Bunny Tail Buns How-To

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These twisted bunny tail buns will add a super sweet touch to your Easter or spring brunch table. Who can resist cuteness with a cinnamon sugar finish?

Here’s how easy they are to make using a container Pillsbury refrigerated country Italian bread or crusty French loaf:

a bread board with strips of bread dough
Cut the dough in half crosswise, the cut each half lengthwise into 4 pieces. Roll each dough piece into a 15 1/2-inch-long rope. Cut a 1/2-inch piece off the end; roll into a small ball for the tail. hands tying a strip of dough into a bunny shape on a cookie sheet that has two bread bunnies on it
Fold the long piece of dough in half; loosely twist twice to form the body of the bunny. Press the ball of dough into the folded end of the twist for the tail.

Once the bunny tails are formed, brush each one with beaten egg white and sprinkle with cinnamon sugar. Bake at 350 degrees for 15 to 20 minutes or until golden brown.