Recipes

Free Shipping on orders over $50 (See Shipping Info)

20% off any order over $150

Product Used In This Recipe

You are not logged in.

Log in | Create Account
Baby Bunny Cake Pan

Baby Bunny Cake Pan

SEE PRODUCT

Cinnamon Roll Baby Bunny Cakes

5 based on 2 reviews

PREP: 10 MINUTES

COOK: 20 MINUTES

SERVINGS: 6 SERVINGS

PRINT RECIPE

A sweet breakfast idea for Easter! Bake cute cinnamon roll baby bunny cakes in our Baby Bunny Cakelet Pan the whole family will adore. Serve with extra cream cheese frosting for a delightful treat.

Ingredients

  • 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
  • Cinnamon Swirl:
  • 2 Tbsp brown sugar
  • 1/2 Tbsp ground cinnamon
  • Cream Cheese Frosting:
  • 2 oz. cream cheese, softened
  • 2 Tbsp butter, softened
  • 1/2 tsp vanilla
  • 1 1/4 cups confectioners’ sugar, sifted

Directions

Preheat oven to 350°F. Place oven rack in 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. In another small bowl, combine the brown sugar and cinnamon for cinnamon swirl filling.

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. Divide the batter in half and pour first half into the prepared pan. Add 1/2 tsp. cinnamon swirl mixture down the center of each cavity, keeping it away from the edges. Add the second half of batter to each cavity, filling ¾ full. Gently tap pan on 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.

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. Pipe frosting as desired onto tails and ears of cooled bunnies or serve the extra frosting when ready to eat. Yields 6 bunny cakelets.

Read Recipe Reviews

    My kids loved this recipe. Warm, Moist, and delicious, in their words. Did not have the cute bunny bake pan, so used a cupcake baking pan instead. Followed the recipe and it made 9 regular sized cupcake sized cinnamon roll delights. Had to reduce cooking time to 18 minutes. Added 1tsp of vanilla for the frosting and a little milk to thin it out a bit. Not sure if I didn’t use enough or misread recipe, but with using 1/2 tsp of the cinnamon swirl in the middle, still had a lot of filling left over at the end. Next time will make only 1/2 of the cinnamon swirl & will be more than enough. Put cute bunny pan on my wishlist.

    I’ve had this pan for several years, but this is the best recipe I’ve tried. Very delicious! I do wish there was a little more batter because they don’t rise a lot and some of their feet didn’t get formed. But they look fine anyway. I used black sixlets for eyes and they’re adorable. Thanks for a fun recipe!

Write a Review

Write a Review

Your email address will not be published.

*

Product Used In This Recipe

You are not logged in.

Log in | Create Account
Baby Bunny Cake Pan

Baby Bunny Cake Pan

SEE PRODUCT