Cinnamon Sugar Easter Bunny Twists

My kitchen assistant was six when she first helped me make these, and I still remember her tiny fingers carefully placing chocolate chip eyes on each bunny. She took the job so seriously, lining them up on the baking sheet like little pastry soldiers marching toward the oven. Now she makes them better than I do, always adding extra cinnamon because that's how she rolls.

Last Easter, my neighbor's kids caught the scent through an open window and somehow appeared on my porch with empty Tupperware containers. I watched them devour three twists each, cinnamon sugar dusting their sweatshirts like edible confetti. Now every time I smell cinnamon and butter together, I think of that chaotic, joyful morning.

Ingredients

• Puff pastry sheets: Thaw these completely but work quickly once they're ready, otherwise they become frustratingly sticky
• Unsalted butter: Melted completely so it brushes onto the pastry in an even, generous layer
• Granulated sugar: The coarse texture creates this lovely sandy coating that bakes into something almost caramel-like
• Ground cinnamon: Fresh is better here since it's the star flavor
• Egg and milk: Whisked together to create that beautiful golden sheen on the baked twists
• Mini chocolate chips: These aren't just cute—they add these tiny pockets of chocolate that melt into the warm pastry

Instructions

Get your oven ready:

Preheat to 400°F and line your baking sheets with parchment paper, which saves you from scrubbing baked-on sugar later

Mix the magic dust:

Combine your sugar and cinnamon in a small bowl until they're completely uniform

Prepare the pastry canvas:

Roll out those thawed puff pastry sheets on a lightly floured surface, then brush each one generously with melted butter

Add the cinnamon sugar:

Sprinkle that cinnamon sugar mixture evenly across the buttered pastry, pressing it gently so it sticks

Create the 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 form an oval body and loop the end for a head, pinching to secure everything in place

Arrange and prep for baking:

Place your bunnies on the prepared baking sheets with space between them, then whisk the egg and milk and brush each one lightly

Add the personality:

Press chocolate chips or raisins into the dough for eyes if you want extra charm

Bake until golden:

Pop them in the oven for 13 to 15 minutes until they're puffed and gorgeously browned

Finish with flourish:

Let them cool slightly, then dust with powdered sugar for that snow-dusted look

Save

My mom started making these the year I moved away, carefully packing them in a shoe box lined with wax paper for my Easter care package. When I opened that box, the cinnamon smell hit me before I even saw the bunnies, and I sat on my kitchen floor eating them while crying on the phone with her. Some recipes are just edible love letters.

Making Them Ahead

You can absolutely shape these bunnies the night before and freeze them raw on the baking sheet. Transfer them to a container once frozen, then bake straight from frozen, adding just a couple extra minutes. I've done this for Easter morning brunch, and it's a game-changer for having fresh pastries without the morning stress.

Flavor Twists

Sometimes I add orange zest to the cinnamon sugar, which gives this lovely bright note that cuts through the buttery richness. My sister swears by swapping the cinnamon for cardamom, which tastes like something you'd find in a fancy Scandinavian bakery. Don't be afraid to make these your own.

Serving Suggestions

These are perfect on their own, but I love serving them with a simple vanilla glaze drizzled over the top. You can also sandwich a little Nutella between two twists for an over-the-top dessert that'll make you question your life choices in the best possible way.

• Serve them warm if possible, that's when the pastry is at its flakiest
• Pair with fresh berries to balance the sweetness
• Coffee is non-negotiable here, preferably something dark and rich

Save

There's something about food shaped like adorable animals that makes everything feel a little more hopeful, isn't there?

Recipe FAQ

→ Can I prepare these bunny twists ahead of time?

Yes! You can shape and freeze the raw twists up to 2 weeks in advance. When ready to bake, add 2-3 minutes to the baking time—no need to thaw first.

→ What if I don't have puff pastry?

While puff pastry creates the fluffiest result, you can use refrigerated crescent dough or homemade pastry dough. The texture will be slightly different but still delicious.

→ How do I prevent the bunny shapes from losing their form while baking?

Pinch the pastry firmly where the head meets the body. Avoid over-twisting the strips, and don't let the dough get too warm before shaping—chill briefly if needed.

→ Can I make these without the egg wash?

Absolutely! You can substitute with heavy cream or melted butter brushed on before baking. This still gives a beautiful golden finish without using egg.

→ What other coatings work well with these bunny twists?

Beyond cinnamon sugar, try vanilla sugar, lemon zest with confectioners' sugar, or even a drizzle of white chocolate glaze after baking for extra sweetness.