Cinnamon Roll Baby Bunny Cakes

• Main Ingredient: Flour
• Prep Time: 10 mins
• Cook Time: 20 mins
• Serves: 6
• Recipe by: Nordic Ware

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

Method

1. Preheat oven to 176°C. Place the oven rack in the middle of the oven. Prepare the Baby Bunny Cakelet pan with a 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 a cinnamon swirl filling.
2. 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 the eggs are incorporated. Add the flour mixture, alternating with the milk and blend well. Divide the batter in half and pour the first half into the prepared pan. Add 1/2 tsp. Cinnamon swirl mixture down the centre of each cavity, keeping it away from the edges. Add the second half of the batter to each cavity, filling ¾ full. Gently tap the pan on the towel-covered countertop to remove any air bubbles. Bake for 20-25 minutes or until edges are lightly browned and the tester inserted comes out clean. Cool in pan for 10 minutes, then invert onto a cooling rack.
3. 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 the tails and ears of cooled bunnies or serve the extra frosting when ready to eat. Yields 6 bunny cakes.