Easter Bunny Buns

Easter is right around the corner and I've been trying to think of some fun Easter foods to make. I came upon these Easter Bunny Buns over at Mommy's Kitchen and knew right away that I wanted to make them. These are so easy to make because you use a cake mix. I've never used a cake mix in my bread baking but was intrigued at the idea. I have to say that they rose beautifully. I made four Easter Bunny Buns and with the rest of the dough I shaped into crescents for dinner tonight. The original recipe calls for a powdered sugar glaze to brush over the bunnies but opted out and kept them simple with a butter and cinnamon sugar dusting. Okay, it was pure laziness but they were still awesome just the same. I think these would make a fun Easter morning treat for your family. I hope you enjoy!

Easter Bunny Buns
Recipe source Mommy's Kitchen

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 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
Cinnamon Sugar
Colored Easter Sprinkles (optional)

Glaze

2 - cups powdered sugar
2 - tablespoons milk
1/2 - teaspoon vanilla extract
1 - teaspoon butter, softened

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).

Then 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. Brush on a simple icing and add holiday sprinkles to the plain rolls. Just add the simple icing to the cinnamon ones.

GLAZE INSTRUCTIONS

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.

I linked this post up with Sweet as Sugar Cookies & Mom's Crazy Cooking & Good Cheap Eats (What's on your Plate?) & At Home With Haley