Pumpkin Spice Cinnamon Knots Recipe

Introduction

These Pumpkin Spice Cinnamon Knots are a delightful fall treat that combines warm spices with tender, buttery dough. Perfect for breakfast or a cozy snack, they bring comforting seasonal flavors to your kitchen.

Ingredients

• 5 1/2 – 5 3/4 cups bread flour
• 1/4 cup sugar
• 2 (0.25 oz) packages or 1 1/2 tbsp Red Star Platinum Yeast
• 1 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 2 eggs, room temperature
• 1/3 cup butter, melted and cooled
• 1/4 cup pumpkin puree (not pumpkin pie filling)
• 1 1/2 cups milk, warmed to 120-130°F

For the Filling:

• 1/4 cup butter, softened
• 1 1/2 tbsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp ginger
• 3 tbsp sugar
• 2 tbsp brown sugar

For the Drizzle:

• 1 cup confectioner’s sugar
• 1 1/2 tbsp milk
• 1 tsp maple extract

Instructions

1. Step 1: In the bowl of a stand mixer, beat together 4 cups of flour, sugar, yeast, salt, cinnamon, nutmeg, and ginger.
2. Step 2: Add in eggs, melted butter, pumpkin puree, and warm milk. Beat until just starting to combine.
3. Step 3: With the mixer on low, gradually add the remaining 1 1/2 cups flour.
4. Step 4: Replace the paddle with the dough hook and knead for 5-8 minutes until the dough is smooth and begins to pull away from the bowl. If too sticky, add up to 1/4 cup more flour, one tablespoon at a time.
5. Step 5: Transfer the dough to a greased bowl, cover with a clean cloth, and let it rise in a warm place until doubled in size, about 45-60 minutes.
6. Step 6: In a small bowl, whisk together the cinnamon, nutmeg, cloves, ginger, sugar, and brown sugar for the filling.
7. Step 7: Turn the dough out onto a well-floured surface and gently punch it down. Roll it into a roughly 24 x 10 inch rectangle.
8. Step 8: Spread the softened butter evenly over the dough, then sprinkle the spice and sugar mixture on top.
9. Step 9: Fold the dough in half widthwise. Cut into 24 strips about 1 inch wide along the length.
10. Step 10: Tie each strip into a knot like a piece of string and tuck the ends underneath.
11. Step 11: Cover the knots and let them rise for 20-30 minutes until puffed and very soft to the touch. Meanwhile, preheat the oven to 375°F.
12. Step 12: Bake the knots for 10-12 minutes or until they begin to turn golden brown.
13. Step 13: Transfer to a wire rack to cool slightly. Stir confectioner’s sugar, milk, and maple extract together until smooth to make the drizzle.
14. Step 14: Drizzle the glaze over the warm knots and serve immediately.

Tips & Variations

• Use pumpkin puree, not pie filling, to keep the dough from becoming too sweet or wet.
• For a richer flavor, brush knots with melted butter before baking.
• Try adding chopped pecans or walnuts to the filling for a crunchy texture.
• Swap maple extract for vanilla if you prefer a more subtle glaze flavor.

Storage

Store leftover knots in an airtight container at room temperature for up to 2 days. Reheat gently in the microwave or oven to enjoy warm again. For longer storage, freeze the baked knots wrapped well for up to 1 month; thaw and reheat before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can mix and knead the dough by hand. Combine the ingredients and knead on a floured surface for about 10 minutes until the dough is smooth and elastic.

Can I substitute regular yeast for Red Star Platinum Yeast?

Yes, you can use active dry or instant yeast. Adjust the quantity to match the yeast type—typically 2 1/4 tsp (one packet) of active dry yeast replaces one package of Platinum yeast.

Pumpkin Spice Cinnamon Knots Recipe

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★★★★★

4.7 from 57 reviews

• Author: Elara
• Total Time: 1 hour 45 minutes
• Yield: 24 knots 1x
• Diet: Vegetarian

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Description

Delight in these soft and flavorful Pumpkin Spice Cinnamon Knots, perfect for cozy mornings or festive gatherings. Made with a tender pumpkin-infused dough, aromatic spices, and a sweet cinnamon filling, these knotted treats are baked to a golden perfection and finished with a smooth maple glaze drizzle.

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Ingredients

Scale 1x2x3x

For the Knots

• 5 1/2 – 5 3/4 cups bread flour
• 1/4 cup sugar
• 2 (0.25 oz) packages or 1 1/2 tablespoons Red Star Platinum Yeast
• 1 1/2 teaspoons salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 2 eggs, room temperature
• 1/3 cup butter, melted and cooled
• 1/4 cup pumpkin puree (not pumpkin pie filling)
• 1 1/2 cups milk, warmed to 120-130°F

For the Filling

• 1/4 cup butter, softened
• 1 1/2 tablespoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon ginger
• 3 tablespoons sugar
• 2 tablespoons brown sugar

For the Drizzle

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

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Instructions

1. Mix Dry Ingredients: In the bowl of a stand mixer, combine 4 cups of bread flour, sugar, yeast, salt, cinnamon, nutmeg, and ginger. Mix to distribute all dry ingredients evenly.
2. Add Wet Ingredients: Add the eggs, melted butter, pumpkin puree, and warmed milk to the dry mixture. Beat until just starting to combine the ingredients.
3. Add Remaining Flour and Knead: With the mixer on low speed, gradually add the remaining 1 1/2 cups flour. Replace the paddle attachment with the dough hook and knead the dough for 5-8 minutes until smooth and slightly pulling away from the bowl sides. If dough is sticky, incorporate up to an additional 1/4 cup flour, one tablespoon at a time.
4. First Rise: Transfer the dough to a bowl sprayed with non-stick cooking spray, cover with a clean cloth, and allow it to rise in a warm place until doubled in size, about 45-60 minutes.
5. Prepare Filling Mixture: In a small bowl, whisk together cinnamon, nutmeg, cloves, ginger, sugar, and brown sugar for the filling.
6. Shape Dough: Turn the dough out onto a well-floured surface and gently punch it down. Roll it into a roughly 24 x 10 inch rectangle. Spread softened butter evenly over the dough’s surface, then sprinkle the prepared spice and sugar filling mixture evenly on top.
7. Fold and Cut: Gently fold the dough in half width-wise, then cut it into 24 one-inch wide strips along the length of the rectangle.
8. Form Knots: Take each strip and tie it into a knot as you would tie a piece of string. Tuck the ends underneath each knot for a neat finish.
9. Second Rise: Arrange the knots on a baking tray, cover them, and let them rise for 20-30 minutes until puffed and very soft to the touch. Meanwhile, preheat the oven to 375°F.
10. Bake: Bake the pumpkin spice knots for 10-12 minutes or until they just start turning golden brown.
11. Prepare Glaze: While the knots cool slightly on a wire rack, whisk together confectioner’s sugar, milk, and maple extract until smooth to make the drizzle.
12. Drizzle and Serve: Drizzle the glaze over the warm knots and serve immediately for best flavor and texture.

Notes

• Use pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
• Adjust flour quantity as needed; dough should be soft but not sticky.
• Ensure milk is warmed to 120-130°F to activate the yeast properly without killing it.
• For a stronger maple flavor, add a bit more maple extract to the glaze, but do so sparingly to avoid overpowering.
• These knots are best enjoyed fresh but can be stored in an airtight container for up to 2 days and gently reheated.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Breakfast, Dessert, Snack
• Method: Baking
• Cuisine: American

Keywords: Pumpkin spice knots, cinnamon knots, pumpkin baked goods, fall recipes, sweet bread knots, pumpkin cinnamon rolls, festive breakfast recipe