Easter Bunny Cinnamon Raisin Rolls
Sun-Maid
Photo by Sun-Maid
- Serves
- 24
- Prep Time
- 2 Hours
- Cook Time
- 30 Minutes
Recipe courtesy of Sun-Maid and created by Aly Funk.
Ingredients
Dough
- 1 quart whole milk
- 1 cup vegetable oil
- 1 cup sugar
- 4 1/2 teaspoon active dry yeast
- 9 cup all purpose-flour (separate 1 cup aside)
- 1 1/2 cup Sun-Maid California Sun-Dried Raisins
- 1 teaspoon baking powder (heaping)
- 1 teaspoon baking soda
- 1 tablespoon salt (heaping)
- 1-2 sticks of melted butter
- cinnamon
- nutmeg and allspice (optional)
Filling
- 1 tablespoon salt (heaping)
- 1-2 sticks of melted butter
- 2 cup sugar
- cinnamon
- nutmeg and allspice (optional)
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Directions
- Step 1
For the dough: Heat the milk, vegetable oil and sugar in a medium saucepan over medium heat to just below boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
- Step 2
Add 8 cups of the flour and raisins. Stir until just combined, then cover with clean kitchen towel, and set aside in relatively warm place for 1 hour.
- Step 3
After 1 hour, remove the towel and add the baking powder, baking soda, salt and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: the dough is easier to work with if it has been chilled for at least an hour, but not necessary.)
- Step 4
To assemble the bunny rolls, remove half the dough from the pan/bowl. On the floured baking surface, roll the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
- Step 5
To make the filling, pour 3/4 cup to 1 cup of melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle ground cinnamon, nutmeg and allspice to taste and 1 cup of the sugar over the butter.
- Step 6
Cut the dough into 1/4 to 1/2 inch strips width side. Take the thicker strips and start rolling from the top to make a cinnamon roll shape. Take the thinner strips, cut them in half, then fold them in half and shape them into the bunny ears. Attach them with a dab of butter to the cinnamon roll.
- Step 7
Each "rectangle" will produce 10-12 bunnies. Place bunnies on parchment paper on a sheet pan or baking sheet, leaving 2-3 inches in between to account for rise.
- Step 8
Repeat steps 4-6 with other half of dough. Preheat the oven to 375 degrees. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown.
- Step 9
Once removed from oven, top bunnies with your favorite cream cheese icing and decorate with raisins and sprinkles. Enjoy!