Orange Easter Bunny Rolls – Better Homes & Gardens

These adorable, bunny-shape rolls are perfect served as Easter rolls! But they work for other springtime celebrations or bunny-themed parties. Source: Better Homes and Gardens.

Whip up these delicious Orange Easter Bunny Rolls. This quick and easy recipe makes the perfect sweet treat for people of all ages! Read the full recipe after the video.

Recipe Summary

hands-on: 30 mins total: 2 hrs 30 mins Servings: 12 Nutrition Info

Orange Easter Bunny Rolls


Ingredient Checklist

  • 3 ½ – 4 cups all-purpose flour
  • 1 package active dry yeast (2 1/4 teaspoons)
  • 1 cup milk
  • ⅓ cup granulated sugar
  • ⅓ cup butter
  • ¾ teaspoon salt
  • 2 eggs, lightly beaten
  • ⅔ cup orange marmalade
  • 1 egg (for egg wash)
  • 1 ½ cups powdered sugar
  • ¼ cup orange marmalade


Instructions Checklist

  • Step 1 In a large mixing bowl stir together 2 cups of the flour and the yeast. In a medium saucepan heat and stir together milk, granulated sugar, butter, and 3/4 teaspoon kosher salt just until warm (120°F to 130°F) and butter almost melts. Add milk mixture and the two eggs to flour mixture. Stir until combined. Stir in as much of the remaining flour as you can.
  • Step 2 Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Shape the dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place 1 hour or until double.
  • Step 3 Punch dough down. Turn dough out onto a lightly floured surface. Cover; let rest 10 minutes. Line two baking sheets with parchment paper.
  • Step 4 On a lightly floured surface roll dough into an 18×12-inch rectangle. Spread the 2/3 cup marmalade over dough, leaving a 4-inch border along one of the long sides. Starting from the filled long side, roll up rectangle.* (Don’t pinch dough to seal seam.) Slice into 12 equal pieces. Arrange pieces, spiral sides up, on prepared baking sheets.
  • Step 5 To shape: Gently uncurl the 4 inches of the roll without marmalade and cut in half lengthwise using kitchen scissors. Bend each strip and pinch the ends to look like pointed bunny ears. Cut thin lengthwise slits inside each ear. Cover rolls and let rise in a warm place about 30 minutes or until nearly double in size.
  • Step 6 Preheat oven to 350°F. In a small bowl lightly beat remaining egg and 1 tablespoon water. Brush onto rolls. Bake rolls about 15 minutes or until light brown. For icing: Stir together powdered sugar, the 1/4 cup orange marmalade, and 2 tablespoons water to make drizzling consistency. Spoon icing over warm rolls. Let cool slightly before serving. Makes 12 rolls.


As you roll up the dough, some marmalade may get pushed to the border. The two rolls from the ends may not shape as nicely as the others.

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