Cinnamon Crunch Pumpkin Knots Recipe

Introduction

Cinnamon Crunch Pumpkin Knots are soft, flavorful, and perfect for fall mornings or festive gatherings. These sweet, spiced treats combine pumpkin puree and warm spices with a crunchy cinnamon topping that makes each bite irresistible.

Ingredients

• 1 cup warm milk
• 1/2 cup brown sugar
• 1/2 teaspoon salt
• 1 package Red Star yeast
• 1/2 cup pumpkin puree
• 1/2 cup salted butter (softened)
• 2 1/2 teaspoons pumpkin pie spice
• 2 teaspoons cinnamon
• 2 teaspoons vanilla
• 4 1/2 cups all-purpose flour
• 1/2 cup butter (melted)
• 1 cup brown sugar (for coating)
• 2 teaspoons cinnamon (for coating)
• 1 tablespoon cold butter (for topping)
• 1/4 cup brown sugar (for topping)
• 1 teaspoon cinnamon (for topping)
• 1/4 cup chopped pecans (optional, for topping)
• 1/2 teaspoon pumpkin pie spice (for topping)

Instructions

1. Step 1: Warm the milk in a bowl in the microwave for about 1 to 1 1/2 minutes until warm but not hot. Stir in the brown sugar and salt. When the mixture reaches about 105-110°F, sprinkle the yeast over the milk. Let it proof for 5 minutes until frothy.
2. Step 2: Add the softened butter, pumpkin puree, pumpkin pie spice, cinnamon, and vanilla to the yeast mixture. Stir well to combine.
3. Step 3: Gradually add the flour, one cup at a time, mixing until incorporated. Once the dough starts to come together, turn it onto a floured surface and knead for about 7 minutes until smooth and elastic. The dough should feel slightly sticky but not stick to your hands, adding flour as needed.
4. Step 4: Place the dough in a greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.
5. Step 5: Punch down the dough and divide it into 14 equal balls. Roll each ball into an 8-inch rope and tie into a knot. Repeat with all dough balls.
6. Step 6: Melt 1/2 cup (one stick) of butter in a small bowl. In a separate bowl, combine 1 cup brown sugar and 2 teaspoons cinnamon for the coating.
7. Step 7: Dip each pumpkin knot into the melted butter, then roll to coat all sides in the cinnamon sugar mixture.
8. Step 8: Arrange the coated knots on a non-stick baking mat or greased baking sheet. Cover with plastic wrap and let them rise in a cool place for 20–30 minutes.
9. Step 9: While the knots rise, prepare the cinnamon crunch topping. Mix the cold butter, 1/4 cup brown sugar, 1 teaspoon cinnamon, pecans (if using), and 1/2 teaspoon pumpkin pie spice in a small bowl until crumbly.
10. Step 10: Preheat the oven to 350°F (175°C).
11. Step 11: Sprinkle the cinnamon crunch topping evenly over each pumpkin knot before baking.
12. Step 12: Bake the knots uncovered for 15–17 minutes, until cooked through and lightly browned.

Tips & Variations

• For a nut-free version, omit the pecans and increase the cinnamon slightly for added flavor.
• Use fresh pumpkin pie spice if possible, or make your own blend of cinnamon, nutmeg, ginger, and cloves.
• Ensure your milk is not too hot when proofing yeast to avoid killing the yeast and affecting the rise.
• Try glazing the baked knots with a simple vanilla icing for extra sweetness.

Storage

Store the pumpkin knots in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 1 month. To reheat, warm in the oven at 300°F for about 5–7 minutes or microwave briefly until soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for the puree?

Yes, canned pumpkin puree works perfectly in this recipe and provides consistent texture and flavor.

Can I prepare the dough the night before?

Yes, after the first rise, punch down the dough and refrigerate it overnight. Bring it to room temperature before shaping and continuing with the recipe.

Cinnamon Crunch Pumpkin Knots Recipe

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★★★★★

4.6 from 81 reviews

These Cinnamon Crunch Pumpkin Knots are soft, fluffy, and packed with warm autumn spices. Made with pumpkin puree and coated in a cinnamon sugar butter glaze, then topped with a crunchy pecan streusel, they are perfect for a cozy breakfast or sweet snack during fall.

• Author: Clara
• Prep Time: 25 minutes
• Cook Time: 17 minutes
• Total Time: 2 hours 20 minutes
• Yield: 14 pumpkin knots 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 1 cup warm milk
• 1/2 cup brown sugar
• 1/2 teaspoon salt
• 1 package Red Star yeast (active dry yeast)
• 1/2 cup pumpkin puree
• 1/2 cup salted butter (softened)
• 2 1/2 teaspoons pumpkin pie spice
• 2 teaspoons cinnamon
• 2 teaspoons vanilla extract
• 4 1/2 cups all-purpose flour

Coating

• 1/2 cup butter (melted, 1 stick)
• 1 cup brown sugar
• 2 teaspoons cinnamon

Cinnamon Crunch Topping

• 1 tablespoon cold butter
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 cup chopped pecans (optional)
• 1/2 teaspoon pumpkin pie spice

Instructions

1. Proof the Yeast: Warm the milk in the microwave for about 1 to 1 1/2 minutes until it feels warm to the touch (105-110°F). Stir in the brown sugar and salt. Sprinkle in the yeast and let it sit for 5 minutes, until it becomes frothy and activates.
2. Mix Wet Ingredients: Add the softened butter, pumpkin puree, pumpkin pie spice, cinnamon, and vanilla extract to the yeast mixture. Stir well until fully combined.
3. Add Flour and Knead: Gradually add the flour one cup at a time. When you reach the last half cup, start kneading the dough by hand on a floured surface for about 7 minutes until it becomes smooth, elastic, and slightly sticky but no longer clinging to your hands. Add flour as necessary during kneading.
4. First Rise: Place the dough in a greased bowl, cover it, and allow it to rise in a warm place until doubled in size, approximately 1 hour.
5. Shape the Knots: Divide the dough into 14 equal balls. Roll each ball into an 8-inch rope and tie it into a knot. Repeat with all the dough portions.
6. Prepare Coating and Coat Knots: Melt 1 stick of butter. In a separate bowl, combine 1 cup brown sugar and 2 teaspoons cinnamon. Dip each knot into the melted butter, then roll it in the cinnamon sugar mixture until fully coated on all sides.
7. Second Rise: Place coated knots on a non-stick baking mat or greased pan. Cover with plastic wrap and let them rise in a cool place for 20 to 30 minutes.
8. Make Cinnamon Crunch Topping: In a small bowl, combine cold butter, brown sugar, cinnamon, pumpkin pie spice, and chopped pecans (optional). Mix until the topping is crumbly.
9. Preheat Oven: Heat the oven to 350°F (175°C).
10. Apply Topping: Sprinkle the cinnamon crunch mixture evenly over the tops of the risen pumpkin knots.
11. Bake: Bake uncovered for 15 to 17 minutes, or until the knots are lightly browned and cooked through.

Notes

• Ensure the milk is not too hot when adding yeast to avoid killing it; aim for 105-110°F.
• The dough should be sticky but manageable during kneading; add flour sparingly to maintain softness.
• Chilling the butter for the topping helps create a crumbly texture.
• Optionally add chopped pecans or omit for a nut-free version.
• For extra flavor, serve warm with a drizzle of vanilla glaze or cream cheese frosting.

Keywords: pumpkin knots, pumpkin bread, cinnamon sugar, fall baking, pumpkin spice, cinnamon crunch, pumpkin dessert, holiday bread