I was reading through a magazine the other night and found an Easter idea that brought back so many memories. I remember making these bunny buns with my mom when I was a little girl. As soon as I saw this recipe I knew I would have to make these before Easter had come and gone.

I love Easter traditions! Of course, like every other holiday with my family, there is always lots of great fun and food. One of our favorite traditions is having a family Easter egg hunt with all of the cousins. We have so many little cousins, it is a riot to watch how excited they get when they find the eggs filled with candy. We always have the scavenger hunt on Saturday morning and then end the event with a delicious breakfast. We usually have our Stuffed French Toast with Butter Syrup, fresh fruit, sausage, hash browns, eggs, orange juice…you get the idea. Either way, it is a fun tradition because it then leaves all of our religious traditions for Easter Sunday (I am one of those mean mom’s that don’t believe in the Easter Bunny–cruel, I know) Either way, this is a special and wonderful holiday and I hope your family has as much fun making these Bunny Buns as we did this week. They are great as dessert or as a sweet roll for breakfast. Also, if I think these would be darling as the dinner roll for Easter dinner. Just use the recipe on our blog for Lion House Rolls or Dinner Crescent Rolls and roll into the bunny shape–how cute and fun!

(You need to use your imagination with some of the children’s bunnies 😉

Orange Bunny Buns
Orange Bunny Buns
  1. 1 1/2 T. yeast
  2. 2 1/2 c. hot water
  3. 1/2 c. sugar
  4. 1 1/2 T. lemon juice
  5. 1 egg
  6. 3 T. orange juice concentrate (you can also add orange zest to the roll dough)
  7. 1/4 c. oil
  8. 1/4 c. powdered milk
  9. 1 T. salt
  10. 7 1/2-8 c. flour
Orange Glaze
  1. 1/2 stick butter (4 T.)
  2. 4 T. orange juice concentrate (orange marmalade is also really good if you have that)
  3. Zest of one orange (I didn't have an orange, so I left this out)
  4. 2 1/2-3 c. powdered sugar
  5. 2-3 T. milk
  6. Pinch of salt
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  1. In a mixing bowl, mix together the yeast, hot water, sugar and lemon juice and let sit for 10 minutes until yeast begins to foam. Then add the egg, orange juice concentrate, oil, powdered milk, salt and flour (one cup at a time).
  2. Knead everything together until dough is smooth and then continue to knead for another 5 minutes. Once the dough is incorporated, let the dough rest for 10-15 minutes (or longer if you are not in a hurry like we were). Once the dough has rested for a few minutes, roll the dough into a large rectangle on a greased or lightly floured counter top. Cut the dough into 1/2-3/4 inch wide strips and about 14 inches long (if you want smaller bunnies, I cut the inch strips in half).
  3. Lightly roll the long strip of dough into a snake shape. 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.
  4. Place the bunnies on a sprayed cookie sheet a couple inches apart. Cover them and let them rise for 40-60 minutes, or until they have doubled in size. Bake at 350 for 12-15 minutes or until lightly golden brown. Once out of the oven, drizzle with the orange glaze recipe below.
  5. Orange Glaze: In a mixing bowl and with an electric mixer, whip together the frosting ingredients until smooth and fluffy. Drizzle over the warm bunnies that come out of the oven.
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