One of my favorite things to bake is fresh bread. And when that fresh bread is covered in a buttery cinnamon-sugar mixture, it’s that much better. These 30 Minute Cinnamon Sugar Knots can be made from scratch in just half an hour, so they’re perfect for times when you want want a fresh cinnamon roll but don’t want to spend hours making them.
I had thought for a long time about making a sweet version of my 30 Minute Garlic Knots, and once I did, these guys quickly became one of my favorite recipes. These cinnamon sugar knots make an easy weekend or holiday breakfast, after-school treat, or dessert! And if you’d like a how-to on how to shape the knots, check out my video just above the recipe.
30 Minute Cinnamon Sugar Knots
Cinnamon Sugar Knots
- 1/4 cup butter
- 1 cup milk
- 2 tablespoon instant yeast*
- 2 tablespoons honey**
- 1/2 teaspoon salt
- 1 large egg
- 3-3 ½ cups all-purpose flour
Butter and Sugar
- 1/4 cup butter , melted
- 1 cup granulated sugar
- 1 heaping tablespoon ground cinnamon
- 1 tablespoon butter
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1-3 tablespoons milk
In a small saucepan, melt butter.
When butter is mostly melted, stir in milk, and heat mixture to 100-110 F.
Meanwhile, add yeast and honey to the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if mixing by hand).
When milk mixture is at temperature, add to yeast and honey; stir to combine.
Add salt and egg, and stir until combined.
Stir in 2 ½ cups of flour.
Add remaining flour until dough clings to paddle and cleans the sides of the bowl.
Switch to the dough hook, and knead for 2 minutes (or by hand for about 5 minutes).
While dough it kneading, stir together granulated sugar and cinnamon in a wide, shallow dish.
Divide dough into 12 pieces.
Roll piece of dough into rope 8 inches long.
Dip in butter, and then roll in cinnamon-sugar mixture.
Tie dough into knots, and place dough on prepared baking sheet. If you'd like a how-to on shaping the knots, check out the video just above the recipe.
Repeat process with remaining dough.
Cover, and let dough rest for 10 minutes.
Preheat oven to 400 Line a 9x13-inch rimmed cookie sheet with parchment paper or a silicone baking liner. Set aside.
Bake for about 9-12 minutes, or until lightly golden brown.
While the knots are baking, prepare the icing.
Stir together melted butter, powdered sugar, and vanilla.
Add 1 tablespoon milk, and stir in. Continue adding milk until icing reaches desired consistency. I use about 1 1/2-2 tablespoons for a thicker icing.
Remove knots from oven, and let cool for 5-10 minutes.
Drizzle icing over knots, and serve warm.
*If you would prefer to use active dry yeast, substitute an equal amount for the instant yeast. Let the mixture sit for 5-10 minutes, or until foamy. Then, continue with the recipe as written.
**The honey is slightly detectable in the finished knots. If you would prefer not to have any honey flavor, substitute 1/4 cup granulated sugar for the honey.
***I've tried forming a knot and then dipping in butter and sugar. The knots didn't work nearly as well that way.