Pumpkin Cinnamon Twist

I hate it when I follow a recipe and the recipe just doesn’t turn out quite the way I expected or hoped.  Ironically, when I make up own recipes and/or do my own thing, they always turn out better.  Oh well.  As I have always said, recipes are just guidelines and suggestions any way.  Recipes Are Just Suggestions  I found this beautiful recipe that I was very excited about and that I couldn’t wait to try too.  It did still end up tasting very, very good, but my presentation was not what I was looking for at all.  No worries, all that means is that I need to keep working on it.  Hopefully next time it will not only taste delicious, but well look pretty as well.

I love pumpkin everything, especially in the fall, so when I found this recipe for a pumpkin cinnamon twist I was stoked.  It came out just as it was supposed to until it came time to making the twist in the skillet.  That’s where it all started to unravel, or to come un-twisted.  I think the problem was my skillet was to large for the size of the bread dough.  As you can see, mine did not look anything like the picture.  Live and learn though, right?!  Now I know what I need to change next time.  As I said though, it still tasted very good, and in the end, that is really all the matters.

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Pumpkin-Cinnamon Twist

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Pumpkin Dough

1/2 cup warm water

2 TBSP sugar

2 1/4 tsp dry active yeast, or 1 package

2 1/2 cups flour

1 tsp cinnamon

1/4 tsp allspice

1/2 tsp nutmeg

1 1/2 tsp salt

1/2 cup pumpkin puree

2 TBSP melted butter

 

Mix the sugar, water and yeast together and let set and rest for about 5 or so minutes, or until the mixtures becomes frothy.

Carefully mix the flour, salt and spices together in a mixer.  Then blend in the yeast mixture, the pumpkin puree and the butter, mixing at  low speed just until everything is combined.  Then switch from the beater to a dough hook and continue to mix until the dough is smooth and elastic.  This should take about 7 minutes.

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Once the dough is formed, oil the bowl and and cover the dough to rest in a warm area for 1 hour, or until the dough has doubled in size.

 

The Filling

1/2 cup butter, softened

1/2 cup firmly packed brown sugar

1/2 cup pecans, finely chopped

2 TBSP cinnamon

dash of salt

 

Mix the sugar, butter, salt and cinnamon together until it is crumbly.

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Spray a 10″ skillet with cooking spray

When the dough is ready, roll it out into a 16×12″ rectangle on a lightly floured surface to about 1/2 inch thickness.

Then spread the butter, sugar and cinnamon mixture evenly over the dough, leaving about 1/4 inch clear all around the edges.  Sprinkle the nuts evenly over the mixture.  My cinnamon sugar mixture came out more like a paste, which is OK too, just evenly spread it around the dough.  Once in the oven, it will melt and spread.

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Roll the dough tightly into a log.  So up until this point, everything came out just the way it was supposed to.  When you have the log made, you can cut it into pieces about 1 1/4-1 1/2 inches thick and make pumpkin cinnamon rolls too.  Perhaps, that is what I should have done.  But to make the twist, and not rolls, cut the dough in 1/2 lengthwise, with about 2 inches at the top in tact and carefully twist the dough, making sure the sides stay up.  Pinch the ends together so none of the filling comes out.  Spiral the dough into the skillet.  Cover and let the dough rise again for about 45-60 additional minutes.  (Now I know what I did wrong.  I thought it needed a second rise, but for whatever reason, I completely missed this step.  I did not realize this until just now.  See, even I make stupid mistakes in the kitchen too.  I would love to blame this on the fact that I made this was injured, but unfortunately, that was not the case at the time.  It was just me with too much on my plate at the time, once again trying to do too much in a rush).

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Preheat the oven to 350*F or 180* C

 

After the second rise, bake the twist for about 30-40 minutes or until it is golden brown.  remove it from the oven and let it cool completely before adding the glaze and cutting it.

 

The Glaze

1 1/2 cups powdered sugar

1/4 cup orange juice

 

Mix together thoroughly and drizzle over the bread.  Serve warm and enjoy.

This is what the Pumpkin-Cinnamon Twist was supposed to look like.  It will, especially now that I know what I did wrong.  Let’s just consider this a learning experience for all of us, myself included.  🙂

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

38 thoughts on “Pumpkin Cinnamon Twist”

  1. So glad you’re back in the kitchen. I have a question: Sunday we’re having a family breakfast and I decided to make crockpot apples (cinnamon, sugar, 6 hrs). I was at Costco yesterday and they had this wonderful chai tea (in bags), so I bought some. Would love to flavor the apples with chai, but don’t want to add water and make them soggy. Do you have any suggestions? Thanks and love.

    Liked by 1 person

    1. Thank you. it’s good to be back. that sounds absolutely YUMMY!!!! I would not add any additional water, of maybe just a little. The chai tea should be liquid enough. Please keep me posted on how it turns out. 🙂

      Also, Larry and I are having our annual ornament exchange/potluck on Sat., 1/30 at 3:00 PM. Would love to see you. 🙂

      Like

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