Easter Bunny Buns and Orange Rolls

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 🙂