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Pumpkin Spice Cinnamon Knots Recipe

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4.6 from 128 reviews

Delight in the cozy flavors of autumn with these Pumpkin Spice Cinnamon Knots. Soft, fluffy dough infused with warm spices and pumpkin puree is tied into charming knots, baked to golden perfection, and finished with a sweet maple glaze. Perfect for a fall breakfast or teatime treat.

Ingredients

Scale

Dough

  • 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

  1. Mix Dry Ingredients: In the bowl of a stand mixer, combine 4 cups of the bread flour with sugar, yeast, salt, cinnamon, nutmeg, and ginger. Beat to blend the dry ingredients well.
  2. Add Wet Ingredients: Add eggs, melted butter, pumpkin puree, and warm milk to the dry mixture. Beat until ingredients just start to combine.
  3. Add Remaining Flour and Knead: Switch the mixer to low speed and gradually add the remaining 1 1/2 cups of flour. Replace the paddle with the dough hook and knead for 5-8 minutes until the dough is smooth and starts pulling away from the bowl sides. If dough is too sticky, add flour by tablespoons up to 1/4 cup as needed.
  4. First Rise: Transfer dough to a non-stick sprayed bowl, cover with a clean cloth, and let it rise in a warm spot until doubled in size, approximately 45 to 60 minutes.
  5. Prepare Filling: In a small bowl, whisk together cinnamon, nutmeg, cloves, ginger, and sugar until evenly combined.
  6. Shape Dough and Add Filling: Turn the risen dough onto a floured surface and gently punch down. Roll into a 24 by 10-inch rectangle. Spread softened butter evenly over the surface, then sprinkle the spiced sugar mixture on top.
  7. Form Knots: Fold the dough lengthwise in half. Cut into 24 one-inch strips. Tie each strip into a knot, tucking the ends under. Place knots on baking sheets lined with parchment paper or silicone mats.
  8. Second Rise: Cover the knots and allow them to rise for 20-30 minutes until puffed and soft to touch. Meanwhile, preheat the oven to 375°F.
  9. Bake: Bake the knots for 10-12 minutes or until they begin to turn golden brown. Remove from oven and transfer to a wire rack to cool slightly.
  10. Prepare Glaze: Stir together confectioner’s sugar, milk, and maple extract until smooth. Adjust milk to achieve desired drizzle consistency.
  11. Glaze and Serve: Drizzle the glaze over the warm knots and serve immediately for best flavor and texture.

Notes

  • Use room temperature eggs to ensure better dough consistency.
  • Warm milk to 120-130°F to activate yeast without killing it.
  • If the dough is too sticky to handle, add flour gradually to avoid making it too dense.
  • For a stronger spice flavor, you can increase cinnamon in the filling slightly.
  • Knots are best served warm but can be reheated gently before serving.
  • Store leftovers in an airtight container at room temperature for up to 2 days.

Keywords: Pumpkin spice, cinnamon knots, fall recipe, sweet rolls, maple glaze, pumpkin puree, cinnamon sugar filling

Find it online: https://thefoodrecipe.com/pumpkin-spice-cinnamon-knots-recipe/