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Pumpkin Cinnamon Twists

adapted from A Kitchen Addiction

It really doesn’t matter what the season is, we are lovers of all things pumpkin! Whoever decided that pumpkin is a flavour that belongs in the fall has clearly never had pumpkin doughnuts, muffins or pumpkin bread. They’ve certainly never tried these pumpkin cinnamon twists! Trust us when we say these are delicious no matter the season. Just like a cinnamon bun these do require a bit of a time commitment. There are a few steps as you can see below. They are definitely a labour of love, but in the end they’re totally worth the effort. Give them a whirl and we’re positive you’ll agree!

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Dough Ingredients

6 cups of bread flour

⅓ cup of sugar

1 ½ tsp of salt

1 ½ tbsp of dry active yeast

2 eggs

¾ cups of pumpkin puree

⅓ cup of softened butter

1 ½ cups of warmed milk

Filling Ingredients

½ cup of butter

3 tbsp of cinnamon

1 tsp of nutmeg

½ tsp of cloves

½ tsp of ginger

6 tbsp of granulated white sugar

4 tbsp of brown sugar

Glaze Ingredients

¼ cup of sugar

2 tbsp water

½ tbsp of honey

Drizzle Ingredients

1 cup icing sugar

2 tbsp milk

In the bowl of your stand mixer combine 4 cups of your bread flour with the sugar, salt and yeast. Add the eggs, pumpkin, butter and milk mixing until just combined. Gradually add your remaining 2 cups of flour. If you are using a stand mixer this is a good time to switch to your dough hook and let the hook do the work for you, slowly working your remaining flour into the dough for the next 5-10 minutes. If you don’t have a stand mixer available a little (to be honest, possibly a tad more than a little is needed) elbow grease does the trick too! Be prepared to knead these for a good 10 minutes. Let the dough rise in a warm dark spot for about 1 hour.

Meanwhile you can make your filling. Set your butter aside and in a small bowl mix your cinnamon, nutmeg, cloves, ginger, white and brown sugar. This is actually double the original recipes filling amounts so don’t feel like you have to use all of it. We found the original amounts not quite enough for us.  

Roll out your dough in a giant rectangle, spread with softened butter and sprinkle with spices. We found it a bit easier to cut our dough in half and do this in two batches. Once the dough is covered with butter and cinnamon mixture you want to fold dough in half widthwise.

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Cut your dough into long strips about 1 inch wide. Twist each strip and simply tie them in a knot. Each one will look a little different, but don’t stress about it. You are in complete creative control here! Place each twist on a parchment lined baking sheet making sure to leave a bit of room for these to continue to grow. Cover and let them rise another 30 minutes or so. Bake the knots for 10-12 minutes at 375 degrees or until they just start to brown.

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While baking you can whip up your glaze and the drizzle. For the glaze combine water, sugar and honey in a small sauce pan. Bring to a boil stirring constantly. Reduce to a simmer for 5 minutes continuing to stir frequently. Remove from heat, let cool and brush over warm twists.

The drizzle takes almost no time to come together. Blend the icing sugar and milk together until smooth. You could add ¼ tsp cinnamon to it if you like; it’s entirely up to you. Creative control remember! Drizzle over twists after they have cooled just a bit further. This recipe makes about 16-20 twists and they disappear quickly, so grab one while they are still warm and enjoy!

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