Orange-Glazed Bunny Rolls Recipe
Orange-Glazed Bunny Rolls Recipe photo by Taste of Home

Orange-Glazed Bunny Rolls Recipe

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Orange marmalade gives the frosting on these tender yeast rolls a pleasant citrus flavor. Shape the rolls any way you like for any special occasion. —Gerri Brown, Canfield, Ohio
TOTAL TIME: Prep: 45 min. + rising Bake: 15 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 45 min. + rising Bake: 15 min. + cooling
MAKES: 12 servings


  • 2 packages (1/4 ounce each) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm 2% milk (110° to 115°)
  • 1/2 cup shortening
  • 2 large eggs
  • 1/3 cup sugar
  • 1/4 cup orange juice
  • 2 tablespoons grated orange peel
  • 1 teaspoon salt
  • 5 to 5-1/2 cups all-purpose flour
  • GLAZE:
  • 2 cups confectioners' sugar
  • 1/4 cup water
  • 1 tablespoon orange marmalade
  • 1/2 teaspoon butter, softened

Nutritional Facts

1 each: 399 calories, 10g fat (3g saturated fat), 39mg cholesterol, 222mg sodium, 69g carbohydrate (27g sugars, 2g fiber), 8g protein


  1. In a large bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, orange juice, orange peel, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down; turn on a lightly floured surface. Divide into 13 pieces. Shape 12 pieces into 12-in. ropes. Fold each in half; twist top half of the open end twice to form ears. Place 2 in. apart on greased baking sheets. Shape remaining dough into 12 balls. Place one on the loop end of each roll to form a tail; press into dough. Cover and let rise until doubled, about 30 minutes.
  4. Bake at 375° for 12-15 minutes or until golden brown. Cool on wire racks. In a small bowl, combine the glaze ingredients. Spread over rolls. Yield: 1 dozen.
Originally published as Orange-Glazed Bunny Rolls in Taste of Home February/March 2005, p7

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Reviewed May. 12, 2015

"I made these for Easter and everyone loved them. Very addicting!"

Reviewed Mar. 31, 2013

"These were very tasty. They didn't need the glaze on top. Everyone enjoyed the orange flavor."

Reviewed Mar. 29, 2013

"I just finished making these for my grandsons; however, my husband devoured one before the glaze was added. With two packets of yeast, I had a lot of dough volume, and my finished bunnies were much larger than those pictured. Next time, I will divide the dough logs even more so they are skinnier and not as bulky after dough rises the second time. I think I could yield 18 to 22 bunnies out of one recipe. For the glaze, I incorporated Srotbart's review by using orange juice, but also used Marmalade, which gave the glaze lots of fresh citrus flavor. I had some orange zest left over that I had frozen, but will use orange zest in the glaze instead of the Marmalade. Happy Easter and Happy Spring!"

Reviewed Mar. 22, 2013

"I halved the recipe and made the dough in my bread maker. Had to use all water because of severe lactose intolerance. Made 10 yummy bow knots, didn't bother topping them, and they were delish!"

Reviewed Mar. 21, 2013

"Very yummy! I didn't have any marmalade, or OJ, so I simply increased my liquids and added pure orange extract. It turned out yummy - probably not quite as good as the recipe, but definitely worked in a pinch! Thanks for sharing!"

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