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–+ servings
Sweet cinnamon rolls with orange cream cheese glaze on a white plate

Orange Cinnamon Bunny Rolls

Prep 30 minutes
Cook 15 minutes
Raising time 1 hour 30 minutes
Total 2 hours 15 minutes
Makes 12 rolls

Ingredients

For the dough:

For the filling

  • 4 tablespoons butter, softened
  • 1 tablespoons cinnamon
  • 1 teaspoons cardamom
  • zest of 1 orange
  • ¼ cup granulated sugar

For the glaze

  • 8 ounces cream cheese, softened
  • zest of 1 orange
  • ½ cup orange juice
  • 4 cups powdered sugar

Instructions

  1. In the bowl of a standing mixer combine yeast and 2 cups of flour.
  2. In a medium bowl or large measuring cup melt the butter in the microwave. Stir in milk, granulated sugar and salt. Microwave the mixture again until just warm (about 110F). If the temperature is too high, it might kill the yeast.
  3. Add the butter/milk mixture and the 2 lightly beaten eggs to the flour mixture. Stir with a wooden spoon until combined.
  4. Stir in most of the remaining flour. When it gets too hard to stir with a wooden spoon, start kneading with a stand mixer using the dough hook attachment. Add all remaining flour and keep kneading until dough comes together and starts to pull apart from the sides of the bowl.
  5. Turn the dough out onto a lightly floured surface. Finish kneading by hand until soft and smooth dough forms. Don't add additional flour. Shape dough into a ball and place in a lightly oiled bowl. Turn to oil the surface and cover with a plastic wrap or a clean towel. Let rise in a warm place for 1 hour or until doubles in size.
  6. To make the filling stir together softened butter, cinnamon, cardamom, orange zest and sugar.
  7. Punch dough down and turn out onto a lightly floured surface. Roll dough in a rectangle about 18 by 12 inches. Leaving 3-4 inches border along the longer side, spread the filling over the dough. Starting from the other long side (WITH the filling) roll up the dough. Don't pinch the seam. Slice into 12 rolls (you might need to trim the ends of the dough “log” to get nicely shaped equal rolls).
  8. Place the rolls cut side up onto two parchment lined cookie sheets.
  9. Unwrap the 3-4 inches of the dough without the filling and cut it in two strips. Twist them and pinch the ends to look like bunny ears. Cut small lengthwise slits. Cover rolls with plastic wrap or clean kitchen towel and let rise in a warm place for 30 min.
  10. Preheat an oven to 350F. Lightly beat 1 egg with 1 Tbsp of water and brush the rolls with egg wash.
  11. Bake for 15-20 minutes.
  12. For the glaze beat softened cream cheese, orange zest and orange juice with 3 cups of powdered sugar. Beat in additional powdered sugar to reach desired consistency. Spoon icing over baked rolls. Serve warm and enjoy!

Notes

  • Make Ahead: The glaze can be made 2 days ahead of time, store, covered in the fridge. Bring glaze to room temperature and fluff it up before frosting. The Easter bunny rolls can be Remove from the fridge 45 minutes before baking. Bake as directed the next morning.
  • Storing: You can keep leftovers on the kitchen counter for 6 hours, after that, store in an airtight container for 3-4 days.
  • Freezing: Store baked rolls in an airtight container and freeze for up to 3 months. Thaw on kitchen counter or in the fridge overnight.

Nutrition

Calories: 372 kcal, Carbohydrates: 46 g, Protein: 8 g, Fat: 18 g, Saturated Fat: 11 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 5 g, Trans Fat: 1 g, Cholesterol: 78 mg, Sodium: 349 mg, Potassium: 146 mg, Fiber: 2 g, Sugar: 12 g, Vitamin A: 646 IU, Vitamin C: 5 mg, Calcium: 66 mg, Iron: 2 mg
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