Pumpkin Twists

Course: Bread, Breakfast, Rolls

Cuisine: American

Keyword: cinnamon twists, pumpkin cinnamon twists

Prep Time: 1

Cook Time: 17

Total Time: 1 17

Servings: twists

Calories: 300kcal

Author: Malinda Linnebur

These Pumpkin Twists are a wonderful breakfast treat, full of pumpkin and spice. Then drizzled with a cream cheese frosting.

In the bowl of a stand mixer combine the milk, yeast, and brown sugar. Let stand for 5 minutes or until foamy on top.
Add the pumpkin, egg, and butter. Mix to combine. Add the flour, pumpkin pie spice, and salt. Mix just until combined then mix using the dough hook for 10 minutes or until smooth and elastic. Cover with plastic wrap and allow to rise for 25 minutes.
Punch down the dough to remove the air and place on a lightly floured work surface. Roll to a 24"x12" rectangle.

Brush the dough with the softened butter and sprinkle with the sugar, cinnamon, and pumpkin pie spice.
Fold the dough in half (like a hot dog bun: see photos for details) and cut into 1" strips to get 24 strips. Pinch loose end together and twist it a couple of times and place on a baking sheet. Repeat for remaining strips. Bake for 15-20 minutes or until lightly golden. Cool before drizzling with icing.

STORAGE: Store twists in an airtight container at room temperature for up to 2 days.
FREEZER FRIENDLY: Freeze in a freezer safe container for up to 3 months. Thaw overnight on the counter
PUMPKIN PIE SPICE: If you don't have pumpkin pie spice replace it with the following: ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground clove, and ⅛ teaspoon ground allspice.