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Easter Bunny Buns

Easter Bunny Buns

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Adorable little bunny buns that would be great hopping addition to your Easter table.MORE+LESS-


can (11 oz) Pillsbury™ refrigerated French bread


(8.4 oz) bottle of Betty Crocker™ Decorating Cupcake Icing Pink (or add some red food coloring to white frosting)

Mini chocolate chips or mini candy covered chocolate pieces

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  • 1

    Preheat oven to 350°F and line a cookie sheet with parchment paper.

  • 2

    Open the can of dough and cut it into 6 equal parts using a knife. Take one of the dough sections and cut 1/3 of the dough off for the bunny ears; the remaining dough will be the body so roll it into a round ball. Take that 1/3 portion that you cut off and slice it into 2 equal parts and form the bunny ears (about 2 inches long and 3/4 inch wide). Slightly pinch the ears to the body so that they stay attached.

  • 3

    Place on the baking sheet and cook for 8-10 minutes or until rolls are slightly brown.

  • 4

    Once rolls are done, completely cool. Pipe a nose and whiskers on the middle of the bunny face. Adhere the mini chocolate chips or mini candied pieces with a small bit of frosting. Enjoy!

Nutrition Facts

Serving Size: 1 Servings
% Daily Value
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
Vitamin C


*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • My family’s Easter traditions have evolved over the years. If you’re open to new traditions, I’ve got a great one for you in these super adorable Easter Bunny Buns.Remember when we used to hide real hard boiled eggs in our backyard? It seemed like every year there were a couple of eggs that did not want to be found, and sure enough about a week later an awful pungent smell would be radiating from the corner of the yard. The Arizona sun had no mercy on the deserted eggs.We slowly switched over to plastic-filled eggs over the years, and my mom always hid a “golden egg” that had a twenty dollar bill in it. I never found the golden egg because I was too busy stuffing my mouth full of chocolate from my Easter basket.As we start traditions in my own family, I have to analyze what works for us and what doesn’t. These Easter Bunny Buns would be a fun new tradition for any family. They’re cute and impressive without taking much time at all, which works for me in this crazy stage of life right now.I used some Pillsbury™ French bread dough for these, but you could use any bread dough you have on hand. And just like that, you have easy fun rolls that your kids will go gaga for.Plus, this Easter tradition won’t leave your backyard smelling horrific!
  • Make more traditions with Easter recipes like these!

Easter Bunny Buns - Recipes

1 - (.25 ounce) package active dry yeast (I use rapid rise)
1 1/2 - cups warm water (110 degrees F/45 degrees C)
3 1/4 - cups all-purpose flour or bread flour (I prefer bread flour)
1 - 9 oz package jiffy yellow cake mix or 1/2 of
regular 18.5 oz cake mix approx 1 1/4 cups
1/4 cup butter, softened to brush on baked rolls
Cinnamon Sugar
Colored Easter Sprinkles

In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Stir in the flour and cake mix. Beat until dough is smooth. Add some flour on the counter and knead any additional flour into the dough. Knead until it is no longer sticky. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes - 1 hour. Punch down the dough and turn it out onto a lightly floured surface.

Roll dough into a long rectangle 1/2-inch thick. Cut dough into strips 1/2-inch wide and 14-inches long. (sorry I did not get a photo of that part). Reserve 1-2 of the strips to cut into pieces about 1/2-inch long and roll into small balls (use for bunny tails).

Roll the dough to make rounded snake shapes.( I just cut them into strips without rolling). Place one long piece of dough on a greased 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 the other end. Place a ball of dough on top of the bottom loop (to be the tail).

Brush the bunnies with melted butter and sprinkle on a mixture of cinnamon and sugar. You can also leave some of the bunnies plain. Cover the bunnies with plastic wrap that has been sprayed with baking spray. Allow the rolls to rise in a warm place for 45-60 minutes, until nearly double in size. Remove plastic wrap and bake at 375 degrees for 12-15 minutes. Let cool and then brush on a simple icing and add holiday sprinkles to the plain rolls. Just add the simple icing to the cinnamon ones.

Simple Icing
2 - cups powdered sugar
2 - tablespoons milk
1/2 - teaspoon vanilla extract
1 - teaspoon butter, softened

Stir the powdered add the butter and blend with a fork. Add the milk and the vanilla extract and mix until you have the consistency of a pourable glaze. Brush on the glaze while the bunnies are still warm. Add colored sprinkles.

Note: These bunny buns can be left plain and used as a dinner roll. Just shape, rise and bake the bunnies. When they are finished brush with melted butter before serving.

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Welcome, everyone, to my online cookbook. Here you won’t find any ads or paid endorsements. You will find all my easy recipes, the things I cook at home every day, and if I mention a product it’s because I want everyone to get the best results with my recipes. There are no paid endorsements here. I’ve had a passion for cooking all my life and my goal has always been the same. Well, actually I have three goals whenever I cook: Make it healthier, make it easier, and make it faster. Whenever I can make a recipe quick & easy and healthy, I want to share it. Having been a working woman all my life, I needed what most other people need: healthy recipes that are quick and easy, especially dinner recipes with simple ingredients most of us have at home.

Even when I was working long hours hosting and working on the Jenny Jones Show, I still made time to cook my own healthy meals. These days, I feel extremely fortunate that I can spend all my time doing what I love. I created Jenny Can Cook as a place to share my own healthy recipes with everyone from experienced cooks to novices in the kitchen. My healthy lifestyle is what motivates me to create healthy and easy recipes and especially healthy dessert recipes because I do love my sweets.

I’m not a health food nut – I’m just doing the best I can to create clean recipes that I feel good about eating. But they have to taste great so I basically work on reducing the bad stuff and increasing the good stuff. For example, with dinner recipes, I focus on using healthy fats and incorporating lots of vegetables. My best desserts usually have less sugar than most and added fiber where it works. Most of my cookies are made with whole grains and I often replace chocolate chips with dark chocolate chunks.

Keeping it simple is also important. Any time I can make something easier to cook, I do it. So you’ll see lots of easy recipes here where everything goes into one bowl or one pan, like my most popular lemon brownies or easy homemade granola. And I’m always working on creating simple recipes that have just a few ingredients. When I can make a simple, easy recipe it’s usually the one people use the most, like my quick and easy mac & cheese or salmon patties. It’s all about clean eating.

I especially love to bake so it’s really important to have healthy dessert recipes because I enjoy something sweet after every meal and it’s always homemade… from my hugely popular quick & easy chocolate cake to my homemade cinnamon rolls that everyone seems to love, and both recipes are made with no butter. For anyone wanting to avoid butter, you will find a lot of delicious healthy desserts with no butter including cakes, pies, and cookies without butter. In fact, I created a separate category just for those sweets made without butter to make those healthy cookies and cakes easy to find. Just look for the Baking Without Butter recipe category.

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Easter brunch bunny bao (steamed buns)

For a planned Easter lunch, I wanted to do something in the brunch realm, but with an Easter theme. Brunch purists may insist on eggs and pancakes and croissants and champagne for brunch, but for me 'brunch' means an early lunch feast after little or no breakfast, and so dim sum is my favorite kind of brunch.

Putting Easter and dim sum together, I devised these bunny shaped bao, or steamed buns. (The inspiration for the shape came from a pair of fluffy white bunny slippers I saw at a flea market last summer.) They are quite simple really: tender steamed bun dough is filled and formed into an oval, and the ears are cut with scissors. The faces are optional - for a minimalist bunny, you could just leave them blank and unadorned. Or, you could go all-out and add whiskers with slivered green onion, or whatever strikes your fancy.

The bunny bao could be stuffed with any kind of steamed bun filling (see my roast pork filled steamed buns), but keeping with the brunch theme, I've filled these with an egg, bacon and chive mixture. It all makes sense - eggs, and ham, and bunnies, plus spring chives. So very Easter.

You could of course omit the bunny-shaping part if you want to avoid the cuteness.

Recipe: Bunny shaped bao (steamed buns) with egg and bacon filling

  • 400g / 14 oz. all-purpose white flour
  • 1 packet (7g) dry yeast
  • 2 Tbs. sugar
  • 1/2 tsp. salt
  • approximately 220ml / a bit less than 1 U.S. cup warm water
  • 2 Tbs. vegetable oil (such as canola, safflower)
  • extra flour for rolling out
  • 150g / about 5 oz (a few slices) bacon, speck or pancetta, cut into small dice
  • 3 large eggs
  • 2 tsp. soy sauce
  • 1 tsp. sugar
  • 1 tsp. mirin
  • 3 Tbs. chives, finely chopped

Equipment: a pair of sharp scissors, a multi-tiered bamboo steamer, kitchen parchment paper

Make the dough. In a large bowl mix the dry ingredients together well. Add the warm water a little at a time, mixing all the time, until it forms a shaggy ball. Important: You may need less water than the total amount, depending on how humid or dry it is and other factors, so add the water a little at a time and stop when the consistency looks right - rather shaggy, not too wet. (That's how doughs work.) Add the oil and knead in the bowl until the dough cleans the sides, sprinkling in a bit of flour of you made the dough too wet. Place on a board (lightly floured if necessary) and knead until smooth. Form into a ball, place back in the bowl and cover with plastic wrap. Leave until risen to about 2 1/2 times its original size, about 1 hour.

In the meantime, make the filling. In a dry non-stick frying pan, fry the the bacon bits until crispy but not too black. Drain well on a paper towel.

Mix together the egg, soy sauce, sugar and mirin. In the same non-stick frying pan, mix the egg around to make scrambled eggs that are firm but not hard (take of the heat while still soft, and they'll continue to cook to the ideal firmness). Add the chives and the bacon at the end and mix well. Let cool to room temperature.

Punch down the risen dough, roll into a snake and cut into 12 equal pieces. Make each piece into a small, smooth ball. Cover with a dampened kitchen towel and let rest for about 15 minutes.

Cut the parchment paper into 12 10cm / 4 inches or so sized squares.

Make ready the steaming equipment.

Flatten a dough ball to about 12 cm / 5 inches in diameter, making the edges thinner than the middle part.

Place about 1 teaspoon of the filling in the middle of the dough circle. Don't try to overfill or you will have trouble closing up the dough.

Gather up the dough around the filling, pinching to seal well. The dough should be moist enough to form a good seal, but if not brush the edges with the tiny bit of water and pinch closed again.

Flip the bun over, and form into a longish oval shape, rounding out any bumps if needed. Look at the bun and decide which end looks best as the 'face' of the bunny.

Lay a pair of clean, sharp scissors almost flat against the top of the bun lenghwise. The points should aim for about 1/3 from the 'face' end of the bun. Snip two 'ears', taking care not to cut through the dough so the filling is exposes.

Here's how the bunny should look after the ears are snipped. If the ears are too round, flatten them carefully with your fingers.

To make the eyes, poke small holes with a chopstick end and poke in a piece of chive in each hole. Don't go too deep! (If you are in a hurry, just poke the holes and skip the chives.)

Place each bun on a piece of parchment paper, and place in a steamer well apart (they will puff up to about twice the size, and any touching parts will not be smooth). Steam for about 20 minutes. Eat while piping hot.


The dough here is a bit more delicate than the basic one I gave for steamed buns previously. The trick to making the bunnies smooth and cute is to not overhandle the dough, and to keep the surface moist when letting them rest. And, as noted above, do not add more water than you need - the right amount does depend on environmental factors which can't all be uniform!

All-purpose or 'medium strength' flour is recommended over bread flour, for a more tender texture.

To make these ahead: steam them, let them cool a bit and put into plastic bags and freeze. You can steam them from frozen for about 20-25 minutes until hot, or reheat them in a microwave covered in plastic for about 4 minutes per bun. You will need to adjust the times if you're microwaving multiple bao at once - start with 5 minutes, and keep checking them every minute.

You can also make plain unstuffed bunnies. Plain bao make a great accompaniment to Chinese meals, instead of the usual rice or noodles. You can tear the buns and dip them into sauces.

Update: If you have any problems, please check out the Keys to bunny baua success for some troubleshooting tips.

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Sourdough Hot Cross Buns – Bunny Buns

  • Author: Kaity Farrell
  • Prep Time: 1 hour
  • Idle Time: 10 hours
  • Cook Time: 20 minutes
  • Total Time: 11 hours 20 minutes
  • Yield: 12 - 20 buns 1 x


Super soft and fluffy sourdough brioche hot cross buns shaped into adorable bunnies for Easter. The dough is flavored with spices and loaded with soaked dried fruit. Decorate these bunny buns with lemon glaze, raisin features, flaked coconut whiskers and edible flower crowns for a fun Easter treat!


Soaked Fruit:

  • 200g dried fruit (such as 100 g raisins + 100 g chopped dates or your preference)
  • 1 cup orange juice
  • 1/2 teaspoon orange blossom water (optional)


  • 200 g very active 100% hydration sourdough starter
  • 182 g ( 3/4 cup ) milk, warmed
  • 70 g ( 4 1/2 tablespoons ) honey
  • 2 large eggs, at room temperature
  • 9 g ( 1 tablespoon ) vanilla extract
  • 8 g orange zest (from one 1 large orange)
  • 500 g flour (either all bread flour or a mix of 300 g bread flour and 200 g soft/white whole wheat flour)
  • 9 g ( 2 teaspoons ) kosher salt
  • 3 g ( 2 teaspoons ) ground cinnamon
  • 1 g ( 1/2 teaspoon ) ground allspice
  • 2 g ( 1/2 teaspoon ) ground cardamom
  • 56 g ( 4 tablespoons or 1/4 cup ) unsalted butter at room temperature cut into 16 pieces


Lemon Glaze:

  • 200 g ( 1 1/2 cups ) confectioner’s sugar, sifted
  • 36 g ( 3 tablespoons ) lemon juice
  • pinch of salt


  • Raisins cut in half
  • Flaked coconut
  • Edible flowers and leaves (such as violas, violets, pansies, clover, mint)


  1. Start by soaking the dried fruit in a bowl with orange juice and orange blossom water. Let the fruit sit while you prepare the dough.
  2. Measure out sourdough starter, warm milk, honey, eggs, vanilla extract, and orange zest into the bowl of a stand mixer or a large bowl if mixing by hand. Give it a quick mix with a dough whisk or a fork.
  3. Measure out the flour(s), salt, and spices into the same bowl and start kneading the mixture together on low speed with a dough hook attachment or by hand.
  4. After about 1 minute of kneading and when the dough has been mixed together well, add 1 piece of butter at a time and mix it in fully before adding the next piece. The dough should be kneaded at low to medium speed for a total of 15-20 minutes or until it reaches windowpane stage. To check this, wet your hands and stretch a bit of the dough out. Windowpane stage means the dough will be thin enough to let light through without tearing. If the dough rips apart, keep kneading it.
  5. Lightly flour your work surface and dump the dough onto the flour. Use a bowl scraper to help get the dough to release from the bowl.
  6. Press the dough with your hands into a large rectangle about 18″ x 12″.
  7. Drain the soaked fruit and add 1/4 of the fruit to the bottom half of the dough rectangle. Then fold the dough over and give it a quarter turn, then press it out again into a large rectangle. If the dough is sticking to the board use a bench scraper and flour your hands to help move it during the quarter turns. Repeat this process 3 more times to incorporate all of the fruit. Folding the fruit into the dough in steps like this helps keep the fruit encased in the dough without tearing it, and disperses it evenly throughout the dough.
  8. Shape the dough into a ball and place into an oiled or buttered mixing bowl, cover it tightly and allow it to bulk ferment in a warm spot until it has doubled in volume. This could take a few hours to overnight depending on the temperature and environment. The more active the starter and warmer the temperature the faster it will rise.
  9. After the dough has finished bulk fermenting, weigh it then divide it into 12 pieces for large rolls (pictured in this post) or 20 pieces for smaller rolls. Cover the portioned dough with a kitchen towel to keep it from drying out.
  10. Line two half sheet pans with parchment paper.
  11. Shape each piece of dough into roughly a 12″ long log. Twist one end over the other to create the simple bunny head and ears shape. Then transfer them to the sheet pans. Cover each sheet pan with a damp towel or proofing bag and proof the buns in a warm spot until they are puffy and slowly spring back when poked with a floured fingertip. This could take 30 minutes to 2 hours depending on the temperature and environment. A tip to speed up the proofing time is to turn on your oven just to start warming it up, then turn it off before it gets too hot and proof them in the warm oven. 100-110˚F/37-43˚C is an ideal proofing temperature.
  12. Preheat the oven to 375˚F/190˚C. Make sure to take the buns out first if you are proofing them in the oven.
  13. Brush the tops and sides of the buns with the beaten egg.
  14. Bake the buns at 375˚F/190˚C for 15-20 minutes for smaller buns or 25-30 minutes for larger buns or until they are golden brown and their internal temperature reaches 200˚F/93˚C.
  15. Transfer them to cooling racks to cool completely before glazing and decorating them. Or enjoy them warm from the oven if you like.
  16. To make the lemon glaze mix together the powdered sugar, lemon juice, and salt, adding the lemon juice a little at a time, and mixing it in fully each time. The glaze should be thick enough to hold a figure-8 shape drizzled off the back of a spoon into the glaze for 30 seconds before dissolving back into itself.
  17. Dip the top of the buns into the glaze and use a spoon to help spread it onto the ears if needed.
  18. Add the decorations before the glaze has set. Use cut raisins for eyes and a nose and flaked coconut for whiskers. Use edible flowers and leaves to make flower crowns for the bunnies. Note: The edible flowers and leaves won’t last more than the day they are made, so leave them off if you are making these ahead of time.


  • Unglazed buns will keep sealed in a bag at room temperature for up to 3 days before they get stale. They can also be frozen for up to six months and warmed in the oven before serving. Glazed buns are best eaten the day they are decorated, but will keep for up to 3 days sealed in a bag or container at room temperature.
  • The day before you plan to mix the dough start feeding an offshoot of your starter every 4 hours or so to get it super active. This will help keep the bulk fermentation time short and in turn, reduce the chance of imparting a sour flavor into the dough. This isn’t a necessary step but will help if you live in a cool climate.
  • 100% hydration starter means starter that is made with equal parts by weight of water and flour. Learn how to make your own starter from scratch in my free sourdough starter course.
  • This dough can be made dairy-free by using plant milk and plant butter in equal amounts. I do not recommend removing or replacing the eggs as they are the key to producing a fluffy and soft dough. If you need vegan dough then try this vegan sweet sourdough dough from my recipe archives.
  • The base of this dough can be used as a sourdough brioche dough for cinnamon rolls, doughnuts, and sweet bread, rolls or buns. Follow the same steps but omit the ground spices and dried fruit.
  • Honey can be replaced with any sugar or sweetener of your choice.
  • I highly recommend using a scale to measure out ingredients in baked good recipes. Here is the scale I use.
  • To make this dough using instant or active dry yeast instead of sourdough, omit the sourdough starter, add 7 g or 1 1/2 teaspoons of yeast, and increase the milk to 232 g or 1 cup. This is the yeast I recommend for sweet or enriched doughs: LeSaffre Saf-Instant Yeast – Gold. Store it in the freezer for longevity. Follow the same steps. The dough will rise in about 1 hour for the first rise and about 30 minutes for the second proof, so it can be made from start to finish in the same day.

Keywords: hot cross buns, sourdough hot cross buns, bunny rolls, easter rolls

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Welcome to Fare Isle! I’m Kaity, a photographer, recipe developer, food stylist, and private chef living simply with my family on the island of Nantucket, 26 miles off the coast of Cape Cod in Massachusetts. … Read More about About

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  1. Dalton

    I think this is a great idea

  2. Donall

    Sorry, I too would like to express my opinion.

  3. Akinogami

    There are of course a couple of beautiful moments, but I expected more !!!

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