Easter Bunny Twists

The first time I made these bunny twists, my kitchen was chaos and flour everywhere. My daughter insisted we needed ears for the Easter brunch, and I was staring at a sheet of thawed puff pastry wondering how on earth to make it happen. We twisted and looped until our fingers were sticky with cinnamon sugar, creating these imperfect little shapes that somehow became the hit of the gathering. Now they are requested every spring.

Last Easter morning, I woke up early to bake a fresh batch while the house was still quiet. The smell of cinnamon and butter drifting through the rooms was like waking everyone up with a hug. By the time the kids stumbled into the kitchen, rubbing sleep from their eyes, the cooling rack was already piled high with these golden twisted treats. There is something magical about watching them reach for the bunny shaped pastries before anything else.

Ingredients

• Puff Pastry: Thawed properly so it rolls out smoothly without cracking.
• Unsalted Butter: Melted gently so it brushes evenly across the pastry surface.
• Granulated Sugar: Creates that sweet crunchy layer that caramelizes in the oven.
• Ground Cinnamon: Warm spice that pairs perfectly with the buttery pastry.
• Icing Sugar: Whisked with just enough milk to create a drizzle that sets but stays soft.
• Milk: Added teaspoon by teaspoon until the icing reaches the right consistency.

Instructions

Preheat and Prep:

Heat your oven to 190°C and line a baking tray with parchment paper so nothing sticks.

Roll and Brush:

Smooth out the puff pastry on a floured surface, then brush melted butter generously across the surface.

Sugar and Spice:

Mix the cinnamon and granulated sugar together, then sprinkle it evenly like sweet snow over the buttered pastry.

Strip and Twist:

Cut the pastry into twelve even strips, then twist both ends in opposite directions before looping the bottom into a bunny ear shape.

Bake to Golden:

Arrange on your prepared tray and bake for 12 to 15 minutes until they are puffed and golden brown.

Glaze and Decorate:

Let them cool slightly while you whisk icing sugar with milk, then drizzle over the twists and add sprinkles if desired.

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My niece asked if we could make them pink for her birthday, and we swapped cinnamon for raspberry jam. The kitchen looked like a confetti explosion with all the sprinkles everywhere, but seeing her face light up when she saw the pastel colored bunny ears was worth every speck of glitter on the floor. Sometimes the messy moments become the ones we talk about for years.

Making Them Yours

I have found that swapping cinnamon for cocoa powder creates these chocolatey versions that disappear even faster. Sometimes I press a mini marshmallow at the base before baking, and it puffs up into a little bunny tail that makes everyone smile.

Shaping Success

The trick to getting that ear shape is all in how you twist the ends. One time I twisted them the same direction and ended up with spirals instead of ears, which tasted just as good but gave everyone a laugh. Practice makes perfect, and even the ugly ones get eaten first.

Serving Suggestions

These are best served warm while the cinnamon sugar is still slightly crunchy. They pair beautifully with a cup of coffee or a glass of cold milk for the little ones.

• Set up a decorating station with different colored sprinkles for a fun activity.
• Make them smaller for bite sized appetizers at spring parties.
• Store them in an airtight container for up to two days, though they rarely last that long.

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There is something about pulling these golden twists from the oven that makes any day feel like a celebration. Hope they bring as much joy to your table as they have to mine.

Recipe Help & Support

→ Can I make these pastry twists ahead of time?

Yes, you can prepare the twisted shapes up to 24 hours in advance. Place them on a baking sheet, cover tightly with plastic wrap, and refrigerate. Bake fresh when needed, adding a couple extra minutes if baking from cold.

→ What other fillings work well besides cinnamon sugar?

Try swapping cinnamon for cocoa powder to create chocolate twists. Nutella works beautifully—spread thinly before twisting. For a savory version, use grated parmesan and herbs instead of sugar.

→ How do I keep the bunny ear shape during baking?

Press the ends firmly onto the baking sheet to help them hold their shape. If the pastry gets too warm while working, chill it for 10 minutes before baking—cold pastry keeps its form better in the oven.

→ Can I freeze these twists?

Absolutely. Freeze unbaked twists on a tray until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 3-5 minutes to the baking time. Don't add icing until after baking.

→ What's the best way to reheat leftovers?

Reheat in a 350°F (175°C) oven for 5-7 minutes to restore crispness. Avoid microwaving as it makes the pastry soggy. These are best served fresh but still tasty the next day.