Pumpkin Cinnamon Crunch Twists
Servings: 12
Every single Thanksgiving I'm left with Pumpkin Filling. This year I'm making Pumpkin Cinnamon Crunch Twists to use up the leftover pumpkin filling!
Ingredients
- 1 Cup Warm Water
- 2 1/4 Teaspoons Instant Yeast
- 3 Teaspoons Sugar
- 2 1/2 Cups Flour plus more as needed for rolling the dough
- 1/2 teaspoon salt
- 1 Tablespoon Canola Oil
- 2 Tablespoons Salted Butter Softened
- 1 Teaspoon Cinnamon
- 6 Tablespoons Brown Sugar
For the Filling
- 1 Cup Canned Pumpkin Puree
- 1/2 Cup Sugar
- 2 Tablespoons Brown Sugar
- 1 Teaspoon Pumpkin Pie Spice
Instructions
- 1. Fit a stand mixer with the dough hook, and combine the water, yeast, and sugar. Allow to foam.
- Add the flour, salt, and canola oil and turn the mixer to low. Knead until the dough comes together, increasing the speed as you can, about 1-2 minutes.
- Cover the bowl and let sit in a warm place for 1 hour, or in the fridge overnight, allowing 1-2 hours to come back to room temp.
- Meanwhile, make the pumpkin filling by combining the pumpkin, sugar, brown sugar and spices in a small bowl. Refrigerate until ready to use.
- Flour a work surface and roll out half of the dough.
- Cover it in the pumpkin filling and roll out the last half of the dough. Place it on top and press lightly to seal.
- Cut the dough into strips.
- Twist each end in opposite directions and then cross the ends, poking one end through the hole just like tying a knot.
- Twist the ends again and wrap them around the dough.
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and place the knots on it.
- Melt the remaining 2 tablespoons butter.
- Stir the melted butter together with the 1 teaspoon cinnamon and the brown sugar.
- Spoon clumps of the brown sugar mix over the knots.
- Transfer to the oven and bake for 15-20 minutes or until golden.
Notes
To freeze pumpkin cinnamon crunch twists,
Wrap cooled twists in foil and place in a freezer bag for up to 1 month.
Nutrition Facts
Pumpkin Cinnamon Crunch Twists
Amount Per Serving (1 g)
Calories 281
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Polyunsaturated Fat 4g
Cholesterol 5mg2%
Sodium 186mg8%
Carbohydrates 48g16%
Fiber 2g8%
Sugar 17g19%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.