Cinnamon Sugar Knots taste like homemade cinnamon rolls, but they’re made from scratch in just 30 minutes! These tasty knots make a delicious breakfast or dessert recipe.
One of my favorite things to do is to bake 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 fresh cinnamon rolls or cinnamon twist bread but don’t want to spend hours making them.
I 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 family’s favorite recipes.
These cinnamon sugar knots are yeast bread knots that have been dipped in butter and then coated with a mixture of cinnamon sugar. Since these knots are so easy to make, they are an easy weekend or holiday breakfast, after-school treat, or dessert!
“These were fantastic! Tasted just like a cinnamon roll, yet were so much easier! Thanks for a recipe I’ll be using a lot!” – Deb
Ingredient notes and substitutions
- Yeast: I use instant yeast in this recipe. If you would prefer to use active dry yeast, use an equal amount. Then, let it sit for 5-10 minutes or until foamy. Continue with the recipe as written.
- Honey: 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.
- Milk: You can use any milk, from skim milk to whole milk, or a plant-based milk like almond milk.
- Flour: Be sure that your flour isn’t packed when you measure it. I stir mine first to make sure that I’m not getting too much flour. Too much flour can make the knots heavy or dry.
How to make cinnamon sugar knots
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Begin by heating the butter in a small saucepan.
Step 2: Once the butter is mostly melted, stir in the milk, and warm to about 100F.
Step 3: Add the yeast and honey to a large mixing bowl.
Step 4: When the milk is at temperature, stir into yeast and honey.
Step 5: Add the egg and salt, and stir in to combine.
Step 6: Mix in 2 and 1/2 cups of flour. Continue adding flour until the dough comes together and clears the side of the bowl. Switch to the dough hook and knead for 2 minutes. Tip >> You may need to use a little more or a little less flour. Just use enough to get the dough to clear the sides of the bowl.
Step 7: Divide the dough into 12 pieces, and roll each piece into a rope that’s 8 inches long.
Step 8: Dip the dough rope in butter and then roll in cinnamon sugar.
Step 9: Tie dough into knots.
Step 10: Place knots on the prepared baking sheet. Cover, and let dough rest for 10 minutes while the oven preheats.
Step 11: Uncover, and bake until the knots are golden brown, about 9-12 minutes.
Recipe Tips!
- Temperature matters! Be sure that the milk mixture isn’t too hot. If it’s too hot, it will kill the yeast, and the dough won’t rise. A kitchen thermometer is the best way to check the temperature. If you don’t have one, test the mixture by feeling it. If it’s too hot for you, it’s too hot for the yeast.
- Mixing by hand: You can make this recipe without a stand mixer. Simply add 2 minutes to the kneading time. Also, you’ll want the dough to feel soft and slightly sticky but the dough shouldn’t come off on your fingers when pinched.
- Dipping: I’ve tried to tie the knots and then dip them in butter and sugar, but it didn’t work as well that way.
Storage
The cinnamon sugar knots are best eaten when freshly made. The knots can be stored in an airtight container at room temperature for about 2-3 days.
More easy yeast bread recipes!
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Cinnamon Sugar Knots – 30 Minute Recipe
Equipment
- Mixing bowl
Ingredients
Cinnamon Sugar Knots
- 1/4 cup salted butter
- 1 cup milk
- 2 tablespoons instant yeast
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1 large egg
- 3-3 ½ cups all-purpose flour properly measured
Butter and Sugar
- 1/4 cup salted butter melted
- 1 cup granulated sugar
- 1 heaping tablespoon ground cinnamon
Icing
- 1 tablespoon salted butter melted
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1-3 tablespoons milk
Instructions
- 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. It's important to only add enough flour to get the dough to just clear the side of the bowl.
- Switch to the dough hook, and knead for 2 minutes (or by hand for about 5 minutes).
- While dough is kneading, stir together granulated sugar and cinnamon in a wide, shallow dish.
- Add melted butter to a separate shallow dish. Set cinnamon sugar dish and melted butter dishes aside.
- Preheat oven to 400F. Line a 9×13-inch rimmed cookie sheet with parchment paper or a silicone baking liner. Set aside.
- 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 to see more about shaping the knots, check out the video just above the recipe.
- Repeat process with remaining dough.
- Cover, and let dough rest for 10 minutes.
- 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.
Video
Notes
- Yeast: 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.
- Flour: Be sure that your flour isn’t packed when you measure it. I stir mine first to make sure that I’m not getting too much flour. Too much flour can make the knots heavy or dry.
- Dipping: I’ve tried forming a knot and then dipping in butter and sugar. The knots didn’t work nearly as well that way.
- Nutrition facts are estimates.
Nutrition
Did You Make This Recipe?
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Originally published 12/8/16. This post is regularly updated.
Reader Interactions
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Comments & Reviews
Jocelyn says
Can you sub yeast with sourdough active starter?
Any changes to the recipe if use SD active stater?
Kate says
Hi! I haven’t tried that substitute to say for certain. If you give it a try, I’d love to hear how it turns out!
Antonia Castrovinci says
Thank you kindly! 💛
Kate says
You’re very welcome!
Terry Burnham says
This is a wonderful recipe. Helped my granddaughter make these, she was able to do the whole recipe without much help.
Kate says
Thank you! I’m glad that you liked it!
Julia says
Can you freeze the dough to make some later?
Kate says
I would recommend freezing the dough in shaped knots if you want to freeze it for later.
Genevieve says
Ahh, Absolutely divine.
Kate says
Thank you!
Deb says
These were fantastic! Tasted just like a cinnamon roll, yet were so much easier! Thanks for a recipe I’ll be using a lot!
Kate says
Thank you so much!
Jennifer Escudo says
I always make cinnamon rolls but this is a great shortcut. It’s so quick and easy. I’d give it more than 5 stars if I could. I thought I overworked the dough because I don’t have a mixer and I did it all by hand. They turned out soft and so yummy!! Thank you for sharing this.
Kate says
Thank you!
Diane says
Idk why but this recipe is fool proof, and it has none of the normal proofing steps for a yeasted bread. How?? I regularly over, under proof, and just plain FAIL at yeasted bread. This one doesn’t have “rise overnight, or proof for an hour and then another hour and say magic words and pray to the Bread Gods” instructions – and the knots come out light , and rise beautifully, and are delicious. You are a QUEEN. Thank you!
Kate says
Thank you! I really appreciate your kind words!
MaggieLovesBaking says
This was literally the best thing I have ever baked. It was absolutely amazing. The texture was perfect and the flavor was delicious. I can’t wait to bake them again!
Kate says
Thank you so much!! That’s so great to hear! You may also like my garlic knots. They’re the savory version of this recipe.
Candace says
I made these today. Very easy and delicious.
Kate says
Thank you!
Mandi Cotter says
I had my doubts but this was a win!!!! Thanks for a great quick recipe
Kate says
Thank you!
Diane says
I followed this recipe exactly, subbing sugar for honey as suggested in the recipe. I have never had a yeast dough recipe go as perfectly as this did. I ended up adding all but about 1/4 cup of the flour. I decided to make them as uniform as possible so I weighed the dough to make 12 of the exact same size. This caused a lot of tearing off and adding, and I was worried all this handling might make the knots tough but no! Magically, they were light and perfect. Thanks for a winner!
Kate says
Thank you! I’m glad that the recipe worked well for you!
Em says
How does this do with bread flour?
Kate says
The knots are a bit chewier with bread flour, but, otherwise, bread flour works well!
Emily Kremser says
omg my little sister and i make these for any special occasion and the are the best! i also enjoy cutting them small like balls and rolling them in the sugar! little bite sized snacks!
Kate says
Thank you!
Karlana says
Made this recipe twice now. They definitely do not last long in my house. The second time I made it I ended up being able to roll out more than 12 and then halved them making 30 knots total and instead of using the icing recipe I made a cream cheese sauce.
Kate says
I’m glad that they were a hit!
Annie says
Love the recipe it’s fast and knots and twists turned out beautifully
Thank you
Kate says
Thank you!
Lucy says
These look so delicious! I am planning to make them for a large group and want to make them smaller, more bite-size and shareable. Can I simply make a smaller, possibly different shaped, knot? Or will that affect the rise and bake time? Thanks!
Kate says
Hi! Yes, you could make smaller knots, simple tied knots, or a different shape with the dough. It shouldn’t affect the rise time, but smaller knots won’t take as long to bake.
LHolm says
Great recipe. Made it in Mexico where I don’t have all the tools…and it still worked. It would be nice if you indicated milk temperature to touch in addition to degrees. I just guessed that it shouldn’t be too hot or it would kill the yeast. Thanks
Kate says
Thank you! You can find that information in the second bullet under the “Tips” section.
Ashley says
This recipe was super easy to follow and super delicious!! The whole family loved them and they were gone in less than 30 mins with a family of 6, so 1 hour from starting to make the dough to devoured!! Thank you so much for a quick, sweet treat recipe!
Kate says
Thank you! I’m glad your family enjoyed them!
Jade says
Amazing recipe, everyone loved them, and so easy to follow, cant wait to try to make more of your recipes.
Kate says
Thank you so much! I hope you find more recipes that you enjoy!