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
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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.
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