Easter Bunny Cinnamon Pastry Twists

The kitchen was already dusted with flour when my niece tugged on my apron, asking if we could make something 'bunny-shaped' for Easter brunch. I'd been planning basic cinnamon rolls, but her eyes lit up at the idea of twisted pastry ears peeking over plates. We ended up making these twists together, her small hands carefully folding each strip into loops, and now they're the first thing everyone looks for on the table.

Last Easter, I made three batches because they disappeared so fast. My brother-in-law kept sneaking them warm from the cooling rack, claiming he was 'quality control testing.' Now he requests them year-round, just calling them 'those twisty things' with a wink.

Ingredients

• Puff pastry: Thaw it completely but keep it chilled while you work, otherwise it becomes frustratingly sticky and hard to shape
• Unsalted butter: Melted butter creates this gorgeous golden sheen and helps the cinnamon sugar adhere perfectly to every surface
• Granulated sugar: This coarse sugar crystals provide texture and crunch that powdered sugar just cannot replicate
• Ground cinnamon: Freshly ground cinnamon makes such a difference in aroma and flavor compared to what has been sitting in your cupboard for years
• Icing sugar: Sift it first or you will end up with tiny lumps in your glaze that look unappetizing
• Milk: Add it drop by drop until you reach the perfect drizzling consistency, thick enough to hold its shape but fluid enough to flow
• Colored sprinkles: Press these gently into the icing before it sets or they will just roll right off onto your counter

Instructions

Get your oven ready:

Preheat to 190°C and line your baking sheet with parchment paper, this saves you so much cleanup later

Prep the pastry:

Roll out your puff pastry on a lightly floured surface, just enough to smooth out any creases from the package

Add the first layer:

Brush the entire surface with melted butter using a pastry brush, getting right into the corners

Sprinkle the magic:

Mix your sugar and cinnamon together, then shower it evenly across the buttered pastry like you are seasoning a steak

Make your strips:

Cut the pastry into 12 even strips, about 2 centimeters wide, using a sharp knife or pizza cutter for clean edges

Shape the bunnies:

Twist each strip in opposite directions, then form a loop at the bottom creating those adorable ear shapes

Secure the shape:

Place on your prepared tray and gently press the ends down so they do not unfurl in the oven

Bake to golden:

Slide into the oven for 12 to 15 minutes until they are puffed, golden, and smelling absolutely incredible

Cool briefly:

Let them sit on the rack for just a few minutes so the icing does not melt right off

Drizzle and decorate:

Whisk icing sugar with enough milk to make a thick but pourable glaze, then drizzle generously over each twist

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What started as a way to entertain an excited six-year-old has become the most requested recipe in my entire collection. There is something about watching someone bite into a bunny ear for the first time, that crunch of caramelized sugar giving way to flaky pastry, that never gets old.

Making These With Kids

The shaping step is where little helpers really shine. My niece has developed this technique of twisting the strips while humming, claiming it helps the pastry hold its shape better. Just accept that half your sprinkles will end up on the floor and consider it part of the experience.

Flavor Variations

Sometimes I swap the cinnamon for cocoa powder when I am craving something more chocolatey. Lemon zest mixed into the sugar creates this bright, spring version that feels incredibly light. You could even go savory with herbs and cheese, though the kids in my life strongly protest this deviation.

Storage And Serving

These are honestly best served the day they are made, ideally while still slightly warm. If you must store them, keep them in an airtight container and refresh in a 150°C oven for about 5 minutes. The icing does get a bit sticky overnight, so add that just before serving.

• Freeze unbaked twists on a tray, then transfer to a bag for up to 3 months
• Add a mini marshmallow at the base after baking for an instant fluffy tail
• Serve alongside fresh fruit to balance the sweetness

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However you serve them, these twists have a way of making ordinary moments feel a little more celebratory. Happy baking.

Recipe Questions

→ Can I make Easter Bunny Twists ahead of time?

Yes! Prepare the twists through step 7, cover tightly, and refrigerate up to 12 hours before baking. Add an extra 2-3 minutes to the baking time if baking cold. For best results, add the icing just before serving.

→ What other fillings work in these bunny twists?

Beyond cinnamon sugar, try Nutella, fruit preserves like raspberry or apricot, or lemon curd. For chocolate lovers, swap cinnamon for cocoa powder mixed with sugar. Savory versions with herbs and cheese also work beautifully for brunch.

→ Why did my twists lose their bunny shape while baking?

Ensure you press the ends firmly onto the baking tray to seal. If the pastry gets too warm while working, chill it for 10 minutes before baking—this helps the twists hold their form. Avoid overcrowding the pan, which can cause spreading.

→ Can I freeze these Easter pastries?

Absolutely! Freeze unbaked twists on a tray until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 3-4 minutes to the time. Already baked twists freeze well too—reheat at 180°C for 5 minutes to restore crispness.

→ How do I make the icing consistency perfect?

Start with 1 teaspoon of milk and gradually add more until the icing drips slowly from a spoon. It should coat the back of a spoon without running off completely. If too thick, add milk drop by drop; if too thin, sift in more powdered sugar.

→ Can I use homemade puff pastry instead?

Homemade rough puff pastry works wonderfully here and produces even flakier results. Allow extra time for chilling the dough. Store-bought puff pastry is completely fine and yields consistently good twists with less effort.