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Golden Danish Twists

 Golden Danish Twists
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.
36 ServingsPrep: 1-1/4 hours + rising Bake: 15 min.

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 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 McCormick® Pure Vanilla Extract
  • ICING:
  • 1/4 cup butter, cubed
  • 2 tablespoons 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

  • In a small bowl, dissolve yeast in warm water. In a large bowl,

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Golden Danish Twists (continued)

Directions (continued)

  • 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.
  • 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.
  • For filling, in a small bowl, beat cream cheese and confectioners'
  • sugar until smooth. Gradually beat in cream, lemon peel and vanilla.
  • 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.
  • 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.
  • Preheat oven to 375°. Bake twists 12-15 minutes or until golden
  • brown. Remove to wire racks.
  • 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.
Nutritional Facts: 1 roll equals 223 calories, 10 g fat (5 g saturated fat), 38 mg cholesterol, 261 mg sodium, 30 g carbohydrate, 1 g fiber, 5 g protein.