Description
Soft and pillowy pumpkin-infused bread knots filled with creamy pumpkin butter and topped with a buttery cinnamon pecan crumble for the ultimate cozy autumn treat.
Ingredients
Scale
- 1 cup warm milk (110°F/45°C)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 2 tablespoons butter, melted
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 1/2 cups all-purpose flour
- 1/2 cup canned pumpkin puree
- 1 cup canned pumpkin puree (for filling)
- 1/2 cup butter, softened (for filling)
- 1/4 cup honey
- 1/2 teaspoon cinnamon (for filling)
- 1/4 teaspoon nutmeg (for filling)
- 1/4 cup finely chopped pecans
- 1/4 cup brown sugar
- 1 teaspoon cinnamon (for topping)
- 3 tablespoons butter, melted (for topping)
Instructions
- In a large bowl, combine warm milk, yeast, and a pinch of sugar. Let sit 5–10 minutes until foamy.
- Add remaining sugar, melted butter, salt, cinnamon, nutmeg, and pumpkin puree. Stir to combine.
- Gradually add flour until a soft dough forms.
- Knead on a floured surface for 8–10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Mix pumpkin puree, softened butter, honey, cinnamon, and nutmeg to make the filling.
- Punch down dough and divide into 12 equal pieces. Roll each into an 8-inch rope and tie into a loose knot, tucking ends underneath.
- Place knots on a parchment-lined baking sheet. Make an indentation in the center and fill with about 1 tablespoon pumpkin butter.
- Mix pecans, brown sugar, and cinnamon. Brush knots with melted butter and sprinkle topping over each.
- Cover and let rise 30 minutes. Preheat oven to 375°F (190°C).
- Bake for 18–22 minutes until golden brown.
- Cool slightly before serving.
Notes
- Prep Time: 1 hour 15 minutes
- Cook Time: 18-22 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 knot
- Calories: 320
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 30 mg