Makes 10
adjust servings:

Tick the ingredients you need to add your shopping list.

For the dough

For the filling

For the icing

To decorate

  1. In a jug, stir together the warm milk (31˚C), sugar and yeast. Stir together to dissolve the sugar and allow to sit covered for five minutes.
  2. In a large bowl, beat the softened butter until smooth. Add the eggs one at a time, beating after each addition.
  3. Add the remaining ingredients. Using a dough hook attachment, start on a slow speed and mix for 4-5 minutes. Mix on a higher speed for five more minutes.
  4. Add the dough to a lightly greased bowl, cover with cling film and allow to prove in a warm place for at least one hour or until doubled in size.
  5. In a small bowl, stir together all the ingredients for the filling. Line two 30 x 20cm baking trays with parchment paper.
  6. Once the dough has doubled in size, transfer to a floured surface and knock back slightly.
  7. Roll the dough into a 40 x 50cm rectangle. Spread the filling over the rolled dough.
  8. Roll the dough up, starting on the longest side. Cut the dough into 15 even slices. Add 10 of the rolls into the prepared trays with the swirls facing upwards, leaving plenty of space in between each roll so that they don't touch while baking.
  9. To make the bunny ears, unroll the five remaining rolls, and lay the five strips of dough onto the countertop. Cut each strip in half, and shape each piece of dough into a bunny-ear shape – almost like a heart – pinching the ends together with your fingertips.
  10. Once all of the bunny ears are formed, gently attach a set of ears to each cinnamon bun using a little egg wash, pinching the pieces of dough together.
  11. Cover and allow to prove for 30 minutes, until doubled in size. Use the handle of a spoon to make the bunny ear indents more pronounced if they fell out of shape during the proving process.
  12. Preheat the oven to 180˚C/160˚C fan/ gas mark 4.
  13. Bake for 15-20 minutes or until golden brown and no longer doughy. Half-way through the baking process, reinforce the bunny ears with a spoon handle and more egg wash if they've fallen out of shape.
  14. To make the icing, beat together the ingredients until smooth. Spread the icing onto the cinnabunnies while still warm and decorate with Easter sprinkles if desired.