📖 Instructions

1. Warm the Milk: In a small, microwave-safe bowl or saucepan, gently warm the whole milk until it reaches a temperature between 105-115°F (40-46°C). It should feel warm to the touch, like a baby's bath, but not hot. Too hot, and you'll kill the yeast!
2. Activate the Yeast: Pour the warm milk into the bowl of a stand mixer (or a large mixing bowl if doing by hand). Sprinkle the active dry yeast and 1 tablespoon of the granulated sugar over the milk. Give it a gentle stir. Let it sit for 5-10 minutes until the mixture becomes foamy and bubbly. This shows your yeast is alive and ready to work!
3. Mix Wet Ingredients: To the foamy yeast mixture, add the remaining granulated sugar, 1/2 cup of melted unsalted butter, and the two large eggs. Whisk everything together until well combined. Don't worry if it looks a bit lumpy; we'll fix that.
4. Combine Dry Ingredients: In a separate large bowl, whisk together the 4 cups of all-purpose flour and 1 teaspoon of salt. This ensures the salt is evenly distributed.
5. Add Dry to Wet: Gradually add the dry flour mixture to the wet ingredients in the stand mixer bowl. If using a stand mixer, attach the dough hook and mix on low speed until a shaggy dough forms. If mixing by hand, use a sturdy wooden spoon.
6. Knead the Dough: Increase the mixer speed to medium-low and knead for about 5-7 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl. If kneading by hand, transfer the dough to a lightly floured surface and knead for 8-10 minutes until it reaches the same smooth and elastic consistency. Resist the urge to add too much extra flour, as this can make the rolls tough.
7. First Rise: Lightly grease a clean large bowl with a little oil. Place the dough ball into the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free place for 1 to 1.5 hours, or until it has doubled in size. A good test is to gently poke it with two fingers; if the indent remains, it’s ready!
8. Prepare the Filling: While the dough rises, prepare your irresistible cinnamon filling. In a small bowl, combine 1/2 cup of softened unsalted butter, 1 cup of light brown sugar, and 2 tablespoons of ground cinnamon. Mix thoroughly with a fork or spatula until you have a smooth, spreadable paste. Set aside.
9. Roll Out the Dough: Once the dough has doubled, gently punch it down to release the air. Transfer the dough to a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle, approximately 18 inches by 12 inches.
10. Spread the Filling: Evenly spread the cinnamon filling over the entire surface of the dough, leaving a small 1/2-inch border along one of the long edges. This helps prevent the filling from oozing out when you roll it up.
11. Cut into Strips: Using a sharp knife or a pizza cutter, cut the dough lengthwise into 1-inch wide strips. You should get about 12 strips.
12. Shape the Bunnies: For each bunny, take one dough strip and coil it into a tight spiral, forming the bunny's head. Place it on a parchment-lined baking sheet. Take two more strips, gently stretch them a little, and form them into ear shapes. Attach the bottom, pinched end of each 'ear' strip to the top of the coiled 'head' by gently pressing them together. Repeat for all your bunnies, arranging them about 2 inches apart on the baking sheets. Don't worry if they're not perfect; they'll still be adorable!
13. Second Rise: Loosely cover the baking sheets with plastic wrap or a clean kitchen towel. Let the shaped bunny rolls rise in a warm, draft-free spot for another 30-45 minutes, or until noticeably puffy.
14. Preheat Oven: About 15 minutes before the second rise is complete, preheat your oven to 375°F (190°C).
15. Bake the Rolls: Place the baking sheets in the preheated oven and bake for 18-22 minutes, or until the rolls are golden brown on top and cooked through. If they start browning too quickly, you can loosely tent them with aluminum foil.
16. Prepare the Frosting: While the rolls bake, whip up your cream cheese frosting! In a medium bowl, combine 4 oz of softened cream cheese, 1/4 cup of softened unsalted butter, 2 cups of powdered sugar, and 1 teaspoon of vanilla extract. Beat with an electric mixer (or whisk vigorously by hand) until smooth and creamy. If the frosting is too thick, add milk, 1 tablespoon at a time, until you reach a spreadable consistency. If too thin, add a little more powdered sugar.
17. Frost and Serve: Once the bunny rolls are out of the oven, let them cool on the baking sheets for about 5-10 minutes. Then, generously spread the cream cheese frosting over the warm rolls. The warmth of the rolls will make the frosting melt slightly, creating a gooey, delicious glaze. Serve them warm and watch them disappear!