Cinnamon Sugar Easter Bunny Twists (Printable)
Sweet puff pastry shaped like bunnies with cinnamon sugar coating
# What You'll Need:
→ Pastry Components
01 - 2 sheets puff pastry, thawed (approximately 17.3 ounces each)
02 - 1 large egg
03 - 1 tablespoon milk
→ Cinnamon Sugar Coating
04 - 4 tablespoons unsalted butter, melted
05 - 1/2 cup granulated sugar
06 - 1 1/2 teaspoons ground cinnamon
→ Optional Decorations
07 - 16 mini chocolate chips or raisins for eyes
08 - Powdered sugar for dusting
# How to Make It:
01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - Combine granulated sugar and ground cinnamon in a small bowl. Mix until thoroughly incorporated.
03 - Roll out thawed puff pastry sheets on lightly floured surface. Brush each sheet generously with melted butter, then sprinkle cinnamon sugar mixture evenly across surface.
04 - Using pizza cutter or sharp knife, slice each pastry sheet into 4 long strips approximately 1 1/2 inches wide.
05 - Twist each strip several times. Form bunny silhouette by creating oval body shape and looping remaining end to form head. Pinch dough firmly to secure shape. Form small ear shapes from dough scraps if desired.
06 - Transfer formed bunny twists to prepared baking sheets, spacing at least 2 inches apart to allow for expansion during baking.
07 - Whisk together egg and milk in small bowl until smooth. Lightly brush each twist with egg wash using pastry brush.
08 - Press mini chocolate chips or raisins into dough to create eyes if using decorations.
09 - Bake for 13-15 minutes until twists are puffed, golden brown, and fully cooked through.
10 - Remove from oven and let cool on baking sheets for 5 minutes. Dust generously with powdered sugar before serving warm or at room temperature.
# Expert Advice:
01 -
- The buttery puff pastry bakes into impossibly flaky layers while the cinnamon sugar creates a crackly sweet crust
- They come together faster than you think and the bunny shapes make everyone smile before they even take a bite
02 -
- Work with one pastry sheet at a time while keeping the other in the refrigerator, cold dough is much easier to twist and shape
- The bunnies puff up significantly so leave at least two inches between them on the baking sheet
03 -
- Use a light touch when brushing on the egg wash, too much can make the pastry soggy and prevent proper rising
- Rotate the baking sheets halfway through baking for even browning on all the bunnies