Easter Bunny Orange Creamsicle Rolls

Check out the Easter Bunny Rolls on Better Homes and Garden’s website. Check out their video for easy-to-follow video for shaping techniques. I did add a layer of softened cream cheese and dubbed them Easter Bunny Orange Creamsicle Rolls. So delicious! I’m make them again as just plain Orange Creamsicle Rolls.

I must admit that the photo above is from BH&G site. Mine were not quite this picture perfect but the taste compensated for the imperfections! BH&Gdescirbes these rolls as “adorable, bunny-shape rolls that are made from a sweet dough. They are shaped like cinnamon rolls but filled and glazed with orange marmalade." 

Easter Bunny Orange Creamsicle Rolls    Yield: 12 rolls 

Adorable, bunny-shape rolls that are made from a sweet dough. They are shaped like cinnamon rolls but filled and glazed with orange marmalade. 

3 1/2 – 4 cups all-purpose flour


1 package active dry yeast (2 1/4 teaspoons)


1 cup milk

1/3 cup granulated sugar

1/3 cup butter

3/4 teaspoon kosher salt


2 eggs, lightly beaten

2/3 cup orange marmalade


1 egg (for egg wash)

4 ounces softened cream cheese


1 1/2 cups powdered sugar


1/4 cup orange marmalade

 

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 18x12-inch rectangle. Spread the softened cream cheese, and then 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.  



*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.