icing/