Cinnamon Sugar Easter Bunny Twists

Last Easter, my niece asked if we could make bunnies that were actually edible. These cinnamon sugar twists were born from a rainy afternoon experiment that turned into our new favorite tradition.

The first batch came out looking slightly lopsided, but nobody cared once they tasted that warm, flaky pastry. Now they are requested for every holiday gathering, not just Easter.

Ingredients

• Puff pastry sheets: Thaw completely but keep them cold, they puff up better when chilled before baking
• Large egg: Room temperature eggs blend more smoothly with milk for the wash
• Unsalted butter: Melt it just until liquid, too hot and it might soak into the pastry too much
• Granulated sugar: The coarse texture creates better crunch than powdered sugar in the coating
• Ground cinnamon: Freshly opened jars have way more potency than ones sitting in your cabinet for years
• Mini chocolate chips: These make the cutest eyes but raisins work if you want something less sweet

Instructions

Get your oven ready:

Preheat to 400°F and line two baking sheets with parchment paper, this prevents sticking and makes cleanup easier.

Mix the coating:

Combine the sugar and cinnamon in a small bowl until evenly blended, set aside for later.

Prepare the pastry:

Roll out puff pastry on a floured surface, brush generously with melted butter, then sprinkle the cinnamon sugar mixture across the entire surface.

Cut into strips:

Use a pizza cutter or sharp knife to slice each sheet into 4 long strips about 1 1/2 inches wide.

Shape the bunnies:

Twist each strip several times, then form an oval body and loop one end up for the head, pinching gently to hold the shape.

Prepare for baking:

Place bunnies on baking sheets with space between them, then whisk egg with milk and brush lightly over each pastry.

Add the faces:

Press mini chocolate chips or raisins gently into the head for eyes before they go into the oven.

Bake until golden:

Bake for 13 to 15 minutes until puffed and golden brown, watching closely in the last few minutes.

Finish with sweetness:

Let cool slightly then dust with powdered sugar for that snowy fresh look.

Pin it

My sister accidentally made a giant bunny instead of individual ones one year, and it became the centerpiece of our dessert table. Sometimes mistakes become the best memories.

Making Them Ahead

You can cut and shape these bunnies up to 24 hours before baking. Freeze them on the baking sheet, then transfer to a storage bag. Add 2 to 3 minutes to the baking time if baking from frozen.

Flavor Variations

The basic cinnamon sugar is classic for a reason, but orange zest or a pinch of nutmeg adds something special. A light glaze drizzled over the cooled pastries makes them feel even more festive.

Shaping Success

The key is not overthinking the bunny shapes. Some will look more like abstract rabbits than others, and that is completely fine. The twisting is what creates those gorgeous flaky layers that make these so irresistible.

• Work quickly so the pastry stays cold
• Do not worry about perfect symmetry
• Brush off excess flour before baking

Pin it

These bunny twists have become our official sign that spring has arrived. Happy baking.

Recipe FAQ

→ Can I make these ahead of time?

Yes, you can prepare and shape the bunnies up to 24 hours in advance. Store them covered in the refrigerator, then brush with egg wash and bake when ready to serve. They're best enjoyed fresh from the oven.

→ What if I don't have puff pastry?

You can substitute refrigerated crescent dough or homemade pie crust, though the texture will differ slightly. Roll thin and follow the same twisting and shaping method for similar results.

→ How do I store leftovers?

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

→ Can I make these vegan?

Absolutely. Use vegan puff pastry (most brands are naturally vegan), replace the butter with melted coconut oil or plant-based butter, and skip the egg wash or use plant milk mixed with maple syrup instead.

→ Why did my twists lose their shape?

If the pastry becomes too warm, it can be difficult to shape. Work quickly and keep unused dough refrigerated. Pinch seams firmly to secure the bunny shapes, and avoid over-twisting which can cause the dough to snap.

→ What other spices can I use?

Try adding nutmeg, cardamom, or a pinch of ginger to the sugar mixture. For a citrus variation, mix in lemon or orange zest. A dash of vanilla extract in the melted butter adds lovely depth.