This Vegan Easter Bunny Rolls Recipe transforms fluffy, pillowy dough into adorable bunny-shaped treats. A super cute vegan recipe with step-by-step photo instructions!
Ready to sprinkle some Easter magic into your kitchen? Let’s hop into making these oh-so-cute Vegan Easter Bunny Rolls!
Whether you’re hosting an Easter brunch or just want to sprinkle some joy into your day, these Vegan Easter Bunny Rolls are the perfect way to celebrate the season. Get ready to impress your friends and family with these oh-so-cute and utterly delicious treats. Let’s bake some bunny magic, darlings!
Picture this: fluffy, pillowy dough transformed into adorable bunny-shaped treats that will steal the show at your holiday table. And guess what? It’s all vegan-friendly! No bunny rabbits were harmed in the making of these rolls!
Get baking and fill your kitchen with the most irresistible aroma – trust me, it’s like a warm hug on a spring day.
Ready to dive in?
We’ll first take a look at the ingredients needed, followed by step-by-step detailed instructions with pictures included. But if you want to skip the run-down, just hit the “jump to recipe” button and start baking!
Happy Easter! 🐰🌸✨
Vegan Easter Bunny Rolls Ingredients
To make these cute bunny rolls you will only need a handful of staple ingredients. Let’s take a closer look:
Dry Active Yeast: it’s a type of yeast that needs to be activated by dissolving it in warm liquid, in this case, warm soy milk. Once activated, it helps our dough rise by producing carbon dioxide bubbles as it ferments the sugars in the flour. This process gives our bunny rolls that fluffy, airy texture we love. You can use fresh yeast instead of dry active yeast – in this case I would recommend using a cube (42 grams).
All-Purpose Flour: serves as the base for our dough. It’s versatile and contains the right balance of proteins and starches to give our bunny rolls structure and texture. When combined with yeast and other ingredients, it forms the foundation for our deliciously soft and tender rolls.
Sugar: adds sweetness to our dough, balancing out the flavors and enhancing the overall taste. It also provides food for the yeast, helping it ferment and activate properly. The amount used in this recipe is just right to give our bunny rolls a subtle sweetness without being overly sugary.
Lemon zest: adds a bright, citrusy flavor to our dough. It contains essential oils that infuse our bunny rolls with a refreshing tanginess, complementing the sweetness of the sugar. It’s like a burst of sunshine in every bite!
Salt: might seem like a small ingredient, but it plays a crucial role in balancing the flavors of our dough. It enhances the sweetness of the sugar and helps to bring out the natural flavors of the other ingredients. Just a pinch is all we need.
Soy Milk: Warm soy milk serves as the liquid component of our dough. It adds moisture and richness, helping to create a soft and supple dough. The warmth of the soy milk also helps to activate the yeast, kickstarting the fermentation process that makes our bunny rolls rise.
Vegan Butter: adds richness and flavor to our dough. It provides a buttery taste and helps to tenderize the dough, making our bunny rolls irresistibly soft and delicious. Using vegan butter ensures that our recipe is dairy-free and vegan-friendly while still delivering that classic buttery flavor.
Coating: For the coating, we’re combining soy milk and maple syrup. This mixture adds a glossy sheen to our bunny rolls, giving them a beautiful golden color and a hint of sweetness. It also helps to seal in moisture, keeping our rolls soft and tender. It’s like giving our bunny rolls a sweet and shiny makeover!
Shredded Coconut: Finally, we’re adding shredded coconut for the bunny tails. This fun and whimsical touch not only adds visual appeal to our bunny rolls but also provides a deliciously sweet and crunchy texture. It’s the perfect finishing touch for our adorable Easter treats, adding a touch of charm and delight to every bite.
With these ingredients, we’re all set to create some delicious Vegan Easter Bunny Rolls!
How to make Vegan Easter Bunny Rolls
Now that you have gathered your ingredients, let’s dive into the cooking instructions and sprinkle in some handy baking tips along the way:
Activate the Yeast:
In a small bowl, kickstart the magic by combining the yeast with a teaspoon of sugar and a teaspoon of flour. This creates a cozy environment for the yeast to wake up and get ready to work its fermenting wonders.
Add about half of the warm plant milk to the yeast mixture, whisking gently to ensure everything is well combined. This warm bath helps the yeast activate faster.
Cover the bowl with a clean towel and let it sit for about 10 minutes until the mixture becomes frothy. This bubbly frothiness indicates that the yeast is alive and kicking, ready to transform our dough.
Prepare the Dough:
In a large mixing bowl, gather your dry ingredients – flour, sugar, lemon zest, and salt. Give them a good mix to ensure an even distribution of flavors.
Pour the the activated yeast mixture, along with warm plant milk, and melted vegan butter, into the dry ingredients. This is where the magic happens as everything comes together to form a smooth and pliable dough.
To knead the dough, transfer it onto a floured surface. Knead it for about 5-10 minutes until it becomes smooth and elastic. If using a kitchen robot, you can let it do the hard work for you, but don’t forget to check the dough occasionally to ensure the right consistency.
First Rising:
Once the dough is kneaded to perfection, place it in a bowl, cover it, and let it rest in a warm, draft-free spot. This allows the dough to rise and double in size, which usually takes about 1-2 hours.
For an ideal rising environment, you can preheat your oven to the lowest setting for a few minutes, then turn it off before placing the dough inside. We like to simply turn the oven light on and let the dough rest in the closed oven.
Shaping the Bunny Rolls:
After the dough has doubled in size, gently punch it down to release any air bubbles. Divide it into 8 equal-sized portions for our adorable bunny rolls.
Taking one portion at a time, shape it into a long rope, approximately 14 inches (35 cm) long. This will be the body of our bunny.
Cut off a small piece from one end of the rope and roll it into a tiny ball to form the bunny’s tail. Fold the longer piece of dough in half around the tail and gently twist it twice to create the bunny’s body and ears. Ensure the dough is securely sealed to prevent it from unraveling during baking.
Carefully transfer each bunny onto a prepared cookie sheet, making sure to press down the overlapping ear slightly to prevent it from rising too high during baking. Repeat this process with the remaining dough portions until you have formed 8 adorable bunny rolls.
Second Rise:
Cover the shaped bunny rolls with a clean kitchen towel and let them rise for another 30 minutes. This allows the rolls to puff up slightly before baking, resulting in a softer and fluffier texture.
Preheat and Bake:
While the bunny rolls are rising, preheat your oven to 180°C (350°F). This ensures that the oven is nice and hot when it’s time to bake our bunnies.
Once preheated, bake the bunny rolls in the center of the oven for 15-20 minutes or until they are golden brown and cooked through. Keep an eye on them towards the end of the baking time to avoid over-browning.
Finishing Touches:
In a small saucepan, warm up some soy milk with a drizzle of maple syrup. This creates a sweet and shiny glaze for our bunny rolls.
Once the bunny rolls are baked to perfection, brush them generously with the soy milk and maple syrup mixture while still hot. This adds a beautiful golden sheen and a touch of sweetness to our bunnies.
To add an extra whimsical touch, sprinkle some shredded coconut on top of the bunny tails. This not only adds visual appeal but also provides a deliciously sweet and crunchy texture.
Now you are well-equipped to create the most adorable and delicious Vegan Easter Bunny Rolls that will delight everyone at your table!
More Baking Tips:
Make sure your yeast is fresh and active for the best results. If you’re unsure, you can proof it by mixing it with a little warm water and sugar and waiting for it to bubble and foam.
When kneading the dough, aim for a smooth and elastic texture. Don’t over-knead, as this can make the dough tough.
For a cozy and warm environment for the dough to rise, you can place it in a turned-off oven with the light on. This helps to create the perfect conditions for fermentation.
Keep an eye on your bunny rolls as they bake – oven temperatures can vary, so they may need more or less time to cook. They should be golden brown on the outside and sound hollow when tapped on the bottom.
Serving Suggestions
Serve the Vegan Easter Bunny Rolls warm or at room temperature as a delightful addition to your Easter brunch or dinner spread.
For the best taste and texture, serve the bunny rolls fresh. They’re perfect for breakfast, brunch, or as a snack any time of day!
You can pair them with vegan butter or a fruity jam for spreading, or even some vegan cream cheese for a creamy twist.
I like to have them for breakfast with a cup of coffee and simply tear and dunk in the hot coffee!
Don’t forget to take some cute photos of your bunny rolls and share them with friends and family – they’re sure to bring smiles to everyone’s faces!
Storage tips
To store your Vegan Easter Bunny Rolls and keep them fresh for longer, follow these simple guidelines:
Cool Completely:
Allow the bunny rolls to cool completely to room temperature before storing them. This helps prevent condensation from forming inside the storage container, which can make the rolls soggy.
Store in an Airtight Container:
Place the wrapped bunny rolls in an airtight container or resealable plastic bag. Make sure the container is large enough to accommodate the rolls without squishing them. You can store the bunny rolls in a cupboard or on the counter for up to 2-3 days, but they will dry up as the days go by.
If you plan to store them longer, you have two options for storage depending on how soon you plan to consume the bunny rolls.
Refrigeration:
Store the wrapped bunny rolls in the refrigerator for up to 3-4 days. They will remain fresh and soft during this time.
Freezing:
If you want to store the bunny rolls for longer, they can be frozen for up to 2-3 months. Place the wrapped rolls in a freezer-safe container or bag, ensuring they are well-sealed to prevent freezer burn.
Thaw and Reheat:
When ready to enjoy, thaw frozen bunny rolls overnight in the refrigerator. Once thawed, you can reheat them in a preheated oven or an air fryer at 150°C (300°F) for 5-10 minutes until warmed through. Alternatively, you can microwave individual rolls for 20-30 seconds until heated.
By following these storage tips, you can ensure that your Vegan Easter Bunny Rolls stay fresh and delicious for whenever you’re ready to enjoy them!
More similar recipes:
Vegan Hot Cross Chocolate Buns
Vegan Easter Bunny Rolls
This Vegan Easter Bunny Rolls Recipe transforms fluffy, pillowy dough into adorable bunny-shaped treats. Super cute vegan recipe!
Ingredients
- 7 grams dry active yeast
- 500 grams all-purpose flour
- 75 grams sugar
- Zest of 1 lemon
- Pinch of salt
- 250 milliliters soy milk (1 cup), warm
- 50 grams vegan butter
Coating:
- 5 tbsp soy milk
- a drizzle of maple syrup
- Shredded coconut for bunny tails
Instructions
- Activate the Yeast: In a small bowl, combine the yeast with 1 tsp of sugar and 1 tsp of flour, and add about half of the warm milk. Whisk to combine, then cover with a towel and let sit for about 10 minutes until frothy.
- Prepare the Dough: In a large mixing bowl, combine the flour, sugar, lemon zest, and salt. Mix well.
- Add the warm plant milk, the activated yeast mixture, and melted vegan butter to the dry ingredients. Mix until a dough forms.
- Knead the dough on a floured surface for about 5-10 minutes until it becomes smooth and elastic. You can do this part with a kitchen robot.
- Place the kneaded dough in a bowl, cover it, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
- Shape the Bunny Rolls: Punch down the risen dough and divide it into 8 equal-sized portions.
- Take each portion of dough and shape it into a long rope, approximately 14 inches (35 cm) in length. Cut off a small piece, about 1/2-inch (1 cm), from one end of the rope and roll it into a tiny ball to form the bunny tail. Next, fold the longer piece of dough in half around the small dough ball, gently twisting it twice to create the body of the bunny.
- Carefully place each bunny onto the cookie sheet, ensuring that the overlapping ear is pressed down slightly to prevent it from rising too high during baking. Repeat this process with the remaining dough until you have formed 8 bunnies in total.
- Cover the shaped bunny rolls with a clean kitchen towel and let them rise for another 30 minutes.
- Preheat the oven to 180°C (350°F).
- Bake the bunnies in the preheated oven for 15-20 minutes or until golden brown and cooked through.
- Warm up some soy milk with a drizzle of maple syrup, then brush the baked bunny rolls with the mixture. Then, sprinkle some shredded coconut on top of the bunny tails.
- Let cool down before serving.