Easter Bunny Twists

The kitchen was already covered in flour when my niece looked up from the counter with wide eyes, asking if we could really make edible bunny ears for our Easter brunch. I'd never attempted pastry shaped like anything more complicated than a rectangle, but the challenge of turning puff pastry into something whimsical felt like the perfect way to spend a rainy spring afternoon. We ended up with flour in our hair and cinnamon sugar everywhere, but those first golden twists emerging from the oven made all the mess worth it.

Last Easter, I made three batches because my sister insisted they were too cute to eat and needed to be saved for photos first. They disappeared so fast that I barely got to taste one, and even my father in law, who usually claims he doesn't like sweets, was caught sneaking a second twist from the platter. Now theyre the first thing anyone asks about when I mention Easter menu planning.

Ingredients

• Puff Pastry: Thawed properly in the refrigerator, not on the counter, to maintain those precious butter layers that create the flaky texture
• Unsalted Butter: Melted until completely liquid so it brushes evenly over every inch of pastry, helping the cinnamon sugar adhere perfectly
• Granulated Sugar: Combined with cinnamon to create that classic breakfast pastry flavor that reminds everyone of cozy mornings
• Ground Cinnamon: Use fresh cinnamon for the best aroma it fills the whole kitchen while these bake
• Icing Sugar: Whisked with just enough milk to create a drizzle that sets but stays slightly soft
• Milk: Add it drop by drop to the icing sugar until you reach the perfect consistency for drizzling
• Colored Sprinkles: Press them gently into the icing while its still wet so they stay put through serving

Instructions

Preheat and Prepare:

Get your oven to 190°C and line a baking tray with parchment paper, giving yourself a clean surface for the sticky work ahead.

Roll and Smooth:

Gently roll out the puff pastry on a lightly floured surface, just enough to smooth out any creases from folding.

Butter the Canvas:

Brush the entire surface with melted butter using a pastry brush, covering every corner for even golden browning.

Sugar and Spice:

Mix your granulated sugar and cinnamon in a small bowl, then sprinkle it generously over the buttered pastry.

Strip Creation:

Cut the pastry into 12 even strips, about 2 cm wide, using a sharp knife or pizza cutter for clean edges.

Twist and Shape:

Hold each strip at both ends, twist in opposite directions to create a spiral, then form a small loop at the bottom for the bunny ear effect.

Secure and Arrange:

Place each twist on your prepared tray, pressing the ends down gently so they hold their shape during baking.

Golden Bake:

Slide the tray into the oven for 12 to 15 minutes, watching for that perfect golden brown color and puff.

Cooling Moment:

Let them rest on a rack for just a few minutes, until theyre cool enough to handle but still slightly warm.

Final Sweet Touch:

Whisk icing sugar with milk until smooth, drizzle over each twist, and add sprinkles before the icing sets.

Save

My youngest nephew helped decorate these last year, and his enthusiastic sprinkling technique meant every twist was completely covered in rainbow confetti. They looked ridiculous but tasted amazing, and honestly, thats what holiday baking is all about anyway.

Making Them Ahead

You can cut and twist the pastry shapes up to 24 hours in advance, storing them on a parchment lined tray in the refrigerator. Brush with butter and sugar just before baking, otherwise the moisture makes the pastry soggy.

Flavor Variations

Replace the cinnamon with cocoa powder for chocolate lovers, or try almond extract mixed into the sugar for a subtle nutty fragrance. Lemon zest in the sugar creates a bright, spring version that feels lighter and more refreshing.

Serving Suggestions

These pair beautifully with a pot of freshly brewed coffee or a cold glass of milk for the little ones. Set them out on a platter surrounded by real chocolate eggs and fresh flowers for an impressive brunch centerpiece.

• Warm them for 30 seconds in the oven before serving if theyve been sitting out
• Stack them in a clear jar for a charming gift that travels well
• Make extra because these disappear faster than you expect

Save

Whether you are making them for a crowd or just because Tuesday needs more whimsy, these bunny twists bring joy before anyone even takes a bite.

Recipe FAQs

→ Can I make these bunny twists ahead of time?

Yes, you can prepare the shaped twists up to 24 hours in advance. Place them on a baking sheet, cover tightly, and refrigerate. Bake fresh when ready, adding an extra minute or two if baking from cold.

→ What other fillings work well besides cinnamon sugar?

Try cocoa powder mixed with sugar for chocolate twists, or use almond paste and sliced almonds. Fruit preserves like apricot or raspberry also work beautifully—just spread a thin layer before cutting strips.

→ 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 in a freezer bag for up to 1 month. Thaw and refresh in a 180°C oven for 3-4 minutes before glazing.

→ Can I make these without puff pastry?

While puff pastry gives the best flaky results, you can use refrigerated crescent roll dough or homemade pastry dough. The texture will be slightly different but still delicious. Adjust baking time as needed.

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

Cut pastry strips as uniformly as possible—about 2cm wide works well. Twist gently but firmly, then form the loop while the pastry is still pliable. Don't over-twist or the pastry may tear during baking.

→ Can I make these vegan?

Yes! Use vegan puff pastry (many brands are accidentally vegan), replace butter with melted coconut oil or plant-based butter, and use plant milk in the glaze. The result is just as flaky and sweet.