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.
Roll it up the long way, cover and let rise some more, about 2 hours.
Using a serrated knife, cut into slices about an inch thick.
Now you are ready to design your lamb.
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.
Shape the legs and cut out a little triangle to form the hooves.
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.
Glaze: Mix 1/2 cup powdered sugar, 1 tsp milk, 1/2 tsp vanilla.
