Easter Bunny Twists

1. Stage

Line 2 baking sheets with parchment. On a lightly floured surface, roll out each puff pastry sheet to a 10"-by-10" square.

2. Stage

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.

3. Stage

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.

4. Stage

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. 

5. Stage

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.

6. Stage

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.

7. Stage

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.

8. Stage

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.

9. Stage

Make Ahead: Buttercream can be made 3 days ahead. Store in an airtight container and refrigerate.