Pumpkin Cinnamon Knots
These rolls turned out exactly as I envisioned them to be— pillowy clouds with a sweet and cinnamon filling and in the shape of mini pumpkins.
I usually associate pumpkin cinnamon type breads with Thanksgiving and my mom as she usually makes it on this day of eating. This ended up turning into a practice round to make sure I could live up to her bread standards as I happily volunteered to try it out this year.
This is a shape idea inspired by these Scallion Buns from last year but with a fall twist and taste. It takes a bit of time and rhythm to get the shape down but the end result is a beautiful knot with cinnamon filling peeking through the edges.
Pumpkin Cinnamon Knots
Yields: 16 rolls Active Time: 1 hour Inactive Time: 2 hours
//Dough ¼ cup warm water 1 teaspoon sugar 2¼ teaspoons active dry yeast 6 tablespoons butter ½ cup milk, warmed 1 large egg ¼ cup packed brown sugar ¼ cup granulated sugar ¼ teaspoon freshly grated nutmeg ¼ teaspoon ground ginger 1 teaspoon ground cinnamon 1 teaspoon salt ⅔ cup pumpkin puree 3½ cups all-purpose flour, plus extra for kneading and rolling Oil for coating rising bowl
//Filling 1 tablespoon butter, melted and cooled 2 tablespoons granulated sugar 2 tablespoons brown sugar 1 teaspoon cinnamon ¼ teaspoon freshly grated nutmeg 1 egg beaten with a splash of water for brushing on top
Mix warm water and sugar in a small bowl or cup. Sprinkle yeast on top and mix with a fork. Set aside to proof for 10 minutes. In the meantime, mix together butter, milk, egg, both sugars, nutmeg, ginger, cinnamon, salt and pumpkin puree in a large bowl until thoroughly combined. Stir in the proofed yeast. Slowly add flour, ½ cup at a time until a shaggy dough forms.
Dump out on a floured work surface and knead for 8-10 minutes, adding a small amount of flour as needed, until a smooth and elastic dough forms. Place the dough in a warm, greased bowl and cover with plastic wrap and a damp towel. Set aside to rise for 1-1.5 hours or until the dough has doubled in size. Punch down the dough and shape into a ball again for a second rise.
After the second rise, knead the dough a few times and divide into 16 even pieces. Shape these pieces into small balls and cover loosely with a damp towel to prevent them from drying out. For the filling, mix both sugars, cinnamon and nutmeg in a small bowl.
Take one dough ball and roll in into an oblong oval. Brush with melted butter and sprinkle with the filling mixture. Using a sharp knife, make 6-8 vertical within the dough, being careful not to cut the dough into strips. Take the top and bottom and roll inwards on a diagonal until the dough meets in the middle. Continue to twist inwards, following the natural curve of the dough and tie into a knot, tucking both ends on the bottom. Place on a lined baking sheet. Continue with the rest of the dough.
Set aside in a warm place for a third rise, about 30-45 minutes. Preheat oven to 350ºF. Brush the top of each with egg wash. Bake for 15-18 minutes or until the buns are golden brown on top. Best eaten warm out of the oven or set to cool on a wire rack.
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