Twisted cinnamon roll pastry shaped like Easter egg, with pink, blue and yellow frosting and small icing flowers. The pastry is on brown parchment paper that is on a green tea towel. There is a flower shaped dish to the left with additional icing flowers in it.

The Most Egg-cellent Easter Cinnamon Roll

5.0 from 3 votes

Anyone who follows me over on Instagram has probably been able to figure out that I love a shaped and twisted cinnamon roll! The snowflake was so much fun to make around Christmas and then the heart was perfect for Valentine’s Day. I’ve been going over different ideas in my head about how to make a fun shape for Easter and here is what I came up with.

I love to make these with cinnamon roll dough from scratch, but you can use a shortcut and make these shapes with puff pastry if you prefer. I honestly feel that cinnamon roll dough is more of a sure shot because puff pastry can be very finicky, but I will include some notes below in case you’d prefer to try this using puff pastry.

The egg shape is really easy to roll out and only took me a few minutes. My eggs were about 13 inches tall and 11 inches at the widest part. This size worked out well to make the dough the right thickness, so I would aim for about this size if you decide to try it.

Food coloring isn’t really something that I use much, so I was really happy to have several flavors of Whipzi powdered sugar on hand. The strawberry, blueberry and lemon flavors seemed like they would work well together and I thought the colors would be pretty, so I went with those flavors. If you haven’t seen me talk about Whipzi before, they are a female veteran-owned small shop who just had their first full year of business in 2023. They have graciously offered me a 15% discount code to share with you. If you decide to shop, you can use SARAH15 to save! They currently have several flavors sold out, but expect to restock at the end of March.

The colors definitely give the pastry the Easter egg look, but I decided that I also wanted to find something else to decorate it with. These edible icing flower decorations from Target were the perfect color and size, so I went ahead and ordered them. My package arrived half crushed and had been opened and taped with different tape than the original shipping tape, so I’m not sure exactly what happened to it. But I had ordered four boxes of the flowers and every single pack had at least one flower broken if not several. It’s hard to say if they would survive a normal shipping experience, as my box clearly suffered some trauma in transit. Target did make it right for me and I had enough flowers to create my Easter egg, but I wanted to share that the possibility of some of them arriving broken is definitely there.

As seen on instagram here.

Notes on using puff pastry:

If you’d like to try this using a shortcut, I would recommend puff pastry! My favorite kind to use is the Jus-Rol brand from the refrigerates section of the grocery store. Frozen works too, just keep in mind that if you’re using a frozen puff pastry, set it on the counter for about 30 mins or so to thaw before working with it. You want the pastry to be soft and pliable, but still cold. Room temperature or warm puff pastry dough will not puff properly in the oven and will appear raw and doughy, even after the full cooking time. One thing to remember when working with puff pastry is that you want to work quickly because the dough should still be cool to the touch when it goes into the oven to ensure that it puffs up and becomes flaky.

You’ll need two sheets of puff pastry to make this. I recommend rolling them out and cutting them into egg shapes. You can cut an egg out of a piece of parchment paper to use as a guide. Since puff pastry is thinner than cinnamon roll dough and doesn’t rise, I recommend keeping the filling light. One to two tablespoons of softened butter should be enough and I would reduce the brown sugar and cinnamon mixture by at least half. Mix together 1/4 cup of brown sugar and 1/2 tablespoon of cinnamon and spread a thin layer over the egg. If you have the egg covered and don’t need to use it all, that’s fine! Lay your second egg over it and proceed to Step 8 in the recipe below.

Preheat the oven to 400 degrees F and place a rack in the center of the oven. Next, follow the same cutting and twisting method as the cinnamon roll dough. Lightly brush your pastry with egg wash and put it into the oven immediately. Puff pastry doesn’t contain yeast and doesn’t rise like cinnamon roll dough. You want to get it into the oven as quickly as possible, as I mentioned above. It will take about 20 mins to bake and will be golden brown when done. Depending on your oven, you may want to take a look at it starting at 15 mins just to see how it’s doing.

You can follow the frosting recipe below if you want the cream cheese frosting, or you can simply dust your pastry with powdered sugar. That’s totally up to you!

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The Most Egg-cellent Easter Cinnamon Roll

Recipe by Ambitious Kitchen, modified by me
5.0 from 3 votes
Course: Breakfast, Brunch, DessertCuisine: AmericanDifficulty: Medium
Servings

10

servings
Prep time

1

hour 
Cooking time

20

minutes
Calories

340

kcal
First Rise Time

1

hour 
Second Rise Time

30

minutes
Total time

2

hours 

50

minutes

This twisted cinnamon roll is perfect for sharing and makes a beautiful centerpiece for Easter brunch. I used naturally flavored powdered sugars to create colorful frostings.

Cook Mode

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Ingredients

  • Dough
  • 3/4 c warm milk (see notes)

  • 2 1/4 tsp instant yeast

  • 1/4 c granulated sugar

  • 1 egg plus 1 egg yolk, at room temperature

  • 1/4 c salted butter, melted

  • 3 c bread flour

  • 3/4 tsp fine pink Himalayan sea salt (see notes)

  • Filling
  • 3 tbsp unsalted butter, softened

  • 1/2 c light or dark brown sugar

  • 1 tbsp cinnamon

  • Frosting
  • 4 oz cream cheese, softened

  • 3 tbsp unsalted butter, softened

  • 1/4 c Whipzi strawberry flavored powdered sugar (see notes)

  • 1/4 c Whipzi lemon flavored powdered sugar (see notes)

  • 1/4 c Whipzi blueberry flavored powdered sugar (see notes)

  • 1 pinch fine pink Himalayan sea salt

  • Other
  • 1 egg beaten for egg wash

  • 1 tsp powdered sugar for dusting (I used strawberry)

  • assorted flowers for decorating (see notes)

Directions

  • Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, eggs, egg yolk and melted butter. Mix until well combined. Next stir in flour and salt until a dough begins to form.
  • Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky, but not sticking to the bottom of the bowl. Once your dough has formed, push it to the side of the bowl and add in a few drops of olive oil. Roll the dough in the oil so that it’s covered and then cover the bowl to let the dough rise. It should rise for 1-2 hours and be doubled in size.
  • Once the dough has risen, weigh it on a kitchen scale (if you don’t have one, you can eyeball this step). Take the total weight and divide it by 2 so that you can divide the dough into 2 equal parts. Mine were about 14 oz each.
  • One at a time, on a very lightly floured surface, roll out and form each section of dough into Easter egg shapes. I made them 13 inches tall and 11 inches wide at the widest part. I cut an egg out of parchment paper and used that as a guide as I was forming my dough. I would periodically fold the dough in half down the center of the egg (gently) to ensure that the eggs were symmetrical. Once both sections of dough are shaped, place each on a separate sheet of parchment paper. Always keep the dough that you aren’t working with at the time covered to prevent it from drying out.Cinnamon roll dough shaped like an Easter egg on a piece of brown parchment paper.
  • I like to do the next steps on a cutting board since I will eventually be using a sharp knife to cut. I take one egg with parchment beneath it, this makes it easier to move to a baking sheet when it’s time, and place it on a pastry board. Next, spread the softened butter evenly over the egg.Cinnamon roll dough rolled out in the shape of an Easter egg, on a brown piece of parchment paper, with a layer of butter spread evenly over it.
  • Next, spread the brown sugar and cinnamon mixture evenly over the buttered surface.Egg shaped cinnamon roll dough on brown parchment paper, on a wooden board. The doough has a layer of butter and a layer of cinnamon and brown sugar.
  • Now place the second egg shaped section of dough on top and adjust it so that the eggs are evenly lined up on top of one another. Close up of a cinnamon roll pastry shaped like an Easter egg with two layers of dough, butter and cinnamon and brown sugar inside.
  • Place two strings down, just to the left and right of the enter to use as a guide for your slices. You don’t want to cut all the way across and I like to make the slices even, so I find the strings to be a helpful guide. A cinnamon roll pastry shaped like an Easter egg with two pieces of string down the middle.
  • I like to start on the bottom right and make my cuts as evenly as I can, from bottom to top and then move to the left side and mirror the cuts that I made on the right. I made 12 slices, so had 11 strips total on each side. Make sure to cut from the center out, using the string as a guide to keep the cuts fairly even.A cinnamon roll pastry shaped like an Easter egg on a brown piece of parchment paper, with two strings to mark the line to cut to, with 11 strips cut down each side of the egg.
  • Now it’s time to twist! Again, I like to work from the bottom to the top on the right and then move over to the left. I twisted these clockwise just one full turn each. Think about the twists like this: a half turn takes the top layer to the bottom and a full turn brings the top layer back to the top.A twisted cinnamon roll pastry shaped like an Easter egg, with 11 strips cut on either side and the strips have been twisted. It has not been baked yet ad is on a brown piece of parchment paper, on a wooden pastry board.
  • Cover the pastry and allow it to rise a second time. I like to do a 30 minute rise here.
  • Preheat the oven to 350 degrees F, set a rack in the center and line a rimmed baking sheet with parchment paper. I prefer a full sheet size rimmed baking sheet for these twisted cinnamon roll pastries.
  • When the second rise is done, lightly brush the pastry with egg wash using a pastry brush and then place it in the oven for 20 minutes. It will be golden brown when done. Depending on your oven, it could take up to 5 additional minutes, but shouldn’t need more than that. I like to turn mine once in the oven, so I usually check on it at around 15-18 mins to give it a half turn.A twisted cinnamon roll pastry shaped like an Easter egg, golden brown after coming out of the oven. There is a dish of pink frosting to the left and a dish of blue frosting to the right. The pastry is on brown parchment paper and there is a green tea towel in the background.
  • I usually make my frosting while the pastry is cooking, but since this frosting was made in three batches because I wanted three colors, I made it during the first rise. Add the butter, cream cheese, and salt to the bowl of a stand mixer and mix with the paddle attachment until smooth. I usually mix on medium high. When the mixture is completely smooth, remove the paddle attachment and the mixing bowl and take out 2/3 of the cream cheese/butter mixture. With 1/3 of the cream cheese/butter mixture still in the stand mixture, add 1/4 c of lemon flavored powdered sugar. Start mixing on low to incorporate the powdered sugar and increase speed to medium/medium high to smooth it all out. Scrape down the sides as needed. Once the lemon frosting is completely smooth, take it out and put it into a separate bowl. Next add 1/3 of the cream cheese/butter mixture back to the bowl of the stand mixer and add 1/4 c of strawberry flavored powdered sugar. Repeat the same process that you did with the lemon frosting until it’s done, then remove it from the bowl. Add the final 1/3 of the cream cheese/butter mixture to the bowl of the stand mixer and add 1/4 c of blueberry powdered sugar. Follow the same steps as above until this frosting is done and place it in a bowl. Three flower shaped bowls with frosting in each bowl. One has pink frosting, one has yellow and one has blue. They are on a green tea towel with a floral pattern.
  • Allow your pastry to cool for about 10 mins and then transfer it to a serving tray or board so that you can frost it. I made a little bit of a pattern with the pink frosting going up the center and then alternated the yellow and blue frostings on the sides. I then took a little bit of pink frosting and dragged it around to make the pattern less perfect. Twisted cinnamon roll pastry shaped like Easter egg, with pink, blue and yellow frosting. The pastry is on brown parchment paper that is on a green tea towel. There is a dish of blue frosting to the right and a dish of pink frosting to the left.
  • Dust lightly with powdered sugar (if you want). I used strawberry flavored powdered sugar. I also added little flowers as decorations. Serve warm and enjoy!Twisted cinnamon roll pastry shaped like Easter egg, with pink, blue and yellow frosting and small icing flowers. The pastry is on brown parchment paper that is on a green tea towel. There is a flower shaped dish to the left with additional icing flowers in it.

Equipment

Recipe Video

Notes

  • I use whole milk for this and heat it in the microwave to 100-110 degrees F. I heat it for 20 seconds, stir, 15 seconds, stir and take the temp and then another 10 seconds if necessary.
  • Any fine salt works, I just love to use pink Himalayan sea salt for baking.
  • I used Whipzi powdered sugars for this because they add all natural flavor and colors without food coloring. If you want to shop their powdered sugars, you can use SARAH15 to save. If you don’t have these powdered sugars, you can use 3/4 c of regular powdered sugar. You could also add a small amount of food coloring to the frosting if you want to!
  • I used these flowers to decorate my egg, but you can use anything you want.

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