Bunny Shaped Cinnamon Rolls
Ingredients
- 3 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 3/4 cup warm milk 110°F
- 1/4 cup unsalted butter melted, plus 4 tablespoons softened for filling
- 1 large egg
- 2/3 cup packed brown sugar filling
- 2 tablespoons ground cinnamon filling
- 16 mini chocolate chips for eyes
- 1 cup powdered sugar
- 2 to 3 tablespoons milk for icing
Instructions
- Whisk flour, granulated sugar, yeast and salt together in a large bowl.
- Add the warm milk, melted butter and egg, then mix until a soft dough comes together.
- Knead on a floured surface 7 to 8 minutes, until smooth and slightly tacky but not sticky.
- Place in a greased bowl, cover and let rise in a warm spot 1 hour, until doubled.
- Roll the dough into a 10x16 inch rectangle on a floured surface.
- Spread the softened butter over the surface, then sprinkle evenly with brown sugar and cinnamon.
- Starting from the long edge, roll into a tight log and pinch the seam to seal.
- Slice into 8 rounds for the bodies, then cut 16 thin strips from the trimmed ends for ears.
- Place each body round on a lined baking sheet and tuck two ear strips just behind the top edge, pinching to attach.
- Cover loosely and let rise 45 minutes, until puffy.
- Preheat the oven to 350°F.
- Bake 16 to 18 minutes, until the bodies are golden and the ears are set but not dark.
- While still warm, press two mini chocolate chips into each face for eyes.
- Whisk powdered sugar with milk until pourable, drizzle over the cooled rolls, and let the icing set 10 minutes before serving.
Good to Know
Shape the bunnies the night before and refrigerate for the second rise; pull them out 30 minutes before baking to come back to room temperature.