Easter Bunny Cinnamon Pastry Twists (Printer-Friendly)

Fluffy puff pastry spiraled with cinnamon sugar and shaped into adorable bunny ears for festive occasions.

# What You'll Need:

→ Pastry Components

01 - 1 sheet puff pastry (approximately 9 ounces), thawed if frozen
02 - 2 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - 1 teaspoon ground cinnamon

→ Decoration

05 - 2 tablespoons powdered sugar
06 - 1 teaspoon whole milk (or as needed for consistency)
07 - Colored sprinkles or pearl sugar, optional

# How to Make It:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Roll out puff pastry on lightly floured surface to smooth any creases from folding.
03 - Brush entire pastry surface evenly with melted butter using a pastry brush.
04 - Combine granulated sugar and cinnamon in small bowl. Sprinkle mixture evenly across buttered pastry.
05 - Cut pastry into 12 even strips approximately 3/4 inch wide using sharp knife or pizza cutter.
06 - Hold each strip at both ends, twist in opposite directions to form spiral. Create loop at bottom resembling bunny ear shape. Press ends gently onto baking sheet to secure.
07 - Bake for 12-15 minutes until twists are golden brown and fully puffed. Remove from oven.
08 - Whisk powdered sugar and milk in small bowl until smooth, drizzle consistency forms.
09 - Drizzle glaze over slightly cooled twists. Add sprinkles immediately if desired. Serve warm for optimal texture.

# Expert Advice:

01 -
  • The dough comes together so fast you can start it thirty minutes before guests arrive
  • Kids can help shape the twists, making it perfect for family time in the kitchen
02 -
  • Working quickly once the pastry is at room temperature prevents it from becoming too soft and sticky to handle
  • The twists continue to firm up as they cool, so do not worry if they seem slightly soft when you first take them out of the oven
03 -
  • Keep a small bowl of flour nearby for dusting your fingers if the dough starts feeling sticky while twisting
  • Work with half the dough at a time if your kitchen is warm, keeping the other half chilled until ready

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