Easter Bunny Twists

The kitchen was quiet except for the rain against the window, perfect weather for staying inside and playing with dough. I'd originally planned to make simple cinnamon sticks, but something about the gray morning made me want to create something that would make people smile. That's when I started twisting the pastry strips into little ear shapes, and suddenly a batch of ordinary pastries became the most anticipated brunch addition of the weekend.

Last Easter, my niece woke up early and caught me with flour on my nose, twisting the last batch of these ears onto the baking sheet. She insisted on adding the sprinkles herself, which meant some bunnies got rather heavy handed with the pink crystal sugar. Those extra sparkly ones disappeared first, naturally, and now it's not officially Easter morning unless someone's fingers are dusted with colored sugar.

Ingredients

• Puff pastry sheet: Thawed completely but still cold to the touch, this creates the flaky layers that make these twists so light and irresistible.
• Unsalted butter melted: Brushed over the pastry, this helps the cinnamon sugar adhere and adds richness to every bite.
• Granulated sugar and ground cinnamon: The classic combination that fills the kitchen with the most comforting aroma while baking.
• Icing sugar and milk: Whisked together to create the perfect drizzle that adds sweetness and makes these look professionally finished.
• Colored sprinkles or pearl sugar: Purely for joy and festive flair, these little touches make each bunny twist unique.

Instructions

Preheat and prepare:

Heat your oven to 190°C (375°F) and line a baking tray with parchment paper so nothing sticks to the pan.

Roll and brush:

Gently roll out the puff pastry to smooth any creases, then brush the entire surface with melted butter using light, even strokes.

Add cinnamon sugar:

Mix the granulated sugar and cinnamon together, then sprinkle it generously over the buttered pastry.

Shape the bunnies:

Cut the pastry into 12 even strips, twist each one in opposite directions, and form a loop at the bottom to create those adorable ear shapes.

Bake to golden:

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

Glaze and decorate:

Whisk icing sugar with just enough milk to make it drizzle able, then finish with sprinkles while the icing is still slightly tacky.

Save

These have become my go to contribution for any spring gathering, and I've learned to make double batches because people inevitably ask for seconds. There's something about the playful shape that makes even the most serious adults reach for one with a grin.

Making Ahead

You can prepare these through the twisting step up to 24 hours in advance, then store them covered in the refrigerator. Bake them fresh when you need them, as the texture is best warm from the oven rather than reheated.

Flavor Variations

Swap the cinnamon for cocoa powder and add mini chocolate chips for a chocolate version. For a fresh take, try lemon zest with vanilla sugar instead of the warm cinnamon spice.

Serving Suggestions

These pair beautifully alongside a fruit salad or as part of a larger Easter brunch spread. They're also perfect packaged in clear bags tied with pastel ribbon as edible party favors.

• Serve them while still slightly warm for that irresistible flaky texture.
• Set up a decorating station and let guests add their own sprinkles.
• Make them miniature size for cocktail hour or children's parties.

Save

There's pure joy in serving something that makes people light up before they even take a bite. These bunny twists have become more than just a recipe in my collection, they're the start of happy memories year after year.

Recipe FAQs

→ Can I make these bunny twists ahead of time?

Yes, you can prepare the shaped twists up to 24 hours in advance and refrigerate them, covered tightly. Alternatively, freeze unbaked twists for up to 2 weeks and bake directly from frozen, adding 2-3 minutes to the baking time.

→ What other fillings can I use besides cinnamon sugar?

Try cocoa powder mixed with sugar for chocolate lovers, or use almond paste mixed with a little egg wash for a frangipane-style filling. Fruit preserves like raspberry or apricot work beautifully too—just spread thinly before twisting.

→ How do I keep the bunny shape during baking?

Press the ends firmly onto the baking sheet to help them stay in place. If the pastry becomes too soft while working, chill the strips for 10 minutes before shaping. Avoid overcrowding the baking sheet, which can cause the twists to unfold.

→ Can I use homemade puff pastry instead of store-bought?

Absolutely! Homemade rough puff pastry works wonderfully and often produces even better flavor. Just ensure it's well-chilled and rolled to an even thickness of about 3mm before cutting into strips.

→ What's the best way to store leftover bunny twists?

Store in an airtight container at room temperature for up to 2 days. For longer storage, freeze without icing for up to 1 month. Reheat in a 180°C oven for 5 minutes to refresh the crispiness, then add fresh glaze if desired.

→ Are these suitable for large gatherings?

Perfectly suited! The recipe yields 12 twists but easily doubles or triples. You can bake multiple trays simultaneously if you have oven space. These are ideal for school events, church gatherings, or family parties where individual portions are preferred.