Serves a Crowd

Easter Bunny Cinnamon Raisin Rolls

April 12, 2022
1 Ratings
Photo by Sun-Maid
  • Prep time 2 hours
  • Cook time 30 minutes
  • makes 24
Author Notes

Recipe courtesy of Sun-Maid and created by Aly Funk. —Sun-Maid

What You'll Need
  • Dough
  • 1 quart whole milk
  • 1 cup vegetable oil
  • 1 cup sugar
  • 4 1/2 teaspoons active dry yeast
  • 9 cups all purpose-flour (separate 1 cup aside)
  • 1 1/2 cups 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 cups sugar
  • cinnamon
  • nutmeg and allspice (optional)
  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.
  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.
  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.)
  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.
  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.
  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.
  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.
  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.
  9. Once removed from oven, top bunnies with your favorite cream cheese icing and decorate with raisins and sprinkles. Enjoy!

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