It’s here! It’s September, so I can post fall-ish type recipes! I love pumpkin all year round but I know that a lot of people don’t like seeing pumpkin recipes until fall…so here it is! Our first pumpkin recipe of the fall is our Pumpkin Cinnamon Twists!
These Pumpkin Cinnamon Twists are easy to put together and a perfect addition to your fall breakfast or brunch! Here’s what you’ll need to make them!
Pumpkin Cinnamon Twists
2 packages crescent rolls
1 cup pumpkin puree
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 tablespoons butter, melted
Cream Cheese Frosting
2 tablespoons butter, softened
2 ounces cream cheese, softened
1/4 cup powdered sugar
1/4 teaspoon vanilla
Preheat oven to 375°F. First, in medium bowl, combine pumpkin puree, cinnamon, nutmeg, and cloves. Next open your crescent rolls and separate them into 8 rectangles. Then press triangle pieces together to make sure they stay. After that spread the pumpkin mixture evenly on 4 of the rectangles. Place the other 4 rectangles on tops of those. Press sides down, brush with butter and sprinkle with cinnamon. Using a pizza cutter, cut each rectangle into 6 strips.
Twist each of the strips a couple of times and place on a baking sheet lined with parchment paper.
Bake at 375°F for 9-11 minutes. Twists will be golden brown. Move them to a cooling rack while you prepare you cream cheese frosting. Next mix all of your frosting ingredients together until smooth. Place in ziplock bag, snip a tiny bit of the corner of the bag with scissors to drizzle onto your twists.
And there you have it! I like to serve them slightly warm along side the rest of our breakfast. Store any uneaten twists in an air tight container and eat within 24 hours. Enjoy!