• Step 1: In a small bowl, combine the yeast and warm water. Let it sit for 5-10 minutes until foamy.
• Step 2: In a medium saucepan, heat the milk until warm, but not boiling. Remove from heat and stir in the granulated sugar, 1/4 cup melted butter, and salt. Allow the mixture to cool slightly.
• Step 3: In a large bowl, combine the yeast mixture, the milk mixture, and 3 cups of the flour. Using a wooden spoon or your hands, knead the dough until it forms a smooth, elastic ball, adding the remaining 1 cup of flour as needed.
• Step 4: Place the dough in a lightly greased bowl, cover with a damp towel, and let it rise in a warm place for 1 hour or until doubled in size.
• Step 5: Punch down the dough to release any air bubbles. On a lightly floured surface, roll the dough into a large rectangle, about 1/4-inch thick.
• Step 6: In a small bowl, mix the 1/2 cup softened butter, brown sugar, and cinnamon until well combined. Spread the mixture evenly over the dough rectangle.
• Step 7: Starting from the long side, tightly roll the dough into a log. Using a sharp knife, cut the log into 12 equal pieces.
• Step 8: Gently shape each piece into a bunny shape, with the cut ends forming the ears. Place the bunny-shaped rolls onto a parchment-lined baking sheet, leaving enough space between them to allow for expansion.
• Step 9: Cover the bunnies and let them rise for an additional 30 minutes. Preheat the oven to 350°F (175°C).
• Step 10: Brush the bunnies with the egg wash and bake for 18-22 minutes, or until golden brown. Allow them to cool for 5 minutes before serving.