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!
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 favorite recipes.
Since these cinnamon sugar knots are so easy to make, they are an easy weekend or holiday breakfast, after-school treat, or dessert!
You may also like…
Check out this video for step-by-step instructions for making 30 minute cinnamon sugar knots.
And if you’d like a how-to guide to shaping the knots, check out my video to see how easy it can be.
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.
***Be sure that your flour isn't packed when you measure it. I fluff mine first to make sure that I'm not getting too much flour. Too much flour can make the knots heavy or dry.
****I've tried forming a knot and then dipping in butter and sugar. The knots didn't work nearly as well that way.