Description
Pumpkin Cinnasticks bring autumn’s warmth to dessert tables with classic comfort and sweet spice. Crisp pastry edges embrace cinnamon-rich pumpkin filling, promising pure seasonal indulgence you’ll savor down to the last delectable crumb.
Ingredients
Scale
Pumpkin Cinnasticks
Dough Ingredients:
- 2 ½ cups (370 g) all-purpose flour
- ½ cup (122 g) pumpkin puree
- ½ cup (125 ml) warm milk
- 1 large egg yolk
- 1 ½ teaspoons (6 g) active dry yeast
- ¼ cup (50 g) granulated sugar
Spice and Seasoning Ingredients:
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 2 tablespoons pumpkin spice seasoning
- 1 tablespoon cinnamon sugar
Topping and Filling Ingredients:
- ¼ cup plus 2 tablespoons (85 g) melted butter
- ¼ cup (50 g) brown sugar
Maple Cream Cheese Dip:
- 4 ounces cream cheese, softened
- ½ cup (125 ml) heavy cream
- ¼ cup (125 ml) maple syrup
Instructions
- Activate the yeast by combining warm milk (110°F or 43°C), granulated sugar, and active dry yeast in a small bowl. Allow the mixture to become frothy for approximately 5 minutes, then incorporate pumpkin puree.
- In a stand mixer bowl, blend the yeast mixture with flour, ground cinnamon, salt, ground nutmeg, ground ginger, and egg yolk. Knead the dough for 6-7 minutes until it reaches a smooth, elastic consistency. The texture should be soft and slightly tacky.
- Transfer the dough to a clean, lightly oiled bowl. Cover with a damp cloth and let it rise in a warm location for 1 hour, or until the volume doubles.
- Prepare the pumpkin spice butter by whisking melted unsalted butter with brown sugar and pumpkin pie spice seasoning. Line a baking sheet with parchment paper.
- Dust a clean work surface with flour. Deflate the risen dough and roll it into a 24×16-inch rectangle. Spread the pumpkin spice butter over half of the dough (12×8 inches).
- Fold the dough lengthwise to create a 12×16-inch rectangle. Slice into 16 even strips, each approximately 1-inch wide.
- Twist each strip by holding the ends and rotating in opposite directions. Arrange the twisted strips on the prepared baking sheet.
- Cover the cinnasticks loosely and allow them to rise in a warm area for 30 minutes.
- For the maple cream cheese dip, whip heavy cream until stiff peaks form. In a separate bowl, blend cream cheese with maple syrup until smooth, then gently fold in the whipped cream.
- Preheat the oven to 375°F (190°C). Bake the cinnasticks for 10-12 minutes until the bottoms turn golden brown.
- Combine the remaining melted butter with cinnamon sugar. Brush this mixture over the freshly baked cinnasticks.
- Allow the cinnasticks to cool for 5 minutes before serving. Present warm with the prepared maple cream cheese dip.
Notes
- Activate yeast carefully in warm milk to ensure proper rising and soft, fluffy texture.
- Handle dough gently during kneading and shaping to maintain its delicate pumpkin-spiced consistency.
- Create beautiful twisted strips by holding each end and rotating in opposite directions for visual appeal.
- Allow sufficient rising time in a warm spot to develop rich, airy bread texture.
- Whip cream to stiff peaks for a light, luxurious maple cream cheese dip that complements the cinnasticks perfectly.
- Brush warm cinnasticks with butter and cinnamon sugar immediately after baking for a golden, irresistible finish.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 246 kcal
- Sugar: 15 g
- Sodium: 135 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 52 mg