easter bunny bread

Cinnamon “Bunny” Breads

Cinnamon “Bunny” Bread

These slightly sweet bunny breads are a great addition to your Easter table. They can be used for breakfast or brunch. They could also be served with dinner, minus the candies!! The dough itself has plenty of cinnamon flavor and a slightly dense texture.

They are moist enough to eat just the way they are, or spread with butter. My favorite parts are the feet- which are a little crunchy. The recipe makes 6 bunnies. I chose to decorate mine with melted white chocolate and candies, but they are also pretty when left un-decorated. This would be a fun decorating activity for kids, too.

Cinnamon “Bunny” Breads

6-6½ c. flour

¾ c. sugar

2 pkts. Active dry yeast

1 T. cinnamon

1 t. salt

1 c. milk

½ c. water

¼ c. butter – half a stick

5 eggs – save one for brushing the breads

White chocolate and tiny candies for decorating

In mixing bowl place 2 cups of the flour with the other dry ingredients. Heat milk, water and butter together until very warm. Butter does have to melt completely. Place milk mixture in bowl with flour mixture and beat for 3 minutes. Add another cup of flour and beat another 2 minutes. Beat in 4 eggs and gradually add enough flour to make a soft dough. Place dough on a floured surface. Knead until smooth. Return dough to bowl and cover, allowing to rise until doubled, about an hour. Grease two large baking sheets, or cover in parchment or use a silicone liner. You will put 3 bunnies on each sheet.  Place dough on floured surface. Divide into 6 pieces. Each piece will be a bunny. To form a bunny, take about a third of one of the pieces of dough. Shape into a round and place on a greased baking sheet. This is the body. Use about ¼ cup of the dough to form the head. Flatten the head a little on one edge and tuck the flattened part under the body. Pinch off a tiny piece for the nose and place on the head. Divide the rest of the piece of dough into 6 pieces. Use 4 pieces to form the feet. Shape into balls and tuck one edge under the body, like you did with the head. Use the last two pieces for the ears. Roll each into a tube, shape a little to look like ears, and stick one edge under the head. Repeat with the rest of the dough pieces. You’ll end up with 6 bunnies. Cover with plastic wrap, then a towel, and allow to rise in a warm place until doubled, 30-60 minutes. Preheat oven to 350 degrees. Combine remaining egg with a tablespoon of water and beat to combine. Remove the plastic wrap from the bunnies. Brush the bunnies with the egg mixture, covering completely. Bake for 20-25 minutes, or until golden brown and bread sounds hollow when tapped lightly. I switched the baking sheets in the oven after 10 minutes, so the bunnies bake evenly. Cool on rack. Once cool, decorate with melted chocolate, piped on to make whiskers. You can also use the melted chocolate to affix candies. Makes 6 bunnies.

ready to bake

ready to bake

Freshly baked

Cinnamon “Bunny” Breads

Cinnamon “Bunny” Breads

These slightly sweet bunny breads are a great addition to your Easter table. They can be used for breakfast or brunch. They could also be served with dinner, minus the candies!! The dough itself has plenty of cinnamon flavor and a slightly dense texture. They are moist enough to eat just the way they are, or spread with butter. My favorite parts are the feet- which are a little crunchy. The recipe makes 6 bunnies. I chose to decorate mine with melted white chocolate and candies, but they are also pretty when left un-decorated. This would be a fun decorating activity for kids, too.

 

 

Cinnamon “Bunny” Breads

 

6-6½ c. flour

¾ c. sugar

2 pkts. Active dry yeast

1 T. cinnamon

1 t. salt

1 c. milk

½ c. water

¼ c. butter – half a stick

5 eggs – save one for brushing the breads

 

White chocolate and tiny candies for decorating

 

In mixing bowl place 2 cups of the flour with the other dry ingredients. Heat milk, water and butter together until very warm. Butter does have to melt completely. Place milk mixture in bowl with flour mixture and beat for 3 minutes. Add another cup of flour and beat another 2 minutes. Beat in 4 eggs and gradually add enough flour to make a soft dough. Place dough on a floured surface. Knead until smooth. Return dough to bowl and cover, allowing to rise until doubled, about an hour. Grease two large baking sheets, or cover in parchment or use a silicone liner. You will put 3 bunnies on each sheet.  Place dough on floured surface. Divide into 6 pieces. Each piece will be a bunny. To form a bunny, take about a third of one of the pieces of dough. Shape into a round and place on a greased baking sheet. This is the body. Use about ¼ cup of the dough to form the head. Flatten the head a little on one edge and tuck the flattened part under the body. Pinch off a tiny piece for the nose and place on the head. Divide the rest of the piece of dough into 6 pieces. Use 4 pieces to form the feet. Shape into balls and tuck one edge under the body, like you did with the head. Use the last two pieces for the ears. Roll each into a tube, shape a little to look like ears, and stick one edge under the head. Repeat with the rest of the dough pieces. You’ll end up with 6 bunnies. Cover with plastic wrap, then a towel, and allow to rise in a warm place until doubled, 30-60 minutes. Preheat oven to 350 degrees. Combine remaining egg with a tablespoon of water and beat to combine. Remove the plastic wrap from the bunnies. Brush the bunnies with the egg mixture, covering completely. Bake for 20-25 minutes, or until golden brown and bread sounds hollow when tapped lightly. I switched the baking sheets in the oven after 10 minutes, so the bunnies bake evenly. Cool on rack. Once cool, decorate with melted chocolate, piped on to make whiskers. You can also use the melted chocolate to affix candies. Makes 6 bunnies.

ready to bake

ready to bake

Freshly baked

Freshly baked

 

 

Honey Bunnies

Honey Bunny

Honey Bunny

I make these sweet rolls every year for Easter but they are so good you can enjoy them any time. Sweet and so cute they are sure to be a hit when you make them. The dough is chilled before rolling so you can mix up a batch in the evening- put in the fridge- then roll them out the next day.

 

Honey Bunnies

 4-5 c. flour

2 packages yeast

1 t. salt

2/3 c. evaporated milk

½ c. each water, honey and butter

2 eggs

Raisins, optional

Honey glaze

1/2 c. honey and 1/4 c. butter or margarine heated together until warm.

In bowl combine 1 c. flour, yeast and salt. Heat together milk, water, honey and butter until very warm and beat into the flour mixture. Beat 2 minutes on high speed. Beat in 1 cup flour and eggs. Beat 2 more minutes, until batter thickens. Stir in enough flour to make a stiff batter and chill, covered with plastic wrap for 2-24 hours.

Place dough on lightly floured surface and divide into 15 equal pieces. Roll each into a 20- inch rope. Cut rope into a 12- inch piece, a 5-inch piece and 3 one-inch pieces. Coil 12 inch piece to form body, five inch piece to form head and inch pieces to form ears and tail. Place on greased cookie sheet and let rise, covered until doubled, about 25 minutes. Bake in a 375-degree oven for 12-15 minutes. Remove to cooling rack and brush with honey glaze. Place raisins on each to make eyes. Brush with additional glaze before serving, if desired. Makes 15 bunnies.

Roll dough out into a rope

Roll dough out into a rope

Cut dough into pieces for the bunny

Cut dough into pieces for the bunny

Assemble into bunny shapes

Assemble into bunny shapes

Let bunnies rise before baking

Let bunnies rise before baking

Brush baked bunnies with warm honey glaze

Brush baked bunnies with warm honey glaze

 

 

 

 

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