A Tradition in Family Baking

Pumpkin Spice Cinnamon Knots

Pumpkin Spice Cinnamon Knots
Soft, tender pumpkin cinnamon knots topped with a sweet maple drizzle!
Yield: 24 knots
Ingredients
For the dough:
  • 5½ – 5¾ cups bread flour
  • ¼ cup sugar
  • 2 packages (1½ Tbsp, ½oz, 14g) RED STAR Superior Baking Yeast
  • 1½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ginger
  • 2 eggs, room temperature
  • ⅓ cup butter, melted and cooled
  • ¼ cup pumpkin puree (not pumpkin pie filling)
  • 1½ cups milk, warmed to 120-130°F
For the filling:
  • 1½ tbsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • ¼ tsp ginger
  • 3 Tbsp sugar
  • ¼ cup butter, softened
For the glaze:
  • 1 cup confectioner’s sugar
  • 1½ Tbsp milk
  • 1 tsp maple extract
Instructions
  1. In the bowl of a stand mixer, beat together 4 cups flour, sugar, yeast, salt, cinnamon, nutmeg, and ginger. Add in eggs, butter, pumpkin puree, and milk. Beat until just starting to combine. With the mixer on low, add remaining 1½ cups flour.

  2. Replace paddle with dough hook and knead for 5-8 minutes, or until dough is smooth and starts to pull away from the sides of the bowl when mixing. If dough too sticky, add up to another ¼ cup of flour, one tablespoon at a time.

  3. Transfer dough to a bowl that has been sprayed with non-stick cooking spray. Cover with a clean cloth and allow to rise in a warm place until doubled in size, about 45-60 minutes.

  4. Prepare filling: In a small bowl, whisk together spices and sugar.

  5. Turn dough out onto a well-floured surface and gently punch down. Roll dough out into roughly a 24x10-inch rectangle. Spread softened butter over dough. Sprinkle evenly with spices-sugar mixture.

  6. (6) Starting with long side of dough, gently fold in half. Cut dough into 24 one-inch strips.

  7. Take each strip and tie it in a knot as you would a piece of string. Fold ends under the knot.

  8. Cover and allow to rise for 20-30 minutes or until knots are puffed and dough is very soft to touch. While dough is rising, preheat oven to 375°F.

  9. Bake knots for 10-12 minutes or until they just start to turn golden brown.

  10. Remove to a wire rack. Prepare glaze: Stir together confectioner’s sugar, milk, and maple extract until smooth. Add more/less milk to achieve desired consistency.

  11. Drizzle over the top of slightly cooled knots.

  12. Serve warm.

  13. Recipe created by A Kitchen Addiction.
 

Pumpkin Spice Cinnamon Knots | Soft, tender pumpkin cinnamon knots topped with a sweet maple drizzle! Find recipe at redstaryeast.com.

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