Bunny Cinnamon Rolls for Easter Delight
Ingredients
- 1 1/4 cup oat flour (gluten-free option available using Bob's Red Mill or ground oats)
- 1 cup vanilla Greek yogurt (vegan option with Kite Hill Foods Greek style yogurt)
- 2 tbsp maple syrup
- 1 tsp baking powder
- 1 tsp apple cider vinegar
Cinnamon Sugar Mixture
- 1/4 cup coconut sugar
- 1 tsp cinnamon
Preparation
Combine oat flour, vanilla Greek yogurt, maple syrup, baking powder, and apple cider vinegar in a bowl. Allow the mixture to chill for 30 minutes.
Place parchment paper on a flat surface and lightly sprinkle with oat flour to prevent sticking.
Roll out the chilled dough to about 1/4 inch thickness. Grease the rolling pin or your hands with non-stick spray to prevent sticking.
Mix the coconut sugar and cinnamon in a small bowl to create the cinnamon sugar mixture.
Sprinkle the cinnamon sugar mixture over the rolled-out dough, leaving a little space along the edges.
Slice the dough lengthwise into approximately 6 slices, then cut each slice in half to yield 12 pieces.
Use one piece of dough as the base and two pieces for the bunny ears. Shape the dough into bunny forms.
Place the shaped bunny cinnamon rolls on a cookie sheet.
Bake in a preheated oven at 350°F (175°C) for 20-22 minutes until golden brown.
Once baked, drizzle melted coconut butter over the bunny cinnamon rolls.