26 Cinna-bunnies

Yes, Cinnamon Roll Bunnies.

Out of control, I realize this.

But in all seriousness, this fun little afternoon turned into a big life lesson.

I had high hopes for these bunnies.  I ended up making the recipe twice, the first batch didn't quite look like bunnies, more like lumps.  I was completely bummed, but, persevered.  I thought about what to do differently, how to fix a few of the problems I could see happening.  So the next day, I started again.  This time with a few tricks up my sleeve.

Things were looking good.  I put these bunnies in the oven to bake with my heart just full of hope.  I so wanted these little cuties to turn out!

To be honest, they were night and day from the previous batch - but ever the self critic - I was still a little bummed that they weren't perfect.  As I took the 523424 pictures for this post, I came to love the little floppy eared guy, and that some seemed to be looking in all kinds of different directions.

It really was okay that they weren't perfect, they still looked like bunnies and bunnies with a little personality at that!  I had to accept that it's okay to show the world a little imperfection.  It's really about the joy that I had in making them.

So, I hope you enjoy these little bunnies as much as I do.


Cinna-bunnies Recipe:


Ingredients:


Dough:

2 cups and 1/2 cup all-purpose Whole Wheat flour, divided (can use White flour as well)
¼ cup granulated sugar
2¼ tsp (1 envelope) active dry yeast
½ tsp salt
2 ounces unsalted butter (half a stick)
1/3 cup milk
¼ cup water
2 eggs
1 tsp vanilla extract


Filling:

1/2 cup granulated sugar
1 tsp ground cinnamon
2 T. unsalted butter, softened

1.  In a large bowl measure out  2 cups of flour, yeast, sugar, and salt. 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 degrees F.

3. Once at the right temperature, pour the liquid into the flour, salt, sugar, yeast and mix. 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 degrees 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, or when you poke it the indentations stay set.

5. When it's ready, lightly flour your surface and knead your dough 10 times, by folding it into itself.  And shape it into a ball.

6. Then, roll your dough out flat.  Mix together the sugar, butter and cinnamon 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 at the edge and then cut 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 up 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 piece into a little ball to make the head.

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

12.  Wet the top of the body 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 the 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 degrees.

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

16.  Bake for 25 minutes, 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 tsp. 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.}