Honey Bunny BunsHop, hop, hop like a bunny! Looks like these little buns are up to something 🙂

My inspiration for this recipe came from The Recipe Rebel. When I make bread dough I typically use my bread machine on the dough cycle, but you can use whichever method you’re most comfortable with.

You could even use frozen dough if you’d like but for this particular tutorial I’ll be using my bread maker.

So let’s get started!

ingredientsThe players:

  • 3 cups whole wheat flour
  • 1 cup all purpose flour
  • 1 and 1/4 cup warm milk (roughly 100-105°F)
  • 2 eggs
  • 1/2 cup butter, cut into small pieces, room temperature
  • 1/4 cup honey
  • 3/4 tsp salt
  • 3 tsp instant yeast

Not pictured

Throw the pictured ingredients into your bread machine’s manufacturing instructions. For my Breadman, I added the warm milk, eggs, butter, salt & honey first. Then I added the whole wheat and all purpose flour. Finally, I made a small dent in the middle of the flour and put the yeast on top of that. I put it on the dough cycle.


It should look something similar to this once you take it out of the bread maker. Throw it on a floured surface and knead it a little bit. Preheat the oven to 350°F.

rolling out flat dough

Take a rolling pin and roll it to about 1/4″ thick rectangle, roughly 8″x 14″. Flour the rolling pin to help prevent sticking.

cut out doughUsing a 2″ round cutter, cut into the dough to make the bunny bodies. Tip: Remove the cut out pieces as you’re cutting them out and place on a floured surface.

Place leftover dough aside.

putting dough togetherRoll small pieces of uncut dough into 1/2″ inch balls and place on to the bodies for the head and a smaller ball for the tail. Tip: Place the head more towards the center of the bodies for the “sitting up” position. The ones where I put the heads too close to the edge fell over while baking, hence the “sleeping” bunnies… 😛

Now you have an army of duckies-soon-to-be-bunnies going. Once you have your first batch, you can roll that leftover dough into another platoon of bunnies.

rabbit ear template

For the ears, just make a rectangle about an inch in height (sorry I didn’t take a picture) like the diagram above and cut it in half. Then just cut columns into pairs of bunny ears.

rabbit ears

Make the ends of the ears a little pointy. Don’t worry if they’re not all the same size, obviously mine are NOT perfect!


Give them a bit of room to bake, about 2″ between each bunny, otherwise you’ll have bunnies melding into each other! Place the ears between the bigger pieces but not too close.

I had a big cookie sheet but was out of parchment & foil, so I just put them on my silpat baking mat. You can put a lot more than I did in one batch utilizing the whole pan.

Brush a little egg wash on top if desired for a shiny effect, using 1 egg beaten with 1 tbsp water.

bake until golden brown

Bake for 12-15 minutes or until golden brown.

adding faces


To make the faces, I used a black, edible marker. Make them have different expressions if you’d like. Happy, sad, sleepy, “confused as to why they have no feet”- you get the idea 🙂

The ears were made by digging a small hole in the head with a tooth pick. I then added a dab of honey in the hole (with a squeeze bottle – better precision) and stuck the ears in there.

Honey Bunny Buns

And there you have it, silly little bunny buns made with honey and whole wheat.

Bonus picture:

decapitated bunnies

My daughter thought it would be funny to eat all the faces off the bunnies “so that they couldn’t see anymore.” After that I saw her reading Necronomicon in her Dora the Explorer kitchen… I jest, I jest ;P

Honey Bunny Buns
Prep time
Cook time
Total time
Honey Bunny Buns
Recipe type: Dessert
Cuisine: American
Serves: 24 bunnies
  • 3 cups whole wheat flour
  • 1 cup all purpose flour
  • 1 and ¼ cup warm milk (roughly 100-105°F)
  • 2 eggs
  • ½ cup butter, cut into small pieces, room temperature
  • ¼ cup honey
  • ¾ tsp salt
  • 3 tsp instant yeast
  1. Place all ingredients in your bread machine and start the dough setting.
  2. Remove dough from pan and place on to a floured surface.
  3. Roll out to a ¼" rectangle, roughly 8"x14".
  4. Using a 2"round cutter, cut around 25 circles. Use the leftover dough to shape head, tails and ears.
  5. Place heads and tails on the body "circles" and ears as well - and bake them in the oven with about 2" in between.
  6. Brush with egg wash. Bake in batches.
  7. Bake until golden brown, around 12-15 minutes.
  8. Attach ears with honey and make faces with edible marker.