Easter Breakfast – Honey Bunnies

 I like my honey bunny. 

I also really like these honey bunnies. 

Growing up, it was an Easter morning tradition, that my mom would make honey bunnies. I looked forward to them almost as much as the cinnamon rolls on Christmas morning. 
Although, I enjoy her recipe. I wanted to try something with whole wheat flour, instead of regular white flour. At least that makes me feel like I am eating healthier.
I found this awesome whole wheat cinnamon roll recipe over at the Minimalist Baker. I admit that I didn’t use 4 cups of whole wheat flour, like she calls for. I used 3 cups whole wheat and 1 cup of white. 
I made the bread, using her recipe, then I adapted it to make it the honey bunnies I know and love. 

Once the dough had risen and sat for a few hours, I was ready! 
First, I took a ball of dough (around the size of a golf ball) and I rolled it into a long rope. Then I fashioned the rope into a wheel.
Now you have your bunny body!Then, I took another small ball of dough and used it for the head.  Each ear is an even smaller ball of dough, notice how I fashioned the ears different for each bunny? It ads character.    Make sure you have a tail and some feet.
 Make sure you let those bunnies rise, they may double in size.
Stick them in the oven at 350 for 30 minutes. While your bunnies are cooking, make the glaze. On the stove, I melted 1/4 cup of butter with 1/4 cup of honey and 1/4 cup of brown sugar. When everything has melted together in a sugary hug, I took it off the burner where it awaited to crown the bunnies with yumminess.
Once the bunnies are out, give them time to cool and then drizzle the glaze over. 

P.S. The baby bunny was a little scared in the oven, so it hugged the mama bunny. Sometimes that happens.

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  1. Holli says:

    Oh those are so, so cute. And delicious, I bet. Thanks so much for sharing at the Season’s Best {Easter} Link-Up. Hope you had a blessed holiday!

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