Why didn't my dough rise?

Several factors can affect the rise of the dough, including the freshness of the yeast, the temperature of the water used to bloom the yeast, the kneading time, and the environment where the dough is left to rise. Make sure that your yeast is not expired, use warm water at 110°F for blooming the yeast. If the water is too hot it may kill the yeast and if it's too cold it may not bloom at all. The dough needs to be kneaded properly and for a long enough time to create structure. Make sure to let the dough rise in a warm, draft-free environment. This may take longer than the recommended time in a recipe, just make sure its doubled in size before proceeding.

Why did my cinnamon roll bunnies turn out dry?

Overbaking can result in dry cinnamon roll bunnies. To prevent this, watch the bunnies closely towards the end of the baking time and remove them from the oven as soon as the bottoms start to turn golden brown. Cinnamon roll bunnies typically take less time to bake than cinnamon rolls as they are not squished together.

Cinnamon Roll Bunnies

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Get ready to hop into the Easter spirit with these homemade cinnamon roll bunnies! These fluffy treats are not only adorable but also irresistibly delicious. They are similar to classic cinnamon rolls that we all know and love but shaped into cute bunnies and topped with an almond glaze. Whether you’re hosting a festive brunch or simply craving a delightful sweet treat, these cinnamon roll bunnies are bound to steal the show with their charm and flavour.

Author: Alie Romano
Prep Time: 3 hours
Cook Time: 15 minutes
Total Time: 3 hours 15 minutes
Yield: 10 1x
Category: Bread & Yeast
Method: Baking
Cuisine: Swedish

Ingredients

Units Scale

1 package active dry yeast (2 1/4 teaspoons)
1/4 cup warm water (approx. 110°F)
1/4 cup granulated sugar, separated (2 teaspoons of sugar)
1/2 cup full milk
1/3 cup unsalted butter
1 teaspoon salt
2 eggs, at room temperature
3–3 1/2 cups all-purpose flour

Filling

3/4 cup light brown sugar, packed
1/3 cup unsalted butter, at room temperature
1 Tablespoon ground cinnamon
1/4 teaspoon ground nutmeg

Glaze

2 cups icing sugar, sifted
1 teaspoon pure almond extract
2 1/2–3 Tablespoons warm water
colour sprinkles, optional

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Instructions

In a large mixing bowl of a stand mixer add warm water (approx. 110°F), yeast and the 2 teaspoons of the sugar. Let rest approx. 8-10 minutes, or until the mixture bubbles and is frothy.
Meanwhile, in a small saucepan on low heat, add milk, remaining sugar, butter and salt together. Cook until the sugar has dissolved and the butter is melted. Turn off the heat and let cool until lukewarm.
Add the milk mixture and eggs to your yeast mixture and mix to incorporate.
Add 3 cups of the flour to your yeast mixture. Use the dough hook on your stand mixer and mix on medium speed for 6-8 minutes, scraping down the bowl every so often (add the extra 1/2 cup of flour as needed). Mix until the dough is smooth and elastic. The dough should be soft, slightly sticky and should come together and pull away from the sides of the bowl (you can also knead by hand if you like).
Form the dough into a ball and place in a lightly greased (oiled) large bowl, cover with plastic wrap and let rest until doubled in size, approx. 1–1½ hours.
Meanwhile, prep your filling. In a small bowl mix together brown sugar, butter, cinnamon, and nutmeg. Mix until well incorporated and you have a smooth, sugary paste. Set aside.
Once the dough is doubled in size, punch the dough down. Place on a lightly floured work surface and shape and roll into a large rectangle approx. 12 inches x 9 inches.
Cover the entire rectangle with the cinnamon butter mixture, leaving approx. ½ inch from the edges.
Starting at the short side of the rectangle (9 inch side) tightly roll into a log. Using a serrated knife (or clean unflavoured dental floss ) cut rolls approximately 1 inch thick.
Shape into bunnies. Take one roll and unravel the first layer of the roll. Pull the strip straight out (give a little tug to stretch the dough). Then using half of the strip create a loop for the first bunny ear, then create another loop for the other ear (see images above for a reference). Shape the loops to look like ears and press/pinch the loose ends down. Make sure to tightly squeeze/pinch the ears at the base so they don’t bake apart. Transfer the bunny to the prepared baking sheet and cover with plastic wrap. Repeat until all the rolls look like bunnies. Leave lots of space between the bunnies, you may need 2 baking sheets (bake one sheet at a time).
Let the bunny rolls rest for 20-30 minutes. Meanwhile, preheat the oven to 350˚F.
Bake for 12-15 minutes or until golden brown. Let the cinnamon roll bunnies cool on the baking sheet on a wire rack. Note: If the bunny ears separate from the roll while baking use toothpicks to attach them to the roll and let them cool with the toothpicks in them. Do this as soon as you remove them from the oven and the bunnies are still hot.
Meanwhile, make your glaze. Add icing sugar, almond extract and 2 Tablespoons warm water to a medium-sized bowl. Using a spoon mix until smooth and well incorporated. If the glaze is too thick add 1/2 Tablespoon more warm water to reach your desired consistency.
Once the bunnies are slightly cool, cover them with the glaze and add sprinkles (optional).
Serve cinnamon roll bunnies the same day.

Notes

These cinnamon roll bunnies are best enjoyed the same day. Store leftovers in an airtight container at room temperature for 2-3 days or freeze for up to 1 month.

Nutrition

Serving Size: 1
Calories: 450
Sugar: 30.8g
Sodium: 4003mg
Fat: 16.3g
Saturated Fat: 9.3g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 70g
Fiber: 8.9g
Protein: 10.8g
Cholesterol: 107mg

Find it online: https://bakingforfriends.com/cinnamon-roll-bunnies/