Easter Bunny Cinnamon Pastry Twists

My niece and I spent a drizzly Sunday afternoon making these bunny twists, and honestly, we ended up with more flour on our faces than on the counter. She insisted each twist needed a personality, so we had grumpy bunnies and sleepy bunnies and one particularly enthusiastic bunny with extra long ears.

Last Easter, I made three batches because my brother kept eating them straight off the cooling rack. He claimed he was just quality control testing, but I counted twelve missing bunnies before brunch even started.

Ingredients

• Puff pastry sheet: Thawing it completely prevents cracking when you roll it out, and I learned the hard way that trying to work with frozen pastry leads to frustration
• Unsalted butter: Melting it makes it easier to brush evenly over the dough, creating that golden base for the cinnamon sugar
• Granulated sugar and cinnamon: This simple combo creates that familiar comforting flavor we all crave from breakfast pastries
• Icing sugar and milk: The secret to the perfect glaze consistency is adding milk one tiny drop at a time until it drizzles beautifully
• Colored sprinkles: These make everything more festive, though they are completely optional if you prefer a more sophisticated look

Instructions

Prep your baking station:

Preheat oven to 190°C and line your tray with parchment paper. I always do this first because once I start working with dough, I do not want to stop and search for pans.

Prepare the pastry canvas:

Roll out the puff pastry on a lightly floured surface just enough to smooth out any creases. Do not roll it too thin or you will lose those gorgeous flaky layers.

Add the buttery base:

Brush the entire surface with melted butter using gentle strokes. Getting it into the corners matters because those edges become the tastiest crispy bits.

Sprinkle the sweetness:

Mix granulated sugar and cinnamon together, then sprinkle evenly over the buttered pastry. I use my fingers to distribute it, ensuring every bite gets that cinnamon sugar magic.

Create the strips:

Cut the pastry into 12 even strips about 2 cm wide using a sharp knife or pizza cutter. A ruler helps here if you want perfectly uniform bunnies, but I usually just eyeball it.

Shape your bunnies:

Twist both ends of each strip in opposite directions, then form a small loop at the bottom to create those iconic bunny ear shapes. The first few might look awkward, but you will find your rhythm by the third or fourth twist.

Secure the shapes:

Place twists on your prepared tray, gently pressing down the ends to hold their shape during baking. I press firmly enough that they stay put but not so hard that I flatten the dough.

Bake until golden:

Bake for 12 to 15 minutes until they are golden brown and beautifully puffed. The kitchen will smell like cinnamon and butter, which is basically happiness in scent form.

Cool briefly:

Let them cool slightly on a rack. They need to be warm, not piping hot, or the icing will just slide right off instead of setting perfectly.

Add the finishing touch:

Mix icing sugar with milk until you have a smooth glaze, then drizzle over the cooled twists. Add sprinkles now if you are using them while the icing is still sticky so they adhere properly.

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My daughter now requests these for every sleepover breakfast. Her friends think I am some kind of pastry wizard, but honestly, the puff pastry does all the heavy lifting.

Making Them Your Own

Swap the cinnamon for cocoa powder if you want chocolate bunny twists instead. The method stays exactly the same, but suddenly you have an entirely different treat that chocolate lovers will adore.

Adding Playful Details

Press a pastel candy or mini marshmallow at the base of each twist before baking. It creates an adorable bunny tail effect that makes everyone smile, especially the younger ones at your table.

Storage And Serving

These are best served warm the same day you make them. The pastry loses some of its signature flakiness overnight, though they will still taste delicious if you absolutely must store them.

• If you need to make them ahead, prepare everything up to the baking step, then freeze the shaped twists on the tray
• Bake frozen twists for an extra 2 to 3 minutes, no thawing needed
• Store any leftovers in an airtight container and reheat briefly in the oven to recrisp

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Watch these disappear from the platter faster than you expect. Something about the playful shape makes them absolutely irresistible to guests of all ages.

Your Recipe Questions Answered

→ Can I prepare these bunny twists ahead of time?

Yes, you can assemble and freeze the unbaked twists up to 2 weeks ahead. Place frozen twists directly on the baking sheet and add 2-3 minutes to baking time. Glaze after baking and cooling.

→ What other fillings work well in these pastries?

Beyond cinnamon sugar, try cocoa powder mixed with sugar for chocolate lovers. Nutella, almond paste, or fruit preserves also make delicious alternatives. Simply spread thinly before twisting and shaping.

→ How do I store leftover bunny twists?

Store in an airtight container at room temperature for up to 2 days. For longer storage, freeze unglazed twists for up to 1 month. Reheat gently at 160°C (320°F) for 5 minutes to refresh crispness before serving.

→ Can I make these without puff pastry?

While puff pastry creates the flakiest results, you can substitute with refrigerated crescent roll dough or homemade yeast dough. Texture will be softer rather than crisp and layered, but still delicious.

→ What's the best way to get clean bunny ear shapes?

Use a sharp knife or pizza cutter to cut even strips. Twist gently but firmly—over-twisting causes tearing. Pinch ends well to secure the shape, and avoid overcrowding the baking sheet so pastries maintain their form while puffing.

→ Can I make these gluten-free?

Yes, use a high-quality gluten-free puff pastry brand. Follow the same preparation method, though baking time may vary slightly. Check all ingredients including sprinkles for gluten-containing additives.