Cinnamon Knots Recipe

My hand holding a cinnamon knot with icing.

5 from 2 votes

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!

Course Bread

Cuisine American

Keyword cinnamon knots, cinnamon roll knots, homemade cinnamon rolls

Prep Time 30

Cook Time 15

Rise Time 1

Total Time 1 45

Servings 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
1¼ 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.
1 ½ Tablespoons dry active yeast, 1/4 cup granulated sugar, 1 cup 2% milk
1/4 cup unsalted butter, 1 large egg, 1 teaspoon kosher salt
3 ¼ cups all-purpose flour
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.
1/4 cup unsalted butter, 1/2 cup brown sugar, 1 Tablespoon 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.
1 Tablespoon unsalted butter, 1 teaspoon vanilla extract, 2 Tablespoons half and half, 1¼ cup powdered sugar
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.

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