Weet-Bix Easter Bunny Cinnamon Rolls
Prep
20 min
Cook
20 min
Serves
12
Skill
Vegetarian
_(1).png?format=webp&width=1376 "Weet-Bix Easter Bunny Cinnamon Rolls")
Prep
20 min
Cook
20 min
Serves
12
Skill
Try this fun special treat for the easter season... or anytime really.
Ingredients
Dough
- ¾ cup So Good unsweetened almond milk
- 60g margarine
- 4 Weet-Bix wheat biscuits, finely crushed
- 1 ¼ cups high grade flour
- 1 cup wholemeal flour
- ¼ cup sugar
- ½ tsp salt
- 2 ¼ tsp (1 x 7g packet) instant dry yeast
- 1 egg
Filling
- 25g margarine, melted
- ¼ cup packed brown sugar
- 2 tsp ground cinnamon
Icing
- ⅓ cup icing sugar
- 1-2 tsp So Good unsweetened almond milk
- 24 fresh blueberries (or raisins)
Nutrition per serving
885 kJ
energy kj
4 g
protein
3 g
saturated fat
2.6 g
dietary fibre
32 g
carbohydrate
12 g
sugars
203 mg
sodium
Method
- Heat milk and margarine in a saucepan or microwave until the margarine has melted.
- In a large mixing bowl or stand mixer, combine the crushed Weet-Bix, wholemeal flour, sugar, salt and yeast. Add the warm milk mixture and egg and mix to combine. Knead by hand or use a dough hook in the stand mixer until the dough forms a smooth ball. (Add a little more flour if your dough is sticky). Transfer to a greased bowl, cover and leave to proof in a warm place for 40 minutes or until doubled in size.
- Preheat oven to 180˚C and line two oven trays with baking paper.
- Lightly flour a clean surface and use a rolling pin to roll the dough into a large rectangle about ½ cm thick. Use a sharp knife to cut off ⅓ of the dough to create a small and large rectangle. Use a pastry brush to spread the melted margarine over both pieces of dough leaving a 1cm border around the edges of each rectangle. Mix the brown sugar and cinnamon together and sprinkle over the margarine.
- Roll the large rectangle of dough into a log and place seam side down. Cut into 12 pieces.
- Cut the small rectangle of dough into 12 strips. Take one roll, lay it flat and use your finger to dab a little water on the seam. Take one of the strips of dough, shape into bunny ears and join the edges to the wet section of the roll. Pinch the joins together and continue with the remaining rolls.
- Transfer the rolls to the lined baking trays, cover and leave to proof for 20 minutes. Bake for 15-20 minutes or until lightly browned.
- Mix together the ingredients for the icing until smooth and drizzle over the warm rolls. Decorate with blueberries to create eyes on the bunnies.
Dough
- ¾ cup So Good unsweetened almond milk
- 60g margarine
- 4 Weet-Bix wheat biscuits, finely crushed
- 1 ¼ cups high grade flour
- 1 cup wholemeal flour
- ¼ cup sugar
- ½ tsp salt
- 2 ¼ tsp (1 x 7g packet) instant dry yeast
- 1 egg
Filling
- 25g margarine, melted
- ¼ cup packed brown sugar
- 2 tsp ground cinnamon
Icing
- ⅓ cup icing sugar
- 1-2 tsp So Good unsweetened almond milk
- 24 fresh blueberries (or raisins)
Nutrition per serving
885 kJ
energy kj
4 g
protein
3 g
saturated fat
2.6 g
dietary fibre
32 g
carbohydrate
12 g
sugars
203 mg
sodium
- Heat milk and margarine in a saucepan or microwave until the margarine has melted.
- In a large mixing bowl or stand mixer, combine the crushed Weet-Bix, wholemeal flour, sugar, salt and yeast. Add the warm milk mixture and egg and mix to combine. Knead by hand or use a dough hook in the stand mixer until the dough forms a smooth ball. (Add a little more flour if your dough is sticky). Transfer to a greased bowl, cover and leave to proof in a warm place for 40 minutes or until doubled in size.
- Preheat oven to 180˚C and line two oven trays with baking paper.
- Lightly flour a clean surface and use a rolling pin to roll the dough into a large rectangle about ½ cm thick. Use a sharp knife to cut off ⅓ of the dough to create a small and large rectangle. Use a pastry brush to spread the melted margarine over both pieces of dough leaving a 1cm border around the edges of each rectangle. Mix the brown sugar and cinnamon together and sprinkle over the margarine.
- Roll the large rectangle of dough into a log and place seam side down. Cut into 12 pieces.
- Cut the small rectangle of dough into 12 strips. Take one roll, lay it flat and use your finger to dab a little water on the seam. Take one of the strips of dough, shape into bunny ears and join the edges to the wet section of the roll. Pinch the joins together and continue with the remaining rolls.
- Transfer the rolls to the lined baking trays, cover and leave to proof for 20 minutes. Bake for 15-20 minutes or until lightly browned.
- Mix together the ingredients for the icing until smooth and drizzle over the warm rolls. Decorate with blueberries to create eyes on the bunnies.