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Pumpkin Pie Spice Pull Apart Knots

yield: 10 knots


For the Dough

  • 3 ½ cups 15.75 ounces all-purpose flour, plus more for dusting
  • 3 tablespoons granulated sugar
  • 1 ½ teaspoons instant yeast
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup 8 ounces buttermilk, warmed to between 120° and 130°F
  • 1 large egg at room temperature
  • ¼ cup 2 ounces canola oil


  • 6 tablespoons Land O Lakes® Pumpkin Pie Spice Butter Spread
  • cup 4.65 ounces granulated sugar
  • 1 teaspoon ground cinnamon


Day 1: Make the Dough

  • In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast, baking soda, and salt. Knead on low to combine, about 30 seconds. Make a well in the center of the dry ingredients.
  • In a large liquid measuring cup, whisk together the buttermilk, egg, and oil. Pour the mixture into the well in the dry ingredients and knead on medium-low for 10 minutes, or until smooth and elastic, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary.
  • Tip the dough out onto a lightly floured counter. Dust your hands with flour and knead the dough once or twice into a rough ball. Scrape down the bottom and sides of the bowl to remove any excess dough. Spray the bowl with cooking spray and place the dough back in the bowl. Cover with plastic wrap. Refrigerate overnight.

Day 2: Shape and Bake the Knots

  • 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.