These Easter Bunny Buns are the kind of cute that makes everyone stop and go, “Wait… you MADE those?” They’re soft, slightly sweet, and totally kid-friendly—aka perfect for Easter morning, spring brunch, or a classroom treat where you want maximum smiles with minimal stress.
No fancy shaping skills required. If you can roll dough into ropes and twist a little loop, you’re in bunny business. Let’s bake something adorable.
Why You’ll Love This
They’re fluffy and tender like a classic sweet roll, but shaped into the cutest little bunny faces with ears—easy enough for beginners and fun enough to make with kids (without turning your kitchen into chaos).
Ingredients
- 3/4 cup warm milk (about 110°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1/4 cup unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour (plus more as needed)
- 1 teaspoon fine salt
- 1/2 teaspoon ground cinnamon (optional, for a cozy vibe)
- 1/4 cup raisins or mini chocolate chips (for eyes and noses)
- 1 egg beaten with 1 tablespoon milk (egg wash)
- 2 tablespoons melted butter (for brushing after baking, optional but amazing)
- 2–3 tablespoons coarse sugar or sanding sugar (optional for sparkle)
How to Make It
- Activate the yeast: In a large bowl, whisk warm milk, yeast, and 1 teaspoon of the sugar. Let it sit 5–8 minutes until foamy. If it doesn’t foam, your yeast may be old or the milk was too hot/cool—try again so your buns rise properly.
- Mix the wet ingredients: Whisk in the remaining sugar, egg, melted butter, and vanilla.
- Add the dry ingredients: Stir in flour, salt, and cinnamon (if using). Mix until a shaggy dough forms.
- Knead until smooth: Knead by hand on a lightly floured surface (8–10 minutes) or in a stand mixer with a dough hook (5–6 minutes) until the dough is soft, smooth, and slightly tacky but not sticky. Add 1 tablespoon flour at a time only if needed.
- First rise: Place dough in a lightly greased bowl, cover, and let rise in a warm spot for 60–90 minutes, or until doubled in size.
- Shape the bunny buns: Punch down the dough and divide into 10–12 equal pieces. Roll each piece into a rope about 12–14 inches long. Form a loose “U” shape, cross the ends once, then twist the ends again and tuck them slightly to create a little bunny “head” with two ears standing up. (Don’t overthink it—bunnies are cute even when they’re a little wonky.)
- Add faces: Place on parchment-lined baking sheets with a few inches of space. Press raisins or mini chocolate chips into the dough for eyes and a nose. Keep them slightly away from edges so they don’t pop out while baking.
- Second rise: Cover loosely and let rise 20–30 minutes until puffy. Meanwhile, preheat your oven to 350°F.
- Egg wash and bake: Brush buns lightly with egg wash and sprinkle with coarse sugar if using. Bake 14–18 minutes, until lightly golden and set.
- Finish: Brush warm buns with melted butter for extra softness and shine. Cool for 10 minutes and serve warm or at room temp.
Tips for the Best Results
- Warm milk, not hot: Aim for about 110°F. Too hot can harm the yeast; too cool slows the rise.
- Measure flour the easy way: Spoon flour into your measuring cup and level it off. Packing flour = dense buns.
- Make the ears chunky: Skinny ears bake up crisp and can over-brown. Keep the rope evenly thick.
- Don’t stress the “perfect” bunny: Once they puff and bake, they look adorable even if every face is unique.
- Press in the “eyes” deeply: Raisins/chips can pop out while rising. Push them in firmly after shaping.
- Use parchment: It prevents sticking and makes transferring the buns easy (especially when they’re warm and soft).
Variations
- Lemon sugar bunnies: Rub 1 tablespoon lemon zest into the sugar before mixing for a bright springy flavor.
- Cinnamon-sugar ears: After egg wash, sprinkle with cinnamon sugar instead of coarse sugar.
- Jam “nose” option: Skip the chocolate chip nose and add a tiny dot of strawberry jam after baking.
- Whole wheat swap: Replace 1 cup of the flour with whole wheat flour for a slightly heartier bun (still soft).
- Dairy-free: Use plant milk and vegan butter. The buns will still be fluffy and cute.
Storage & Reheating
Store cooled bunny buns in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Reheat in the microwave for 10–15 seconds to bring back the soft, fresh-from-the-oven feel, or warm in a 300°F oven for about 5–7 minutes.
FAQ
How do I keep the bunny ears from spreading out while baking?
Twist the “ears” a little tighter than you think and tuck the ends slightly under the head so they hold their shape. Also, don’t over-proof the second rise—once they’re puffy, bake them so they don’t relax and spread.
Can I make Easter Bunny Buns ahead of time?
Yes. Shape the buns, place on a tray, cover, and refrigerate overnight. In the morning, let them sit at room temperature for 30–45 minutes (until slightly puffy), then egg wash and bake.
What’s best for the bunny faces: raisins or chocolate chips?
Raisins stay soft and don’t melt, which makes them super reliable for eyes and noses. Mini chocolate chips taste extra fun for kids, but press them in deep so they don’t slide out, and expect them to soften a bit as they bake.
Why didn’t my dough rise?
The most common issues are inactive yeast or milk that was too hot. Make sure your yeast is within date, and use warm (not steaming) milk. If your kitchen is chilly, let the dough rise in the oven with the light on (oven off) for a cozy, draft-free spot.
Can I freeze these bunny buns?
Totally. Freeze baked and fully cooled buns in a freezer bag for up to 2 months. Thaw at room temp, then reheat for 10–15 seconds in the microwave or a few minutes in a low oven. For the softest texture, brush with a little melted butter after reheating.