Easter Bunny Buns {A Fun & Festive Easter Treat}

Yesterday I made these cute little Easter Bunny Buns!  I stumbled across a recipe on line and as soon as I saw the photo I knew I had to make them. The original recipe was for an orange based yeast dough, but my husband is the only one in our house that cares for orange rolls.

Instead of the orange based dough I used my personal favorite yeast roll recipe to come up with a different version of these cute little rolls. I started with this recipe for Cake Mix Dinner Rolls. The reason I chose this particular yeast dough was because it yields a slightly sweeter dinner roll making it the perfect dough for this recipe.

I made two different bunny variations. One with cinnamon sugar and a simple icing. And the second was just plain bunnies with the same simple icing and sprinkles. I think both versions turned out really cute. I actually don't know which one I liked better because they were both quite tasty.

My son preferred the ones with the colored sprinkles, but my daughter chose the cinnamon bunnies. I think whichever one you choose to make your really can't go wrong. If you don't want a sugary roll I recommend just leaving them plain without the icing. I think they would make a cute addition to your Easter dinner.  I've included some step by step photos of how easy is to make these fun little bunny buns.

Start by preparing the yeast dough recipe as directed and let it rise in a warm place until doubled in size. (approx. 40 minutes- 1 hour). Punch the dough down and knead on a floured surface until the dough is no longer sticky.

Roll dough into a long rectangle 1/2-inch thick. Cut dough into strips 1/2-inch wide and 14-inches long. (sorry I did not get a photo of that part).  Reserve 1-2 of the strips to cut into pieces about 1/2-inch long and roll into small balls (use for bunny tails)

Then roll the dough to make rounded snake shapes.( I just cut them into strips without rolling). Place one long piece of dough on a greased cookie sheet.

 Place one end of the strip over the other to make a loop; bring the end that is underneath up and cross it over the other end. Place a ball of dough on top of the bottom loop (to be the tail).

Brush the bunnies with melted butter and sprinkle on a mixture of cinnamon and sugar. You can also leave some of the bunnies plain. Cover the bunnies with plastic wrap that has been sprayed with baking spray. 

Allow the rolls to rise in a warm place for 45-60 minutes, until nearly double in size. Remove plastic wrap and bake at 375 degrees for 12-15 minutes. Let cool and then brush on a simple icing and add holiday sprinkles to the plain rolls. Just add the simple icing to the cinnamon ones.

Enjoy your bunny rolls. Carson says it is best to have one roll for each hand. LOL

So pretty and so festive.

Easter Bunny Buns
{mommyskitchen.net}

Ingredients:

1 - (.25 ounce) package active dry yeast (I use rapid rise)

1 1/2 - cups warm water (110 degrees F/45 degrees C)

3 1/4 - cups all-purpose or bread flour (I prefer bread flour)

1 - 9 oz package jiffy yellow cake mix or 1/2 of

regular 18.5 oz cake mix approx 1 1/4 cups

1/4 - cup butter, softened to brush on baked rolls

cinnamon sugar
festive Easter sprinkles

Simple Icing:

2 - cups powdered sugar

2 - tablespoons milk

1/2 - teaspoon vanilla extract

1 - teaspoon butter, softened

Directions:

In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Stir in the flour and cake mix. Beat until dough is smooth.

Add some flour on the counter and knead any additional flour into the dough. Knead until it is no longer sticky. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.

Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes - 1 hour. Punch down the dough and turn it out onto a lightly floured surface.

Roll dough into a long rectangle 1/2-inch thick. Cut dough into strips 1/2-inch wide and 14-inches long. (sorry I did not get a photo of that part).

Reserve 1-2 of the strips to cut into pieces about 1/2-inch long and roll into small balls (use for bunny tails).

Then roll the dough to make rounded snake shapes.( I just cut them into strips without rolling). Place one long piece of dough on a greased baking sheet.

Place one end of the strip over the other to make a loop; bring the end that is underneath up and cross it over the other end. Place a ball of dough on top of the bottom loop (to be the tail).

Brush the bunnies with melted butter and sprinkle on a mixture of cinnamon and sugar. You can also leave some of the bunnies plain.

Cover the bunnies with plastic wrap that has been sprayed with baking spray. Allow the rolls to rise in a warm place for 45-60 minutes, until nearly double in size.

Remove plastic wrap and bake at 375 degrees for 12-15 minutes. Let cool and then brush on a simple icing and add holiday sprinkles to the plain rolls. Just add the simple icing to the cinnamon ones.

To make the icing stir the powdered add the butter and blend with a fork. Add the milk and the vanilla extract and mix until you have the consistency of a pourable glaze.

Brush on the glaze while the bunnies are still warm. Add colored sprinkles.

Cooks Note: These bunny buns can be left plain and used as a dinner roll. Just shape, rise and bake the bunnies. When they are finished brush with melted butter before serving.

Inspired by: Recipe Shoebox

Recipe Yields - Approx. 20 Bunny Buns

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