Cinna-bunnies

1. In a large bowl measure out 2 cups of flour, yeast, sugar and salt. Set aside. In a separate cup measure out the water and add the vanilla to the water. Set that aside as well.

2. In a small sauce pan add the milk and butter and heat over medium-low heat just until the butter melts. Add the water/vanilla to the milk mixture and let cool to 100-110 F.

3. Once at the right temperature, pour the liquid into the flour mixture and mix to combine. Add the eggs and last 1/2 cup of flour and mix. It will slowly come together, and it’s okay if there’s some flour left in the bottom of the bowl.

4. Grease all around the inside of a large bowl. Plop the dough into the greased bowl and cover with plastic wrap and a dishtowel. Set aside in a warm, shaded place for one hour. Note: I found heating my oven to 200 F and then turning it off right as I set the dough in it to rise, really helped. The yeast will be all happy and warm and fed and start working to grow the dough. It should almost double in size after an hour. When it’s ready, when you poke it the indentations stay set.

5. When it’s ready, lightly flour your work surface, put the dough onto it and knead your dough 10 times, by folding it into itself. Then shape it into a ball.

6. Then, roll your dough out flat using a floured rolling pin. Mix together the sugar, butter and cinnamon in a small bowl and spread it evenly over a third of the flat dough.

7. Roll up that 1/3 of the dough like you would making cinnamon rolls. Cut away the roll at the edge of the other 2/3 of the dough. Then cut the roll into 7 even pieces.

8. Cut the remaining plain 2/3 of the dough into 3 strips, 1 strip slightly bigger for wrapping around the cinnamon roll, 1 medium sized to roll into the bunny head and then a smaller strip to roll into the ears.

9. Take the slightly larger piece and roll it out so that it is big enough to wrap around the cinnamon roll. Wrap it around the cinnamon roll and shape it into a ball. Really press together the seams at the bottom so that it won’t open up during baking.

10. Roll the next (medium-sized) piece of dough into a little ball to make the head.

11. Roll the smaller pieces into two ears, I found leaving the ends pointy helped to make it look more bunny-esque.

12. Wet the top of the body (the cinnamon roll ball) slightly with water and lay the bunny ears over, this helps them stick to the body. Then place the head in front of the ears.

13. Then, right where the nose would be, poke a plain, natural toothpick through to hold the head/ears/body together. Repeat this for the remaining 6 Bunnies. (Be sure to warn eaters of the toothpick!)

14. Line a baking sheet with a Silpat, or other non-stick surface, and arrange the bunnies with room between them. Let them sit in a warm, dry place to proof for another 30-45 minutes. And preheat your oven to 350 F during this time.

15. Before putting your bunnies in the oven, check to be sure no ears or heads have gone astray. Using a little water on your finger can help smooth out any bunny issues.

16. Bake for 25 minutes, then remove from oven and let cool slightly and enjoy! Be sure to warn your eaters about the toothpick!!

*Another Note: I only had one egg, so I substituted 1/2 a banana mashed into 1/2 teaspoon of baking powder and that worked just fine.

These are the cutest little cinnamon rolls! They would be such a happy morning treat on Easter or any other day. The whole wheat definitely tastes a little on the healthy side but it’s hard to go wrong with a cinnamon roll! {White flour does work just as well.}