Easter Bunny Twists Pastry (Printable)

Buttery cinnamon pastry twists shaped into adorable bunny ears—perfect for Easter brunch.

# What You Need:

01 - 1 sheet puff pastry (approximately 9 oz), thawed if frozen

02 - 2 tablespoons unsalted butter, melted

03 - 2 tablespoons granulated sugar

04 - 1 teaspoon ground cinnamon

05 - 2 tablespoons icing sugar

06 - 1 teaspoon milk (or as needed for consistency)

07 - Colored sprinkles or pearl sugar (optional)

01 - Preheat oven to 375°F. Line a baking tray with parchment paper.

02 - Roll out the puff pastry on a lightly floured surface to smooth any creases.

03 - Brush the entire pastry surface evenly with melted butter.

04 - Mix granulated sugar and ground cinnamon together. Sprinkle the mixture evenly over the buttered pastry.

05 - Cut the pastry into 12 even strips approximately 3/4 inch wide.

06 - Take each strip and twist both ends in opposite directions. Form a loop at the bottom to create bunny ear shapes.

07 - Place the shaped twists on the prepared baking tray. Gently press down the ends to secure the shape.

08 - Bake for 12 to 15 minutes until golden brown and fully puffed.

09 - Transfer twists to a wire rack and let cool slightly.

10 - Whisk together icing sugar and milk to create a smooth glaze. Drizzle over cooled twists and add sprinkles if desired.

01 -

These twists come together in under forty minutes with just six ingredients
The playful shape makes even skeptical adults smile before taking a bite
They are equally charming whether served at a fancy brunch or casual kitchen counter gathering

02 -

Work quickly once the pastry is out of the fridge. Warm dough means sad, flat twists.
These are best enjoyed within a few hours of baking. The buttery crispness is worth the effort.

03 -

Space twists at least five centimeters apart on the tray. They puff up more than you expect.
If the icing thickens while you work, add another drop of milk to keep it drizzle ready.