Decide on dough: For the fastest route, use canned cinnamon roll dough. For homemade, start with the dough below. Either way, preheat your oven to 350°F (175°C) and line two baking sheets with parchment.

Make the dough (from-scratch option): In a large bowl, whisk flour, sugar, yeast, and salt. In a separate bowl, combine warm milk, egg, and melted butter. Stir wet into dry until a shaggy dough forms.

Knead until smooth: Turn dough onto a lightly floured surface. Knead 6–8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot until doubled, about 60–75 minutes.

Mix the filling: In a small bowl, combine softened butter, brown sugar, cinnamon, nutmeg, and vanilla to form a spreadable paste.

Roll out the dough: Punch down risen dough. Roll into a rectangle about 12x16 inches. If using canned dough, unroll and pinch seams together to create a similar rectangle.

Spread and roll: Spread filling evenly, leaving a small border on the long sides. From the long edge, roll into a tight log. Trim untidy ends.

Slice and shape bunnies: Cut the log into 10–12 even slices. Place one slice on the parchment as the bunny face. For ears, cut a 5–6 inch strip from leftover dough (or unroll part of another slice). Fold into a “V” or “U” and tuck the ends slightly under the top of the roll to attach. Pinch to secure. Repeat for each roll.

Second rise (if using scratch dough): Lightly cover shaped bunnies with plastic wrap. Let rise 20–30 minutes until slightly puffy. If using canned dough, skip this step.

Bake: Bake on the center rack for 14–18 minutes, or until the rolls are lightly golden and the centers register about 190°F. Rotate pans halfway for even browning.

Make the icing: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and a pinch of salt. Mix in milk, 1 tablespoon at a time, until glossy and spreadable.

Frost while warm: Let rolls cool 5–10 minutes. Spread icing over the warm bunnies so it melts slightly into the spirals. Add mini chocolate chips for eyes and a few sprinkles if you like.

Serve: Enjoy warm. They’re best the day they’re made but still great reheated.