GOLDEN DANISH TWISTS

Golden Danish Twists image

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.

Provided by Taste of Home

Time 1h30m

Yield 3 dozen.

Number Of Ingredients 22

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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 large eggs, room temperature
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 zest
1 teaspoon 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 zest
3/4 cup sliced almonds

Steps:

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., 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 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 zest 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 until golden brown, 15 minutes. 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 zest until blended. Drizzle over warm twists. Sprinkle with almonds. Refrigerate leftovers.

Nutrition Facts : Calories 223 calories, Fat 10g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 261mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 1g fiber), Protein 5g protein.