I have been making this cinnamon roll lamb for Easter brunch for over 20 years. This year, I also made it for my 5th grade Sunday School.
Ingredients: (any cinnamon roll recipe can be substituted)
frozen white bread dough, thawed
1/4 cup melted butter
1/4 cup cinnamon sugar
Let the dough rise for an hour or so, then roll it out on a floured board ( save some dough for the head, legs and tail). Spread the melted butter over the dough, then sprinkle the cinnamon sugar over the top.
Using a large baking sheet, cover it with foil (this will make it easy to remove). Lay out the lamb like the picture below.
Top row: 4 rolls 2nd & 3rd rows: 5 rolls last row: 4 rolls
Using the saved dough, shape the head and put it in place. Shape a little tail, ears and eye and put into place.
Cover and let rise about another hour or two.
Brush on an egg or milk wash, bake at 350 for about 1/2 hour.
Cool, then brush on the glaze.