Easter Bunny Buns Recipe

Now, if there ever were a category of recipes that instantly bring joy to my heart, this is it. These Easter Bunny Buns have been my mainstay for family gatherings, Easter brunches, and a little pick-me-up surprise in lunchboxes, and every time they have proved their worth. There is just something about soft, fluffy rolls shaped into playful little bunnies that makes everyone feel like a kid.

Essentially, Bunny Rolls are sweet, moist dinner rolls with a delightful mix of fun. There is a little clever sculpting involved, but even a complete novice would turn out the cutest toast with just a snip of the kitchen scissors and mastery of the magic of shaping dough into edible bunnies hopping across the table. Nothing fancy, just a little fun on Easter Sunday, or for spring in general, or even just a laugh-filled joint cook with the little ones.

More than just a pleasurable look, it is their texture that is special. They are so buttery and fluffy, and for all the lightness, they have here a slight sweetness and just the perfect color, with a light golden-brownish-finishing top, oh, just begging for some butter and jam. Plus, you get the sheer fun of making bread from scratch, with the added fun and flair of cute kid appeal that calls for everybody else to chime in, “Oh my goodness, aren’t they adorable!”

Why You’ll Love This Recipe

• Softly fluffy and just the right sweetness
• A lovely frolic fest; perfectly suited to Easter baskets or garden tables
• Fun cooking project (The kids will have an awesome time building the bunnies)
• Simple pantry ingredients, nothing fancy
• Make-ahead friendly—freeze or refrigerate for easy planning

Tools You’ll Need

I like to keep my kitchen setup straightforward, so here’s what you’ll want to grab:

• Large mixing bowl – for mixing and proofing the dough
• Measuring cups and spoons (US) or a digital scale (metric) – for accuracy, especially with yeast recipes
• Wooden spoon or dough whisk – makes mixing easier before kneading
• Stand mixer with dough hook (optional) – saves arm work, but hand-kneading works too
• Kitchen scissors – key for snipping the bunny ears
• Baking sheet lined with parchment paper – for even baking and easy cleanup
• Pastry brush – to brush on an egg wash for that shiny golden finish

Ingredients

(Makes about 12 bunny buns)

• 4 cups (480 g) all-purpose flour
• 1 packet (2 ¼ tsp / 7 g) active dry yeast
• 1 cup (240 ml) warm milk (about 110°F / 43°C)
• ¼ cup (50 g) granulated sugar
• ¼ cup (57 g) unsalted butter, melted
• 1 large egg
• 1 tsp (5 g) salt
• 1 egg yolk + 1 tbsp (15 ml) water (for egg wash)
• Raisins or chocolate chips (for bunny eyes, optional)

Step-by-Step Instructions

1. Activate the yeast
2. In a little bowl, mix together the warm milk with sugar and yeast. Leave it for 5-10 minutes until it becomes foamy, and if it fails to foam, do not panic; just ensure that your milk is neither too hot nor has your yeast expired.
3. Mix the dough
4. In a large mixing bowl, add together flour and salt. Pour the yeast mixture, melted butter, and egg into it. Stir in a way that brings together the dough. It is going to look shaggy at first, totally normal.
5. Knead the dough
6. Knead on a lightly floured countertop (or in your stand mixer) for about 8-10 minutes, until smooth and elastic. And this is where I consistently say: if it feels sticky, add a sprinkle more flour, but do not overdo it because you want soft dough, not stiff bricks.
7. The first rise
8. Put dough in a greased bowl, cover with a clean towel, and let rise in a warm spot until it has doubled in bulk, about 1 to 1 ½ hours.
9. Shaping the bunnies
10. Punch the dough back and divide into 12 equal portions, rolling each into a ball. Place on parchment-lined baking sheet. Cut using clean kitchen scissors, two small snips on the tops of each ball to make bunny ears. Lightly pinch and shape them to a point. For the eyes, use raisins or chocolate chips.
11. Second rise
12. Cover the shaped buns loosely with a towel and let them rest for 30 minutes until slightly puffy.
13. Egg wash & bake
14. Preheat your oven to 375°F (190°C). Brush the buns with the egg wash to give them that shiny, golden finish. Bake for 15–18 minutes, or until the tops are lightly browned.
15. Cool & serve
16. Let the buns cool slightly on a wire rack. They smell incredible right out of the oven—you’ll be tempted to dig in right away, and honestly, I never wait too long either.

Serving Ideas

• Serve warm with butter and honey for brunch.
• Tuck them into Easter baskets as edible decorations.
• Use them as sandwich rolls for ham or turkey.
• Pair with a hot cup of tea or coffee for an afternoon treat.

Variations & Customizations

• Sweet glaze: Drizzle with a powdered sugar glaze for extra sweetness
• Savoury twist: Skip the sugar and add garlic butter or herbs before baking.
• Whole wheat version: Swap half the all-purpose flour with whole wheat flour.
• Mini bunnies: Divide the dough into 18 pieces instead of 12 for smaller bites.

Storage & Make-Ahead Tips

• Room temperature: Store in an airtight container for up to 3 days.
• Freezer: Freeze baked buns for up to 2 months. Reheat in the oven for 5–7 minutes at 300°F (150°C).
• Overnight prep: You can shape the buns, cover them, and refrigerate them overnight. Let them sit at room temperature for 30 minutes before baking.

Pro Tips & Mistakes to Avoid

• Don’t overheat your milk—hot liquid kills yeast. Warm is the goal.
• Resist adding too much flour while kneading. A sticky start leads to softer rolls later.
• Make sure your “ears” are snipped deep enough; shallow cuts will puff out instead of looking like ears.
• For even browning, rotate the baking sheet halfway through baking.

Recipe Notes

• Yield: 12 buns
• Prep time: 20 minutes (plus rising time)
• Cook time: 18 minutes
• Total time: About 2 ½ hours (including rising)
• Nutrition per bun (approx.): 190 calories, 5g fat, 30g carbs, 5g protein

Final Thoughts

Easter Bunny Buns is the sort of recipe that transforms a simple family meal into something memorable. It’s playful enough for the kids, delicious enough for the adults, and gorgeous enough to win the admiration of any Easter dinner table. I always love hearing what people do to make them their own, whether glazing them for sweetness or adding savoury touches with herbs and garlic.