Easter Bunny Buns

Are you having a house full for Easter?  Do you want your meal to be egg-stra special? (he he) Try these sweet buns for your Easter meal.  They are easy but as with other yeast breads, you need to allow time to rise.  My kids thought these were the coolest when they got to eat them this morning.  The recipe is unusual because it calls for 9 ounces of yellow cake mix.  That's one Jiffy boxed mix or, I just measured 9 oz. from a standard cake mix.  They are definitely worth the wait.

Easter Bunny Buns
Tasty Kitchen

For The Rolls:
2 1/4 tsp. instant yeast
1 1/2 cup warm water, (100 F)
3 1/4 cups all purpose or bread flower
9 ounces, weight package of yellow cake mix (Jiffy)
1/4 cup butter, melted for brushing on rolls
2 Tbs. cinnamon sugar mixture

For The Glaze:
2 cups powdered sugar
1 tsp butter, softened
2 Tbs milk
1/2 tsp vanilla
2 tablespoons colored sprinkles (optional)

In a large bowl, dissolve yeast in warm water.  Let stand until creamy, about 10 minutes.  then stir in the flour and cake mix.  Beat until dough is smooth.

Spread some flour on the counter and knead- if it doesn't come together you can add a bit of additional flour into the dough.  Knead until it is no longer sticky.  Lightly ail 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 12-inches long.  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 strips of dough to make rounded snake shapes.  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 end.  Place a ball of dough on top of the bottom loop (for 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 glaze while bunnies are warm and add sprinkles if desired.

For the glaze:
Stir the powdered sugar, add the butter, mils and vanilla and mix until you have the consistency of a pourable glaze.

Roll the dough into a rectangle.  Cut strips 1/2 inch by 14 inches.
Make a loop and twist it around.  Then add round ball to loop for bunny's tail. 
Spread with melted butter and sprinkle with cinnamon/sugar.  Let rise until doubled in size.
Cook for 13 minutes and inhale the deliciousness of the scent.
A sweet bun the Easter Bunny himself would be proud of. 

*Try this shape with a dinner roll.  Just shape, rise and bake the bunnies.  When they are finished brush with melted butter before serving.




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