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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Prepare Filling Mixture: In a small bowl, whisk together cinnamon, nutmeg, cloves, ginger, sugar, and brown sugar for the filling.
- 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.
- 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.
- 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.
- 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.
- Bake: Bake the pumpkin spice knots for 10-12 minutes or until they just start turning golden brown.
- 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.
- 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
