These easy cinnamon sugar bunny tails are a tasty Easter treat. Whether you serve them for breakfast, brunch, or just a snack, these twists will take you no time at all to prepare. For a savory version of this recipe, sprinkle dried rosemary and parmesan cheese.
Cinnamon Sugar Bunny Tails
1 can Pillsbury® refrigerated country Italian bread or crusty French loaf
1 egg white, beaten
1 tablespoon sugar
¼ teaspoon ground cinnamon
Heat oven to 350°F. Lightly spray cookie sheet with cooking spray. Remove dough from can. Cut dough in half crosswise; cut each half lengthwise into quarters. Roll quarter piece of dough into a rope 15 1/2 inches long. Cut 1/2-inch piece off the end, and roll into a small ball for the tail. Fold dough rope in half, and loosely twist twice. This will be the body of the bunny.
Leave ends long for the bunny ears, angled up for ears. Place on cookie sheet. Press ball of dough into folded end of twist for the bunny tail. Repeat with remaining dough to make 8 bunnies. Brush dough with egg white. In small bowl, stir together sugar and cinnamon. Sprinkle evenly over dough.
Bake 15 to 20 minutes or until golden brown. Serve warm.
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