Pumpkin Spice Knotty Buns

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.