In a large bowl, heat milk until warm - about 30 seconds in the microwave should do. Add the yeast and 1 teaspoon granulated sugar. Whisk together until thoroughly combined and let sit until foamy, about 10 minutes.
Add the remaining granulated sugar, brown sugar, butter, eggs, persimmon purée, 4 cups flour, salt and spices to the milk mixture and stir to combine. Continue adding flour, 1 tablespoon at a time, until dough comes together to form a shaggy ball; it should be tacky but not sticky. Then knead the dough by hand (or with a dough hook attachment) until it’s smooth and elastic - this will take about 10 minutes (or less if using a stand mixer). Shape dough into a ball and place in a lightly oiled bowl, cover and let it rise until doubled in size, 1-2 hours.
Make the filling:
Beat the butter, brown sugar and cinnamon together until well combined. Set aside at room temperature.
Shape and bake the rolls:
Line a baking sheet with parchment paper.
After the dough has risen, punch it down and roll it into a ½"-thick rectangle. Spread the filling over the dough in an even layer all the way to the edges. Fold into thirds, like a business letter.
Using a sharp knife or bench scraper, cut dough crosswise into 15 strips.
Twist each strip and tie it into a knot. Place the rolls on the prepared baking sheet, leaving enough room for them to rise a bit.
Lightly cover rolls with a piece of plastic wrap coated with cooking spray. Let rise until slightly puffed, about 1 hour.
When the dough has almost finished rising, preheat oven to 350 degrees.
Bake for 15-20 minutes until golden. Transfer to a wire rack to cool.
Notes
To make purée, cut the top off 1 very ripe Hachiya persimmon. Scoop out flesh and press it through a sieve into a bowl.
Recipe by Two of a Kind at https://www.twoofakindcooks.com/twisted-persimmon-cinnamon-rolls/