Cinnamon Sugar Easter Bunny Twists (Print Page)
Soft puff pastry bunnies sprinkled with cinnamon sugar—a fun Easter treat ready in 35 minutes.
# What You Need:
→ Pastry Components
01 - 2 sheets puff pastry, thawed (approximately 17.3 oz or 500 g total)
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
→ Decoration
07 - 16 mini chocolate chips or raisins for eyes
08 - Powdered sugar for dusting
# Directions:
01 - Preheat oven to 400°F. Line two baking sheets with parchment paper and set aside.
02 - Combine granulated sugar and ground cinnamon in a small bowl, stirring until evenly 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 measuring approximately 1 1/2 inches wide.
05 - Twist each strip several times. Form oval shape for body, loop end upward to create head, and pinch dough securely to hold shape. Form small ear pieces from remaining dough portions if desired.
06 - Place shaped bunnies on prepared baking sheets, leaving adequate space between each piece to allow for expansion during baking.
07 - Whisk egg with milk in small bowl until smooth. Lightly brush surface of each bunny twist with egg wash mixture.
08 - Press mini chocolate chips or raisins into dough to create eyes, ensuring they adhere properly to surface.
09 - Bake for 13 to 15 minutes until pastry turns golden brown and puffs significantly. Remove from oven when fully cooked through.
10 - Allow twists to cool on baking sheets for 5 minutes. Dust generously with powdered sugar immediately before serving while slightly warm.
# Expert Tips:
01 -
- These look fancy and impressive but take about thirty minutes from start to finish
- The cinnamon sugar creates this caramelized crunch that makes people instantly nostalgic
02 -
- Warm puff pastry is a nightmare to work with so keep the second sheet in the fridge until you need it
- The cinnamon sugar will fall off during twisting, so work over your baking sheet or a plate to catch the excess
03 -
- Chill your baking sheets in the freezer for 10 minutes before baking for extra puff
- Brush the egg wash carefully around the edges only so you do not wash off the cinnamon sugar