Hey there, friend! So, I’ve got this adorable recipe that just screams Easter fun—and trust me, it’s a real hit. Every spring, I whip up these Cinnamon Sugar Easter Bunny Twists, and they never fail to bring smiles (and an occasional sugar rush) to everyone’s faces. I remember the first time I tried making them; I ended up with more flour on me than in the bowl! Ah, memories.
Why You’ll Love This
I make these delightful twists whenever I need a quick-and-easy treat that looks like I spent hours in the kitchen. My family goes absolutely bananas over them (probably because of all that cinnamon sugar goodness). They’re perfect for Easter brunch or just because—plus, they’re cute enough to make you look like a culinary genius without the hassle.
Ingredients You’ll Need
- 1 sheet of puff pastry (store-bought works like a charm)
- 1/4 cup of sugar (sometimes I use brown sugar for a caramel hint)
- 1 tablespoon ground cinnamon
- 2 tablespoons melted butter (feel free to use margarine if you’re in a pinch)
- A pinch of salt (optional, but my gran insisted it made all the difference)
Let’s Get Twisting
- First things first, preheat your oven to 375°F (190°C). Or if your oven is like mine, around about there.
- Roll out your puff pastry on a lightly floured surface. Don’t panic if it looks a bit wonky—it adds character!
- Brush the pastry with the melted butter, then mix the sugar and cinnamon together and sprinkle it generously over the top. This is where I usually sneak a taste.
- Cut the pastry into strips about 1 inch wide. Twist each strip a few times to form a spiral.
- Shape the twisted strips into bunny ears on a baking sheet lined with parchment paper. They might look a little weird now, but trust me, they’ll bake up beautifully!
- Bake for about 15-20 minutes or until they’re golden brown and your kitchen smells like heaven.
Notes from My Experiments
I once tried adding too much butter, and oh boy, did those bunnies turn into puddles. Less is more here! Also, letting the puff pastry thaw properly makes it way easier to handle.
Variations I’ve Messed With
Once I tried adding a bit of nutmeg, and while it wasn’t a disaster, it didn’t quite hit the mark for me. However, a drizzle of chocolate after baking is pure magic!
Equipment Essentials
A rolling pin is handy, but if you don’t have one, a wine bottle does the trick just fine—just make sure it’s not empty when you start, wink!
Storing These Cuties
Keep them in an airtight container for up to 2 days, though honestly, in my house, they never last more than a day!
Serving Suggestions
I love pairing these twists with a steaming cup of coffee or a glass of milk. It’s just the right combo of sweet and satisfying.
Pro Tips (Form Experience!)
Don’t rush the baking time. I once tried cranking up the heat to finish quicker and ended up with crispy critters rather than fluffy bunnies.
FAQ Time!
Can I make these ahead of time? Yep, you can prep and refrigerate them overnight. Just don’t bake them until you’re ready to serve!
What if I don’t like cinnamon? Try using cocoa powder instead. It’s not traditional, but hey, chocolate makes everything better.
Do I need to use puff pastry? While puff pastry gives that lovely flaky texture, I’ve heard some folks use crescent roll dough—haven’t tried it myself, though.