Name: Pumpkin Spice Cinnamon Knots Recipe
Prep time: 25 min
Cook time: 12 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 5 1/2 to 5 3/4 cups bread flour; 1/4 cup granulated sugar; 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Platinum Yeast; 1 1/2 teaspoons table salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 2 large eggs (room temperature); 1/3 cup unsalted butter (melted and cooled); 1/4 cup pumpkin puree (not pumpkin pie filling); 1 1/2 cups milk (warmed to 120-130°F); 1 1/2 tablespoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon cloves; 1/4 teaspoon ground ginger; 3 tablespoons granulated sugar; 1/4 cup unsalted butter (softened); 1 cup confectioner’s sugar; 1 1/2 tablespoons milk; 1 teaspoon maple extract

Ingredients

5 1/2 to 5 3/4 cups bread flour

1/4 cup granulated sugar

2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Platinum Yeast

1 1/2 teaspoons table salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

2 large eggs (room temperature)

1/3 cup unsalted butter (melted and cooled)

1/4 cup pumpkin puree (not pumpkin pie filling)

1 1/2 cups milk (warmed to 120-130°F)

Filling:

1 1/2 tablespoons ground cinnamon

1/2 teaspoon ground nutmeg
1/4 teaspoon cloves
1/4 teaspoon ground ginger

3 tablespoons granulated sugar
1/4 cup unsalted butter (softened)

Glaze:

1 cup confectioner’s sugar
1 1/2 tablespoons milk
1 teaspoon maple extract

Instructions

Step 1: In the bowl of a stand mixer, beat together 4 cups flour, sugar, yeast, salt, cinnamon, nutmeg, and ginger.

Step 2: Add eggs, melted butter, pumpkin puree, and warmed milk. Beat until just starting to combine.

Step 3: With the mixer on low, add the remaining 1 1/2 cups flour gradually.

Step 4: Replace the paddle with a dough hook and knead for 5-8 minutes until the dough is smooth and pulls away from the sides of the bowl. If dough is too sticky, add up to 1/4 cup extra flour, one tablespoon at a time.

Step 5: Transfer dough to a greased bowl, cover with a cloth, and let rise in a warm place until doubled in size, about 45-60 minutes.

Step 6: Prepare the filling by whisking together cinnamon, nutmeg, cloves, ginger, and sugar in a small bowl.

Step 7: Turn the dough out onto a well-floured surface and gently punch down. Roll it into a roughly 24×10-inch rectangle.

Step 8: Spread softened butter evenly over the dough, then sprinkle the spice-sugar mixture on top.

Step 9: Starting with the long side, gently fold the dough in half. Cut into 24 one-inch strips.

Step 10: Tie each strip into a knot as if it were a piece of string, folding the ends under the knot. Place on baking sheets lined with parchment paper or silicone mats.

Step 11: Cover the knots and allow them to rise for 20-30 minutes until puffed and soft.

Step 12: While they rise, preheat the oven to 375°F (190°C).

Step 13: Bake for 10-12 minutes or until the knots begin to turn golden brown. Remove to a wire rack to cool slightly.

Step 14: Prepare the glaze by stirring together confectioner’s sugar, milk, and maple extract until smooth. Adjust milk to reach desired consistency.

Step 15: Drizzle glaze over the warm knots and serve immediately.

Tips & Variations

Use fresh spices for the most vibrant flavor, or try adding a pinch of ground cardamom for a unique twist.

If you prefer a dairy-free version, swap butter for coconut oil and use almond or oat milk instead of dairy milk.

For extra indulgence, sprinkle chopped pecans or walnuts over the butter before adding the cinnamon sugar mixture.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree rather than pumpkin pie filling, as the filling contains added sugars and spices that can alter the dough’s texture and flavor.

Do I need a stand mixer to make this dough?

You can mix and knead the dough by hand if you don’t have a stand mixer. It will take a bit more effort but follow the same steps until the dough is smooth and elastic.