Bunny cinnamon rolls!
Do you need a fun breakfast this weekend for Easter?! Even if you decide to make homemade cinnamon rolls after Easter, save this one. You can make them with premade cinnamon rolls, but I highly recommend making homemade! I’ve made them both ways, and while the premade takes a “bunny” shape easier, the homemade taste can’t be beat. But also have you ever wondered what all the crazy ingredients in the premade cinnamon rolls are?! These only have 8 ingredients in the dough!
Homemade Cinnamon Rolls
Makes 8 cinnamon rolls
Ingredients:
Dough:
1/2 cup warm milk
1.5 Tsp active yeast
1 TBSP Brown Sugar
In a mixer bowl , mix warm milk, yeast, and sugar. Let sit for about 5 minutes, until begins to foam a little.
Add the following ingredients below to your stand mixer with a paddle or dough hook, along with the yeast mix.
4.5 TBSP Butter, melted
2 eggs
2.5 cups flour, I am obsessed with Ballerina Farm, but any organic all purpose flour works!
1/2 Tsp salt
1 cap full of vanilla extract
Mix dough until begins to pull away from the sides of bowl.
Cover bowl with plastic wrap, and allow to rest/rise for about an hour.
Filling:
1/2 cup brown sugar
1/2 cup granulated sugar
4-6 TBSP melted butter
Cinnamon, I guess but I completely cover the top of the dough.
Roll out your dough on a floured surface with a rolling pin. Make the dough to be approximately 9X12.
Add your melted butter, it will spread all over.
Cover with sugar mix, and top with cinnamon.
Start at one end rolling toward the other end. Making a big roll. Don’t worry about the mess, it means it’s good!
Cut about 2 inches big, should give you about 8 rolls.
Frosting:
2 TBSP room temp cream cheese
3 TBSP room temp butter
1-2 cups powdered sugar
1 TBSP vanilla extract
2 TBSP heavy cream, more if too dry
1/4 tsp salt
Blend all together with a hand mixer.
Extra: unsweetened shredded coconut!
To make bunnies:
Once I made my cinnamon rolls I placed mine in the fridge for about 30 minutes so the filling didn’t just make a mess.
I pull the first layer of the roll apart and make “bunny ears.”
I placed mine in a 13X9 lined casserole so they didn’t have as much room to just spread apart, and keep form.
Bake at 350 degrees, place a cooking sheet underneath your dish to prevent the bottoms from burning, about 20-30 minutes until slightly golden.
Allow to cool. Add frosting, and shredded coconut! Enjoy!
Head to YouTube for a video!
