Inspiring People to Cook Again
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Easter is such a fun time of year in our home because my kids still love to decorate Easter eggs and make special cookies, breads and desserts, we love to make different breads from the panaderia artesanal, it gives us plenty of ideas. One tradition that I started a few years ago was to make cinnamon rolls that look like bunnies. I call them cinnabunnies.
Don’t give up your Easter Egg Hunt or coloring Easter eggs. But DO add Cinnamon Roll Cinnabunnies to your Easter favorite recipes and traditions this year. This easy, delicious, kid-friendly Easter dessert recipe is fun for the whole family and will have everyone hopping for more.
They are silly looking but fun to make and kids and adults just love them. All you need to make them is a roll of cinnamon rolls, some raisins, nuts and decorative sugar. It’s that simple. Let me show you how I make them.
Prep Time:
15 minutes
Time Start to Finish:
45 minutes
Servings:
4 bunnies
Ingredients:
1 12.4 oz tube of Pillsbury CINNABON® cinnamon rolls (the 8 count size)
12 raisins, for the eyes and noses
8 sliced almonds, for the teeth
Directions:
Unwrap the roll and lay the cinnamon rolls out flat. You will need two rolls to make one bunny. One for the face and another for the ears. With the palm of your hand, press down one of the cinnamon rolls to flatten slightly. (This will be the bunny’s head.)
Lay the other roll flat. If cinnamon roll does not easily unroll into a strip (see video), insert a knife into the seam of the roll to unravel it into a strip of dough. Then, form the dough into ears, while keeping the dough strip as one piece.
Press and pinch the ears into the head portion of the bunny (the whole roll) to connect the two rolls, to form a head and ears. You will need to press and pinch firmly to prevent it from separating when baking. Then, create the ears by pressing the split halves of the cut roll into the shape of floppy bunny ears. (see video)
Vigorously press the raisins on top of one of the rolls to form the eyes and nose and use the almonds for the teeth, carefully pressing the nut into the dough so that it is secure and will remain in place while baking.
Place bunny on greased cookie sheet. Repeat until you have 4 bunnies. Bake according to directions on packaging and frost the ears with the frosting included after the bunnies come out of the oven.
Tips: Provide at least two tips, each on its own line, separated by returns
Food coloring can be added to the icing to give it a fun holiday color.
Sprinkles can also be added to the icing for a more festive look.
Looking for a simple but beautiful fun appetizer to make this Easter? How about a Bunny Bread Crudité Platter. It’s so easy and oh so cute. Easter is one of those holidays when most of us like to get creative. My sister is the artist in […]
Did you ever notice that every time you want to do the really simple things, you have to try to remember how you did it last time? Poaching an egg. Boiling an egg. I’m with you. But today, I timed these little things […]
You’ve probably had vanilla cream napoleons at the bakery or a restaurant with great desserts. Fluffy light pastry with layers of vanilla cream make this dessert idea a favorite at most French bakeries but now you can easily make them at home. My mom is famous for taking difficult recipes and making them easy and delicious with some simple short cuts. This is her recipe that she has been making for many years and that people just love so I thought I would make them and share it.
Vanilla Cream Napoleons
Prep Time: 15 minutes
Start to Finish: 40 minutes
Servings: 12 servings
Ingredients:
Directions:
Heat the oven to 400°F.
On a lightly floured surface, unfold the pastry sheets. Cut a sheet into 3 strips along the fold marks on the pastry. Place 3 strips onto a lightly greased baking sheet and prick all around lightly with a fork. Do the same with the other three sheets.
Bake for about 5 minutes. Then, with a fork, pierce the pastry all around so it doesn’t rise up too much. Cook for another 10 minutes or until golden brown. Remove the pastries from the baking sheets and let cool for at least 10 – 15 minutes.
Prepare the pudding by mixing the instant pudding mix with the vanilla extract, 2 cups of milk, and a 1/2 cup of sour cream with an electric mixer until a soft pudding forms. Cover and refrigerate for 10 – 15 minutes. Stir the confectioners’ sugar and 3-4 teaspoons of milk in a small bowl. Start with 3 teaspoons and if the sugar is too thick, add another teaspoon. You want to be able to spread it easily.
Spread about 3/4 of a cup of the pudding onto 1 pastry layer. Top with another layer of pastry. Repeat with the third layer and spread the confectioners’ sugar mixture on top of the last layer. Set aside and repeat to make a second dessert.
Heat chocolate in a small bowl for 30 seconds until chocolate is melted. Drizzle chocolate across and with a toothpick drag through the chocolate and the powdered sugar mixture to create a marbleized look for the topping.
Slice into 2-inch strips. Cover and refrigerate until ready to serve
Cooking Tips:
For easier slicing, refrigerate for 30 minutes before slicing.
Napoleons can be made a day ahead of time and kept in the refrigerator until ready to serve.
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The taste of graham crackers, marshmallow and chocolate are all grown up in my version of a Summer S’mores Martini. I love coming up with fun cocktails and this one is perfect for a summer time party or an after dinner drink. Summer S’mores […]
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