Easter Bunny Twists (Printable)

Fluffy cinnamon pastry twists shaped as bunny ears, finished with sweet icing and sprinkles.

# What You Need:

→ Pastry Components

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 icing sugar
06 - 1 teaspoon milk, or as needed for consistency
07 - Colored sprinkles or pearl sugar, optional

# How To Make It:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Roll out puff pastry on 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 small bowl. Sprinkle mixture evenly over buttered pastry.
05 - Cut pastry into 12 even strips approximately 3/4 inch wide using knife or pizza cutter.
06 - Twist each strip by rotating ends in opposite directions. Form loop at bottom to create bunny ear shape. Press ends gently to seal.
07 - Place formed twists on prepared baking sheet, spacing evenly. Press ends lightly to secure shape.
08 - Bake for 12 to 15 minutes until pastry is puffed and golden brown.
09 - Transfer twists to wire rack. Allow to cool for 5 to 10 minutes until warm but not hot.
10 - Whisk together icing sugar and milk until smooth. Drizzle over cooled twists. Add sprinkles immediately if using.

# Expert Advice:

01 -
  • These disappear faster than any other Easter treat Ive ever made
  • The dough comes together so quickly you can bake them fresh Easter morning
02 -
  • Work quickly once the pastry comes out of the fridge, it becomes impossible to handle when too warm
  • The twist shape naturally loosens in the oven, so twist more tightly than you think you need to
03 -
  • Freeze unbaked twists on the tray, then transfer to a bag for fresh baked treats anytime
  • Add a tiny marshmallow at the base before baking for a fluffy bunny tail effect

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