In Jordan, we get to celebrate TWO Easters, Western (Catholic and Protestant) Easter (last Sunday, April 8th) and Greek Orthodox Easter (April 15th). I didn’t do much for Easter, Part I, so I plan on making these adorable Bunny Buns for Easter Part II, this upcoming Sunday (thanks to my sister for emailing me the pics and recipe).
Easter Bunny Buns and Orange Rolls
- 1 package active dry yeast
- 1/4 c warm water
- 1 c milk, warmed but not boiling
- 5 1/2 cups flour
- 1/3 c sugar
- 1/2 c butter
- 1 t salt
- 2 eggs, beaten
- 1/4 c orange juice
- 2 T grated orange zest
Glaze: 2 c powdered sugar, 1/4 c milk or water, 1 t softened butter, splash of orange juice and vanilla extract
Sprinkle yeast in warm water, set aside.
In another bowl mix milk, softened butter, sugar and salt. Cool until lukewarm, then add eggs, water with yeast, orange juice and orange zest.
Stir in flour a few cups at a time to make a soft dough. Let stand for 10 minutes.
Put in Kitchen Aid and use dough hook to knead for 5-10 minutes. Alternately this can be done by hand on a lightly floured board. When it is smooth and elastic, place in a large greased bowl. Turn to coat the dough. Cover with a clean kitchen towel or plastic wrap and put in a warm place. Let rise for 2 hours or until double in size. Punch down dough and let stand for 10 minutes.
On a lightly floured surface, roll dough into a rectangle 1/2 inch thick about 30 by 10 inches. Cut dough in half if making rolls and bunnies, otherwise make all into bunnies.
For the bunny half, use a pizza cutter to cut about 14 one half-inch strips. Save one strip to roll into circles for the bunnies’ tummies.
Roll strips between hands into rounded snake shapes.
Place one long piece of dough onto a foil or Silpat lined 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 with the other end. Place a ball of dough on top of the bottom loop.
Cover bunnies and let rise in a warm place 45-60 minutes until nearly double in size. Bake at 375 for 12-15 minutes.
For glaze, stir together glaze ingredients and frost while still warm. I use mini chocolate chip eyes, an upside down heart sprinkle for a nose and 4 sprinkles for whiskers.
Orange Marmalade Rolls:
Makes about 17
Grease 2 disposable cake pans
Use the other half of bunny dough. It should be rolled out thin about 30 by 10 inches. Coat the dough with about 3 tablespoons of melted butter. Spread about 1/4 cup of orange marmalade. I used homemade Clementine marmalade. Sprinkle about 1/2 cup light brown sugar all over. Roll the long side towards you. Pinch the seams together. I use a pastry cutter to divide the log in half. I then cut each half into about 7-8 pinwheels. Arrange the rolls cut side down in the greased pans. Allow rolls to rise before baking. Bake at 375 for 17-20 minutes. Take out when golden brown and frost with the powdered sugar glaze.
Adults and children alike will be very glad that you made these orange yeast wonders for them 🙂
32 thoughts on “Easter Bunny Buns and Orange Rolls”
I love orange rolls and these are just too cute! Pinning!!
Those are adorable! The extent of my Easter cooking was devised eggs! Celebrated with the Arnolds and Debi already did it all. It was wonderful.
They look and sound great.
Didn’t Joey send you the picture of the Orange Rolls? You should post that too.I can’t tell you how good these are. We are almost out and can’t bear the thought of waiting until next Easter. These might have to go into the monthly rotational category. They are that good. i even freshly squeezed the orange juice that I used in the recipe. 🙂
What a beautiful Sur La Table bunny plate!
I was going to ask you where you got it. It’s adorable!
Nope. Didn’t get any other pictures. I’ll add an addendum with pics of the orange rolls.
They are oh soooo cute and I know how good they taste as Nicole had a special package of these to take home after our Easter dinner at her house.. Keep on with the pictures and your wonderful blog as we love hearing from you. Dad
Yum! I am going to put those in the to-try folder!
Happy Easter to you and Raj! These sound wonderful and are so very cute. Can’t wait for the recipe for the orange rolls too…. Was that a strong enough hint???
Hi Jacque, Happy belated Easter to you and Bud too! It’s not really Easter here until tomorrow. I can’t take credit for the rolls, they’re Nicole’s.
Oh, well, next time I’ll read the entire post before commenting!
nice. i have two Easters too. 🙂
Cute! I love the bunnies!
Thanks for stopping by…and they taste great to boot.
I agree with all your lovely commenters! So cute and very adorable! I’d be surprised if there are any left by now! We’re still slowly getting through the last 3 &1/2 eggs in this household! They just might need to be melted down and remade into something else!
cute as….well, baby bunnies. will save and try next year with grandchildren. this year we dipped peeps in dark chocolate and made shortbread cutouts with lemon and fresh rosemary.
You need to post the shortbread cutouts with lemon and fresh rosemary–sounds interesting!
OMG…………how cute are they!!!!!!!!!!!!!!!!!!!!
What a nice site, with all of your varied interests (many of which I share!)! Very well done, too. Thanks for this nice recipe!
Jenn thanks for stopping by my blog, these Bunny Buns are too adorable and I can’t wait to make them!! I don’t like orange marmelade so maybe I can just do cinn. and raisins? We’ll see.
Thanks for stopping by mine too. You’ve got a fascinating and varied life. Your paintings are beautiful!
thanks! Keep in touch.
The bunny looks very adorable, I might not eat it and preserve forever. haha
I have the same problem. Sometimes I can’t bear to eat things that are too cute.
those bunnies nearly look to cute to eat 🙂
These sound yummy. Must try them.
C.U.T.E. Who woulda’ thunk? Thanks for sharing:-) Appreciate you stopping by and liking foodforfun’s sticky buns. Maybe I could make bunnies out of them next time. Love it–your photos are great, too.
These are adorable. I may have to try these for easter.