Pumpkin Spice Cinnamon Knots Recipe
Pumpkin Spice Cinnamon Knots Recipe photo by Red Star® Yeast
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Pumpkin Spice Cinnamon Knots Recipe

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Soft, tender pumpkin cinnamon knots topped with a sweet maple drizzle!
Recipe provided by Red Star® Yeast
TOTAL TIME: Bake: 12 min.
MAKES:24 servings
TOTAL TIME: Bake: 12 min.
MAKES: 24 servings


  • 5 1/2 to 5 3/4 cups bread flour
  • 1/4 cup sugar
  • 2 packages (1 1/2 tablespoons) RED STAR® Platinum Superior Baking Yeast®
  • 1 1/2 teaspoons salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 2 eggs, room temperature
  • 1/3 cup butter, melted and cooled
  • 1/4 cup pumpkin puree, not pumpkin pie filling
  • 1 1/2 cup milk, warmed to 120°-130°F
  • 1/4 cup butter, softened
  • 1 1/2 tablespoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ginger
  • 3 tablespoons sugar
  • 1 cup confectioners' sugar
  • 1 1/2 tablespoons milk
  • 1 teaspoon maple extract


  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, and milk. Beat until just starting to combine. With the mixer on low, add remaining 1 1/2 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 1/4 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. In a small bowl, whisk together spices and sugars.

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

  6. Gently fold dough in half width-wise. Cut dough into 24 one (1)- inch strips along the length size.

  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 knots just start to turn golden brown.

  10. Remove to a wire rack and prepare glaze. Stir together confectioner?s sugar, milk, and maple extract until smooth.

  11. Drizzle over the top of slightly cooled knots.

  12. Serve warm. Yield: 24 knots
Originally published as Pumpkin Spice Cinnamon Knots in Red Star® Yeast 2015

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