Pumpkin-Cinnamon Twist

Pumpkin Twist

A cousin to the cinnamon roll, this pumpkin twist is as delicious as it is impressive.

Master Dough
  • 1 cup warm water (105° to 110°)
  • 2 tablespoons sugar
  • 1 (0.25-ounce) package active dry yeast
  • 2½ cups all-purpose flour
  • 1½ teaspoons kosher salt
  • 2 tablespoons unsalted butter, melted
  1. In a medium bowl, stir together 1 cup warm water, sugar, and yeast; let stand until frothy and bubbling, about 5 minutes.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine flour and salt. With mixer on low speed, add yeast mixture and melted butter, stirring just until combined. Switch to the dough hook attachment. Beat at medium speed until dough is smooth and elastic, about 7 minutes.
  3. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour.

Pumpkin-Cinnamon Twist
Makes about 6 servings
  • Master Dough (recipe precedes)
  • ½ cup canned pumpkin subsituted for ½ cup water, plus 1½ teaspoons pumpkin pie spice
  • Filling:
  • ½ cup unsalted butter, softened
  • ½ cup firmly packed light brown sugar
  • ½ cup finely ground pecans
  • 2 tablespoons ground cinnamon Pinch kosher salt
  • Glaze:
  • 1½ cups confectioners’ sugar
  • ¼ cup orange juice
  1. Prepare Master Dough, substituting ½ cup pumpkin for ½ cup warm water and adding pumpkin pie spice; let rise as directed.
  2. Spray a 10-inch cast-iron skillet with cooking spray. Lightly punch down dough. On a lightly floured surface, roll dough into a 16x12-inch rectangle.
  3. For filling: Spread softened butter over dough. In a small bowl, stir together brown sugar, pecans, cinnamon, and salt. Sprinkle sugar mixture over butter. 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 side stays up. Pinch end together. Carefully spiral dough around itself, and place in prepared skillet. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 45 minutes.
  4. Preheat oven to 350°. Bake, uncovered, until golden brown, about 30 minutes. Let cool for 15 minutes.
  5. For glaze: In a small bowl, whisk together confectioners’ sugar and orange juice until smooth. Drizzle over warm bread. Serve immediately.

Find more delicious recipes like this one in our newest issue of Southern Cast Iron.


    • Hi Rosalee, since this is baked in a 10-inch skillet, a 9-inch square pan will be too small to hold all of the dough. You could use a cake pan of the same size (10-inch), if you don’t have a skillet. We hope this helps!


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