Add warm milk, active dry yeast, and 1 tbsp of granulated sugar to a bowl. Let sit for 5 to 10 minutes until foamy.
Add melted butter, the remaining portion of the 1/3 cup of granulated sugar for the dough, eggs, and vanilla bean paste. Gradually mix in bread flour, salt, and 1 tbsp of cinnamon until a soft dough forms.
Knead until smooth and elastic. The dough should be soft and slightly tacky. Place in an oiled bowl, cover with plastic wrap and a towel, and let rise somewhere warm until doubled, about 1 hour.
Punch down the dough and divide it into 12 equal balls.
To create the pumpkin shape, cut 4 pieces of food-safe baking twine long enough to wrap around each dough ball. Arrange the 4 pieces in a snowflake pattern. Place a dough ball in the center, pull one piece of twine up and over, tie it loosely, and double-tie it. Repeat with each piece of twine, spacing evenly to create 8 sections.
Cover and proof somewhere warm for 20 to 30 minutes, until puffy.
Heat neutral oil to 350°F (175°C) in a deep pot. Fry the donuts in batches, turning occasionally, until golden and cooked through, about 2-3 minutes per side. Drain on a wire rack.
While still warm, carefully cut through each piece of twine and remove all the strings. Mix 1 cup of sugar with 2-3 tbsp of cinnamon and toss the warm donuts in the cinnamon sugar.
Poke a hole in the top of each donut and pipe in Nutella until filled. Finish with a small pretzel stick for the stem. Serve warm.
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