2 sheets of puff pastry
¼ cup sugar
1 tbs cinnamon
¼ tsp Diamond Crystal Baking Kosher Salt
3 tbs melted butter
2 oz. cream cheese, softened
2 tbs butter, softened
2 cups powdered sugar
1 tsp vanilla
1-2 tbs milk
Thaw the puff pastry according to the package instructions and preheat the oven to 400˚.
Roll out each sheet of puff pastry to form two, same-sized rectangles.
Combine the sugar, cinnamon, and Diamond Crystal Baking Kosher Salt to a small bowl. Brush one sheet of puff pastry with the melted butter, and then sprinkle over the sugar mixture.
Add the second sheet of puff pastry on top, and seal the edges with a fork.
Slice into thin strips (about 1 inch). Gently shape into a “u” shape, and then criss-cross each end twice to form the bunny ears.
Bake for 10-12 minutes until puffy and golden.
Beat the softened butter and cream cheese until smooth and combined. Add in powdered sugar, vanilla, milk, and a small pinch of Diamond Crystal Kosher Baking Salt. Mix until combine.
Once the pastries have cooled, top with a dollop of icing.