A cousin to the cinnamon roll, this pumpkin twist is as delicious as it is impressive.
Master Dough
Ingredients
- 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
Instructions
- In a medium bowl, stir together 1 cup warm water, sugar, and yeast; let stand until frothy and bubbling, about 5 minutes.
- 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.
- 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
Ingredients
- 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
Instructions
- Prepare Master Dough, substituting ½ cup pumpkin for ½ cup warm water and adding pumpkin pie spice; let rise as directed.
- 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.
- 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.
- Preheat oven to 350°. Bake, uncovered, until golden brown, about 30 minutes. Let cool for 15 minutes.
- 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.
Hello,
I really wNt to try the Pumpkin Cinnamon Twist recipe but am unsure how to make the twist. Is there a video or another explanation of how to do it with the cut side always up?
Hi Nancy, we don’t have a how-to on this braid, but our blogger friend Kate Wood, of the Wood & Spoon blog, has done something very similar on her Instagram recently. Check out her step-by-step, and it should help you understand how to create the twist: https://www.instagram.com/p/BfXKoHqhnWL/?taken-by=katie_clova . We hope this helps!
can I do this in a dark 9″ square pan? It is rather heavy
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!
[…] Pumpkin-Cinnamon Twist Bread — So I made this recipe a couple weeks ago, and the directions are foolproof and it turns out so perfect and beautiful I almost shed a tear. People oohed and aahed and it tasted amazing too. Definitely recommend you try your hand at it. […]
Do you add the pumpkin and the pumpkin pie spice after the dough is made. Or, do you substitute part of the water in the beginning of making the dough recipe for pumpkin and spice?
Canned pumpkin is substituted for water in the dough, and pumpkin pie spice is added to the flour mixture for the dough.