Easter Bunny Twists

The first time I made these bunny twists was actually on a rainy Sunday afternoon when my nieces were visiting and desperately needed something to do. We ended up with flour everywhere and twists shaped more like alien antennas than bunny ears, but the laughter made them perfect anyway. Now they are the one thing my family requests every Easter without fail, and I have finally mastered the art of making them look like actual bunnies.

Last Easter morning, I made a triple batch because my sister decided to bring her whole family over unexpectedly. Watching my toddler nephew try to figure out how to eat a bunny ear was the highlight of the entire day. They disappeared so fast that I barely got to taste one myself, which I consider the ultimate compliment.

Ingredients

• Puff Pastry: I keep a few sheets in my freezer always because they bake up so incredibly flaky and golden, plus thawed pastry works perfectly fine for this recipe
• Unsalted Butter: Melting this creates a beautiful base for the cinnamon sugar to stick to, and brushing it on feels so satisfyingly decadent
• Granulated Sugar and Cinnamon: This classic combination transforms plain puff pastry into something special and comforting
• Icing Sugar and Milk: Making your own glaze means you can control the consistency perfectly, and it adds that finishing touch that makes them look professionally done

Instructions

Prep Your Space:

Get your oven heating to 190°C and line a baking tray with parchment paper so you are ready to go

Roll and Brush:

Smooth out your puff pastry on a lightly floured surface, then brush melted butter all over the surface

Add the Magic:

Mix your sugar and cinnamon together, then sprinkle it evenly across the buttered pastry

Strip It Down:

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

Shape the Bunnies:

Twist each strip in opposite directions, then form a loop at the bottom to create those adorable bunny ear shapes

Bake to Golden:

Place on your prepared tray, press the ends gently to hold their shape, and bake for 12 to 15 minutes until perfectly golden

The Finishing Touch:

Cool slightly, drizzle with your icing sugar and milk glaze, then add sprinkles if you are feeling extra festive

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My daughter now insists these are officially part of our Easter tradition, and honestly, I could not be happier about that addition. There is something so joyful about food that makes people smile before they even take a bite.

Making Ahead

You can absolutely cut and shape these the night before, then keep them covered in the refrigerator until baking time. Just add an extra minute or two to the baking time since they will be cold going into the oven.

Flavor Variations

Sometimes I swap the cinnamon for cocoa powder when I want something more chocolatey and rich. You can also add a tiny pinch of cardamom to the sugar mixture for a Scandinavian twist that is unexpectedly delicious.

Serving Suggestions

These are perfect alongside a cup of coffee or hot chocolate, and they pair beautifully with fresh fruit on the side. For a brunch spread, arrange them on a platter with scrambled eggs and bacon.

• Try adding a pastel candy or mini marshmallow at the base as a bunny tail
• Serve them warm for the best texture and most irresistible aroma
• Store in an airtight container for up to 2 days, though they rarely last that long

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Hope these bunny twists bring as much joy to your table as they have to mine over the years.

Recipe FAQs

→ Can I prepare these ahead of time?

Yes, shape the twists up to 24 hours in advance and refrigerate covered tightly. Bake fresh when needed, or freeze uncooked twists for up to 2 weeks and bake directly from frozen, adding 2-3 minutes to cooking time.

→ What other fillings work well?

Swap cinnamon for cocoa powder to create chocolate variations. You can also fill with almond paste, fruit preserves like apricot or raspberry, or add lemon zest to the sugar mixture for bright citrus notes.

→ How do I get the best ear shape?

Cut strips evenly and twist firmly but gently. When forming the ear loop, press the ends firmly onto the baking tray to prevent them from unraveling during baking. Chill shaped twists for 10 minutes before baking if your kitchen is warm.

→ Can I make these without icing?

Absolutely—the cinnamon-sugar coating provides plenty of sweetness. For extra sparkle without icing, brush with egg wash before baking and sprinkle with pearl sugar or coarse decorating sugar.

→ What's the best way to store leftovers?

Keep in an airtight container at room temperature for up to 2 days. For longer storage, freeze without icing and reheat in a 180°C oven for 5-7 minutes. Add fresh icing after reheating for best texture.