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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/cinnamon-crunch-pumpkin-knots-recipe/