Uncover the dough and discard the plastic wrap. Tip it onto a lightly floured counter. Spray a 10-inch cast iron skillet with cooking spray.
Use a rolling pin to roll the dough into a large rectangle about 12 inches wide and 14 inches long. Press a bench scraper against the sides of the dough to create straight edges. Use a sharp knife to cut 10 lengths of rope, each around 1 ¼ inches wide. Tie each rope into a knot, tucking the loose ends into the center. Place 7 of the knots in a circle along the edges of the skillet, and the remaining 3 knots in the center of the circle.
Melt the Land O Lakes® Pumpkin Pie Spice Butter Spread in a small bowl. In another small bowl, whisk together the sugar and cinnamon. Use a pastry brush to cover each knot with a generous amount of Land O Lakes® Pumpkin Pie Spice Butter Spread; immediately sprinkle each knot with 1 tablespoon of the sugar mixture.
Cover with plastic wrap and let sit in a warm spot for 1 to 2 hours, or until doubled in size.
About 30 minutes into the second rise, position a rack in the center of the oven and preheat the oven to 350°F.
Bake the buns for 30 to 35 minutes, or until golden brown and a skewer inserted into the center of a knot comes out clean. Serve warm or at room temperature. The knots can be stored at room temperature in an airtight container for up to 1 day. After that, refrigerate for up to 2 days more.