can (11 oz) Pillsbury™ refrigerated French bread
(8.4 oz) bottle of Betty Crocker™ Decorating Cupcake Icing Pink (or add some red food coloring to white frosting)
Mini chocolate chips or mini candy covered chocolate pieces
Preheat oven to 350°F and line a cookie sheet with parchment paper.
Open the can of dough and cut it into 6 equal parts using a knife. Take one of the dough sections and cut 1/3 of the dough off for the bunny ears; the remaining dough will be the body so roll it into a round ball. Take that 1/3 portion that you cut off and slice it into 2 equal parts and form the bunny ears (about 2 inches long and 3/4 inch wide). Slightly pinch the ears to the body so that they stay attached.
Place on the baking sheet and cook for 8-10 minutes or until rolls are slightly brown.
Once rolls are done, completely cool. Pipe a nose and whiskers on the middle of the bunny face. Adhere the mini chocolate chips or mini candied pieces with a small bit of frosting. Enjoy!
Serving Size: 1 Servings
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- My family’s Easter traditions have evolved over the years. If you’re open to new traditions, I’ve got a great one for you in these super adorable Easter Bunny Buns.Remember when we used to hide real hard boiled eggs in our backyard? It seemed like every year there were a couple of eggs that did not want to be found, and sure enough about a week later an awful pungent smell would be radiating from the corner of the yard. The Arizona sun had no mercy on the deserted eggs.We slowly switched over to plastic-filled eggs over the years, and my mom always hid a “golden egg” that had a twenty dollar bill in it. I never found the golden egg because I was too busy stuffing my mouth full of chocolate from my Easter basket.As we start traditions in my own family, I have to analyze what works for us and what doesn’t. These Easter Bunny Buns would be a fun new tradition for any family. They’re cute and impressive without taking much time at all, which works for me in this crazy stage of life right now.I used some Pillsbury™ French bread dough for these, but you could use any bread dough you have on hand. And just like that, you have easy fun rolls that your kids will go gaga for.Plus, this Easter tradition won’t leave your backyard smelling horrific!
- Make more traditions with Easter recipes like these!
Easter Bunny Buns - Beginner Recipe
" Easter Bunny Buns" These bunnies will quickly disapper instead of multiply on your holiday table. A free Rhodes Roll Recipe including the photo.
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- 12 Rhodes Dinner Rolls, thawed but still cold
- Non-stick cooking spray
How to make it
- Cut a small piece off of one roll for a tail. Roll remaining piece into a 12 inch rope with pointed ends. Twist top of rope together. Place on a large sprayed baking sheet and pull pointed ends apart for ears. Roll the small cut off piece into a ball for the tail. Make an indentation with your finger at the spot for the tail. Moisten the tail with water and place in the indentation. Repeat the above steps with the remaining rolls. Cover with sprayed plastic wrap and allow to rise for 30 – 45
- minutes. Remove wrap and bake at 350F. For 15 – 20 minutes or until golden brown. Enjoy these for your Easter Meal.
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Easter Bunny Buns - Recipes
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 flour 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
Colored Easter Sprinkles
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).
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.
2 - cups powdered sugar
2 - tablespoons milk
1/2 - teaspoon vanilla extract
1 - teaspoon butter, softened
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.
In the evening, prepare the dough and leave to rise in a warm place for about an hour (it should rise a little, but not double the volume), then cover the bowl with plastic foil, prick the foil several times and put in the fridge. In the morning, the dough’s volume should be doubled. Proceed as in the recipe, but when shaping the bunnies, knead the dough briefly to warm it up.
Freeze the dough after completing its first rise (double in volume). Wrap in plastic foil or place in a tightly sealed container (remember it will rise so prepare a bigger container) and freeze. Thaw in the fridge (eg overnight) and proceed as in the recipe.
Warm milk in the microwave until it’s warm to the touch. It should be just above body temperature (this took about one minute in my microwave.) Put your sugar into the milk, followed by the yeast, then whisk for 10 seconds.
Set to one side for 5-7 minutes to allow the yeast to feed.
Whisk your egg and set to one side. Pop the flour and salt in the bowl of your mixer with your bread hook attached and give them a quick mix. Pour the yeast in and start mixing. Add in the butter, then the whisked egg and continue mixing until combined.
Once combined, turn up to medium-high and knead for 5 minutes.
While the bread is kneading, brush a bowl with melted butter and set to one side. Grab a tea towel and fleck it with water so that it’s slightly damp. Leave your hands wet, this will make it easier to handle your sticky dough. Scoop the dough into your buttered bowl and cover with the damp tea towel. Set in a warm place to rise for 60-80 minutes.
When the dough is finished rising, preheat your oven to 170°C and grease a sheet tray.
Turn the bowl out onto a lightly floured surface and divide your dough into 8 portions using a sharp knife.
Grab a portion, turn the edges of the dough under and inside until you have a roundish shape, and then roll into a ball. Repeat with each of your pieces of dough. Roll all of the balls of dough out into a sausage of about 8cm long. Take one end of the dough and cross it over the other end so that you get an upside down ribbon shape. Press down lightly on the point where the two ends cross over.
- Resting Time: 1 hour
- Author:Thanh | Eat, Little Bird
- Prep Time: 1 hour
- Cook Time: 20 mins
- Total Time: 1 hour 20 minutes
- Yield: Makes 12 buns
- Category: Bread
- Method: Oven
- Cuisine: Swiss
Cute and delicious Zopfhasen, which are Swiss Easter Bunny Rolls, filled with raisins and decorated with pearl sugar. Easy recipe which you can make with the kids, with step-by-step photos.
For the dough
- 600 g ( 4 cups ) strong white bread flour
- 110 g ( 1/2 cup ) caster sugar
- 1 teaspoon fine salt
- 14 g ( 4 teaspoons ) instant dried yeast (see Kitchen Notes below)
- 375 ml (1 1/2 cups) milk, warmed to 37°C (98°F)
- 60 g ( 4 tablespoons ) butter, softened
- 40 g ( 1/4 cup ) sultanas or raisins (or more, to taste)
For the face
For the egg wash
To make the dough
- Measure the flour, sugar, salt and yeast into the bowl of an electric stand mixer.
- Lightly mix the ingredients together using the dough hook.
- Slowly pour in the warm milk, and continue mixing until everything comes together into a rough dough.
- Add the butter, one tablespoon at a time. Once the butter has been fully incorporated into the dough, add the next tablespoon of butter.
- Once all of the butter has been added, continue kneading the dough on medium speed for about 15 to 20 minutes.
- The dough is ready when it is soft and smooth, and also slightly elastic in texture when you try to stretch it. If you poke the dough softly, it should bounce back right away.
- Lightly oil a large mixing bowl.
- Place the dough inside the bowl.
- Cover the dough with a clean tea towel.
- Leave the dough somewhere warm for 1 to 1.5 hours, or until the dough has doubled in size (see Kitchen Notes below).
- Once the dough has doubled in size, punch back the dough to release all of the air.
- Gently knead the dough a few times, and then knead in all of the raisins.
To portion the dough
- Pat the dough into a long log.
- Portion the dough.
- For each bunny, you will need 3 pieces weighing 20 g/0.7 oz (ears), 30 g/1 oz (head) and 50 g/1.8 oz (body). From this recipe, you should have enough dough for 12 bunnies, with a bit leftover. Weighing the pieces will help you to make nicely proportioned bunnies, but you can also simply guess the weight and improvise as you go.
- Roll each piece of small dough into a smooth ball and set aside.
To shape the dough
- Attach the heads to the bodies of each bunny by firmly pressing them together.
- For the ears, roll the dough into an oval shape. Use a sharp knife to cut an incision in the middle of the dough, but only 3/4 down the length of the dough, to form the ears.
- Loosely cover the bunnies with a sheet of cling film, and place them somewhere warm for about 20 minutes, or until they have puffed up slightly.
- Repeat with the remaining dough. I tend to prepare 6 bunnies at a time, or enough to cover one baking tray.
To bake the Zopfhasen or Easter Bunny Rolls
- Preheat the oven to 220°C (428°F).
- Make the egg wash by lightly whisking together the egg and milk.
- Brush the bunnies with some egg wash.
- Insert the eyes on the bunnies.
- Sprinkle pearl sugar generously over the body of the bunnies.
- Bake for about 15-20 minutes, or until the bunnies are lightly golden. Check the bunnies at about 10 minutes, and if they are browning too quickly, cover them with a loose sheet of foil for the rest of the baking time.
- The bunnies are cooked if an internal thermometer reads 85°C (185°F).
- Gently remove the bunnies to a wire rack, and leave them to cool completely.
ALTERNATIVES TO PEARL SUGAR
If pearl sugar is not available, you could use sprinkles or mini chocolate chips.
* Instead of raisins, use the same quantity of chocolate chips.
* If you want to try my Aussie version, make a simple icing by mixing together 1 cup of icing sugar (powdered sugar) with a dash of milk until you have a thick icing. Spread the icing over the bodies of the bunnies, and sprinkle with dessicated coconut.
DIFFERENT TYPES OF FLOUR
* For Swiss readers: I use Zopfmehl (or farine pour tresse) when making bread and enriched dough.
DIFFERENT TYPES OF YEAST
* Please note that there is a difference between instant yeast (also called instant dried yeast or fast-action dried yeast) and dried yeast (also called active dry yeast). If you are not sure what type of yeast you have, please check the packaging for instructions on how to use the yeast.
* With instant yeast, you can add it directly to the flour mixture without having to activate it first.
* With dried yeast, you will need to activate it first (usually in some warm liquid).
* If you are using fresh yeast, you will need about one block (40 g fresh yeast = 14 g instant dried yeast). Crumble the fresh yeast into the warm milk, and stir to dissolve the yeast.
PROOFING THE DOUGH
Dough needs a warm environment for the yeast to activate and cause the dough to rise. If you don’t have a warm place in your home, try one of the following ideas:
* In the oven with the oven light switched on (works only for some ovens).
* In the oven with a tray of boiling water on the bottom shelf.
* In the oven at a low temperature of about 25-30°C (77-86°F).
* On the open oven door, with the oven turned on at 100°C (212°F).
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a fan-forced oven, reduce the temperature by about 20°C/35°F and possibly also the cooking time, but please consult your manufacturer’s instructions for best results.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
Did you make this recipe?
Please leave a comment below and share your photos by tagging @eatlittlebird on Instagram and using #eatlittlebird
Watch this video to see just how they&rsquore made&hellip
You can use canned cinnamon rolls or homemade cinnamon rolls. Simply shape the cinnamon rolls into the bunny by creating two bunny ears with the outside end. Place them on a baking sheet and bake according to package or recipe directions. Halfway through the baking time, remove them from the oven and use the end of a spoon to reinforce the bunny shape. Return them to the oven to finish baking. Once they&rsquore baked, remove them from the oven and drizzle with the icing. Immediately, sprinkle with sprinkles and place two round candies for the bunny&rsquos eyes and one round candy for the bunny&rsquos nose. Ta-Da!
So simple yet so festive and adorable! I hope you get a chance to make and enjoy these with your family this Easter season. A extra fun way to celebrate the holiday!
If you make these Bunny Cinnamon Rolls, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. I love seeing y&rsquoall make and enjoy the ideas I share. I wish you and your loved ones a wonderful Easter season!
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Easter Bunny Buns - Recipes
When I was young, my mum and I would always make Easter bunny buns at home. They are adorable little bread rolls and perfect for the kids around Easter time. They are slightly sweet and super fluffy, just like a little bunny and I added some pearl sugar to make the bunny tails look even more fluffy. The dough is a really simple Thermomix recipe that has been around in my family for decades and you can also create smaller bunnies if you like.
To prove the dough I used the large Thermi Servebowl to keep the temperature steady and create a lovely environment for proving. They are super useful because they keep the heat in so well that you can just leave it to prove nicely.
- 220 g whole milk
- 1 level Tbsp dry active yeast or 30g fresh yeast
- 80 g caster sugar
- 80 g unsalted butter cubed
- 500 g plain flour or 00 flour
- 1 large egg
- ½ tsp salt
Toppings & decoration
Place the dough onto a silicone baking mat dusted with flour or onto a lightly dusted surface. Cut the dough into 6 larger pieces weighing around 90g, 6 smaller pieces weighing around 50g and 6 tiny pieces weighing around 10-20g. These will make your body head and tail.
Leave to rise covered for another 30-45 minutes. Meanwhile, preheat the oven to 200°C / 180°C Fan / Gas Mark 6.
Hy-Vee Recipes and Ideas
These bunny buns are almost too cute to eat! Adding bunny ears and eyes to Hy-Vee frozen dinner rolls is an easy way to make an Easter side dish a little more festive.
Servings and Ingredients
Things To Grab
- Baking sheets
- Plastic wrap
- Hy-Vee nonstick cooking spray
- Kitchen shears
- Wooden toothpicks
- Wire cooling rack
- Silicone pastry brush
Place frozen dough on baking sheets and cover with plastic wrap coated with cooking spray. Let rolls rise for 3 to 5 hours, or until double in size. Carefully remove the plastic wrap.
Use scissors to snip out dough to form ears and poke holes for eyes. Preheat oven to 350 degrees. Bake rolls 15 to 20 minutes or until golden brown. Cool rolls on a wire cooling rack. If desired, brush rolls with melted butter.
Easter Bunny Buns
How cute are these Easter bunny buns? These are the perfect recipe to make for your Easter celebrations! They are simple to make and look so cute, this is a great recipe to make with your children and they taste incredibly good! Perfect for the whole family to enjoy!
This recipe makes 10-12 bunnies, filled with chocolate, perfect for the whole family to enjoy!
You can add some small pieces of chocolate or poppy seeds for eyes instead of the tails, if you would like.
I filled these bunnies with lime and sea salt chocolate. You can buy this from Moo Free. Of course you can use any vegan chocolate you would like.
These buns taste their best when they are warmed up once they go cold the chocolate in the middle hardens. You can microwave these for 10-15 minutes to warm them up.
These make a great treat to put in your childrens lunch boxes or for them to enjoy for an afternoon snack.
These bunnies are so good, both Katie and I made them, we couldn't resist when we saw a picture of them.
Watch this video to see how to make the bunnies. Written instructions follow:
Set the puff pastry out of the freezer for about 45 to thaw. It should be soft enough to handle but still cold. Unfold both pastry sheets. Melt the butter, and brush it over both pastry sheets, leaving about 1/2 inch down each side without butter.
Combine the cinnamon and sugar, and pour it over the butter on one of the pastry sheets (not on the 1/2 inch closest each side). Brush water along the 1/2 inch down each side.
Top with the second pastry sheet, buttery side down. Use a fork to crimp the edges where you brushed water. Press the top sheet of pastry down gently so the cinnamon sugar has a chance to be absorbed a bit by the butter.
Using a pizza cutter, slice the pastry in half, from one crimped side to the other. Slice the top and bottom section in half, repeating until you have 16 narrow strips going from side to side.
Take each strip and twist it twice to make a shape like you see below, with an open circle at the bottom and the two crimped ends pointing up. Make sure when you do this that the strip is on it’s side, so you can see the cinnamon sugar between the two layers of pastry. Place the twisted strips on a cookie sheet that’s been lined with parchment paper or other liner.
Bake in a preheated 400 degree oven for 17-18 minutes until the pastry is golden brown. It’s fun to see how different they look coming out of the oven!
Cool about 20 minutes, and then add frosting tails. Serve right away for the best taste.
Frosting note: You can use homemade frosting or storebought frosting, whichever you prefer. I used the frosting that comes in a tube in the cake section of the store along with a star tip that’s made to go with those tubes. One 4 oz tube was enough to add tails to all 16 bunnies. However, my kids and I think these bunnies taste best with even more frosting on them, so I served them with a small bowl of extra frosting people could dip the bunnies in. If you want extra frosting for dipping, I’d recommend getting 2 tubes of frosting or purchasing a 16 oz container of frosting to make sure you have plenty. To get the pretty design on the tail you’ll need to pipe the frosting through a star tip. If you don’t have one, you could try piping a little swirled tail. Scoop the frosting into a sandwich baggie, snip off one corner, and pipe away.