Wholesome Vegan Easter Bunny Rolls (Sugar-Free)
These vegan Easter bunnies are soft, lightly sweet, simply delicious. Made completely without eggs, butter, or refined sugar — and wonderfully fluffy all the same. Whether as breakfast, a snack, or for the Easter brunch table, these vegan sweet roll Easter bunnies are a true German classic in much a healthier version.
- Prep Time: 15 min
- Proofing Time: 2 hrs 45 min
- Total Time: approx. 4 hours
- Yield: 6 bunnies
Ingredients
- 1½ cups all-purpose flour + ½ cup whole wheat flour (300 g)*
- 1 packet (2¼ tsp) active dry yeast
- ¾ cup + 1 tbsp unsweetened plant-based milk (e.g. soy milk)
- ⅓ cup date sugar (80 g)
- 2 tbsp white almond butter (30 g)
- 1 tsp vanilla extract
- ¼ tsp salt
For brushing:
- 2 tsp plant-based milk
- 1 tsp maple or date syrup (optional)
Instructions
Prepare the yeast dough:
- Warm the milk to about 100–110°F and stir in the yeast. Let sit for 5 minutes until slightly foamy.
- Add the flour, date sugar, and salt to a large bowl and stir to combine.
- Add the yeast-milk mixture, almond butter, and vanilla. Stir, then knead into a smooth dough for about 8–10 minutes by hand (or 5–6 minutes with a stand mixer using the dough hook).
- Let the dough rise: Cover the bowl with a kitchen towel and leave at room temperature for 2 hours, until the dough has doubled in size.
Shape the Easter bunnies:
- Divide the risen dough into 7 equal pieces (approx. 85 g each).
- Roll 6 of the pieces into ropes about 10 inches long. Roll the remaining piece into 6 small balls.
- Place one ball in the center of each rope and twist the ends around the ball twice (see the photo guide above).
- Place the 6 Easter bunnies on a parchment-lined baking sheet and leave to rest for another 45 minutes. Preheat the oven to 350°F.
Bake:
- Stir together the plant-based milk and maple syrup and brush the bunnies evenly. Bake for 20–25 minutes, until golden brown.
- Leave to cool briefly and enjoy. They taste best on the day of baking.
Notes
*Flour note for US bakers: In the original recipe I use German type 1050 flour which has more bran and nutrients than standard all-purpose but isn't as dense as whole wheat. The ¾ AP + ¼ whole wheat blend is the closest match. White whole wheat flour (King Arthur brand is widely available) is also an excellent single-flour substitute.