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Pumpkin Spice Cinnamon Knots

Pumpkin Spice Cinnamon Knots
Soft, tender pumpkin cinnamon knots topped with a sweet maple drizzle!
Yield 24 knots




  • 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)


  • 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)


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


  • 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 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.


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Review & Comments

rita canfield | Reply

5 stars
Can all purpose flour be substituted for bread flour? If so what adjustments should be made?

Red Star Yeast | Reply

Hi Rita,

Yes you can substitute but I would suggest making sure the AP Flour is a minimum of 11-12% protein. A lot of brands’ all-purpose flour can vary in protein levels. King Arthur’s AP consistently is at 12%. Adjustment of your milk will need to be made. I would first cut back by 1/4 cup and go by feel of the dough to see if you need to add more. Also expect to have a lower volume when using AP as well because it has less gluten forming proteins.

Happy Baking!

Red Star Yeast | Reply

Hi Ellen,
Check out our Whole Grains recipe section:

Happy baking!

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