Cinnamon Sugar Bunny Twists (Print)

Flaky pastry bunny shapes sprinkled with sweet cinnamon sugar coating

# What You’ll Need:

→ Pastry Components

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

→ Cinnamon Sugar Coating

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
08 - Powdered sugar for dusting

# How To Make:

01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - Combine granulated sugar and ground cinnamon in a small bowl. Set aside.
03 - Roll out puff pastry sheets on lightly floured surface. Brush each sheet with melted butter and sprinkle evenly with cinnamon sugar mixture.
04 - Using pizza cutter or sharp knife, cut each sheet into 4 long strips approximately 1 1/2 inches wide.
05 - Take one strip and twist several times. Shape into bunny silhouette: form oval for body and loop end for head, pinching to secure. Create ears from small pastry pieces if desired. Repeat with remaining strips.
06 - Place bunny twists on prepared baking sheets, spacing evenly apart.
07 - Whisk egg with milk in small bowl. Brush each twist lightly with egg wash mixture.
08 - Press chocolate chips or raisins into pastry for eyes if using.
09 - Bake for 13-15 minutes until twists are golden brown and fully puffed.
10 - Remove from oven and let cool slightly. Dust with powdered sugar before serving.

# Expert Tips:

01 -
  • The puff pastry creates impossibly flaky layers that melt in your mouth
  • Shaping them into bunnies is easier than it looks and kids absolutely love helping
  • They come together in under 40 minutes but look like you spent hours
02 -
  • If the pastry gets too warm while you are working it will become sticky and hard to shape
  • Press the cinnamon sugar into the butter or most of it will fall off when you twist the strips
  • The bunnies puff dramatically so leave more space between them than seems necessary
03 -
  • Work with one pastry sheet at a time and keep the other in the refrigerator
  • Twist the strips firmly but gently so they hold their shape in the oven

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