Description
These delightful Bunny Buns are soft, sweet yeast rolls rolled with cinnamon and brown sugar, optionally filled with chocolate chips, and shaped charmingly like bunnies. Perfect for a fun breakfast or festive snack, they feature a light vanilla-scented dough and a golden, shiny crust enhanced with an optional sweet glaze.
Ingredients
Scale
Dough Ingredients
- 1 package (2 1/4 tsp) active dry yeast
- 1/2 cup warm milk (about 110°F)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (melted)
- 1/2 tsp salt
- 2 large eggs
- 3 1/2 cups all-purpose flour (plus extra for rolling)
- 1 tsp vanilla extract
Filling Ingredients
- 1/2 cup brown sugar
- 2 tsp cinnamon
- 1/4 cup unsalted butter (softened)
- 1/4 cup chocolate chips (optional)
Topping and Glaze Ingredients
- 1 egg (for egg wash)
- 1/4 cup powdered sugar (for icing, optional)
- 1 tbsp milk (for icing, optional)
Instructions
- Activate the yeast: In a small bowl, combine warm milk, granulated sugar, and active dry yeast. Stir to dissolve and let the mixture sit for about 5 minutes until frothy, indicating the yeast is active.
- Make the dough: In a large bowl, mix melted butter, salt, and eggs. Add the yeast mixture and vanilla extract. Gradually add the all-purpose flour, one cup at a time, mixing until a dough ball forms.
- Knead the dough: On a floured surface, knead the dough for 5 to 7 minutes until it becomes smooth and elastic. Place the dough in a lightly greased bowl, cover it with a clean cloth, and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.
- Preheat the oven and prepare pan: Preheat the oven to 375°F (190°C). Grease a baking dish or line it with parchment paper to prevent sticking.
- Roll out the dough: Punch down the risen dough and roll it out into a large rectangle measuring roughly 12 by 18 inches on a lightly floured surface.
- Add the filling: Spread the softened butter evenly over the rectangle, then sprinkle the brown sugar and cinnamon mixture on top. If desired, scatter chocolate chips evenly over the filling.
- Form the log and cut: Roll the dough tightly into a log starting from one long edge. Using a sharp knife, cut the log into 12 equal pieces.
- Shape the bunny buns: Take each piece and roll it into a ball. On the top of each ball, cut two small slits to form bunny ears, then pinch the sides to shape the body and head, giving a charming bunny appearance.
- Second rise: Arrange the shaped buns on the prepared baking dish, leaving space between each. Cover with a clean towel and let them rise for 30 to 45 minutes until puffy.
- Apply egg wash: Beat the egg with a splash of water to make an egg wash and brush it gently over the buns to give them a beautiful golden finish when baked.
- Bake: Bake the buns in the preheated oven for 15 to 18 minutes, or until they turn golden brown and are cooked through.
- Prepare the glaze (optional): While the buns bake, mix powdered sugar with milk to create a smooth icing glaze.
- Cool and glaze: Let the buns cool slightly after baking, then drizzle the optional glaze over them or serve them plain.
Notes
- Ensure the milk is warm but not hot to avoid killing the yeast.
- You can omit the chocolate chips for a classic cinnamon bun experience.
- The buns can be stored in an airtight container at room temperature for 2 days or frozen for longer storage.
- Brush with egg wash right before baking to achieve a shiny golden crust.
- For a lower sweetness option, reduce the brown sugar in the filling.
