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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 36 |
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These beautiful rolls boast a rich filling, crunchy almonds and a sweet, lemony icing. My family loves them for breakfast on Christmas morning after opening presents. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/2 cup warm water (110° to 115°) |
1 cup canned pumpkin |
1 cup warm 2% milk (110° to 115°) |
2 eggs |
1/4 cup sugar |
1/4 cup butter, softened |
3 teaspoons salt |
6 to 6-1/2 cups king arthur unbleached all-purpose flour |
filling: |
2 packages (8 ounces each) cream cheese, softened |
1/3 cup confectioners' sugar |
1/2 cup heavy whipping cream |
2 teaspoons grated lemon peel |
1 teaspoon vanilla extract |
icing: |
1/4 cup butter, cubed |
2 tablespoons king arthur unbleached all-purpose flour |
1/4 cup lemon juice |
2-2/3 cups confectioners' sugar |
1 tablespoon grated lemon peel |
3/4 cup sliced almonds |
Directions:
1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine pumpkin, milk, eggs, sugar, butter, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to make a soft dough.
2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
3. For filling, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Gradually beat in cream, lemon peel and vanilla.
4. Punch down dough. Turn onto a lightly floured surface. Divide dough in half. Roll one portion into an 18x12-in. rectangle. Spread half of the filling lengthwise down half of the dough to within 1/2 in. of edges. Fold dough over filling; seal edges. Cut into eighteen 1-in. strips. Twist and loosely coil each strip. Tuck end under; pinch to seal.
5. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. Repeat with remaining dough and filling.
6. Preheat oven to 375°. Bake twists 12-15 minutes or until golden brown. Remove to wire racks.
7. For icing, in a large saucepan, melt butter. Stir in flour until smooth. Stir in lemon juice. Bring to a boil; cook and stir 2 minutes or until mixture is thickened. Remove from heat. Stir in confectioners' sugar and lemon peel until blended. Drizzle over warm twists. Sprinkle with almonds. Refrigerate leftovers. Yield: 3 dozen.
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