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Cinnamon Knots Recipe

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3.9 from 39 reviews

  • Author: Diane
  • Total Time: 1 hour 45 minutes
  • Yield: 12 servings

Description

These homemade Cinnamon Knots are soft, fluffy, and irresistibly delicious sweet rolls perfect for breakfast or a snack. Made from a yeast-raised dough, they are individually tied into knots, brushed with a cinnamon brown sugar butter, baked to golden perfection, and finished with a rich vanilla glaze.

Ingredients

Dough

  • 1 ½ Tablespoons dry active yeast
  • 1/4 cup granulated sugar
  • 1 cup 2% milk (heated to 100-110°F)
  • 1/4 cup unsalted butter (melted)
  • 1 large egg
  • 1 teaspoon kosher salt
  • 3 ¼ cups all-purpose flour

Topping

  • 1/4 cup unsalted butter (melted)
  • 1/2 cup brown sugar
  • 1 Tablespoon cinnamon

Icing

  • 1 Tablespoon unsalted butter (melted)
  • 1 teaspoon vanilla extract
  • 2 Tablespoons half and half
  • 1¼ cup powdered sugar

Instructions

  1. Make the dough: In a large standing mixer bowl, combine the yeast, granulated sugar, and warm (100-110°F) milk. Wait about 15 minutes until the yeast becomes bubbly. Add the melted butter, egg, and kosher salt, stirring with a spatula. Attach the dough hook and mix in about 2.5 cups of flour, gradually adding up to 3 ¼ cups until the dough is slightly sticky but manageable. Remove the dough and shape it into a smooth ball in a greased bowl.
  2. Let the dough rise: Cover the dough bowl with a clean dish towel and place it in a warm spot. Allow it to rise for about 30 minutes until it slightly doubles in size.
  3. Form knots: Oil a large cutting board and press the dough into a rectangular shape. Use a pizza cutter to divide the dough into 12 equal strips. Tie each strip into a knot by tucking one end under and the other into the middle. Place the knots on two large baking sheets.
  4. Prep toppings: Melt butter in a microwave-safe bowl. In another bowl, combine brown sugar and cinnamon.
  5. Add toppings to cinnamon knots: Brush each knot generously with the melted butter, then sprinkle evenly with the brown sugar and cinnamon mixture.
  6. Let rise again: Cover the baking sheets with a clean dish towel and allow the knots to rise for 20-30 minutes until puffed but not necessarily doubled.
  7. Bake rolls: Preheat the oven to 350°F (175°C). Bake the cinnamon knots for approximately 15 minutes or until golden brown on top.
  8. Make icing: In a medium bowl, whisk melted butter, vanilla extract, half and half, and powdered sugar until smooth. Adjust the consistency by adding more powdered sugar if too thin, or more half and half if too thick.
  9. Add icing to knots: After the knots have cooled, drizzle the vanilla glaze evenly over the top for a sweet finish.

Notes

  • Use warm milk to activate the yeast properly; water that is too hot can kill the yeast.
  • The dough should be slightly sticky but manageable; avoid adding excessive flour to keep knots soft.
  • Make sure to let the knots rise twice for a tender and fluffy texture.
  • Use fresh yeast for best results and ensure it’s not expired.
  • Feel free to substitute half and half with whole milk or cream for the icing.
  • These knots keep well stored in an airtight container at room temperature for 2 days or freeze for longer storage.
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://eatwithdiane.com/cinnamon-knots-recipe/