Save to Pinterest Create these delightful bunny ear twists using store-bought puff pastry, cinnamon sugar, and a simple vanilla glaze. Each twist bakes up golden and flaky in just 15 minutes, making them ideal for Easter morning breakfast or afternoon tea with family.
The pastry strips get twisted and curved into playful ear shapes that hold their form beautifully while baking. A dusting of cinnamon-sugar adds warmth, while the finishing drizzle of icing and optional sprinkles brings festive color to your holiday spread.
The kitchen counter was covered in a light dusting of flour when my youngest announced we needed something special for her class Easter party. Something with bunny ears, she insisted. These twists came together in a happy rush of cinnamon scented air, and Ive never seen pastry disappear so quickly.
Last spring I made three batches back to back for a neighborhood brunch. By the time I carried the last tray outside, the first one had already vanished. Someone quietly asked if I could teach them how to form the ear shapes, which is really just a gentle twist and loop.
Ingredients
- Puff pastry sheet: Thawed completely but still cold to the touch, it creates the fluffiest layers
- Melted butter: Brush it generously so the cinnamon sugar has something to cling to
- Granulated sugar and cinnamon: This classic combo transforms plain pastry into something magical
- Icing sugar and milk: Whisk together until smooth for that perfect drizzle consistency
Instructions
- Prep your oven and workspace:
- Heat the oven to 190°C (375°F) and line a baking tray with parchment paper.
- Roll and flavor the pastry:
- Smooth out any creases in your puff pastry on a lightly floured surface, then brush with melted butter and sprinkle evenly with the cinnamon sugar mixture.
- Shape into bunny ears:
- Cut the pastry into 12 even strips about 2 cm wide, twist each strip in opposite directions, and form a loop at the bottom to create that playful ear shape.
- Bake until golden:
- Arrange the twists on your prepared tray, pressing ends gently to hold their shape, and bake for 12 to 15 minutes until theyre puffed and beautifully golden brown.
- Add the finishing touch:
- Let them cool slightly on a rack, then drizzle with icing made from whisked icing sugar and milk before adding sprinkles if you like.
Save to Pinterest My daughter now insists these are only for Easter, but Ive caught her sneaking them in July when she thinks Im not looking. Theyve become our sneaky little tradition.
Make Them Chocolatey
Swap the cinnamon for cocoa powder mixed with the sugar. The first time I tried this variation, I meant it just for the adults, but the kids actually preferred it.
Add A Bunny Tail
Press a mini marshmallow or a pastel colored candy into the loop before baking. It melts slightly and sticks, creating the cutest little fluffy tail that makes everyone smile.
Serving Suggestions
These are best served warm from the oven, but they reheat beautifully at 160°C for about 3 minutes. I like to arrange them on a platter with fresh berries for color contrast.
- Make them a day ahead and store in an airtight container
- Freeze unbaked twists on the tray, then transfer to a bag for later
- Dust with extra icing sugar just before serving for extra elegance
Save to Pinterest Hope these bunny twists bring as much joy to your table as they have to ours. Happy baking.
Recipe FAQs
- → Can I prepare the bunny twists ahead of time?
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Yes, you can shape and refrigerate the raw twists on a baking tray for up to 4 hours before baking. Add the icing drizzle after they've cooled completely.
- → What other fillings work well in these pastries?
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Try swapping cinnamon for cocoa powder, or brush with apricot jam before rolling. Nutella, almond paste, or lemon curd also make delicious alternatives to the cinnamon sugar coating.
- → How do I store leftover twists?
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Keep in an airtight container at room temperature for 1-2 days. For longer storage, freeze un-iced twists for up to 3 months and reheat at 180°C for 5 minutes before glazing.
- → Can I make these vegan?
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Use vegan puff pastry, plant-based butter or oil for brushing, and dairy-free milk for the icing. The result remains just as fluffy and sweet.
- → Why did my twists lose their shape in the oven?
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Ensure you press the ends firmly onto the baking tray. If your kitchen is warm, chill the shaped twists for 10 minutes before baking to help them hold their form.
- → What's the best way to get even-sized strips?
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Use a ruler and pizza wheel for precision. Mark 2cm intervals along the pastry edge first, then cut straight lines. Uniform strips ensure consistent baking times.
