Easter Bunny Puff Pastry Twists
Hop into the Easter holiday with these cute bunny puff pastry twists! They are buttery and flaky with a cinnamon sugar filling and cream cheese frosting bunny tail. With only 7 ingredients, this recipe is easy to make!
Holidays are the best for baking because you can get creative and share your baking creations with friends and family! Of course Easter calls for a cute bunny recipe and these cinnamon twists are just the thing. Add them to the brunch buffet or dessert table for a festive handheld treat! You may also like these bunny butt cookies.
Why You’ll Love This Recipe
- Only 7 ingredients. They can be found in your local grocery store!
- Super cute! You have to admit… those cinnamon ears and frosting bunny tails are so adorable.
- Easy to make. Using store-bought puff pastry makes this recipe simple and approachable for any level of baker.
- Buttery, flaky and sweet. The layers of puff pastry melt away in your mouth with pockets of cinnamon sugar in every bite.
Ingredient Notes
- Puff pastry: You will need two sheets of puff pastry dough. I prefer the Trader Joe’s or Dufour brand because they are all-butter, but Pepperidge Farm works just as well. They usually come two to a pack.
- Butter: You will need two tablespoons melted butter for brushing the puff pastry and two tablespoons room temperature butter for the frosting.
- Cream cheese: I suggest block-style cream cheese. It’s thicker than the kind from a tub so it will keep its shape when piped as frosting.
- Confectioners’ sugar: Also known as powdered sugar, this will sweeten the frosting while keeping it silky smooth.
Refer to the recipe card for ingredient details and measurements.
Recipe Variations
Try a different frosting. Not a fan of cream cheese? Try my vanilla buttercream instead. You can also use store-bought frosting in a pinch.
Experiment with the pastry filling. Add some more spices, such as 1/2 teaspoon ground cardamom or nutmeg. I also thing a sprinkle of orange zest would complement the flavors well.
How to Make Easter Bunny Pastry Twists
- Roll out both puff pastry sheets into a 10×10-inch square. Brush with melted butter leaving a 1/2-inch border around the edges.
- Sprinkle the cinnamon sugar on only one sheet leaving the edges bare. Press the second puff pastry sheet (buttered side down) on top. Gently press down.
- Cut the square in half, then cut each half into 8 long strips (total of 16).
- Place a strip on the baking sheet. Form into a u-shape, then twist it twice. The bottom should form a small hole and the top should have two strips for ears. Repeat with remaining strips.
- Bake at 400℉ for 16 to 18 minutes or until golden brown. Cool completely.
- For the frosting, beat cream cheese and butter until smooth and creamy. Add confectioners’ sugar and vanilla. Mix until combined. Transfer frosting to a piping bag with desired tip. Frost bunny tails on the cooled pastries.
Expert Tips
Make sure the puff pastry is defrosted, but still cool. The dough should be easy enough to roll out, but not so warm that the fat in it will melt. If it gets too warm, the pastries won’t be as flaky.
Use a ruler to measure the puff pastry squares. It’s important they’re exactly the same size since they are stacked on top of each other.
Brush the border of the puff pastry with water (not butter). This allows the top and bottom pastries to adhere to each other and prevent the cinnamon sugar filling from oozing out.
Chill the pastries while the oven preheats. This guarantees that the dough is cold before going in the oven. As a result, the pastries will puff up and become flaky!
Use block-style cream cheese that is softened, but still cool. To prevent the cream cheese frosting from melting, it’s important to use the block-style. It’s thicker and has less air whipped into it. If you’re baking in a warm or humid climate, checking that it’s still slightly cool to the touch is also important.
Make Ahead and Storage Tips
Make ahead the bunny twists and loosely cover the baking sheet with plastic wrap. Store in the refrigerator for up to 24 hours. Remove plastic wrap before baking according to the instructions.
Store the pastries in an airtight container at room temperature for up to 3 days. They are best when eaten the same day they are baked.
Freeze cinnamon twists prior to baking. Flash freeze on parchment paper for an hour, then place in a freezer bag to store for up to 1 month. When ready to bake, put them on a parchment-lined baking sheet on the counter while the oven preheats. Bake according to the recipe.
Recipe FAQ
Brush the edges with water and either press gently with your fingers or crimp with a fork.
It’s too warm. Be careful not to overwork the dough and work quickly when assembling. I highly suggest putting the bunny twists in the refrigerator prior to baking to ensure the dough is cold.
Related Recipes
Looking for more Easter recipes? Give these popular dishes a try!
Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.
Get the Recipe: Easter Bunny Puff Pastry Twists
Ingredients
Bunny Twists
- 1 package (17.3 oz or 2 sheets) puff pastry, thawed, but still cold
- 2 Tablespoons unsalted butter, melted
- 2 Tablespoons granulated sugar
- 2 teaspoons ground cinnamon
Frosting Tails
- ½ cup (113 g or 4 oz) block-style cream cheese, room temperature
- 2 Tablespoons unsalted butter, room temperature
- 1 cup (120 g) confectioners’ sugar
- ½ teaspoon pure vanilla extract
- Pinch of salt
Instructions
Bunny Twists
- Line a baking sheet with parchment paper. Set aside.
- On a lightly floured surface, roll both the puff pastry sheets into a 10-inch by 10-inch square.
- Leaving a ½-inch border around the edges, use a pastry brush to brush both of the dough sheets with melted butter. Use a clean pastry brush to brush the borders with cold water.
- Whisk together the sugar and cinnamon, then sprinkle it on top of only one of the sheets. Place the second sheet buttered side down on top of the cinnamon sugar sheet. Gently press down.
- Use a fork to crimp the edges and seal. Use a pizza cutter or sharp knife to cut the square in half. Cut each rectangle into 8 long strips to yield a total of 16 strips.
- Place one strip on its side on the prepared baking sheet. Form into a U-shape so you should see the cinnamon sugar filling. Twist each strip twice. Leave a small circle at the bottom and separate the two ends at the top to form ears. Repeat with remaining dough strips placing each one at least 2 inches apart.
- Put the baking sheet in the refrigerator while the oven preheats to 400℉, about 15 minutes.
- Bake pastry twists for 16 to 18 minutes or until golden brown. Cool completely.
Frosting Tails
- For the frosting, beat cream cheese and butter until smooth and creamy. Add confectioners’ sugar and mix until fluffy, about 2 minutes. Mix in the vanilla and a pinch of salt.
- Transfer frosting to a bag fitted with a star tip. Pipe tails on the bottom loop of the bunny twists and serve.
Notes
Inspired by Delish.
