Turn ordinary crescent rolls into lamb cinnamon rolls for a special Easter breakfast or brunch every child and adult alike will enjoy.
Cinnamon rolls are also popular in Northern Europe. In Sweden, the country of its presumed origin, the cinnamon roll takes the name of kanelbulle (cinnamon bun).
October 4th is Cinnamon Roll Day in Sweden. Swedish dough typically also contains cardamom, giving it a distinctive flavor which I love in their delectable oatmeal apple pie.
They're not only easy to make, yummy, and cute, they also get grandma some extra brownie points.
Easter is a super fun and easy holiday for creative foods like lamb-shaped cinnamon rolls, surprise Easter bunny cake, and chocolate Easter eggs.
Normally, I would make the rolls from scratch, but using packaged crescent rolls is a time-saver, and who doesn't need extra time during busy holiday preparations.
Cinnamon rolls are standard for breakfast, brunch, or dessert every day, but shaped like a lamb, they certainly deserve a spot on your Easter table.
You can spread sugar glaze or cream cheese icing over your cinnamon rolls, but I only used powdered sugar to show off the curls of lamb's wool.
If you prefer the glaze, have it ready in a small bowl for dipping or individual topping.
🔪 Instructions
- Preheat oven to 375 degrees Fahrenheit. Grease a cookie sheet or baking pan and set it aside.
- In a small bowl, stir together the granulated sugar and cinnamon.
- On a large surface, unroll crescent dough (do not separate) and press perforations to seal. Repeat with the second crescent dough package. Cut one sheet of crescent dough in half and set it aside (we will use it to make a lamb's head). Brush remaining 1 ½ crescent dough sheets with melted butter. Sprinkle with cinnamon sugar.
- Starting from a long side, roll up the dough. Using a sharp knife, slice the dough into 1-inch pieces. Arrange the pieces you cut from the full crescent dough, cut side up, in a prepared pan, flattening each roll slightly. Arrange the pieces from the half-crescent dough on top to form the body.
- Knead the remaining crescent dough (removing a small amount for the ears and wool) until smooth ball forms. Press in raisins for eyes and nose and make an indent using the back of a knife for the mouth.
- Gently press the ears and wool on top of the head.
- Bake 12-18 minutes or until golden brown. Remove and cool rolls slightly in the pan on a wire rack. Remove from the pan and dust with powdered sugar before serving.
- Danish Yeast Buns with Walnuts, Cranberries, and Raisins
- Polish Walnut Kiflies
- Bavarian Pretzel Rolls
- Peanut Butter and Jelly Fillo Doughnuts
- Israeli Everything Bagel Cheese Borekas
Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
Easter Lamb Cinnamon Rolls Recipe
EQUIPMENT
- Cookie baking sheet
Ingredients
- 2 (8 oz.) tubes refrigerated crescent rolls
- 2 tablespoons butter, melted
- 4 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- Raisins, for eyes and nose
- Powdered sugar for dusting
Instructions
- Preheat oven to 375 degrees Fahrenheit. Grease a cookie sheet or baking pan and set it aside.
- In a small bowl, stir together the granulated sugar and cinnamon.
- On a large surface, unroll crescent dough (do not separate) and press perforations to seal. Repeat with the second crescent dough package. Cut one sheet of crescent dough in half and set it aside (we'll use it to make a lamb's head). Brush remaining 1 ½ crescent dough sheets with melted butter. Sprinkle with cinnamon sugar.
- Starting from a long side, roll up the dough. Using a sharp knife, slice the dough into 1-inch pieces. Arrange the pieces you cut from the full crescent dough, cut side up, in a prepared pan, flattening each roll slightly. Arrange the pieces from the half of the crescent dough on top to form the body.
- Knead the remaining crescent dough (removing a small amount for the ears and wool) until smooth ball forms. Press in raisins for eyes and nose and make an indent using the back of a knife for the mouth.
- Gently press the ears and wool on top of the head.
- Bake 12-15 minutes or until golden brown. Remove and cool rolls slightly in the pan on a wire rack. Remove from the pan and dust with powdered sugar before serving.
Notes
- Mix 4 tablespoons butter, 2 cups powdered sugar, and 1 teaspoon vanilla extract.
- Add hot water 1 tablespoon at a time until the glaze reaches desired consistency.
- Spread over slightly cooled rolls or serve in a small bowl for dipping.
Marilyn Lesniak says
Congratulations! Your post was my feature pick at #OverTheMoon this week. Each Hostess displays their own features so be sure to visit me on Sunday evening and to see your feature! I invite you to leave more links to be shared and commented upon. Please don’t forget to add your link numbers or post title so we can be sure to visit!
Jas says
What an honor! Thank you much! XO
Miz Helen says
Congratulations!
Your post is featured on Full Plate Thursday this week, and we pinned it to our Features board. Enjoy your weekend and your new Red Plate!
Miz Helen
Jas says
Thanks for the honor, Miz Helen!
Richella Parham says
Jas, this is absolutely adorable! That little clover hanging out of his mouth--oh my word, that's the best. You're so creative! My kids would absolutely love these (even though my kids are grown)!
Thank you so much for joining the Grace at Home party at Imparting Grace. I'm featuring you this week!
Jas says
I'm so happy you like this little guy, Richella! 😀 Thank you so much for the feature, it's always such an honor. Hugs
Jenna says
So adorable!
Jas says
Thanks, Jenna!
Shirley Wood says
Such a fun idea! He is almost too cute to eat! Yes, my grandchildren bring out the creativity in me sometimes too! Thanks for sharing with us at Merry Monday. Hope to see you next week. Pinned.
Jas says
What would we do without them? They bring out kindness, unconditional love, and creativity in us, just to name a few 😀 Thanks for visiting, Shirley!
Carlee says
Eeeek! Little Dude would love this and I love that you made it so easy with the crescent rolls! <3
Jas says
Thanks, my dear! It's fun creating things for the little ones 😀
Rhiana L Jones says
ahh, so cute! I've pinned it, can't wait to try.
Jas says
Thank you, Rhiana!
Helen at the Lazy Gastronome says
I love it Jas! How cute - had to pin this one! Thanks for sharing at the What's for Dinner party.
Jas says
Hi, Helen! Thanks so much for pinning! Enjoy your week.
Robin says
This is adorbs! I made cinnamon roll bunnies, but yours is way more creative!
Jas says
Thank you, Robin! I couldn't find your bunnies on your blog, but I found other cute edible animals. Fabulous! 🙂
TurksWhoEat says
This is the cutest! And I'm sure those cinnamon rolls are delicious. I'm sure the kids will love it 🙂
Jas says
Thank you much! Kids do love it - they fight over who's going to eat the head, LOL.
Kat @ Kat's 9 Lives says
This is so creative! I would never think of anything this cute!
Jas says
Glad you like it, Kat! 😀
Kate - gluten free alchemist says
So cute and clever. LOVE this!
Couldn't see the gluten free 'essentials' though........
Jas says
Gah, that's a mistake. Thanks for pointing it out. I'll fix it as soon as I get to my computer, but in the meantime, you can find gluten-free rolls here
candy says
That is a really cute idea with cinnamon rolls. Found you on Bloggers Pit Stop Link Party.
Jas says
Thanks, Candy, and thanks for stopping in!