Easter Lamb Cinnamon Rolls Recipe
Turn ordinary crescent rolls into lamb cinnamon rolls for a special Easter breakfast or brunch every child and adult alike will enjoy.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
- 2 (8 oz.) tube refrigerated crescent rolls (see the 'essentials' below for gluten-free version)
- 2 tablespoons butter melted
- 4 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- Raisins for eyes and nose
- Powdered sugar for dusting
Preheat oven to 375 degrees Fahrenheit. Grease a cookie sheet or baking pan and set 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 aside (this will be used to make lamb's head). Brush remaining 1 1/2 crescent dough sheets with melted butter. Sprinkle with cinnamon sugar.
Starting from a long side, roll up the dough. Using a sharp knife, slice 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 12-15 minutes or until golden brown. Remove and cool rolls slightly in pan on a wire rack. Remove from the pan and dust with powdered sugar before serving.
~ Free Tip ~
Glaze, if desired:
- 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.