Easter Bunny Cinnamon Rolls
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Prep Time
1 hr
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Cook Time
mins
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Total Time
1 hr 20 mins
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Servings
16
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Course
Breakfast
Easter Bunny Cinnamon Rolls
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Easter Bunny Cinnamon Rolls are the cutest way to start your Easter brunch. We even added coconut “fur” at my baby girl’s insistence!
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Ingredients
For the Dough:
- 4-1/2 to 5 cups all-purpose flour
- ⅓ cup sugar
- 2 packets Fleischmann's® RapidRise™ Yeast 4 1/2 teaspoons
- 1 teaspoon salt
- 1-1/2 cups water
- 6 tablespoons butter or margarine
- 1 egg
For the Filling:
- ⅓ cup sugar
- 2 teaspoons ground cinnamon
- 3 tablespoons butter or margarine very soft
For the Frosting:
- 3-1/2 cups powdered sugar
- 3 tablespoons unsalted butter softened
- 3 to 5 tablespoons milk
- 1 teaspoon vanilla extract
- Red food coloring
- Small candies for faces string licorice, or edible Easter grass for whiskers, sliced almonds for teeth, and shredded coconut for “fur”
Instructions
- Combine 2 cups flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended. Place water and butter in a microwave-safe bowl.
- Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add to flour mixture with egg.
- Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl as needed. Stir in just enough remaining flour so that the dough will form into a ball.
- Knead on lightly floured surface until smooth and elastic, and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
- For filling, combine sugar and cinnamon in a small bowl. Set aside.
- Divide dough in half. Roll 1 half into a 12 x 10-inch rectangle on a lightly floured surface using a rolling pin. Spread 1-1/2 tablespoons butter over dough leaving a 1-inch border on the long edges.
- Sprinkle with half of the cinnamon sugar mixture. Beginning at long end of rectangle, roll up tightly. Pinch seams to seal. Cut into 12 equal slices. Place 8 rolls, cut sides down, on greased baking sheet. Leave plenty of room around each roll.
- Gently unroll remaining 4 rolls, resulting in 4 long strips. Cut each into 4 equal pieces. Position 2 strips as "ears" for each roll, tucking an edge under roll. Turn down top edge to make a "floppy ear."
- Repeat with second half of dough. Cover with towel; let rise in warm place until doubled in size, about 30 minutes.
- Bake in preheated 350ºF oven for 15 to 20 minutes or until rolls are golden brown. Cool on pan for 5 minutes, then carefully remove to wire rack to cool an additional 15 minutes.
- Combine all frosting ingredients (start with 3 tablespoons milk and add more if needed) in a large bowl and beat until creamy. Remove 1/4 cup icing and place in a small bowl; set aside. Spread remaining icing over rolls.
- Add a drop of red food coloring to reserved icing to create a light pink color. Frost pink icing over the ears.
- Decorate faces with small candies for eyes and nose, add licorice whiskers and use sliced almonds for teeth.
Notes
- Make ahead tip: Refrigerate dough after forming bunnies, allow an extra 30 minutes after removing from the refrigerator before baking.
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