Ingredients
Method
1. Heat Things Up
Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper to prevent sticking and make cleanup easy.
2. Prepare the Dough
Unroll the crescent dough onto a lightly floured surface. Keep it gentle—no tearing!
3. Slice into Smaller Pieces
Cut each triangle down the middle lengthwise so you end up with thinner strips.
4. Roll Them Up
Starting from the wider end, roll each strip toward the tip to form mini crescents.
5. Shape the Bunnies
Take a tiny piece of dough and form two small loops for ears. Press them firmly onto the top of each roll.
6. Arrange on Tray
Place each bunny on the baking sheet with the tip tucked underneath so they hold their shape.
7. Add Egg Wash
Whisk egg + water together and lightly brush over each roll for that glossy, golden finish.
8. Bake
Bake for 10–12 minutes until puffed and beautifully golden.
9. Activate the Yeast
Combine yeast and warm water. Let sit until foamy (about 5 minutes).`
10. Mix Wet Ingredients
In a large bowl, combine milk, sugar, butter, egg, and salt. Add the yeast mixture and stir.
11. Add Flour Gradually
Mix in flour one cup at a time until a soft dough forms.
12. Knead
Knead for 5–7 minutes until smooth and elastic.
13. Let It Rise
Place dough in a greased bowl, cover, and let rise for 1–1.5 hours until doubled.
14. Deflate & Shape
Punch down, divide into triangles, then follow shaping and baking steps above.
Notes
⚠️ Common Problems & Fixes
- Ears falling off? Make them thicker and press them in firmly.
- Rolls unraveling? Roll tighter and keep the seam underneath.
- Filling leaking? Use less—just a small amount works perfectly.
✨ Fun Variations to Try
- Sprinkle cinnamon sugar before rolling for a sweet twist
- Add mini chocolate chips inside for a surprise bite
- Use pink sugar or candy for bunny noses and ears
- Serve with a side like carrot soufflé for a themed meal
🧊 Storage & Reheating
- Room temp: Store in airtight container for up to 2 days
- Fridge: Keeps fresh for 4 days
- Freezer: Freeze up to 2 months
- Oven at 300°F (150°C) for 5–6 minutes
- From frozen: 325°F (160°C) for about 10 minutes
👩🍳 Test Kitchen Tips
- Use a bench scraper for clean dough cuts
- Avoid too much flour—it can dry out the dough
- Always use parchment paper for even baking
- If dough sticks, chill it briefly before handling