Cinnamon Roll Bunnies

Ingredients:

• 1 package active dry yeast (2 1/4 teaspoons)
• 1/4 cup (59 ml) warm water (approx. 110°F)
• 1/4 cup (50 g) granulated sugar, separated (2 teaspoons of sugar)
• 1/2 cup (119 ml) full milk
• 1/3 cup (76 g) unsalted butter
• 1 teaspoon salt
• 2 eggs, at room temperature
• 3-3 1/2 cups (375-438 g) all-purpose flour

Filling:

• 3/4 cup (150 g) light brown sugar, packed
• 1/3 cup (76 g) unsalted butter, at room temperature
• 1 Tablespoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Glaze:

• 2 cups (240 g) icing sugar, sifted
• 1 teaspoon pure almond extract
• 2 1/2-3 Tablespoons warm water
• colour sprinkles, optional

Directions:

1. In a large mixing bowl of a stand mixer add warm water (approx. 110°F), yeast and the 2 teaspoons of the sugar. Let rest approx. 8-10 minutes, or until the mixture bubbles and is frothy.
2. Meanwhile, in a small saucepan on low heat, add milk, remaining sugar, butter and salt together. Cook until the sugar has dissolved and the butter is melted. Turn off the heat and let cool until lukewarm.
3. Add the milk mixture and eggs to your yeast mixture and mix to incorporate.
4. Add 3 cups of the flour to your yeast mixture. Use the dough hook on your stand mixer and mix on medium speed for 6-8 minutes, scraping down the bowl every so often (add the extra 1/2 cup of flour as needed). Mix until the dough is smooth and elastic. The dough should be soft, slightly sticky and should come together and pull away from the sides of the bowl (you can also knead by hand if you like).
5. Form the dough into a ball and place in a lightly greased (oiled) large bowl, cover with plastic wrap and let rest until doubled in size, approx. 1-1 1/2 hours.
6. Meanwhile, prep your filling. In a small bowl mix together brown sugar, butter, cinnamon, and nutmeg. Mix until well incorporated and you have a smooth, sugary paste. Set aside.
7. Once the dough is doubled in size, punch the dough down. Place on a lightly floured work surface and shape and roll into a large rectangle approx. 12 inches x 9 inches.
8. Cover the entire rectangle with the cinnamon butter mixture, leaving approx. 1/2 inch from the edges.
9. Starting at the short side of the rectangle (9 inch side) tightly roll into a log. Using a serrated knife (or clean unflavoured dental floss ) cut rolls approximately 1 inch thick.
10. Shape into bunnies. Take one roll and unravel the first layer of the roll. Pull the strip straight out (give a little tug to stretch the dough). Then using half of the strip create a loop for the first bunny ear, then create another loop for the other ear (see images above for a reference). Shape the loops to look like ears and press/pinch the loose ends down. Make sure to tightly squeeze/pinch the ears at the base so they don't bake apart. Transfer the bunny to the prepared baking sheet and cover with plastic wrap. Repeat until all the rolls look like bunnies. Leave lots of space between the bunnies, you may need 2 baking sheets (bake one sheet at a time).
11. Let the bunny rolls rest for 20-30 minutes. Meanwhile, preheat the oven to 350°F.
12. Bake for 12-15 minutes or until golden brown. Let the cinnamon roll bunnies cool on the baking sheet on a wire rack. Note: If the bunny ears separate from the roll while baking use toothpicks to attach them to the roll and let them cool with the toothpicks in them. Do this as soon as you remove them from the oven and the bunnies are still hot.
13. Meanwhile, make your glaze. Add icing sugar, almond extract and 2 Tablespoons warm water to a medium-sized bowl. Using a spoon mix until smooth and well incorporated. If the glaze is too thick add 1/2 Tablespoon more warm water to reach your desired consistency.
14. Once the bunnies are slightly cool, cover them with the glaze and add sprinkles (optional).
15. Serve cinnamon roll bunnies the same day.

NOTES

These cinnamon roll bunnies are best enjoyed the same day. Store leftovers in an airtight container at room temperature for 2-3 days or freeze for up to 1 month.

Yield: 10
Prep Time: 3 hours
Cook Time: 15 minutes
Total Time: 3 hours 15 minutes

Thanks to Baking For Friends