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Pumpkin Cinnasticks

Yields 16 breadsticks
Course Dessert
Cuisine American
Keyword bread
Total Time 2 hours
Servings 16
Author Cherry on My Sundae


Pumpkin cinnasticks

  • ½ cup warm milk, between 100-105 degrees F (125 ml)
  • ¼ cup granulated sugar (50 grams)
  • 1 ½ active dry yeast (6 grams)
  • ½ cup pumpkin puree (122 grams)
  • 2 ¼ cups all-purpose flour (333 grams)
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 1 large egg yolk
  • ¼ cup plus 2 tablespoon melted butter, divided (85 grams)
  • ¼ cup brown sugar (50 grams)
  • 2 tablespoon pumpkin spice seasoning
  • 1 tablespoon cinnamon sugar

Maple cream cheese dip

  • ½ cup heavy cream (125 ml)
  • 4 ounces cream cheese, softened
  • ¼ cup maple syrup (125 ml)


  • Make the dough. Combine the milk with sugar and active dry yeast in a small bowl. Let sit for 5 minutes or until the yeast is activated and the mixture is foamy. Add the pumpkin puree and stir until combined.
  • Combine the yeast mixture with flour, cinnamon, salt, nutmeg, ginger, and egg yolk in the bowl of a stand mixer. Knead the dough until smooth, about 6-7 minutes. Alternatively, knead the dough by hand. The dough will be soft and a little sticky. Place the dough in a clean bowl, cover, and let rise in a warm area for 1 hour or until doubled in size.
  • Mix ¼ cup melted butter with ¼ cup brown sugar and 2 tablespoon pumpkin spice seasoning. Line a baking sheet with parchment paper.
  • Lightly dust a clean counter with flour. Punch down the dough and roll it out into a 24x16 inch rectangle. Spread the pumpkin spice butter evenly over half of the dough so that 12x8 inches of the rectangle is covered in the butter. Fold the dough in half lengthwise so that it's 12x16 inches in length. Cut the dough into 1-inch strips for a total of 16 strips. Grab the ends of one of the strips and twist the ends in opposite directions. Place the cinnastick on the prepared baking sheet and repeat with the remaining dough.
  • Lightly cover the cinnasticks and proof for 30 minutes in a warm area.
  • Meanwhile, make the maple cream cheese dip. Whip the heavy cream until stiff peaks form. In a separate bowl, whip the cream cheese with maple syrup until well combined. Then, fold the whipped cream into the cream cheese until combined. Set aside.
  • Preheat oven to 375 degrees F.
  • Bake the pumpkin cinnasticks for 10-12 minutes or until the bottoms are golden brown. Remove from the oven. Combine 2 tablespoon melted butter with 1 tablespoon cinnamon sugar and brush the butter on the cinnasticks. Let cool for 5 minutes then serve warm with the maple cream cheese dip.