Cinnamon Sugar Bunny Twists

The kitchen smelled like a bakery that Sunday morning, my youngest daughter perched on a stool watching me work with puff pastry scraps. We were experimenting with Easter treats, trying to turn leftover dough into something festive, when I started twisting the strips into little bunny shapes. Her eyes lit up when the first tray came out of the oven all golden and puffy, covered in sparkly cinnamon sugar like magic dust.

Last year I made these for our neighborhood Easter egg hunt, and I swear the children were more excited about the bunny twists than finding any of the hidden eggs. One little boy told me they were better than the chocolate treats, which honestly felt like the highest compliment I could have received.

Ingredients

• 2 sheets puff pastry (thawed, about 250 g each): Thaw these in the refrigerator overnight for best results, because room temperature puff pastry gets sticky and frustrating to work with very quickly
• 1 large egg: Whisked with a tablespoon of milk, this creates that beautiful golden sheen and helps the cinnamon sugar adhere to the pastry
• 1 tbsp milk: Whole milk works best here, though any milk you have on hand will do the job just fine
• 4 tbsp unsalted butter (melted): Brush this generously on the pastry before adding the sugar, because butter is what helps create those delicious caramelized crispy edges
• 1/2 cup granulated sugar: Do not reduce this amount, as the pastry needs enough sugar to properly caramelize and create that signature crunch
• 1 1/2 tsp ground cinnamon: Fresh cinnamon makes such a difference here, so check your spice cabinet and replace anything that smells faint or dusty
• 16 mini chocolate chips or raisins (optional): These add such personality to the bunny faces, though the twists look just as charming without them
• Powdered sugar: A light dusting right before serving makes these look like they came from a fancy bakery window

Instructions

Preheat and Prepare:

Heat your oven to 400°F and line two baking sheets with parchment paper, because trying to transfer these delicate twists later is a recipe for disaster and tears

Make the Cinnamon Sugar Magic:

Whisk together the granulated sugar and cinnamon in a small bowl until they are completely combined and the mixture looks uniform in color

Roll and Layer:

Working with one puff pastry sheet at a time, roll it out on a lightly floured surface, brush generously with melted butter, and sprinkle the cinnamon sugar mixture evenly across the entire surface

Strip and Shape:

Cut each sheet into 4 long strips about 1 1/2 inches wide, then twist each strip several times before forming it into a bunny shape with an oval body and looped head, pinching gently to secure

Add the Eyes:

Press mini chocolate chips or raisins into the dough for eyes if you are using them, being careful not to press all the way through to the parchment

Egg Wash and Shine:

Whisk the egg with milk and brush each bunny lightly, which helps them achieve that gorgeous golden brown color while baking

Bake to Perfection:

Bake for 13 to 15 minutes until deeply golden and puffed, rotating the pans halfway through for even browning

The Finishing Touch:

Let them cool for just a few minutes on the baking sheets, then dust with powdered sugar using a sieve for that professional bakery look

Save

My sister called me the day after Easter last year asking for the recipe because her daughter kept talking about the bunny treats at my house and would not stop begging her to make them. Now it has become their new Easter tradition, and she sends me photos of their bunny twists every year.

Make Ahead Magic

You can actually cut and shape the bunnies the night before, then freeze them on the baking sheets until you are ready to bake. This has saved me so many times when hosting morning events and wanting to enjoy the party instead of being stuck in the kitchen.

Flavor Variations

Sometimes I add orange zest to the cinnamon sugar mixture, and it creates this bright sunny flavor that everyone always assumes must be some secret ingredient. During autumn, a pinch of nutmeg or cardamom mixed into the sugar makes these feel cozy and warming.

Serving Ideas

These are perfect on their own, but I love arranging them on a platter with fresh berries and whipped cream for an Easter dessert that feels elegant but is actually so simple. They are also wonderful alongside coffee or hot chocolate, especially when the pastry is still slightly warm from the oven.

• Set up a decorating station with different toppings so kids can customize their own bunny
• Package individual bunnies in clear bags tied with pastel ribbon for adorable party favors
• Make mini versions using thinner strips for bite sized appetizer versions that guests can pop in their mouths

Save

These little bunnies have become such a cherished part of our spring celebrations, bringing joy to the table in the simplest most delicious way possible.

Recipe FAQs

→ Can I prepare these bunny twists ahead of time?

Yes, you can shape and freeze the unbunny twists on a baking sheet for up to 2 weeks. When ready to bake, brush with egg wash and bake directly from frozen, adding 2-3 extra minutes to the cooking time.

→ What's the best way to achieve the bunny shape?

Twist the pastry strip several times, then form an oval body and loop the top portion to create the head. Pinch the dough gently where the head meets the body to secure the shape during baking.

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

Absolutely. Homemade puff pastry works beautifully, though it will extend your preparation time significantly. Ensure it's thoroughly chilled before working with it for the best results.

→ How should I store leftover bunny twists?

Store cooled twists in an airtight container at room temperature for up to 2 days. For longer storage, freeze them and reheat in a 350°F oven for 5-7 minutes to restore crispness.

→ Can I make these without the cinnamon sugar coating?

Yes, you can brush with egg wash and sprinkle with coarse sugar, or fill the twists with chocolate spread before shaping. The bunny shape works with many flavor variations.

→ Why did my twists lose their shape in the oven?

This can happen if the pastry becomes too warm while working. Keep unused dough covered and chilled, and work quickly. Ensure you pinch the seams well where pieces meet to help them hold their form.