Fit a stand mixer with the dough hook, and combine the water, yeast, and sugar. Allow to foam.
Add the flour, salt, and canola oil and turn the mixer to low. Knead until the dough comes together, increasing the speed as you can, about 1-2 minutes.
Cover the bowl and let sit in a warm place for 1 hour, or in the fridge overnight, allowing 1-2 hours to come back to room temp.
Meanwhile, make the pumpkin filling by combining the pumpkin, sugar, brown sugar and spices in a small bowl. Refrigerate until ready to use.
Flour a work surface and roll out half of the dough.
Cover it in the pumpkin filling and roll out the last half of the dough. Place it on top and press lightly to seal.
Cut the dough into strips.
Twist each end in opposite directions and then cross the ends, poking one end through the hole just like tying a knot.
Twist the ends again and wrap them around the dough.
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and place the knots on it.
Melt the remaining 2 tablespoons butter.
Stir the melted butter together with the 1 teaspoon cinnamon and the brown sugar.
Spoon clumps of the brown sugar mix over the knots.
Transfer to the oven and bake for 15-20 minutes or until golden.
Notes
To freeze pumpkin cinnamon crunch twists,Wrap cooled twists in foil and place in a freezer bag for up to 1 month.
Nutrition Facts
Pumpkin Cinnamon Crunch Twists
Amount Per Serving (1 g)
Calories 281Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Polyunsaturated Fat 4g
Cholesterol 5mg2%
Sodium 186mg8%
Carbohydrates 48g16%
Fiber 2g8%
Sugar 17g19%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.