Cinnamon Sugar Easter Bunny Twists

The kitchen smelled like warm cinnamon and butter when my sister suggested we make something extra special for the neighborhood Easter egg hunt. These bunny twists were an experiment that turned into the most requested treat at the gathering.

Last spring my niece helped me shape a whole batch and insisted some bunnies needed extra long ears. Those slightly goofy looking ones disappeared first because she was so proud of them.

Ingredients

• Puff pastry sheets: Thaw these completely but keep them chilled while you work, warm pastry becomes impossible to handle and loses its signature puff
• Unsalted butter: Melted brushed onto the pastry helps the cinnamon sugar adhere and creates those beautiful caramelized spots during baking
• Granulated sugar: The coarse texture gives you that satisfying crunch against the soft flaky layers
• Ground cinnamon: Use fresh cinnamon for the best flavor, older spice loses its warmth and depth over time
• Egg and milk: Whisked together this wash gives the bunnies that gorgeous golden sheen and helps the sugar stick
• Mini chocolate chips: Press these gently after baking so they stick without melting into little puddles

Instructions

Preheat your oven and prepare the baking sheets:

Set the oven to 400°F and line two baking sheets with parchment paper while the oven heats up completely

Mix the cinnamon sugar coating:

Combine the sugar and cinnamon in a small bowl until evenly blended

Prepare the puff pastry:

Roll out the thawed sheets on a lightly floured surface then brush generously with melted butter and sprinkle with the cinnamon sugar mixture

Cut into strips:

Use a pizza cutter or sharp knife to slice each sheet into four long strips about 1 1/2 inches wide

Shape the bunnies:

Twist each strip several times then form into a bunny shape by making an oval body and looping the end into a head, pinching gently to secure

Apply the egg wash:

Whisk the egg with milk and brush each bunny lightly for that beautiful golden finish

Add eyes and bake:

Place the chocolate chips or raisins for eyes then bake for 13 to 15 minutes until deeply golden and puffed

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My daughter now requests these for her class spring celebration every year. The other parents started asking for the recipe after seeing how excited the kids get about them.

Making Perfect Bunny Shapes

The first few bunnies might look a bit abstract and that is completely fine. I have found that slightly imperfect bunnies have more character and the kids do not seem to mind at all.

Flavor Variations

One year I added orange zest to the cinnamon sugar and it became an instant favorite. The bright citrus notes cut through the rich buttery pastry in such a lovely way.

Storage and Serving

These are best served the same day while the pastry is still crisp. If you need to make them ahead store them in an airtight container and recrisp in a 375°F oven for 4 to 5 minutes before serving.

• Place them on a wire rack immediately after baking so the bottoms stay crisp
• Dust with powdered sugar just before serving for the prettiest presentation
• Serve warm if possible but room temperature is still delicious

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Watch how quickly these disappear at your next spring gathering. They have become the tradition I look forward to most each year.

Recipe FAQs

→ Can I make these ahead of time?

Yes, shape the bunnies and refrigerate on baking sheets up to 24 hours before baking. Brush with egg wash just before popping in the oven.

→ What if I don't have puff pastry?

You can substitute with crescent roll dough or homemade pastry dough, though the texture will be slightly different and less flaky.

→ Can I freeze these bunny twists?

Absolutely. Freeze shaped, unbaked bunnies on a tray until solid, then transfer to freezer bags. Bake from frozen, adding 2-3 minutes to the time.

→ How do I get the bunny shape right?

Twist the strip first, then form an oval body and loop the top end into a head. Pinch gently to seal. Use extra dough scraps to shape long ears.

→ What other toppings work well?

Try adding orange zest, cardamom, or nutmeg to the sugar mixture. A simple glaze of powdered sugar and milk makes them extra sweet.

→ Why did my bunnies lose their shape?

The puff pastry may have been too warm. Work quickly and keep dough chilled until ready to bake. Don't overfill with sugar mixture.