Cinnamon-Sugar Crescent Bunny Twist Bread

Steps

• 1

  Heat oven to 375°F. Spray large cookie sheet with cooking spray, or line with cooking parchment paper. In small bowl, mix sugar and cinnamon.
• 2

  Unroll dough; place on cookie sheet, pressing to form 13x7-inch rectangle. If using crescent rolls, firmly press perforations to seal.
• 3

  Brush 3 1/2-inch wide strip of melted butter down centre of dough all the way to ends; sprinkle 5 teaspoons of the cinnamon-sugar mixture on melted butter. Make cuts 1 inch apart on each side of rectangle, just to edge of cinnamon-sugar mixture. Alternating from side to side, fold cut strips of dough at an angle halfway across filling, slightly overlapping ends.
• 4

  With sharp knife or pizza cutter, cut dough in half crosswise through middle to get two 6 1/2x3 1/2-inch rectangles; separate slightly on cookie sheet. Make 3-inch cut down middle of one end on each rectangle. Bend each portion of cut dough outward slightly, shaping to look like bunny ears. Sprinkle with remaining cinnamon-sugar mixture.
• 5

  Bake 12 to 16 minutes or until golden brown. Cool 5 minutes; remove from cookie sheet. Cool 10 minutes.
• 6

  Using photo as guide, decorate ears, whiskers and teeth with cookie icing. Attach candy eyeballs and jelly beans with cookie icing. Cut to serve.