Easter Bunny Cinnamon Rolls

By Ambitious Kitchen · 180 min

Ingredients

Instructions

1. Warm the milk in the microwave for 45 seconds to 1 minute, until it reads 115°F and feels like warm bath water.
2. Put the warm milk in a stand mixer bowl with the paddle, sprinkle on the yeast, then add the sugar (if not yet added), melted cooled butter, egg and egg yolk. Mix on medium for 30 seconds until combined. Off the mixer, stir in the flour and salt with a wooden spoon until a dough forms.
3. Fit the dough hook and knead on medium for 8 to 10 minutes until soft and slightly sticky. If too sticky, add 1 to 3 tablespoons of bread flour, one tablespoon at a time. Meanwhile, warm a clean dish towel in the dryer.
4. Lightly grease a large bowl with olive oil. Put in the dough, cover with plastic wrap and the warm towel, and let rise until doubled, 1 to 1½ hours. It is ready when a finger poked 1 inch in leaves an indent that does not bounce back right away.
5. Dust a surface with flour and roll the dough into a 10 x 14-inch rectangle.
6. Spread the softened butter over the dough, leaving a ¼-inch border on the far short side. Mix the brown sugar and cinnamon, sprinkle over the butter and rub in gently.
7. Starting from the short side without the border, roll up tightly. Pinch the far edge to seal, place seam side down, and cut ½ inch off each end. Gently push both ends inward to compact the log.
8. Cut the log into nine 1-inch slices using unflavored dental floss or a serrated knife.
9. Line a 9x9-inch or 11x7-inch pan with parchment. Place the rolls in it, cover with plastic wrap and a towel, and let rise 45 minutes to 1 hour, until doubled and touching.
10. Preheat the oven to 350°F.
11. Once risen, uncover and bake until golden brown on the edges, 20 to 25 minutes. Do not overbake. Cool for 10 minutes.
12. Make the frosting: in a stand mixer with the whisk, combine cream cheese, powdered sugar, butter and vanilla. Beat on low for 30 seconds, then on medium-high 1 to 2 minutes until smooth and fluffy (or whisk by hand). Spread over the warm rolls.
13. To store: cover the pan with plastic wrap and foil, or keep rolls in airtight containers in the fridge for up to 5 days. Reheat individually in the microwave in 15-second bursts until warm.

Summarized from Ambitious Kitchen's video. Watch it for the details.

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EggMilkBrown sugarCream cheese