29 March 2013

Bunny Breakfast Buns


Every year I think of making Hot Cross Buns.  I love the idea of them, the history and tradition.  If only I would embrace a little more advance planning I’m sure they would be delicious!


And I do believe that it’s not about the bunny, that the true message and significance of our celebration of Easter is that empty tomb and our victory over death in the resurrection of Jesus Christ.


So what happened? Why am I, once again, turning to prepackaged refrigerated rolls this Easter weekend?  Why have I skipped the Hot Cross Buns and made Bunny Buns instead?


At the convergence of attending to seasonal details and running short of time there are occasions when I have to find a way to dress up the table with what I have on hand.  These Bunny Breakfast Buns fit the bill this year. They are a spring treat that is practical, fun and seasonally grounded.  The recipe is quick and easy and while it is, perhaps, light on spiritual significance it is still sure to delight the children in your family or just add a little smile to your holiday brunch.



Bunny Breakfast Buns
Makes 4

1 can (8 count) refrigerated cinnamon rolls (I used Pillsbury Cinnamon Rolls, regular size, not Grands)
24 chocolate chips
16 sliced almonds

Preheat oven to 375F.  Grease a large baking sheet.

Open the package of cinnamon rolls and place four of the rolls, evenly spaced on the baking sheet.

For each of the buns take one of the remaining rolls and carefully unroll the spiral of dough. Fold the strip of dough into a long oval.  Place the opening where the dough comes together at the top of a cinnamon roll you have already placed on the baking sheet pressing the pieces together.  Shape the oval of dough into bunny ears.

Dot the round spiral of dough with chocolate chips to form eyes and a nose and the sliced almonds as teeth. (or, if you plan to frost the entire Bunny Bun, wait until after baking and frosting to position the chips and nuts.)


Bake at 375F for 10 to 12 minutes until golden, or as directed on the package.

Remove from oven and allow to cool on a wire rack.  Use the icing in the package to frost the bunny’s ears, or as desired.

Enjoy!



2 comments:

Jeff said...

Hoppy Easter!
Bunny Buns look yummy!!

grace said...

as someone who balled up seemingly endless hot cross buns this easter, i'm all for bunny buns! :)