Easter Bunny Twists

The first time I made these for my nieces Easter breakfast, they absolutely refused to believe Id shaped them myself. Their little hands kept trying to count the twists as if there were some trick involved.

Last spring I accidentally made a double batch and ended up delivering plates to neighbors. One mom told me her daughter asked for bunny breakfast every single day after that.

Ingredients

• Puff pastry sheet: Keep it chilled until the last possible moment, warm dough loses that beautiful flaky texture
• Unsalted butter: Melt it completely so you can brush every corner evenly
• Granulated sugar and cinnamon: Mix these together thoroughly before sprinkling to avoid cinnamon clumps
• Icing sugar and milk: Add the milk drop by drop until you reach the perfect drizzling consistency

Instructions

Get your oven ready:

Preheat to 190°C and line your tray with parchment paper, this prevents sticking and makes cleanup effortless

Prepare the pastry:

Roll out the puff pastry on a lightly floured surface just enough to smooth any creases from the package

Add the flavor:

Brush the entire surface with melted butter, then sprinkle your cinnamon sugar mixture evenly across the dough

Shape your bunnies:

Cut the pastry into 12 strips, twist each strip in opposite directions, then loop the bottom to form those adorable ear shapes

Bake to golden perfection:

Place twists on your prepared tray, press ends gently to seal, and bake for 12 to 15 minutes until puffed and golden brown

Finish with sweetness:

Let them cool slightly, then drizzle with your prepared icing and add sprinkles while its still tacky so they stick

Pin It

My neighbor Susan still talks about the year I brought these over for our annual Easter brunch. She keeps asking when bunny day is coming back.

Making Them Chocolate

Replace the cinnamon with cocoa powder mixed into the sugar. The chocolate version creates these gorgeous dark swirls that taste like a croissant met a cinnamon roll.

Getting Creative With Shapes

Last year we tried making actual bunny faces instead of just ears. The kids loved decorating them with different sprinkle colors for eyes and noses. It took longer but the giggles were worth it.

Serving Suggestions

These are absolute perfection alongside a fresh fruit salad and mimosas for a grownup brunch. The balance of sweet pastry with tart berries is something special.

• Set up a decorating station for kids after brunch
• Make mini versions by cutting strips in half for bite sized treats
• Store any leftovers in an airtight container though honestly that rarely happens

Pin It

Hope these bring as much joy to your Easter table as they have to mine. Happy baking.

Common Questions

→ Can I prepare these ahead of time?

Yes, you can shape the twists and refrigerate them on a lined baking tray for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.

→ What other fillings work well?

Beyond cinnamon sugar, try cocoa powder mixed with sugar for chocolate lovers, or almond paste spread thinly before twisting. Fruit preserves like raspberry or apricot also create lovely variations.

→ How do I store leftover twists?

Keep in an airtight container at room temperature for up to 2 days. For longer storage, freeze unbaked twists on a tray, then transfer to a freezer bag for up to 1 month. Bake from frozen, adding 2-3 minutes.

→ Can I make these gluten-free?

Use a good quality gluten-free puff pastry, though results may vary in texture. Ensure all other ingredients, including sprinkles, are certified gluten-free.

→ Why did my twists lose their shape?

If the pastry becomes too warm, it softens and twists may unfold. Work quickly and chill the shaped twists for 10 minutes before baking to help them hold their form.