Cinnamon Sugar Bunny Pastries are the perfect addition to your Easter Table!
These cute little bunnies are perfect for brunch or as a treat after Easter dinner. They’re easy to make and with simple ingredients.
They’re definitely a great recipe to include the kids in as they’re simple and the twisting process to create the bunny is so fun for them.
What you’ll need to make these bunnies:
- Puff pastry sheets
- Butter
- Cinnamon
- Sugar
- Frosting or Whipped Cream
I used vanilla frosting for these because I feel like it holds it’s shape better if you’re preparing a little early.
If you’re going to enjoy quickly, whipped cream will do! Just keep in mind, whipped cream might melt off if the bunnies are still too warm.
Can I make these in advance?
Although they’re best enjoyed fresh, you can make them in advance as long as they don’t sit out for many hours.
I would probably make them an hour early and keep them lightly covered. Air dries out the puff pastry and makes it a bit tough.
If you’re going to make well in advance, I wouldn’t pipe the frosting right away. That way you can toss them in the oven for a minute or two before serving and they’ll be warm for your guests!
Where can I find a little tutorial on how to make the Cinnamon Sugar Bunny Pastries?
If the twisting seems a little confusing, I did create a Reel on my Instagram page as well as a TikTok that might help. I’ll link those here so you can check them out!
Instagram tutorial HERE.
TikTok tutorial HERE.
Cinnamon Sugar Bunny Pastries
Ingredients
- 2 sheets of puff pastry thawed
- 2 tbsp butter melted
- 1 tbsp cinnamon
- 2 tbsp sugar
- frosting or whipped cream for tail
Instructions
- Preheat the oven to 400 and line a baking sheet with parchment paper.
- Let your puff pastry thaw for about an hour. You still want it to be cold to the touch. Open them up and roll them a bit so they're approximately the same size.
- Brush both sides of the puff pastry sheets with butter, leaving a 1/2 inch border on the left and right side of each. Sprinkle the cinnamon sugar over the top of the butter on one side of the puff pastry.
- Brush the 1/2 inch borders with water and then flip the side that has no cinnamon sugar over the other one, making a sandwich. Use a fork to seal the left and right edges closed.
- Slice the puff pastry into 16 equal strips. Take one strip and twist it twice to create the body and ears. Place on the baking sheet. Bake for 18-20 min or until deeply golden.
- Let them cool for about 10 minutes and then pipe the tail with either white frosting or whipped cream.
If you loved this Easter recipe, be sure to check these out!
