Chocolate Chip Bunny Bread

A perfect Easter centerpiece!

Chocolate Chip Bunny Bread


1 bunny



Prep Time


Bake Time

35 to 40 minutes

Rise Time

30 to 45 minutes

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  • Dough
  • 3-1/2 to 3-3/4 cups all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1/4 cup sugar
  • 3/4 teaspoon salt
  • 1-1/4 cups milk
  • 2 tablespoons butter OR margarine
  • 1 egg
  • 2 teaspoons pure vanilla extract
  • 2/3 cup mini chocolate chips
  • Decorations
  • Jelly beans or other small colored can dies
  • Decorating icing


  1. Combine 2 cups flour with undissolved yeast, sugar and salt in a mixer bowl. Combine milk and butter; heat to very warm (120° to 130°F). Add to flour mixture; beat 2 minutes at medium speed, scraping bowl occasionally. Add egg and vanilla. Add in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover and let dough rest 10 minutes.
  2. Divide dough in half. For body, knead chocolate morsels into 1 half; form into ball. Place on bottom end of greased large baking sheet; flatten to make 5-inch round. For head, remove 1/3 of remaining half; form into ball. Place on pan above body; flatten slightly, pinching to attach. For nose, pinch off 1/2-inch ball from remaining dough; place on center of head. Divide remaining dough into 4 equal pieces; roll each to form 6-inch rope. For arms, arrange 2 ropes across body; attach by tucking one end of each under body. Shape remaining ropes into ears; arrange above head. Attach by tucking one end of each under head. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
  3. Bake at 350°F for 35 to 40 minutes or until done. Cool 10 minutes on pan; transfer to wire rack to cool completely. Decorate as desired.

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