Combine milk and butter in a small saucepan. Place pan over low heat until butter melts, stirring occasionally. Remove pan from heat and let milk cool to lukewarm (110 degrees F).
Stir together warm water and 1 tablespoon sugar in a small bowl. Sprinkle yeast over surface; let stand until softened, about 1 minute. Stir to dissolve yeast. Let stand until mixture is foamy, about 5 minutes.
Combine 4 cups flour, remaining sugar, cinnamon and salt in a large bowl. Add 4 eggs, yeast mixture and warm milk mixture; stir with a wooden spoon until well blended. Stir in enough remaining flour to make a soft but not sticky dough.
Knead dough by hand on a lightly floured surface or with an electric mixer with a dough hook until smooth and elastic, 8 to 10 minutes. Place dough in a lightly greased bowl, turning to coat. Cover and let rise in a warm place until doubled in volume, 1 to 1 1/2 hours.
Punch down dough, knead briefly. Cover; let rest 10 minutes. Grease 2 large baking sheets.
For small bunnies: Cut dough into 12 equal parts. Use one part for each bunny. If your kitchen is warm, cover and refrigerate unused portions of dough.
Using one piece of dough, pinch off about 1/4 cup for bunny body and roll into a ball, slightly elongating it into shape of an egg. Place on a prepared baking sheet. Pinch off about 2 tablespoons dough and roll into a ball to form a head, elongating one end to a point. Dip point in water and tuck under body ball on baking sheet to attach.
Pinch off a tiny piece from dough for a nose. Roll into a ball, dip bottom in water and place in center of face. Divide remaining piece of dough into 6 equal pieces. Roll 4 pieces into balls for paws, making them slightly pointed and elongated at one end. Dip points into water; tuck points under body on 4 places to attach paw. Roll remaining 2 pieces into logs for ears, making a point on one end and flattening other end of each log. Dip flattened ends into water and tuck under head for ears.
Repeat with remaining 11 pieces of dough to make 11 more bunnies. Place bunnies about 3 inches apart on baking sheets. Cover with plastic wrap, let rise in a warm place, away from drafts, until doubled in volumes, 30 minutes to 1 hour.
Heat oven to 350 degrees F.
Whisk together reserved egg and 1 tablespoon cold water in a small bowl to make an egg wash. Uncover bunny breads, brush with egg wash. Brush each a second time.
Bake in heated 350 degree oven 15 minutes or until bread is golden and sounds hollow when tapped. Remove to a rack to cool completely before decorating.
For large bunnies: Divide dough into 6 equal parts. Assemble as directed for small bunnies in steps 6, 7, 8 and 9, doubling amounts of dough for body and head. Brush with egg wash as in step 11.
Bake in heated 350 degree F oven 20 minutes or until bread is golden and sounds hollow when tapped. Remove to a rack to cool completely.
Tint batches of frosting with coloring. Spoon into pastry bags with small writing tips, decorate as pictured. Bake at 350 degrees F, small bunnies, 15 minutes; large bunnies, 20 minutes. Makes 12 small bunnies or 6 large bunnies.
Decorator frosting
Combine 2 teaspoons powered egg whites with 2 tablespoons warm water in a small bowl. Whisk 2 minutes to dissolve. Stir in 1/8 teaspoon cream of tartar. Beat with electric mixer until frothy. Add 1 1/2 cups sifted confectioners' sugar and beat until fluffy and stiff, about 5 minutes. If frosting is too stiff, beat in a few drops of water until frosting is proper consistency. Keep covered with a damp cloth at all times or frosting will harden. Makes 1 3/4 cups
