These pumpkin cinnamon twist knots are the ultimate fall treat! They are full of flavors, incredibly delicious, and make the perfect comforting dessert!
These are also refined sugar-free!
Giant pumpkin cinnamon twist knots
This recipe is an upgraded version of my one-bowl cinnamon rolls! Only prettier and more season-appropriate!
The pumpkin purée adds an extra creaminess to the dough and its delicate flavor marries perfectly with cinnamon and coconut sugar!
Here’s why you’ll love these pumpkin cinnamon twist knots:
While the inside is fluffy and doughy, the outer layer is crispy and browned to perfection!
Due to their twisted shape, more layers of cinnamon sugar are exposed which results in a deliciously caramelized crispy cinnamon-flavored shell!
These take a bit longer to make but they are so fun and easy! You can even involve kids for a fun baking session!
I love these twist knots because they are not overwhelmingly pumpkin flavored, but more subtle and delicate in taste.
These pumpkin cinnamon twist knots are meal-prep friendly!!
This recipe is also meal-prep friendly! You can make these and freeze them before baking for up to 3 months! When you are ready to enjoy them, remove them from the freezer and defrost them at room temperature before baking.
The baked version can be stored, covered at room temperature for up to 3 days! You can revive the leftovers by reheating them in an oven. Cover the twist knots with aluminum foil and reheat in an oven at 180°C for 5 to 6 minutes or until warm and fluffy again.
Other sweet treats you’ll love:
What you might need to make this recipe:
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These pumpkin cinnamon twist knots are the ultimate fall treat! They are full of flavors, incredibly delicious and make the perfect comforting dessert!
- 3 1/2 cup flour
- 1 cup pumpkin purée
- 1/2 cup soy milk
- 3 tbsp coconut oil or vegan butter
- 2 tbsp coconut sugar
- 2 tbsp ground flaxseeds
- 2 tsp active dry yeast
- 2 tsp vanilla extract
- 1/4 tsp white vinegar
- pinch of salt
- 1/3 cup coconut sugar
- 2 tsp cinnamon
- 1 tbsp coconut oil or vegan butter
- pinch of salt
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In a microwave-proof glass, add soy milk and heat for 30 seconds or until warm to the touch. It shouldn't be too warm or it will kill your yeast. (touch the milk with your finger, it should be slightly warmer than your own temperature)
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Add active dry yeast, vanilla, flaxseeds, and coconut sugar to soy milk, stir and set aside. Let it sit for at least 5 minutes or until it starts bubbling. (this means your yeast is alive if the milk yeast mixture doesn't bubble, discard and try with fresh yeast)
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In a mixing bowl (or your handstand mixer bowl), sift 3 cups of flour. Add pumpkin purée, salt, and liquid ingredients. mix until combined. If the dough is too wet add remaining flour, one tablespoon at a time. It should be slightly tacky without sticking to the side of your bowl.
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Add softened butter, and knead until combined. Transfer the dough to a lightly floured surface and start kneading until it forms a ball. If too sticky, add more flour, 1 tablespoon at a time.
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Knead for about 10 minutes or until the dough is smooth, shiny and springs back to the touch. Flour your mixing bowl and place your dough back into the mixing bowl. Cover and let rest for about 45 minutes to 1 hour, or until doubled in size.
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Preheat your oven to 180°C. Line a baking pan with parchment paper.
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In a small mixing bowl, make the filling by adding coconut sugar, cinnamon, and salt. Mix well and set aside.
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Once your dough has doubled in size, punch it, sprinkle with flour if needed and knead again to release the gas.
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Sprinkle some flour onto a clean surface, roll your dough into a ball and divide into 4 pieces using a knife.
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Take a piece of dough to the middle of your working surface and set the others aside. Roll out your piece of dough into a thin rectangular shape.
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With a spatula or a brush, spread a small amount of vegan butter. Sprinkle with the cinnamon sugar filling. Press with your fingers to ensure that the filling is sticking well.
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From one end, tightly roll out the dough and situate the seam side down. Then with a knife or a rolling pin, cut in the middle lengthwise leaving one end attached.
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Carefully, start twisting while placing the open seam upfront. Pinch the other end to close up the twisted dough.
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Take each end of the twisted dough and carefully bring them together into a circular shape. Tie the dough into a knot. Try to place each end under the dough to secure it.
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Continue the process with the other pieces of dough. Place them on your lined baking pan. Cover with a clean towel and let it rest for at least 15 minutes.
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Bake the pumpkin cinnamon twist knots on the center rack of the oven for about 30 to 40 minutes, or until golden brown.
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Let them cool off for at least 10 minutes before serving.
- The amount of flour is depending on the moisture content of the pumpkin purée, just start with the lesser amount and work your way up until you get a workable slightly sticky dough that doesn't stick to the side of your bowl.
- Leftovers can be kept in a covered container at room temperature for up to 4 days or in the freezer for up to 1 month.
Check out our other plant-based recipes
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OMG. These look incredible!!
x Millie
http://www.modishrambling.com
Hi, Millie! They are truly delicious:) thank you for stopping by x