Ingredients

The following ingredients have 14 Servings
  • 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
  • 2 teaspoons cinnamon
  • 1 tablespoon cold butter
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 cup chopped pecans (optional)
  • 1/2 teaspoon pumpkin pie spice

Instruction

  • Warm the milk in a bowl in the microwave for just about 1 to 1 1/2 minutes until it is warm. Add in the sugar and salt, then stir the mixture. Allow it to sit until it is warm, but not too hot (if you have a thermometer, it should measure about 105-110 degrees in order to proof active dry yeast). Add 1 package of yeast right to this milk. Allow the yeast to proof for about 5 minutes. It should get nice and frothy.
  • Add the softened (almost melted) butter, pumpkin, pumpkin pie spice, cinnamon and vanilla. Stir this well until it is all blended together.
  • Gradually add in the flour,1 cup at a time. Add in the last 1/2 a cup and start to knead the dough with your hands until the last 1/2 cup of flour is incorporated in. Turn the dough out onto a floured surface and continue to knead the bread for about 7 minutes until it is smooth and elastic. Add a bit more flour as you need to during kneading. The dough should still feel sticky, but it will not stick to your hands.
  • Place this dough in a greased bowl and cover it. Allow the dough to rise in a warm place until it has doubled, about 1 hour.
  • Split the dough into 14 balls. Roll each ball into about an 8" "rope", then make a knot in the rope. Repeat this with all of the dough balls.
  • Melt one stick of butter in a small bowl. In a separate bowl, combine the brown sugar and cinnamon for coating the pumpkin knots.
  • Take each pumpkin knot, dip them in the butter, then cover them in the cinnamon sugar mixture. All sides of the pumpkin knot should be coated in cinnamon and sugar.
  • Place the pumpkin knots on a non-stick baking mat or a pan that has been sprayed with cooking spray. Cover with plastic wrap and allow them to rise in a cool place for 20-30 minutes.
  • While the knots are rising the second time, prepare the cinnamon crunch topping. In a small bowl, mix together the cold butter, brown sugar, cinnamon and pecans until crumbly.
  • Heat the oven to 350 degrees.
  • Before baking, sprinkle the cinnamon crunch mixture on the tops of the pumpkin knots.
  • Bake, uncovered, for 15-17 minutes, or until they are cooked through and lightly browned.