Easter Buns

Easter is almost here.

Time to make Easter Buns to have with dinner. Or maybe Cinna-bunnies to have with breakfast? They are both cute in an Easter basket nestled in some grass.

??????????????????????I think this year I will add a vanilla glaze over them.  It will help preserve freshness. (Yeah, sure.)


They both use the same dough. Only one you use plain and the other you brush with melted butter and sprinkle with cinnamon sugar. Or you could roll the dough in butter and cinnamon sugar before shaping, that works too. I don’t remember which way I made them last year.


“Hippity-hoppity Easters on its wayyyyyyyy”

Around here it may not be so much about bunnies as it is about Resurrection Sunday but that doesn’t stop me from making baskets of edible bunnies. They make a cute centerpiece. See the recipe below. (If it doesn’t show up, click on the title above and voila! You will see it.)


Sweet Dough for Bunnies

  • Yield: about 12-16. bunnies

Whether they are bunnies to have with dinner or cinna-bunnies to have with breakfast, these are easy and cute to have for Easter Sunday. You can make the dough the night before and hold it in the fridge until you are ready to shape, raise and bake. You could even bake the night before if you want. If you drizzle a glaze on them, they should keep relatively fresh for morning.

(What if you roll the dough in cinnamon sugar with finely chopped nuts and call them “Nutty-bunnies”?)



  1. If you are using a bread machine with the dough only cycle, follow the directions for your machine.Usually this means you put in the liquids, then the dry ingredients into the bucket. Then set it for the dough only cycle. After the cycle has been running a few minutes, check the dough. If it looks cracked and dry, add a tbsp. of flour. If it looks too sticky and wet, add a little flour, then let it mix a little longer before checking again. It should be tacky, not too sticky, not too dry.
  2. If you are doing this by hand, mix the water or milk with the egg and butter in a bowl. Add the rest of the ingredients. Mix until the dough sticks together, then pull out onto a floured surface and knead until smooth and tacky. (or use standing mixer). Add flour only as needed to prevent too much stickiness.
  3. If you are saving this for the next day, put the dough in a large bag, such as a bread bag, twist tie the top and place in the fridge to raise until you need it.
  4. If you are using it the same day, cover the dough with a damp towel or plastic wrap and let the dough raise for about 45 minutes or until about doubled in size.
  5. After the first rise or the overnight rest in the fridge, deflate the dough and press out onto a floured surface. I use a bench scraper to cut off pieces of dough. Or use a knife.
  6. If you have a kitchen scale, you might want to weigh your dough out to get them the same size or you can eyeball it. Cut the dough into 12-16 pieces, depending on how big you want them.
  7. Roll each piece of dough into a ‘snake’. Cut off a tiny piece from one end for the tail. Hold the top of the ‘bunny ears’ (each end of the dough) in one hand and using the other hand, twist the bottom end twice. Lay it down and put the reserved tiny piece of dough near the bottom, where the tail should be. Point the ears up and out or as you like them.Lay then on the baking sheet.
  8. Optional for Cinna-bunnies: After you have shaped the dough and laid it out on the pan, brush with melted butter and sprinkle with a mix of cinnamon sugar. (about 1/2 cup sugar to 3 Tbsp. cinnamon). Sprinkle on some more right before putting in the oven. Proceed as with the dinner buns. I have had better luck with white sugar and cinnamon rather than brown. Also, when I dipped the dough in the butter first, then rolled in the sugar it coated it better, but made a huge mess on the pan. Your call.
  9. Cover with plastic wrap or a damp towel and let them rise for about 45 minutes again.
  10. Set the oven for 350 degrees.
  11. For the dinner buns, just before baking, brush with an egg wash made with an egg mixed with a splash of butter. Or just use some egg whites that you beat a little with a fork. Brush it on the dough to give it more shine. Bake until lightly browned, barely golden, about 20-25 minutes. Keep an eye. The brownie it is, the crustier it gets and who wants that?

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