Vegan Cinnamon Bunnies - How To Recipe
The simple little step of shaping these delicious vegan cinnamon rolls into a bunny face with ears before baking will make an extra special Easter breakfast treat.
Nothing says Easter like a cute bunny cinnamon roll. AKA.. The 'Cinnabunny'
Just when you thought cinnamon rolls couldn't get any sweeter - in comes these adorable vegan cinnamon rabbit rolls and makes your Easter celebrations even more delightful.
These are the perfect Easter snack recipe and a great addition to a themed baby shower. Cinnabunnies are so easy to make, they are great for a baking session with children (or the elderly) and will definitely appeal to “somebunny” in your house.
How to make these bunny shaped rolls:
- 475g strong white flour, plus extra for dusting
- 25g cornflour
- 7g sachet fast-action yeast
- 50g caster sugar
- ½ tsp ground cardamom
- ½ tsp salt
- 325ml almond milk
- 75g dairy-free margarine
- 170g vegan butter
- 165g brown sugar
- 2 tablespoons ground cinnamon
- 160g icing sugar
- 2 tablespoons almond milk
- ½ teaspoon vanilla extract
2. Tip the strong flour and cornflour into a large mixing bowl or the bowl of a mixer fitted with a dough hook. Add the yeast sachet, the caster sugar, cardamom and salt and mix to combine.
3. Warm the milk in a small pan until lukewarm and add it into the dry ingredients with the dairy-free margarine. Mix well, then when combined tip it out onto a lightly floured work surface and then knead for about 5 minutes. If using a mixer simply knead the dough in the bowl using the dough hook.
4. Shape the dough into a ball. Return to the bowl, cover with cling film and leave in a warm, draught-free place for about 1 hour or until doubled in size.
5. After an hour, lightly dust the work surface with flour, tip the dough out of the bowl and knead for 30 seconds to knock back any air pockets. Slowly roll the dough into a large, neat rectangle about 50 x 30 cm and with one of the longer sides nearest to you.
6. Spread the softened vegan butter evenly over the dough and sprinkle evenly with the brown sugar and cinnamon.
7. Roll your dough into a log shape (so it looks like a swiss roll with the spiral in the middle!) and pinch the seams closed. Place your log seam down onto the work surface, and trim off the ends to neaten.
8. Cut your log into 9 slices. (obviously not looking anything like Easter bunny cinnamon rolls yet but worry not!)
9. Six of your slices are going to be your bunny faces and 3 of your slices are going to be timed in half and shaped with your hands to be your bunny ears
10. Place them cut-side uppermost in the prepared tin. Cover loosely with cling film and leave in a warm place for about 45 minutes or until the buns are well risen and springy to the touch.
11. Meanwhile preheat the oven to 180C/160C Fan/Gas 4.
12. Remove the cling film and bake the buns on the middle shelf for about 30 minutes until golden brown.
13. In a medium-size mixing bowl, whisk together the icing sugar, almond milk, and vanilla until smooth.
14. Wait a couple of minutes after the buns come out of the over to drizzle with your icing mixture.
Your cinnamonbunny is done and ready to serve! Enjoy ;-)
If you want to use this cinnamon bun recipe but don't fancy them as bunnies you can either pop the cut rolls on a tray like so ..
or squidge together in a pan for a lovely tear and share treat!