• 3/4 cup milk 
• 1 package active dry yeast 
• 3 1/4  - 3 1/2 cups flour 
• 1/3 cup honey 
• 1 1/4 teaspoon salt 
• 1/4 cup butter or margarine 
• 1/4 cup warm water 
• 1 cup quick or old fashioned oats, uncooked 
• 1 egg 
• 1 teaspoon cinnamon 
• 1 1/2 cups confectioners sugar 
• 2 tablespoons milk 

For bread, heat together milk and butter in small saucepan over medium heat, stirring occasionally until butter is melted; cool to 
lukewarm.   
Dissolve yeast in water.   
In large bowl combine butter mixture, dissolved yeast, 1 cup flour, oats, honey, egg, salt and 
cinnamon; mix well.   
Add enough additional flour to make soft dough. 
Knead on lightly floured surface 8-10 minutes or until smooth and elastic.   
Shape to form ball.   
Place in greased large bowl, turning once to coat surface of dough.   
Cover; let rise in warm place about 1 hour or until double in size.   
Punch dough down.   
Cover; let rest 10 minutes.   
Divide dough in half. 
For bunny body, shape 1/2 to form a 36" long rope.   
Loosely roll up rope spiral fashion; pinch dough to seal end tightly.   
Place about 3" from bottom of greased large cookie sheet; press down slightly. 
Divide remaining dough in half.   
For bunny head, shape one half to form a 25" rope.  
Loosely roll up rope spiral fashion; seal end 
tightly.   
Attach to top of body on cooked sheet by pinching dough together. 
Divide remaining dough into thirds.   
For tail, shape on third to form a 15" long rope.  Loosely roll up like others; pinch to seal end.  Attach to side of body on cookie sheet by pinching dough together.   
Shape remaining dough to form two 3 1/2 long bunny ears. 
Attach to head by pinching dough together.   
Let rise about 1 hour or until nearly double in size.   
Heat oven to 350 degrees.   
Bake 30-35 minutes or until golden brown.   
Cool on wire cooling rack. 
For icing, combine ingredients, mix until smooth.   
Drizzle over cooled bread.