Easter Bunny Twists

The kitchen smelled like butter and cinnamon when my niece tugged on my apron, asking why I was making "bunny pasta" for breakfast. I explained these were actually special Easter treats, and her eyes widened as I twisted each strip of dough into little ears. We ended up with slightly lopsided bunnies and flour everywhere, but that morning became something we now recreate every year, and the twists get a little more even each time.

Last spring I brought a batch to my book club, expecting the women to politely take one each. Instead they hovered around the plate, comparing whose bunny ears had the best twist and stealing seconds when they thought no one was watching. By the time we actually discussed our book, three twists remained and someone had already asked for the recipe.

Ingredients

• Puff pastry sheet: Thaw it completely but keep it chilled, as warm pastry becomes stubborn and shrinks when you try to shape it
• Unsalted butter: Melt it gently so it brushes on smoothly without tearing the delicate dough layers
• Granulated sugar and cinnamon: Mix these thoroughly beforehand so the cinnamon disperses evenly instead of clumping in spots
• Icing sugar and milk: Start with less milk than you think you need, adding drop by drop until the glaze ribbons off a spoon

Instructions

Get everything ready:

Preheat your oven to 190°C with plenty of time to spare, and line your baking tray with parchment paper now so you are not scrambling later when the pastry is ready

Prepare the pastry:

Roll out the puff pastry on a lightly floured surface just enough to smooth out any creases from folding, then brush it generously with melted butter using soft strokes

Add the filling:

Sprinkle your cinnamon sugar mixture evenly across the surface, leaving a tiny border at the edges so the filling does not spill out when you cut

Shape your bunnies:

Cut the pastry into 12 even strips, then twist each strip several times before bringing the ends together to form a loop that resembles bunny ears, pressing gently where the dough meets

Bake to golden:

Arrange your twists on the prepared tray and bake for 12 to 15 minutes until they are puffed and golden brown, watching them closely in the last few minutes

Add the finishing touch:

Let the twists cool slightly while you whisk together icing sugar and milk, then drizzle it over the warm pastries and add sprinkles before the glaze sets

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My daughter started requesting these for her class Easter party in second grade, and now that she is in middle school, she still asks if I will make "those bunny things" even though she pretends to be too cool for anything cute. I guess some traditions stick around longer than expected.

Making Ahead

You can cut and twist the bunnies up to a day in advance, freezing them on the baking tray until firm, then transferring to a storage bag. Bake them frozen, adding just a couple of extra minutes to the time.

Flavor Variations

Sometimes I swap the cinnamon for cocoa powder mixed with a little extra sugar, or use lemon zest instead for something brighter. You could also add a tiny bit of almond extract to the glaze for a subtle surprise.

Serving Ideas

These shine alongside a fruit salad and coffee for brunch, but they also work beautifully on a dessert table with coconut nest cakes and carrot cupcakes. Arrange them in a circular pattern on your serving platter for maximum impact.

• Tuck a pastel Jordan almond at the base of each twist before baking to create bunny tails
• Stack them in a clear treat bag tied with ribbon for classroom gifts or party favors
• Serve within a few hours of glazing, as the icing begins to weep overnight

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However imperfect your first batch of bunny ears turns out, someone will still claim the ugliest one as their favorite. That is just how these things go.

Recipe Q&A

→ Can I prepare these bunny twists ahead of time?

Yes, you can shape the twists up to 24 hours in advance. Store them covered in the refrigerator on the prepared baking tray, then bake fresh when needed. Add the icing just before serving for best results.

→ What other fillings work well besides cinnamon sugar?

Try cocoa powder mixed with sugar for chocolate variations, or use almond paste, Nutella, or fruit preserves. You can also make savory versions with grated cheese and herbs for brunch buffets.

→ How do I prevent the twists from losing their shape while baking?

Press the ends firmly onto the baking tray to seal them. Chill the shaped twists for 10-15 minutes before baking to help the pastry hold its form. Avoid over-twisting, which can cause the pastry to tear.

→ Can I freeze these Easter bunny twists?

Freeze unbaked shaped twists on a tray until solid, then transfer to an airtight container for up to 3 months. Bake from frozen, adding 2-3 extra minutes. Already baked twists can be frozen without icing for up to 1 month.

→ What's the best way to get the icing consistency right?

Start with 1 teaspoon of milk and add more drop by drop until the icing reaches a thick but pourable consistency. It should coat the back of a spoon without running off too quickly.

→ Are these suitable for large gatherings?

Absolutely. The yield of 12 twists can easily be doubled or tripled. They're ideal for buffets since they can be served at room temperature and are easy for guests to eat handheld.