Easter Bunny Buns

The moment I saw these buns I knew I needed to make them! They looked absolutely adorable and super yummy. They came out better than I had hoped and liked by all. The only alteration I might make to the recipe the next time I make them is add orange or lemon zest to both the dough and icing…I think that would make these go from yummy to wicked yummy! J

Easter Bunny Buns

Ingredients:

1 (.25 ounce) package active dry yeast (I used rapid rise)­­
1 1/2 C­­ warm water (110 degrees F/45 degrees C)
3 1/4 C all-purpose flour or bread flour (I prefer bread flour)
1 - 9 oz package jiffy yellow cake mix or 1 1/4 cups of a yellow or white cake mix
1/4 C butter, melted
Cinnamon Sugar
Colored Easter Sprinkles

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

Rolled-out dough about 1/2 inch thick and 14 inches long

The cut dough & my little one int he background watching me bake while eating her snack.

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 (I forgot to get a picture of this one).

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.

Icing:

2 C powdered sugar
2 T milk
1/2 t vanilla extract
1 T butter, melted

Directions:

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.

 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.

Recipe Yields - Approx. 20 Bunny Buns

Source: Adapted from Mommy’s Kitchen