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Easter Bunny Buns

Adorable little bunny buns that would be great hopping addition to your Easter table.

Wait, there's more! Read the blog post about this recipe.

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Prep Time: 10 minutes

Total Time: 20 minutes

Servings: 6 bunnies

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Ingredients

1 (11 ounce) package Pillsbury Simply Rustic Crusty French bread
1 (8.4 ounce) bottle of Betty Crocker petal pink cupcake icing (or add some red food coloring to white frosting)
mini chocolate chips or mini candy covered chocolate pieces

1Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
2Open the crusty loaf dough and cut it into 6 equal parts using a knife. Take one of the dough sections and cut 1/3 of the dough off for the bunny ears; the remaining dough will be the body so roll it into a round ball. Take that 1/3 portion that you cut off and slice it into 2 equal parts and form the bunny ears (about 2 inches long and 3/4 inch wide). Slightly pinch the ears to the body so that they stay attached.
3Place on the baking sheet and cook for 8-10 minutes or until rolls are slightly brown.
4Once rolls are done, completely cool. Pipe a nose and whiskers on the middle of the bunny face. Adhere the mini chocolate chips or mini candied pieces with a small bit of frosting. Enjoy!