Cinnamon Knots

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Cinnamon Knots are cinnamon rolls with a twist. This sweet treat combines a simple sweet dough in knot form with a delicious cinnamon and sugar topping. Enjoy with a cup of coffee and a friend!

Side view of a pan of cinnamon roll knots.

Cinnamon Sugar Knots

How many different things can we make with a simple cinnamon roll dough? Countless! So if you are looking for a fun new twist on cinnamon rolls, try this one. You’re going to love these (and your kids will too).

I’ve made a lot of cinnamon rolls in my lifetime. My momma made them best and she taught me many things over the years. But the most important thing she shared was to eat one fresh out of the oven. And yes, I did!

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Why This Recipe Works:

  • FUN TWIST – These truly are a fun twist on classic cinnamon rolls. And yes, you’re going to be twisting them! See below for my step-by-step directions.
  • MELT IN YOUR MOUTH DELICIOUS – This soft and tender dough yields the softest rolls. Adding the topping and the glaze will make them even more decadent. They’ll melt in your mouth!
  • FREEZE WELL – You can freeze the unglazed cinnamon knots. Just wrap them in cling wrap and place them in freezer bags. Thaw at room temperature and add the icing when ready to eat.
Two iced cinnamon roll knots.

How to make Cinnamon Knots:

Step 1
Make the dough. In a large standing mixer, combine yeast, sugar, and warm milk. Be careful to use WARM milk, not hot (approximately 100-110 degrees f). After about 15 minutes, the yeast should be bubbly and you can proceed.

Add the melted butter, egg, and kosher salt – and stir with a spatula. Then add the dough hook, and about 2.5 cups of all-purpose flour, and start the mixer. Continue adding flour until you get your desired consistency (about 3/4 cup more or until the dough is slightly sticky but easy to handle). Remove dough to a greased bowl and form into a smooth ball.

Step 2
Let the dough rise. Cover the bowl of dough with a clean dish towel and place in a warm corner of your kitchen. Let the dough rise for about 30 minutes.

Step 3
Form knots. Spread some oil on a large cutting board. Press the dough into a rectangular shape on the board. Use a pizza cutter to slice the dough into 12 equal pieces.

Then take each strip of dough and carefully make a knot. Tuck one end under the knot and the other end into the middle of the knot. (See photos below.) Place cinnamon knots on two large baking sheets.

Step 4
Prep toppings. Place butter into a bowl and melt in the microwave. Add the sugar and cinnamon to another bowl.

Step 5
Add toppings to cinnamon knots. Then brush the butter onto the top of each knot. Finally, sprinkle the rolls with brown sugar and cinnamon.

A pan of the cinnamon knots before baking with sugar and cinnamon on top.

Step 6
Let rise again. Cover knots with a clean dish towel and let rise for about 20-30 minutes (or until they puff up – they don’t need to double).

Step 7
Bake rolls. Bake rolls in a preheated 350-degree oven until golden brown on top, approximately 15 minutes.

Step 8
Make icing. In a medium bowl, combine the ingredients – melted butter, vanilla, half and half, and powdered sugar. Adjust consistency as needed.

If the icing is too thin, add a little more powdered sugar. If it’s too thick, add a few extra drops of half and half.

Step 9
Add icing to knots. When the rolls are cool, drizzle the icing over the cinnamon knots.

Enjoy these cinnamon knots with a cup of coffee! Try our Toddy Cold Brew Coffee, a Peanut Butter Coffee Smoothie, or Homemade Pumpkin Spice Lattes.

Storing and Freezing:

  • Store leftover rolls in an airtight container on your countertop for 3-4 days.
  • Freeze unfrosted rolls for up to three months. Wrap them in cling wrap and then place in freezer bags.
My hand holding a cinnamon roll knot with icing.

Recipe FAQs:

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. You won’t need to use warm liquid to activate the yeast, however. Just combine the ingredients.

Can I make cinnamon knots ahead of time?

Yes, you can make them ahead of time. Prepare the knots up to the point of baking, then cover and refrigerate them overnight. The next morning, let them come to room temperature and rise for about 30 minutes before baking as directed.

Can I add additional fillings to these knots?

Yes, you can add chopped pecans or walnuts, raisins or dried cranberries, or other spices (like cloves or nutmeg).

Closeup on some cinnamon knots.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

My hand holding a cinnamon knot with icing.

Cinnamon Knots Recipe

Cinnamon Knots are cinnamon rolls with a twist. This sweet treat combines a simple sweet dough in knot form with a delicious cinnamon and sugar topping. Enjoy with a cup of coffee and a friend!
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Course: Bread
Cuisine: American
Prep Time: 30 minutes
Cook Time: 15 minutes
Rise Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 12 rolls
Calories: 322kcal
Author: Sue Ringsdorf

Ingredients

For the rolls:

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

For the topping:

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

For the icing:

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

Instructions

  • Make the dough. In a large standing mixer, combine yeast, sugar, and warm milk. Be careful to use WARM milk, not hot (approximately 100-110 degrees f). After about 15 minutes, the yeast should be bubbly and you can proceed.
    Add the melted butter, egg, and kosher salt – and stir with a spatula. Then add the dough hook, and about 2.5 cups of all-purpose flour, and start the mixer. Continue adding flour until you get your desired consistency (about 3/4 cup more or until the dough is slightly sticky but easy to handle)). Remove dough to a greased bowl and form into a smooth ball.
  • Let the dough rise. Cover the bowl of dough with a clean dish towel and place in a warm corner of your kitchen. Let the dough rise for about 30 minutes.
  • Form knots. Spread some oil on a large cutting board. Press the dough into a rectangular shape on the board. Use a pizza cutter to slice the dough into 12 equal pieces.
    Then take each strip of dough and carefully make a knot. Then tuck one end under the knot and the other end into the middle of the knot. (See photos below.) Place cinnamon knots on two large baking sheets.
  • Prep toppings. Place butter into a bowl and melt in the microwave. Add the sugar and cinnamon to another bowl.
  • Add toppings to cinnamon knots. Then brush the butter onto the top of each knot. Finally, sprinkle the rolls with brown sugar and cinnamon.
  • Let rise again. Cover knots with a clean dish towel and let rise for about 20-30 minutes (or until they puff up – they don't need to double).
  • Bake rolls. Bake rolls in a preheated 350-degree oven until golden brown on top, approximately 15 minutes.
  • Make icing. In a medium bowl, combine the ingredients – melted butter, vanilla, half and half, and powdered sugar. Adjust consistency as needed.
    If the icing is too thin, add a little more powdered sugar. If it's too thick, add a few extra drops of half and half.
  • Add icing to knots. When the rolls are cool, drizzle the icing over the cinnamon knots.

Notes

  • You can make these ahead of time. Prepare the knots up to the point of baking, then cover and refrigerate them overnight. The next morning, let them come to room temperature and rise for about 30 minutes before baking as directed.
  • Store leftover rolls in an airtight container on your countertop for 3-4 days.
  • Freeze unfrosted rolls for up to three months. Wrap them in cling wrap and then place in freezer bags.

Nutrition

Calories: 322kcal | Carbohydrates: 53g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 41mg | Sodium: 216mg | Potassium: 96mg | Fiber: 1g | Sugar: 27g | Vitamin A: 319IU | Vitamin C: 0.1mg | Calcium: 51mg | Iron: 2mg
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