Easter is a fun time of year, so why not make your Easter food fun too? Nothing is cuter than a bread bunny. These Bunny Rolls will make your Easter breakfast extra special. But of course, who is going to eat these just for breakfast? They’re also great for a snack or just whenever you need to eat one.
These Bunny Rolls are made from our delicious Spelt Dinner Roll recipe. Spelt is a little sweeter than hard red or hard white wheat, so it is a perfect dough for making sweet rolls.
Don’t forget to bake them on a perforated baking sheet. It’s looks like a normal half-size baking sheet, but it has small holes all over the bottom. Not only does this allow you to keep your rolls on the pan to cool without them sweating, but it also promotes air flow underneath while baking. This creates more even baking.
What you’ll need:
Prepare Spelt Dinner Roll dough through the first rising. Punch down dough. Reserve a small portion of dough for the bunny tails. Roll the remaining dough into a rectangle that is about 9″ by 13″. Thinly spread softened butter onto dough; sprinkle with brown sugar, then cinnamon. Cut into strips about 1″ wide by 9″ long.
Now, take each strip and twist it from both ends as illustrated in the first picture above. Some of the cinnamon and sugar will fall off, but that’s okay. Next, form a loop at in the middle of the strip by bringing one end around and over the other end, as seen in the second picture. Wrap the two ends around each other one more time as seen in the last picture. (I flopped one ear down for character.) And finally, with the reserved dough, form small balls and place in the loop at the bottom for the bunny’s tail.
Place each bunny on a lightly greased perforated dinner roll pan and let rise for 30 minutes or until doubled in size.
Bake at 350° F for 13-15 minutes.