This recipe for cinnamon buns is a treat for any special morning but we especially love creating bunny eared buns for Easter brunch. Creamy cream cheese frosting tops a fluffy dough laced with cinnamon swirl for a sweet breakfast treat that everyone will love! 

Ingredients:

Dough 

Mix 2 and 1/4 tsp dry active yeast in 1 cup warm (about 110F) plant milk. 

Let sit 5 minutes, then add:

3 Tbs sugar 

3 Tbs melted coconut oil

2 cups flour 

a pinch of salt. 

Cinnamon Filling

2 Tbs cinnamon 

6 Tbs melted coconut oil or vegan butter

1/4 cup sugar. 

Cream Cheese Frosting 

One 8 oz. Container of Treeline Plain Cream Cheese 

1/2 cup powdered sugar 

1 tsp vanilla extract 

2 Tbs plant milk 

Instructions

Make the cinnamon filling my mixing ingredients with a rubber spatula. Set aside. 

For the dough ... 

Mix 2 1/4 tsp dry active yeast in 1 cup warm (about 110F) plant milk. Let sit 5 minutes. 

In a stand mixer, add yeast mixture, sugar, coconut oil and salt and mix with a wooden spoon or a dough hook in your stand mixer. Add spoonfuls of flour until the dough comes together and is smooth, not sticky. Let rest on a floured surface for 30 minutes. 

On your well floured surface roll out your dough into a rectangle (about 1/2 inch thick). 

Spread your cinnamon filling onto the dough with rubber spatula. 

Carefully roll the dough like a log and slice into 1 inch rounds. If you’re making the bunny shape, unroll a bit to shape the ears. Place them on a parchment lined baking dish. 

Let rise 30 minutes and bake at 350 F until golden (about 20-25 minutes).

While they are baking, whip up the cream cheese frosting, made with Treeline plant-based cream cheese. 

Let cool and top with cream cheese frosting. Enjoy warm!