MAKE THE DOUGH (SKIP IF USING STORE-BOUGHT): In a large mixing bowl, whisk together the flour, sugar, yeast, and salt. Add the warm milk, melted butter, and egg, then mix until combined. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a kitchen towel, and let it rise for about 1 hour or until doubled in size.

PREPARE THE FILLING: In a small bowl, mix the softened butter, brown sugar, and cinnamon until it forms a spreadable paste.

SHAPE THE CINNAMON ROLL BUNNIES: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll out the dough into a large rectangle about ¼ inch thick. Spread the cinnamon filling evenly over the dough. Roll the dough tightly from the long side to create a log, then slice into 1-inch thick rounds for the bunny faces. To make the ears, take a smaller strip of dough, cut it in half lengthwise, and shape it into two loops. Attach them to the top of each cinnamon roll, pressing gently to secure.

BAKE: Place the shaped bunnies on the prepared baking sheet, leaving space between each. Bake for 15-18 minutes or until golden brown and puffed up. Let them cool slightly before glazing.

ADD THE GLAZE: In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle the glaze over the warm cinnamon roll bunnies. Decorate with sprinkles, shredded coconut, or mini marshmallows if desired.