Heavenly Homemade Pumpkin Spice Knotty Buns: A Parisian-Inspired Recipe for Fall Bliss

There’s an undeniable magic that happens when classic baking techniques meet beloved seasonal flavors. These Pumpkin Spice Knotty Buns are a testament to that magic, offering a sublime experience that rivals even the finest bakery treats. My culinary journey for these delectable buns began with the irresistible cinnamon buns served at the famous Circus Bakery in Paris. Their exquisite texture and balanced sweetness left a lasting impression, fueling a desire to recreate something equally enchanting. Further inspiration came from an inspiration recipe shared by Epicurious, renowned for its innovative and delicious creations. However, as with many great ideas, I couldn’t resist putting my own unique spin on them, infusing them with the comforting essence of pumpkin. The result? Pillowy, perfectly spiced pumpkin buns that are nothing short of a little piece of heaven on earth. Each bite delivers a harmonious blend of rich brioche, warm spices, and a touch of pumpkin, making them an absolute dream for any fall morning or cozy afternoon.

What truly elevates these pumpkin buns from merely delicious to utterly gorgeous is the luscious brown sugar syrup glaze. Applied generously as they emerge warm from the oven, this glaze doesn’t just add an extra layer of sweetness; it also locks in moisture, ensuring each bun remains incredibly soft and tender. Furthermore, it creates a beautiful, glistening sheen that is as appealing to the eye as it is to the palate. To introduce an intriguing textural contrast and an additional hint of sweetness, I incorporated Swedish pearl sugar. These small, irregular sugar crystals provide just the right amount of delightful crunch, making each bite a complex and satisfying experience. The way they catch the light and add an artisanal touch makes these buns feel truly special.

Beyond providing that satisfying crunch, the Swedish pearl sugar also offers a subtle burst of sweetness, beautifully complementing the slightly savory notes of the brioche dough. The foundation of this recipe is a rich, tender pumpkin spice brioche. Brioche dough is renowned for its buttery richness and incredibly soft texture, making it the perfect canvas for robust flavors. By infusing the dough itself with warm pumpkin spice, we create a base that is inherently flavorful and aromatic, lending a wonderfully spicy bite to the entire pastry. This integration ensures that the autumnal spice is present in every single strand of the bun, rather than just in the filling. It’s this thoughtful layering of flavors and textures that transforms a simple bun into an extraordinary culinary delight, perfect for seasonal celebrations or a comforting treat on a crisp day.

These exquisite pumpkin buns are the quintessential companion to your morning coffee. Imagine waking up to the aroma of freshly baked pastries, pouring yourself a steaming cup of coffee, and indulging in one of these warm, glazed, and perfectly spiced buns. It’s a moment of pure bliss. If you find yourself as utterly obsessed with pumpkin as I am, you can take this pairing to the next level by creating my Homemade Pumpkin Spice Coffee Creamer. This creamy, spiced addition will sweeten your coffee and amplify the overall pumpkin experience, creating a synergistic flavor profile that is truly irresistible. Together, they go hand in hand, like peanut butter and jelly, forming a breakfast or brunch duo that will undoubtedly become a fall favorite. They are also fantastic with a hot cup of tea, a mug of apple cider, or even a glass of cold milk, making them versatile for any occasion or preference.

Crafting the Perfect Pumpkin Spice Knotty Buns: A Detailed Guide

Making these braided buns is a delightful process that begins with a foundation of truly exceptional dough. We start with a beautiful, rich brioche-like dough, which I’ve chosen to enhance with a generous whisper of pumpkin pie spice. This addition is key to making these buns extra special and infusing them with that signature autumnal warmth that we all crave. My love for all things pumpkin and pumpkin spice is well-documented, so this creative step was a natural and joyful progression for me. The inclusion of the spice in the dough itself ensures a deep, consistent flavor throughout the entire bun, rather than just a surface-level impression.

The journey to these scrumptious buns involves several satisfying steps. After incorporating the pumpkin spice into the dry ingredients of the dough, we move on to creating a luscious pumpkin brown sugar butter filling. This rich, aromatic spread will be folded into the dough, creating wonderful layers of flavor and texture. Once the dough has proven overnight in the fridge – a crucial step that significantly enhances its flavor and workability – it’s ready to be rolled out. While the entire process may seem intricate, it’s far less time-consuming than many traditional bread recipes, requiring mostly patience during the proofing stages. The slow proof in the refrigerator allows the yeast ample time to develop complex flavors, contributing to the depth and richness of the finished brioche.

Once your dough is perfectly chilled and ready, you’ll roll it out into a large rectangle. Then comes the magic of the filling: spread the glorious pumpkin brown sugar butter evenly over two-thirds of the dough. This intentional spreading ensures that when you fold the dough, you create distinct layers of spiced buttery goodness. The folding process itself is akin to folding a letter: first, you bring the plain, unfilled side over to the middle, then fold the opposite, filled third over the top. This technique creates three distinct layers of dough and filling, which are essential for achieving that mesmerizing swirl and texture once twisted. These layers are what give the knotty buns their characteristic appearance and ensure every bite is bursting with flavor.

Now comes the truly fun and artistic part: forming the knots! This step might initially seem a bit tricky, but with a little practice, it becomes quite intuitive and rewarding. If you’re looking for more expert guidance, I highly recommend referring to the original Epicurious link mentioned above, or checking out the Circus Bakery Instagram for visual inspiration on their twisting techniques. To create the knot, you’ll take each strip of dough and give it a gentle twist in opposite directions on each end. This creates a beautiful spiral effect. Once twisted, you then wrap the dough around your hand, tucking and knotting it into a charming bun shape. This method results in a pastry that is both twisted and knotted, offering a unique visual appeal and an incredibly tender, layered texture. After they are beautifully formed, you’ll let them rise once more, allowing the dough to become airy and light before they are finally ready for their golden bake. The patience invested in this second rise is truly worth it, leading to buns that are incredibly soft and fluffy.

Tips for Perfect Pumpkin Spice Knotty Buns:

• Dough Temperature is Key: Ensure your milk is just warm, not hot, to properly activate the yeast. Room temperature butter for the dough also incorporates more smoothly.
• Don’t Rush the Proofing: The overnight chill for the dough is non-negotiable for flavor development. The slow proof allows the yeast to work its magic, resulting in a more complex and delicious brioche.
• Flour Your Surface Lightly: When rolling out the dough, use just enough flour to prevent sticking, but not so much that it dries out the dough.
• Mastering the Twist: If the knotting process feels daunting, watch a quick video tutorial on braiding or knotting dough strips. Practice makes perfect! Don’t be afraid if your first few aren’t picture-perfect; they’ll still taste amazing.
• Even Baking: Rotating your baking sheets halfway through ensures all buns bake evenly and achieve that beautiful golden-brown color.
• Glaze Immediately: Brushing the warm brown sugar syrup onto the hot buns right out of the oven allows them to absorb the glaze more effectively, keeping them moist and shiny.
• Storage: These buns are best enjoyed fresh, but they can be stored tightly wrapped at room temperature for up to 2 days. For longer storage, freeze unglazed buns and thaw/glaze when ready to enjoy.
• Serving Suggestions: While coffee is a classic pairing, these buns are also delightful with a glass of milk, hot apple cider, or a simple cup of black tea. They make a fantastic addition to any brunch spread or a cozy dessert after dinner.

Did you embark on this delicious baking adventure and make this recipe? I’d absolutely love to hear from you! Please let me know by leaving a review or comment below. Your feedback and experiences inspire me. And for more delightful recipes, behind-the-scenes glimpses, and kitchen tips, be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook! Let’s connect and share our passion for homemade goodness!

📖 Recipe

Yield: 8

Pumpkin Spice Knotty Buns

Inspired by the Circus Bakery in Paris and the recipe shared by Epicurious, I took these buns on the pumpkin ride of their life. They just might be the best thing that has come out of my oven all year!

Ingredients

Dough

• 1 cup Whole Milk
• 1 tablespoon Active Dry Yeast
• 1 lg Egg
• 1 lg Egg Yolk
• 3 ½ cups All-Purpose Flour
• ½ cups Granulated Sugar
• 1 ½ teaspoon Pumpkin Pie Spice
• 1 teaspoon Kosher Salt
• 6 tablespoons Unsalted Butter, room temp, plus more for the bowl

Filling

• 6 tablespoons Unsalted Butter, room temperature
• 2 tablespoons Pumpkin Pie Spice
• ½ cup Brown Sugar
• ½ cup Pumpkin Puree, not pie mix

Glaze

• 1 cup Brown Sugar, for glaze
• ½ cup Water

Instructions

For the Dough:

1. In a small saucepan over low, heat the milk until just warm 110°F–115°F. Pour the milk into the bowl of a stand mixer over the yeast and let sit until foamy, 5-10 minutes.
2. Add egg, egg yolk, flour, granulated sugar, pumpkin pie spice, and salt to yeast mixture and mix with the dough hook on low speed until combined. Increase speed to medium and continue to mix until dough is smooth, about 10 minutes.
3. Gradually add butter 1 tablespoon at a time, mixing to incorporate slightly before adding more. When the 6 tablespoons butter have been incorporated, mix until the dough is smooth, supple, and shiny, 10–15 minutes longer (you need to mix this long to develop the gluten).
4. Turn the dough out onto your work surface and shape into a ball. Coat the mixing bowl with butter and return the dough to the buttered bowl and cover with plastic wrap. If your oven has a proof function, place the bowl of dough in the oven until doubled for about an hour. If your oven doesn’t have a proof function, let it sit at room temperature until doubled in size, 1–1 ½ hours.
5. Punch the dough down, cover the bowl tightly in plastic wrap, and chill overnight. The slow proof creates more flavor because it gives the yeast more time to process the sugar.

For the Filling and Assembly:

1. Mix butter, pie spice, brown sugar, and pumpkin in a medium bowl until combined.
2. Turn the dough out onto a lightly floured surface and roll to a ¼”-thick rectangle, about 16″x12″.
3. Spread butter mixture over two-thirds of the dough. Fold the plain side over the middle, then fold opposite third over (like folding a letter). Roll to a 12″x8″ rectangle about ½” thick. Slice lengthwise into eight 1″-thick strips.
4. Working one at a time, lay each strip on a clean work surface with the long side facing you. Gently twist each end in opposite directions until the entire strip is spiraled and you see filling all the way around. Hold one end of strip between a thumb and index finger and working away from you, tightly wrap strip around 2 or 3 fingers. Wrap around fingers again, placing the second loop closer to the palm of your hand. As you bring strip across the back of your hand, cross over the first loop, angling toward the end of your index finger. Cross dough over the front of your hand and tuck the end into the center while removing your fingers and pushing through to the other side to create a knot.
5. Divide cinnamon twists between 2 rimmed baking sheets, spaced evenly apart. Cover loosely with plastic wrap and let sit at room temperature until doubled in size, 1 hour.
6. Preheat the oven to 325°F.
7. Place racks in upper and lower thirds of the oven. Bake buns, rotating pans from top to bottom halfway through, until deeply golden brown, 25–30 minutes.

For the Glaze:

1. In a small saucepan bring the brown sugar and water to a boil. Generously brush syrup over hot buns as soon as they come out of the oven. If you like a sweeter pastry, wait 5 minutes, then brush again.

Notes

I sprinkled a little Swedish Sugar on top of my buns after glazing for some visual interest and crunch, this is totally optional, don’t let it stop you from making these beautiful buns!
Buns can be made 2 days ahead. Tightly wrap with plastic and store at room temperature.

Nutrition Information:

Yield:

8

Serving Size:

1 grams

Amount Per Serving:
Calories: 632Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 95mgSodium: 336mgCarbohydrates: 101gFiber: 3gSugar: 54gProtein: 9g

This is an estimated caloric value, actual numbers may differ based on the ingredients used.

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