that I make these Bunny rolls that my family loves...
Well this recipe makes A LOT! so I have started making 2 bunnies per person (8) then with the rest of the dough I make breakfast rolls.
Who would not want this deliciousness...
Start by mixing 3/4 cup of sugar with any remaining zest from the orange you already used or 1 Table spoon from any orange (Keep the orange as you will use its juice in the icing!). Let your sugar sit while you roll the dough.
Generously butter the pan in which you will cook your rolls. I use aluminum pans since I often freeze my rolls for a later date.
I roll the dough as if I were making cinnamon rolls so I roll the dough out to approximately a 12 x 18 rectangle. (dough should not be less than 1/4 inch thick!)
Melt a tablespoon of butter and brush on dough. Spread sugar mixture over dough leaving 1 inch at the top clear.
Roll dough from the long side up. I cut my rolls with dental floss or thread. Cut a piece 12-18 inches long, Slide it under the rolls then pull each end of the string toward each other so it cuts the dough. Rolls should be 3/4 to 1 1/4 inches thick. Place rolls in the pan to rise until they are double n size.
At this point I either bake them or freeze them. Usually freeze since we already have our bunny rolls for Easter.
To bake I take the rolls out the night before and let them sit on my counter uncovered. In the morning bake at 350 for 12 - 15 minutes.
Let cool a bit then frost (recipe below).
This recipe is different for me every time as I never measure so I will do my best to get you simmilar results.
Soften 1 tablespoon of butter and add 1/2 cup of confectioners (Powdered) sugar. Mix well. Add 1 Tablespoon of orange juice from your zested orange. add 1-2 teaspoons of granulated sugar. Whisk or mix well (I do this all by hand in a small bowl. You can use a hand mixer as well). Add Confectioners sugar until you get the desired consistency. You do not want it runny but do not want it super stiff either, it needs to be spreadable.