Puff Pastry Cinnamon Bunnies Recipe | Easter Bakes!

Hello lovelies,

Today’s bake was actually one of the first bakes I knew I wanted to do this Easter! I saw Stacey Solomon create Nutella puff pastry bunnies on her Instagram stories and that automatically made me want to make them.

As you can tell by the name of today’s blogpost, I didn’t use Nutella for my bunnies, instead I choose to use cinnamon. I don’t know how you feel about spices and the seasons they ‘should or shouldn’t’ be used in but to me, cinnamon is huge around Easter time (and is my favourite spice also) so it felt right using it to make today’s bunnies.

{ Of course if cinnamon isn’t for you, you can totally chop and change what spread/spice you put in. I can imagine LOTS of different spreads working, especially Biscoff – I bet that tastes real good }

So if you’d like to get making these bunnies yourself, the recipe is below:

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Category: Sweet Treat

Serves: 16

Prep Time: 15 Minutes

Cook Time: 17 Minutes

Decorating Time: 5 Minutes

Overall Time: 40 Minutes

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Ingredients You Need:

• 2 Puff Pastry Sheets
• 2tbsp Of Butter
• 1tbsp Of Cinnamon
• 2tbsp Of Sugar
• Whipped Cream

How To Make Puff Pastry Bunnies:

• Firstly, gather together your equipment and ingredients, line 2 baking trays with parchment paper and preheat your oven to 200C / 400F / Gas Mark 6.
• Secondly, take your 2 sheets of puff pastry out the fridge and unfold both sheets.
• Next, melt your butter and brush it over both pastry sheets, leaving around 1/2 an inch down each side without butter.
• In a small bowl, combine both the cinnamon and sugar and pour it over the butter on one of the pastry sheets, leaving the 1/2 inch down each side without the cinnamon/sugar combination.
• Brush water along the 1/2inch sides which have been left free.
• Top with the second sheet of pastry, buttery side down.
• Using a fork, crimp the edges where you brushed water.
• Next, using a pizza cutter, slice the pastry in half. From one crimped edge to another. Slice the top and bottom sections in half and continue until you have around 16 strips going from one side to another.
• Take each strip and twist it twice to make a bunny shape, with an open circle at the bottom and two crimped ends pointing up (TIP: make sure when you do this step that the strip is on its side so you can see the cinnamon and sugar between the two layers of pastry).
• Place the bunnies onto the line baking trays and place in the oven for around 15-17 minutes, until the pastry is golden brown.
• Once cooked, take out the oven and allow to cool down for around 20 minutes before placing on a wire rack to cool completely.
• Finally, take your whipped cream out the fridge and squirt a tiny bit onto the circle of the bunny to make its tail.

That’s your Puff Pastry Bunnies prepared, twisted, cooked and decorated, ready for you to enjoy this Easter!

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I won’t lie, mine aren’t the best of looking bunnies, especially compared to the ones I’ve seen online but I still wanted to share these with you today.

Let me know if you’ll be making these yourself this Easter and if so, did you enjoy eating them?

Sending you all tons of love & hugs as always,

Elle xo