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strawberry cream cheese stuffed bunny buns topped with chopped nuts and laid out on a wire cooling rack
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Strawberry Cream Cheese Bunny Buns

A sweet, easy breakfast pastry that's perfect for sharing with family on Easter Sunday.
Course: Breakfast
Cuisine: American


  • 1 pkg crescent roll dough
  • 2 tbsp cream cheese, softened
  • 2 tbsp strawberry jam
  • 1 tbsp butter, melted
  • 1 tbsp honey
  • 1/4 cup crushed peanuts
  • flour, for dusting


  • Onto a clean, lightly floured surface roll out the crescent dough just a little. Not to thing so that it splits when baking, but enough that it is all sealed as one dough. Lightly dust the top of the dough with more flour.
  • In a medium sized bowl, use a hand mixer to whip together the jam and cream cheese.
  • Use a pizza cutter to cut the dough into four equal rectangles. Use a butter knife, or the back of a spoon, to spread the strawberry cream cheese evenly out over the dough, leaving a quarter inch from the edge clean.
  • Working lengthwise, roll each square up like a jelly roll. Twist each roll around twice, and pinch and shape the ends/ 'ears'- as needed.
  • Transfer the bunnies to a parchment paper lined baking sheet. 
  • Whisk the honey into warm, melted butter. Using a pastry brush, liberally brush the top of each bun with the mixture. Sprinkle with the crushed nuts.
  • Bake at 350 degrees for 17-20 minutes, or until the dough is cooked through and browned on the outside.


recipe adapted from The Seaman Mom