#1 Preheat your oven to 400°F #2 Roll out your 2 thawed puff pastry sheets on a lightly floured surface into a 10” by 10” square #3 In a small bowl, mix Urban Meadow Granulated Sugar and cinnamon. Brush 1 pastry sheet with Urban Meadow Salted Butter melted, leaving a ½” border unbuttered #4 Sprinkle the cinnamon sugar over the butter puffed pastry. Brush cold water over the unbuttered boarder #5 Brush the other pastry sheet with Urban Meadow Salted Butter melted, again leaving a ½” boarder unbuttered.  Place on top of the sheet with cinnamon sugar. Press the edged of the sheets together. Then, use a fork to crimp the edges together on either side #6 Use a pizza cutter to cut the sheets in half horizontally from one crimped end to the other. Cut these long strips down the middle to create two shorter strips #7 Grabbing each end of the strip, twist in opposite directions 3-4 times. Place twist down onto a baking sheet with parchment paper in a U shape. Cross one side over the other, leaving some space for a loop at the bottom. Separate the two ends into a V shape, and pinch/ crimp them into a point creating bunny ears. Place the bunnies 2 inches apart to give them space to puff while cooking #8 Bake the twists for 10-15 minutes. Once done baking, let cool completely on a wire rack (around 20 minutes) #9 Make the cream cheese frosting by beating room temperature cream cheese, Urban Meadow Salted Butter, Urban Meadow Confectioners’ Sugar, and vanilla on high until well combined #10 Spoon your frosting into a star tip piping bag, and pipe a swirling bunny tail into the round center of the bunny twist.