Cinnamon Sugar Bunny Twists (Print)

Sweet soft puff pastry shaped into bunny silhouettes, coated with buttery cinnamon sugar and baked until golden.

# What You Need:

→ Pastry Components

01 - 2 sheets puff pastry, thawed (about 17.6 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 Decoration

07 - 16 mini chocolate chips or raisins
08 - Powdered sugar for dusting

# How to Make:

01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - Combine sugar and cinnamon in a small bowl until evenly blended.
03 - Roll puff pastry sheets on lightly floured surface. Brush each sheet with melted butter and sprinkle cinnamon sugar mixture evenly across surface.
04 - Use pizza cutter or sharp knife to cut each sheet into 4 long strips, approximately 1 1/2 inches wide.
05 - Twist each strip several times. Shape into bunny silhouette by forming oval body and looping end for head, pinching to secure. Form ears from twisted ends if desired.
06 - Whisk egg with milk in small bowl until combined.
07 - Brush each bunny twist lightly with egg wash. Add chocolate chips or raisins for eyes if using.
08 - Bake 13-15 minutes until golden brown and puffed.
09 - Remove from oven, cool slightly, and dust with powdered sugar before serving.

# Expert Advice:

01 -
  • The puff pastry bakes into impossibly flaky layers that shatter beautifully when you bite into them
  • Kids can help shape the bunnies and their creations taste just as delicious as the perfect ones
  • The cinnamon sugar creates this irresistible crispy coating that reminds me of churros
02 -
  • Work quickly once the puff pastry is out of the fridge, otherwise it becomes sticky and frustrating to shape
  • The egg wash is essential for getting that deep golden color, but do not overbrush or the details will blur
  • Space the bunnies at least 2 inches apart because they puff up significantly in the oven
03 -
  • Grate a little orange zest into the cinnamon sugar mixture for a subtle citrus brightness
  • Use a sharp knife to cut the strips rather than dragging it through the pastry, which compresses the layers
  • Let the baking sheets cool completely between batches if you are making multiple rounds

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