Each month, we feature a family-friendly recipe from the Hatfields in our Kids Can Cook section. Their dairy-free teen cooking star is Katherine. And this week she and her “mama”, Sarah, are baking up easy, adorable, and delicious bunny biscuits.
The idea for these Cinnamon Bunny Biscuits comes from a Bisquick recipe booklet I bought in 2002. I was just learning how to navigate dairy-free cooking and was using a lot of store-bought dairy-free mixes. (Yes, Bisquick is dairy free!).
These days, we usually make our own dairy-free biscuit mix to have on hand, but Katherine and I still turn to this little cookbook from time to time. She’s altered the cheese danish recipe to be dairy free, and sometimes I make some of the Valentine baked goods for Valentine’s Day breakfast.
There are a lot of similar bunny bread recipes online, but most of them use yeast dough. I like this biscuit recipe for something a little different. Plus, it’s much quicker to make! The original recipe included honey, nuts, and cream cheese, which we omitted to make these bunny biscuits a better fit for more diets.
Katherine also added a simple glaze to give the bunnies cotton tails, or you can just drizzle the glaze over the bunnies instead.
Kids can do most of the recipe themselves and will have fun shaping the egg-free dough into bunnies. An adult or teen can help with the oven, as these bake at a very hot temperature. Kids can also help frost the bunny tails with the optional glaze.
We like to serve these Cinnamon Bunny Biscuits at Easter time, but they’re fun anytime you are looking for an easy cooking activity to do with children.
We usually enjoy these as lightly sweet biscuits. But if you want savory biscuits instead, simply omit the cinnamon, cinnamon sugar, and glaze.
In a large bowl, stir together the biscuit mix, milk beverage, and cinnamon until soft dough forms. Then vigorously stir the dough for 30 seconds.
Dust a work surface with 2 tablespoons of baking mix.
Gently roll the dough in the baking mix to coat it.
Shape the dough into a ball, and knead it ten times.
Roll or pat the dough into a 10x8-inch rectangle that is ½-inch thick. If using a rolling pin, dust it with the remaining 1 tablespoon of baking mix.
Cut the dough lengthwise into ½-inch wide strips.
Set aside one strip of dough. Fold each of the remaining strips in half into a U shape. Twist the "arms" of each U around each other two times, leaving the curved end at the bottom to form the bottom of the bunny and leaving the ends of each strip straight to form the ears. See the photos for a look at the final shape.
Place the bunnies on greased or lined cookie sheets, leaving an inch between them.
Cut the remaining strip of dough into 16 to 17 pieces, one for each bunny.
Place a ball in the bottom circle of dough of each bunny to form a tail.
Sprinkle the cinnamon sugar over the bunnies.
Bake for 8 to 10 minutes or until golden brown. Serve warm.
Store any leftovers in an airtight container for a day or two.
In a small bowl, whisk together the sugar, vanilla, and water until smooth.
Spread the glaze on the bunny tails or drizzle over the tops of the bunny biscuits.
These bunnies are absolutely precious. I love how they held their shape baking.
Thank you, Sandi! I think using biscuit dough makes the bunnies easier to make and shape for young bakers. We had fun making them!