Pumpkin Twists

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Make these easy Pumpkin Twist rolls for a cozy fall breakfast or dessert. They are similar to a cinnamon roll but they include pumpkin pie flavors. We think they are better than a bakery gourmet pastry.

Prep Time15

Cook Time10

Total Time25

Course: Breakfast

Cuisine: American

Keyword: Pumpkin Twists

Servings: servings

Author: Jen Lunsford

Ingredients

1/2 cup Pumpkin Puree
1/4 cup Brown Sugar
2 tsp Pumpkin Spice
16 oz Crescent Roll Dough Sheets 2 cans
2 tbsp melted Butter
1 tbsp Sugar
1/2 tsp Cinnamon
2 cup Powdered Sugar
1 tbsp Milk
1 tsp Vanilla

Instructions

Preheat the oven to 375 and line a cookie sheet parchment paper and set aside.
In a medium bowl, mix together the pumpkin puree, brown sugar and pumpkin spice until blended.
Unroll and spread out one of the crescent roll dough sheets on a cutting board.
Spread the pumpkin mixture evenly over the crescent dough.
Unroll and place the second sheet of dough over the first and press them together.
Use a knife or pizza cutter to cut the into 8 pieces.
Cut each of these strips down the middle again but stop 1/2" from the end of the dough. Take each of these and twist the two strands of dough together all the way down.
Take the cut end and tuck it under while creating a roll.
Continue wrapping the dough into a roll and tuck the uncut end under at the end.
Place rolls on prepared pan.
Whisk together cinnamon and sugar in a small bowl.
Brush each roll with melted butter.
Sprinkle each with cinnamon sugar mixture.
Bake for 10 minutes.
Combine powdered sugar, milk and vanilla in a medium bowl and whisk until blended.
Drizzle the icing over the rolls while still warm.

Notes

Always keep your dough chilled until you are ready to construct the Pumpkin Twists. As the dough gets warm from touch, it becomes a bit more difficult to work with.

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