All-purpose flour, for surface 

1 (17.3-oz.) pkg. frozen puff pastry, thawed 

3tbsp. unsalted butter, melted 

2tbsp. granulated sugar 

1tsp. ground cinnamon 

1tbsp. cold water  



3oz.cream cheese, room temperature 

2tbsp. unsalted butter, room temperature 

1c. (115 g.) confectioners’ sugar 

1tsp. pure vanilla extract 

Pinch of kosher salt 


Line 2 baking sheets with parchment. On a lightly floured surface, roll out each puff pastry sheet to a 10″-by-10″ square. Brush one sheet with melted butter, leaving a 1/2″ border on right and left sides. In a small bowl, stir granulated sugar and cinnamon. Sprinkle over buttered puff pastry, leaving unbuttered border bare. Brush border with cold water. Brush second pastry sheet with remaining melted butter, leaving a 1/2″ border on right and left sides. Place on top of cinnamon-sugar sheet, buttered side down. Slightly press down to encourage sheets to stick together. Using a fork, crimp the 1/2″ borders on either side to seal. 

Using a sharp knife, cut sheets in half horizontally, from crimped end to crimped end, to create 2 (10″-by-5″) rectangles. Cut each rectangle horizontally into 8 long strips. Arrange one strip on a prepared baking sheet on its side in a U shape (so the stripe of cinnamon sugar is visible). Keeping the loop at the bottom, twist the 2 top strands around themselves twice.  Arrange ends of strips so they split away from top of twist in a V shape, creating bunny ears. Repeat with remaining strips, filling baking sheets with 8 twists each. Refrigerate bunny twists at least 15 minutes or up to 30. Meanwhile, arrange racks in upper and lower thirds of oven; preheat to 400°. Bake bunny twists, rotating sheets top and bottom after 10 minutes, until puffy and golden brown, 15 to 18 minutes. Let cool.  

In a medium bowl, using a hand mixer on medium-high speed, beat cream cheese and butter until light and fluffy. Add confectioners’ sugar, vanilla, and salt and beat until combined. Spoon buttercream into a piping bag fitted with a star tip. Pipe a swirling nickel-sized bunny tail into round center of each bunny twist. Buttercream can be made 3 days ahead. Store in an airtight container and refrigerate. 

DID YOU KNOW: The Easter bunny who delivers baskets of treats has been a symbol of Easter since about the 1700s. Brought to America by German immigrants, the rabbit symbolizes new life, tying in with this spring season when the natural world wakes up after winter. It also metaphorically echoes in the origins of the Christian holiday, which celebrates the Resurrection of Jesus.