Easter Bunny Twists

The first Easter I made these, my kitchen smelled like cinnamon and butter while spring rain tapped against the windows. My niece walked in just as I was twisting the pastry strips and immediately declared they looked like bunny ears coming out of a magic hat. We stood at the counter together, twisting and shaping, flour dusting our sleeves. Now they are the one thing she asks for before any other holiday treat.

Last year I made three batches back to back because they disappeared faster than I could arrange them on the serving platter. My brother usually skips dessert but ended up eating four straight from the cooling rack, claiming he was just quality control testing. Theres something about that warm cinnamon sugar wrapped in flaky pastry that makes people forget their manners entirely.

Ingredients

• Puff pastry: Keep it chilled until the moment you need it, otherwise it becomes stubborn and sticky to work with
• Unsalted butter: Melt it completely so it brushes on smoothly without tearing the delicate pastry layers
• Granulated sugar and cinnamon: Mix these thoroughly before sprinkling to ensure even distribution across every twist
• Icing sugar and milk: Add milk drop by drop until you reach a thick but drizzleable consistency
• Colored sprinkles: Press these gently into the icing while its still wet so they actually stay put

Instructions

Preheat and prepare:

Set your oven to 190°C and line a baking tray with parchment paper so nothing sticks later

Roll and butter:

Smooth out the puff pastry on a floured surface, then brush the entire surface with melted butter

Add the sweetness:

Sprinkle your cinnamon sugar mixture evenly across the buttered pastry

Cut and twist:

Slice the pastry into 12 strips, twist each one in opposite directions, then form a small loop at the bottom

Bake to golden:

Arrange the twists on your prepared tray and bake for 12 to 15 minutes until they are puffed and golden brown

Finish with icing:

Whisk icing sugar with just enough milk to make a glaze, then drizzle over the cooled twists and add sprinkles if you like

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These became an Easter morning tradition after the year my family woke up to snow on the ground and cancelled all our plans. We spent the whole day in our pajamas making twist after twist, experimenting with different shapes and eating them warm while watching old movies. Sometimes the best holidays are the ones that never leave the kitchen.

Making Ahead

You can cut and twist the pastry shapes up to 24 hours in advance, then store them layered between parchment paper in the refrigerator. Bake them fresh the morning you need them, and they will taste like you just made them from scratch.

Flavor Variations

Replace the cinnamon with cocoa powder for a chocolate version that feels completely different but equally delicious. A pinch of cardamom mixed into the sugar creates something more sophisticated for grownups.

Serving Suggestions

These are perfect alongside a cup of coffee or tea, but they also pair beautifully with fresh berries for a lighter finish.

• Arrange them in a basket lined with a clean napkin for an effortless brunch centerpiece
• Package them in small cellophane bags tied with ribbon for edible party favors
• Serve them within two hours of baking for the absolute best texture

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Hope these bunny twists hop right into your holiday traditions and bring a little extra joy to your Easter table.

Recipe FAQs

→ Can I make these bunny twists ahead of time?

Yes! Prepare the twisted shapes up to 24 hours ahead, cover tightly, and refrigerate. Bake fresh when ready to serve. The glaze is best applied just before serving.

→ What other fillings work well besides cinnamon sugar?

Try cocoa powder mixed with sugar for chocolate bunny twists. Nutella, almond paste, or fruit preserves like raspberry also make delicious alternatives to the classic cinnamon sugar coating.

→ How do I store leftover twists?

Keep in an airtight container at room temperature for up to 2 days. For longer storage, freeze unglazed twists for up to 1 month and reheat in a 180°C oven for 5 minutes before glazing.

→ Can I make these gluten-free?

Yes, use a high-quality gluten-free puff pastry. Keep in mind that the texture may differ slightly from traditional puff pastry. Always check that all other ingredients, including sprinkles, are certified gluten-free.

→ Why did my twists lose their shape while baking?

This happens if the butter gets too warm before baking. Keep the pastry chilled while working with it, and press the ends firmly onto the baking tray. If your kitchen is warm, chill the formed twists for 15 minutes before baking.

→ Can I double this recipe for a larger crowd?

Absolutely! Simply use 2 sheets of puff pastry and double the coating ingredients. You may need to bake in batches depending on your oven space. The twists reheat beautifully at 160°C for 3-4 minutes.