Easter Bunny Twists

Last Easter morning, my kitchen was in chaos. The kids were bouncing off walls, I had three burnt coffee attempts on the counter, and I still hadnt figured out what to bring to brunch. These twists started as a happy accident when I grabbed puff pastry instead of crescent dough.

I brought a plate to my sisters brunch that day, still warm from the oven. Her father in law, who usually grumbles about overly complicated holiday foods, ate three and asked if I could teach him the twisting technique. Now theyre requested for every family gathering.

Ingredients

• Puff pastry sheet: Thawed completely but still cold to work with, this flaky foundation is what makes the twists irresistible
• Unsalted butter: Melted and brushed on, it helps the cinnamon sugar adhere while creating golden edges
• Granulated sugar: Fine sugar works best here for even coating and that satisfying crunch
• Ground cinnamon: Warm and aromatic, this is the classic pairing that never gets old
• Icing sugar: For the final drizzle that adds sweetness and makes them look finished
• Milk: Just enough to create a pourable glaze consistency

Instructions

Prep your space:

Preheat oven to 190°C (375°F) and line a baking tray with parchment paper. Clear some counter space because you will need room to work.

Roll and brush:

Roll out the puff pastry on a lightly floured surface just to smooth any creases. Brush the entire surface with melted butter using a pastry brush.

Add the filling:

Mix the granulated sugar and cinnamon together in a small bowl. Sprinkle this mixture evenly over the buttered pastry, right to the edges.

Shape the ears:

Cut the pastry into 12 even strips about 2 cm wide. Twist each strip in opposite directions, then form a small loop at one end to create the bunny ear shape.

Bake to golden:

Place twists on the prepared tray, pressing the ends gently to help them hold their shape. Bake for 12 to 15 minutes until golden brown and beautifully puffed.

Finish with glaze:

Let them cool slightly on a rack while you mix icing sugar with enough milk to make a drizzle. Glaze the twists and add sprinkles if you are feeling festive.

Pin

My youngest started calling them bunny munchkins and now refers to Easter as the twist holiday. Watching her carefully select which bunny ear she wants to eat first has become its own little tradition.

Getting the Shape Right

The first time I made these, half of them untwisted during baking and looked like squiggly worms instead of bunny ears. The trick is creating that tight loop at the base and pressing it firmly onto the baking sheet. Practice on two strips first to get the motion down before committing to the whole batch.

Flavor Variations

Sometimes I swap the cinnamon for cocoa powder and add a handful of mini chocolate chips. Other times I skip the sugar entirely and fill them with savory herbs and cheese for a brunch appetizer version that adults fight over.

Make Ahead Strategy

You can twist and freeze these raw on a baking sheet, then transfer to a bag once frozen. Bake straight from frozen, adding a few minutes to the time. The glaze is best made fresh though.

• Double the batch because they disappear faster than you expect
• Set up a decorating station for kids after glazing if you want an activity
• These reheat surprisingly well at 160°C for about 3 minutes

Pin

Whether you are feeding a crowd or just treating yourself, these twists bring a little joy to any spring morning.

Recipe FAQs

→ Can I make these twists ahead of time?

Yes, prepare the twists through step 7, then refrigerate uncovered for up to 2 hours before baking. For longer storage, freeze unbaked twists on the tray, then transfer to a bag and bake directly from frozen, adding 2-3 minutes to baking time.

→ What other fillings work well?

Besides cinnamon sugar, try cocoa powder mixed with sugar for chocolate versions. Or spread with jam, Nutella, or almond butter before twisting. Savory options include herb butter with parmesan or garlic and herbs for brunch variations.

→ How do I get the bunny shape right?

Cut strips evenly and twist gently—over-twisting makes them too tight to shape. Form the loop at the bottom first, then curve the twisted ends upward like ears. Pinch the bottom firmly so they hold their shape during baking.

→ Can I use homemade puff pastry?

Absolutely. Homemade rough puff pastry works beautifully and may yield even better flavor. Roll to the same thickness as store-bought sheets (about 3mm) and follow the same twisting and shaping technique.

→ What's the best way to store leftovers?

Keep in an airtight container at room temperature for up to 2 days. For longer storage, freeze unglazed twists in a freezer bag for up to 1 month. Reheat at 160°C (325°F) for 5-7 minutes to refresh crispness before glazing.

→ Can I make these dairy-free?

Use dairy-free puff pastry (many brands are naturally vegan). Replace melted butter with olive oil or melted coconut oil, and use plant-based milk in the icing. The texture and flavor will remain delicious.