Cinnamon Sugar Bunny Twists

Last Easter, my kitchen looked like a flour-dusted workshop with twisted puff pastry everywhere. My daughter kept sneaking the cinnamon sugar coated scraps while I wrestled with shaping bunny ears that refused to stay perky. We ended up with some seriously lop-eared rabbits, but honestly, those became the ones everyone fought over.

My neighbor came over midway through bunny shaping with her three year old, and suddenly we had a full production line going. The toddler was responsible for adding chocolate chip eyes, though about half of them mysteriously disappeared before reaching the baking sheet. Theres something so joyful about making food that makes people laugh before they even take a bite.

Ingredients

• 2 sheets puff pastry: Thaw these completely but keep them cold, otherwise they become impossible to work with and lose that gorgeous puff in the oven
• 1 large egg + 1 tbsp milk: Whisked together for an egg wash that gives the bunnies that beautiful golden sheen
• 4 tbsp unsalted butter melted: Brush this on before the cinnamon sugar so the spices actually stick to the pastry
• 1/2 cup granulated sugar + 1 1/2 tsp ground cinnamon: Mix this thoroughly so every bite has that perfect spice balance
• 16 mini chocolate chips or raisins: These are purely for the bunny eyes and optional, but so worth it for the presentation
• Powdered sugar: A light dusting right before serving makes these look like they hopped through a snowbank

Instructions

Prep your oven and baking sheets:

Preheat the oven to 400F and line two baking sheets with parchment paper, which prevents sticking and makes cleanup so much easier

Mix the cinnamon sugar:

Combine the sugar and cinnamon in a small bowl, making sure to break up any clumps of cinnamon

Prepare the pastry:

Roll out the puff pastry sheets on a lightly floured surface, then brush each generously with melted butter and sprinkle evenly with the cinnamon sugar mixture

Cut into strips:

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

Shape your bunnies:

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

Add eyes and egg wash:

Place the bunnies on your prepared baking sheets, add chocolate chips or raisins for eyes if using, then brush lightly with the egg wash mixture

Bake until golden:

Bake for 13 to 15 minutes until the bunnies are puffed and golden brown, watching carefully in the last few minutes as the sugar can darken quickly

Finish and serve:

Let them cool slightly on the baking sheets, then give them a gentle dusting of powdered sugar before serving

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These have become such a tradition that my family now requests them even when it is not Easter. Last week I made them plain without shaping them into bunnies, and my husband actually asked where the cute ones were. Sometimes it really is the little details that make food feel like home.

Getting The Shape Right

The first few bunnies I made looked more like amorphous blobs than recognizable animals, which was honestly fine because they tasted the same. If the twisted strip feels too short, do not force it into a dramatic bunny silhouette, a simpler loop shape works beautifully and still looks charming on the platter.

Making Ahead

You can cut and shape the bunnies up to a day ahead, then freeze them on the baking sheet before baking. When you are ready, add about 3 minutes to the baking time and bake them directly from frozen, which actually helps them hold their shape even better in the oven.

Serving Suggestions

These are perfect alongside a fresh fruit salad or as part of a larger Easter brunch spread. The flaky texture pairs surprisingly well with fresh berries, which help cut through the richness of the buttery pastry.

• Arrange them on a platter with fresh strawberries for a pop of color
• Serve warm if possible, though room temperature is still absolutely delicious
• Store any leftovers loosely covered and recrisp them in a 350F oven for 3 minutes the next day

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However imperfect your bunny shapes turn out, remember that the cinnamon sugar and flaky pastry will make them disappear quickly anyway. Happy Easter baking.

Recipe Questions & Answers

→ Can I prepare these bunny twists ahead of time?

Yes, you can assemble and freeze the unbunny twists on a baking sheet until firm, then transfer to a freezer bag. Bake directly from frozen, adding 2-3 extra minutes to the baking time. The egg wash can be applied just before baking.

→ What can I use instead of puff pastry?

While puff pastry gives the best flaky results, you can use crescent roll dough or homemade pastry dough. The texture will be slightly different but still delicious. Adjust baking time as needed since different doughs cook at different rates.

→ How do I store leftover bunny twists?

Store cooled twists in an airtight container at room temperature for up to 2 days. For longer storage, keep in the refrigerator for 4-5 days. Reheat in a 350°F oven for 3-4 minutes to recrisp. They can also be frozen for up to 1 month.

→ Can I make these without the egg wash?

Absolutely. You can substitute with a mixture of maple syrup and water, or simply brush with melted butter. The egg wash primarily helps with browning and provides a surface for decorations to stick. Alternatives still give good results.

→ What other decorations work well for the bunny features?

Beyond chocolate chips and raisins, try using sliced almonds for ears, mini M&Ms for colorful eyes, or create whiskers with thin strips of dough. A small dab of honey or melted chocolate works as glue to attach decorations before baking.

→ Can I double this recipe for a larger crowd?

Certainly. The recipe scales easily—just ensure you have enough baking sheet space to bake in batches without overcrowding. You can also refrigerate assembled twists between batches to maintain their shape. The cinnamon sugar mixture can be made ahead in larger quantities.