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Cinnamon Brioche Bunnies

A Delicious Addition to this Year's Easter Supper!

When these adorable little brioche bunnies come hopping out of your oven, you'll think they're too cute to eat!


Brioche Dough

1 cup milk, gently warmed

1 tbsp active dry yeast

1/3 cup sugar

1/4 cup sour cream

1 egg

4 cups AP flour

1 tsp Kosher salt

1/3 cup butter, softened

12 whole cloves

Cinnamon Filling

3/4 cup brown sugar

1 1/2 tbsp cinnamon

1/2 cup butter, softened

Egg Wash

1 egg

splash of water


1 cup powdered sugar

2-4 tbsp water


Warm milk in the microwave for about 30 second at a time, stirring in between, until the milk is warm to the touch, but not boiling. Pour milk into the bowl of a stand mixer.

Add sugar and yeast and stir. Cover bowl with plastic wrap and rest for 30 minutes, until the yeast is dissolved and frothy.

Add flour, sour cream, egg and finally, the Kosher salt.

Using the paddle attachment, blend until well combined. Switch to a dough hook and knead for 5 minutes until the dough comes together and pulls away from the sides of the bowl.

Cover the bowl and proof for one hour, until the dough doubles in size.

Push down the inflated dough and replace the dough hook. Run the mixer through the dough on low speed while adding half of the softened butter. Wait until the butter is completely incorporated in the dough before adding the remaining butter (about 5 minutes). Blend for about five minutes more until all butter is incorporated.

Wrap the dough in a plastic bag and refrigerate for at least two hours, or overnight.

While the dough is refrigerating, make the cinnamon filling by combining all ingredients into a small bowl and stir with a spatula. Cover and keep at room temperature.

When dough is cooled, divide into two equal portions and rewrap one half in the plastic bag. On a lightly floured surface, roll out the dough into a long rectangle (about 12 inches long x 6 inches wide). Using a spatula, spread the cinnamon filling over the dough, and roll into a spiral from long edge to long edge, resulting in a 12-inch long log. Slice 12, 1 inch pinwheels and place on two, parchment lined cookie sheets, with each pinwheel seem facing down, pulled slightly away from the round spiral.

Use the second half of the dough, create twelve small, round dough balls for the tails, and twelve elongated "cigars" for the head and ears. Using kitchen shears, cut small slits in the center of the "cigars" to create the ears, and slits in the center of the pinwheel seems to create the feet.

Make the egg wash by whisking the egg and splash of water with a pastry brush. This will serve as the glue for our dough pieces. Assemble the bunnies by brushing each piece with egg wash and gently pressing them together. Brush the entire bunny with egg wash and place a single clove on each bunny head to create the eye.

Allow to rest for 30 minutes, while preheating the oven to 375 degrees.

Bake for 10 minutes, then rotate and turn the pans. Bake for another 5-10 minutes until golden brown. Transfer to a cooling rack set over a cookie sheet.

Make the glaze by combining the powdered sugar and water, stirring rigorously until smooth. Drizzle the glaze over the warm bunnies and serve immediately.

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