Pumpkin Twists
Prep Time
1 hr
Cook Time
17 mins
Total Time
1 hr 17 mins
 
These Pumpkin Twists are a wonderful breakfast treat, full of pumpkin and spice. Then drizzled with a cream cheese frosting.
Course: Bread, Breakfast, Rolls
Servings: 22
Author: Countryside Cravings
Ingredients
  • 2/3 cup warm milk 110 degrees F
  • 2 1/4 teaspoons dry active yeast
  • 2/3 cup warmed canned pumpkin
  • 1 large egg
  • 1/4 cup brown sugar
  • 3 tablespoons butter softened
  • 1 teaspoon salt
  • 4 cups bread flour
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon clove
  • Filling
  • 4 tablespoons butter softened
  • 1/2 cup sugar
  • 1 tablespoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon clove
  • Icing
  • 6 oz. cream cheese softened
  • 1 2/3 cups powdered sugar
  • 2 tablespoons milk
Instructions
  1. In a small bowl add the yeast and 1/4 cup of the warm milk. Stir to combine and set aside.
  2. In the bowl of your stand mixer add in the remaining milk, canned pumpkin, egg, sugar, butter and salt. Mix well. In a small bowl combine the flour, nutmeg, ginger and clove. Add in the flour mixture and proofed yeast to your mixing bowl with the pumpkin and mix until combined. Switch to the dough hook and knead for 10 minutes. While kneading your dough it should start to form a ball and leave the sides of the bowl. If it is too wet it will not do this and you will need to add more flour. Add in small amounts of flour until it is just slightly sticky to the touch. Continue kneading. Let rest covered for 15-20 minutes in a warm area.
  3. Preheat oven to 350 degrees F. Grease two baking sheets and set aside.
  4. Roll out the dough to roughly a 22"x14" inch rectangle. Brush the dough with the 4 tablespoons softened butter. In a small bowl combine the sugar, cinnamon, nutmeg, ginger and clove then sprinkle over the buttered dough.
  5. Fold dough in half and cut into 1 inch strips. Gently twist each strip before placing on prepared baking sheet. Bake for 15-17 minutes or until lightly golden. Cool before drizzling with icing.
  6. Icing
  7. Combine all the icing ingredients until smooth. Drizzle over cooled twists.
Recipe Notes

If you need a visual on how to fold the dough visit my cinnamon twists.
*When proofing bread I like to preheat my oven to 175 degrees F then turn it off and set my dough in the warm oven. It helps it to proof faster. Also if you don't have a stand mixer just use a large bowl to mix up your dough and turn it out onto a floured surface to knead. Knead until your dough becomes smooth and springy.