It's been a while but I'm back in the bread game!
After a summer of being lazy and only making no knead English Muffins, it was really time to dust off my kneading skills and make bread again. In the past, I've had difficulty with pumpkin breads because they tend to be too dense and doughy versus soft and fluffy. But this time around, they 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
Recipe adapted from Smitten Kitchen's Pumpkin Cinnamon Rolls
Yields: 16 rolls // Active Time: 1 hour // Inactive Time: 2 hours