Serves a Crowd
Easter Bunny Cinnamon Raisin Rolls
- Prep time 2 hours
- Cook time 30 minutes
- makes 24
What You'll Need
Ingredients
- 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)
Directions
- 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.
- 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.
- 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.)
- 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.
- 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.
- 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.
- 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.
- 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.
- Once removed from oven, top bunnies with your favorite cream cheese icing and decorate with raisins and sprinkles. Enjoy!
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