Cinnamon Sugar Easter Bunny Twists (Print)

Flaky pastry twists shaped like bunnies and sprinkled with sweet cinnamon sugar.

# Ingredient list:

→ Pastry

01 - 2 sheets puff pastry, thawed (about 17.6 oz each)
02 - 1 large egg, for egg wash
03 - 1 tbsp milk

→ Cinnamon Sugar

04 - 4 tbsp unsalted butter, melted
05 - 1/2 cup granulated sugar
06 - 1 1/2 tsp ground cinnamon

→ Decoration

07 - 16 mini chocolate chips or raisins, for eyes
08 - Powdered sugar, for dusting

# Directions:

01 - Preheat the oven to 400°F. Line two baking sheets with parchment paper.
02 - In a small bowl, combine granulated sugar and ground cinnamon until evenly blended.
03 - Roll out puff pastry sheets on a lightly floured surface. Brush each sheet generously with melted butter and sprinkle evenly with the cinnamon sugar mixture.
04 - Using a pizza cutter or sharp knife, cut each prepared sheet into 4 long strips approximately 1 1/2 inches wide.
05 - Twist each strip several times, then shape into a bunny silhouette: form an oval for the body and loop the end upward to create the head, pinching gently to secure. Shape small portions of dough into ears and attach to the head.
06 - Place shaped bunnies on prepared baking sheets, leaving space between each for puffing during baking.
07 - In a small bowl, whisk together egg and milk until combined. Brush each bunny twist lightly with the egg wash mixture.
08 - Press mini chocolate chips or raisins into the dough to create eyes, if using.
09 - Bake for 13 to 15 minutes, or until twists are golden brown and fully puffed.
10 - Remove from oven and allow to cool slightly on baking sheets. Dust generously with powdered sugar before serving warm or at room temperature.

# Expert Tips:

01 -
  • The cinnamon sugar coating creates this incredible crunch that gives way to buttery flaky layers inside
  • They're unexpectedly simple to make but look like you spent forever on them for Easter brunch
  • The bunny shapes make everyone who sees them genuinely happy, even the too cool teenagers
02 -
  • Warm puff pastry becomes impossible to work with so keep it chilled until the moment you need it
  • The egg wash is what makes them turn that beautiful golden color so do not skip this step
  • Work quickly once you start shaping because the butter in the pastry starts melting from your hands
03 -
  • Use a light touch when pinching the dough together or you will lose those flaky layers
  • The cinnamon sugar that falls off onto the baking sheet caramelizes into these amazing little crispy bits

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