Easter Bunny Twists (Printable)

Fluffy cinnamon-sugar pastry twists shaped into playful bunny ears, finished with sweet icing and colorful sprinkles.

# What You Need:

→ Pastry

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 milk, or as needed for consistency
07 - Colored sprinkles or pearl sugar (optional)

# How To Make:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Roll out puff pastry on a lightly floured surface to smooth any creases.
03 - Brush entire surface of pastry with melted butter using a pastry brush.
04 - Combine granulated sugar and cinnamon in a small bowl. Sprinkle mixture evenly over buttered pastry.
05 - Cut pastry into 12 even strips, approximately 3/4 inch wide, using a sharp knife or pizza cutter.
06 - Twist both ends of each strip in opposite directions. Form a loop at the bottom to create bunny ear shapes, pressing ends gently to seal.
07 - Place shaped twists on prepared baking sheet, spacing evenly. Press ends firmly to maintain shape during baking.
08 - Bake for 12-15 minutes until golden brown and puffed. Remove from oven when edges are crisp.
09 - Transfer twists to a wire rack and let cool for 5-10 minutes until warm to the touch.
10 - Whisk powdered sugar and milk in a small bowl until smooth. Drizzle over cooled twists. Add sprinkles immediately while glaze is wet if desired.

# Expert Hints:

01 -
  • These come together in under 40 minutes with ingredients you probably already have in your pantry
  • The cinnamon sugar filling creates that perfect breakfast pastry flavor everyone loves
  • Kids can help shape them, making this the ideal holiday baking project
02 -
  • Work quickly once you have rolled out the pastry because it becomes difficult to handle when warm and sticky
  • The twists puff up significantly in the oven, so space them at least 5 cm apart on your baking tray
03 -
  • If your twists start to lose their shape while baking, gently reshape them immediately when they come out of the oven while still pliable
  • Freeze unglazed twists for up to a month, then reheat at 180°C for 5 minutes and glaze before serving

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