1. In the bowl of a stand mixer fitted with the dough hook attachment, add the instant yeast, warm milk, sugar, pumpkin puree, flour, salt, softened butter and egg. Knead on medium-low speed for 5 minutes, then transfer the dough to a greased bowl. Spray the top of the dough with nonstick spray and cover with plastic wrap.

2. Allow the dough to rise in a warm place in your kitchen for 1 hour.

3. When the dough is almost done rising, make the cinnamon sugar mixture. Melt the butter in a microwave safe dish, or on the stove top, then add the sugar and cinnamon. Mix to combine.

4. Also, when the dough is almost done rising, preheat your oven to 375F and line a baking sheet with parchment paper.

5. When the dough is done rising, punch the dough down and turn out onto a very lightly floured surface. Roll the dough out into a 12×12 inch square. Brush the entire square with roughly half the cinnamon sugar mixture.

6. Cut the dough, using a pizza cutter into 1-inch strips. Cut each 1-inch strip in half so that you end up with 24 strips total. Taking two strips at a time, twist the strips together, pinching the ends to seal together. Place the twisted strip onto the parchment paper lined baking sheet. Repeat with remaining strips of dough.

7. Brush the remaining cinnamon sugar mixture over the cinnamon twists.

8. Bake the cinnamon twists in the oven for 10 minutes.

9. When the twists are done baking, make the icing. Mix all ingredients for the icing until combined. Pour the icing over the pumpkin cinnamon twists. Serve and enjoy!