1poundBridgford Ready-Dough(thaw according to package)
¼cup butter, melted and cooled
¼cupgranulated sugar
2tablespoonspumpkin pie spice
1tablespooncinnamon
1 egg, beaten
1cupconfectioners sugar
3tablespoonsbutter, room temperature
½teaspoonalmond extract(can substitute with vanilla extract)
Instructions
Let dough thaw, following instructions on bag. On a silpat, sheet of parchment paper, or floured surface, roll out the dough into the shape of a rectangle, about 18" x 12." Dough will be about 1/2 inch thick.
Using a pastry brush, spread the melted butter on the dough, leaving a 1/2" margin around the edges. Mix the granulated sugar and spices in a small bowl with a fork. Sprinkle evenly over the butter. If needed, use the back of a spoon or spatula to level out the sugar mixture.
Roll up the dough, length-wise. Use a sharp knife or bench scraped to cut the dough length-wise in half. Lay the halves cut side up. Pinch top of the loaves at the top and twist them together with the cut side facing up. This is what gives the twist the look of layers. Shape the dough into a round wreath and place on a large cookie sheet.
Spray the top of the bread twist with cooking spray and lightly cover with plastic wrap. Let dough rise in a warm, draft-free area for about 45 minutes. It should look puffy but not quite doubled in size.
Preheat oven to 400 degrees. Brush on egg wash. When the oven is ready, bake the bread twist for 20 minutes or until the middle is 200 degrees.
Let bread twist cool for at least 30 minutes. Meanwhile, make the glaze: Mix together the confectioners sugar, butter, and extract until smooth. Using a large spoon drizzle the glaze over the cooled bread twist.
Notes
Make a Pesto Cheese Bread Twist https://thefeatherednester.com/pesto-cheese-bread/