Gingerbread Twist
Serves: 6 Servings
  • Master Dough (recipe follows)
  • Filling:
  • ¾ cup cookie butter*
  • 2 tablespoons unsalted butter, softened
  • ½ cup firmly packed light brown sugar
  • ¾ teaspoon ground cinnamon
  • ¾ teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon ground nutmeg
  • Icing:
  • 1 ½ cups confectioners’ sugar
  • 2 tablespoons whole milk
  1. Spray a 10-inch cast-iron skillet with cooking spray.
  2. Lightly punch down Master Dough. On a lightly floured surface, roll dough into a 16x12-inch rectangle.
  3. For filling: Spread cookie butter and butter onto dough. In a small bowl, stir together brown sugar, cinnamon, ginger, cloves, allspice, and nutmeg. Sprinkle sugar mixture over butter.
  4. Starting with one long side, roll dough into a log; pinch seam to seal. Cut in half lengthwise, leaving 2 inches at top intact. Carefully twist dough pieces around each other, making sure cut sides face up. Pinch ends together. Carefully wrap dough around itself, creating a circle. Place in prepared skillet
  5. Cover and let rise in a warm, draftfree place (75°) until almost doubled in size, about 45 minutes.
  6. Preheat oven to 350°. Bake until golden brown and wooden pick inserted in center comes out clean, about 45 minutes, covering with foil to prevent excess browning, if necessary.
  7. For icing: In a small bowl, whisk together confectioners’ sugar and milk until smooth. Drizzle over Gingerbread Twist.
*We used Biscoff
Recipe by Southern Cast Iron at