Recipes > Pumpkin Spice Cinnamon Knots Find A Store Pumpkin Spice Cinnamon Knots Soft, tender pumpkin cinnamon knots topped with a sweet maple drizzle! Yield 24 knots Print Recipe Pin Recipe 1 Reviews IngredientsDough5 1/2 to 5 3/4 cups bread flour1/4 cup granulated sugar2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Platinum Yeast1 1/2 teaspoons table salt1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/4 teaspoon ground ginger2 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)Filling1 1/2 tablespoons ground cinnamon1/2 teaspoon ground nutmeg1/4 teaspoon cloves1/4 teaspoon ground ginger3 tablespoons granulated sugar1/4 cup unsalted butter (softened)Glaze1 cup confectioner’s sugar1 1/2 tablespoons milk1 teaspoon maple extract InstructionsIn 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 1 1/2 cups flour.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 1/4 cup of flour, one tablespoon at a time.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.Prepare filling: In a small bowl, whisk together spices and sugar.Turn dough out onto a well-floured surface and gently punch down. Roll dough out into roughly a 24×10-inch rectangle. Spread softened butter over dough. Sprinkle evenly with spices-sugar mixture.Starting with long side of dough, gently fold in half. Cut dough into 24 one-inch strips. Take each strip and tie it in a knot as you would a piece of string. Fold ends under the knot. Place on baking sheets lined with parchment paper or a silicone mat.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.Bake knots for 10-12 minutes or until they just start to turn golden brown. 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. Drizzle over the top of slightly cooled knots.Serve warm. NotesRecipe by A Kitchen Addiction. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
