Victoria saw these gorgeous little cinnamon bunnies on the @delishuk instagram page and as soon as I saw them I knew I needed to make them. They use ready made cinnamon buns but because I wanted mine to have a hint of Easter spice I opted to make them myself. They are still very quick and easy as they use ready made puff pastry.

Ingredients
1½ tbsp ground cinnamon
1 tsp ground mixed spice
3 tbsp sugar, I like brown sugar here but really whatever you have will work
1 tbsp soft butter
50g raisins or sultanas (optional)
20g mixed peel (optional)
320g ready-rolled puff pastry
1 medium egg, beaten
1 tbsp milk
50g icing sugar
1½ tsp water 

Method
Heat the oven to 180c and line baking tray with a silpat liner or baking parchment. Stir the cinnamon, mixed spice and sugar together in a small bowl. Unravel the puff pastry on the sheet it comes on and very lightly and carefully spread the butter over the pastry leaving a 1cm border on one of the long sides.  Sprinkle the spiced sugar mixture all over the top of the butter and gently level with the back of a spoon, the sugar should completely cover the pastry except for the border. If you are using raisins and mixed peel scatter over on top of the sugar.

Mix the egg and milk and brush along of the border.

Tightly roll the pastry up in a log from the Long side without the border. Once rolled up, gently press along the egg-washed border to seal.  What you now need to do is cut a slice that is about 2/2½cm and then cut a slice that is 1cm.  Repeat until used up - I got 8 bunnies from my pastry.  The 1cm slice is the ear pieces and the 2cm slice the face.

Take one of the 1cm ear pieces and unroll and cut in half.  Make a horse shoe shape with both halves.  Take one of your horse shoes and at the bottom, brush with the egg.  Now pinch the ends together and repeat with the next half.  Brush more egg on the bottom of each piece and pinch both ears together.  Put onto your prepared baking tray.  Take the 2cm piece and put so the very top of the face is over the bottom of the ears.

Brush the remaining egg all over the tops and sides of the pastry, then bake for 15-18 minutes until golden and risen.

Combine the icing sugar with 1½ tsp water in a small bowl.  You want a fairly thickish icing that easily runs off the spoon. Drizzle this over the warm rolls, then immediately serve.