These adorable cinnamon roll bunny cakes are kid-approved!
One of the best things about celebrating Easter is the Easter treats on the table. If you're looking for a new recipe to add to your Easter dessert menu, these cinnamon roll bunny cakes are guaranteed to be your kid's new favourite treat. We baked these delicious rolls using a special baby bunny cake pan from Nordic Ware. This finely detailed cake pan makes 6 adorable little baby bunny cakes. The cake pan also features a superb non-stick interior that ensures easy release and easy clean up after use.
Prep: 10 minutes | Cook: 20 minutes | Serving: 6
Ingredients:
Cake:- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp table salt
- 1/8 tsp ground nutmeg
- 3/4 cup granulated sugar
- 1/2 cup butter, melted and slightly cooled
- 2 large eggs
- 1 tsp vanilla
- 1/2 cup milk
- 2 tbsp brown sugar
- 1/2 tbsp ground cinnamon
- 1/4 cup cream cheese softened
- 2 tbsp butter, softened
- 1/2 tsp vanilla
- 1 1/4 cups confectioners’ sugar, sifted
Method
1. Preheat oven to 180°C. Place oven rack in the middle of oven. Prepare Baby Bunny Cakelet pan with baking spray containing flour and use a pastry brush to evenly coat the details of the pan. In a medium bowl, whisk together flour, baking powder, salt and nutmeg.
2. In another small bowl, combine the brown sugar and cinnamon for the cinnamon swirl filling.
3. Using a stand mixer with a paddle attachment, beat the granulated sugar and melted butter on low until well blended. Increase the speed to medium and beat until light and fluffy. Add the eggs and vanilla and mix until eggs are incorporated. Add the flour mixture, alternating with the milk and blend well.
4. Divide the batter in half and pour the first half into the prepared pan. Add 1/2 tsp. of the cinnamon swirl mixture down the centre of each cavity, keeping it away from the edges. Add the second half of batter to each cavity, filling ¾ full. Gently tap the pan on the towel-covered countertop to remove any air bubbles. Bake 20-25 minutes or until edges are lightly browned and tester inserted comes out clean. Cool in pan for 10 minutes, then invert onto a cooling rack.
5. While the bunny cakes cool, make the frosting. In a medium bowl, beat the cream cheese, butter and vanilla. Add the confectioners’ sugar and mix thoroughly. Add more confectioners’ sugar if a thicker frosting is desired. If it’s too thick, add a little milk.
6. Pipe frosting as desired onto the tails and ears of cooled bunnies or serve the extra frosting when ready to eat.
Recipe source: Nordic Ware
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