30 Minute Cinnamon Sugar Knots taste like homemade cinnamon rolls, but they’re made from scratch in just half an hour! 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 a fresh cinnamon roll or cinnamon twist 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.
Since these cinnamon sugar knots are so easy to make, they are an easy weekend or holiday breakfast, after-school treat, or dessert!
What are cinnamon sugar knots?
Cinnamon sugar knots are bread knots that have been dipped in butter and then coated with a mixture of cinnamon sugar. They’re the sweet take on garlic knots.
How to make cinnamon sugar knots
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.
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!
- 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.
- 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.
- 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.
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30 Minute Cinnamon Sugar Knots
Ingredients
Cinnamon Sugar Knots
- 1/4 cup butter
- 1 cup milk
- 2 tablespoons instant yeast1
- 2 tablespoons honey2
- 1/2 teaspoon salt
- 1 large egg
- 3-3 ½ cups all-purpose flour3
Butter and Sugar
- 1/4 cup butter melted
- 1 cup granulated sugar
- 1 heaping tablespoon ground cinnamon
Icing
- 1 tablespoon 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
- 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 stir 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.
- Nutrition facts are estimates.
Nutrition
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Originally published 12/8/16. Updated with new photos and tips 9/5/19.
Reader Interactions
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Comments & Reviews
Stephanie says
Have you ever froze them? I have a small family and thought baking them off and freezing half might be best and then defrosting and reheating them before adding frosting? Any one try this?
Kate says
I haven’t tried freezing these. Maybe someone else will be able to jump in on this one.
F says
Hi, we make something very similar to this at work and freezing works perfectly, just make sure to give them enough time to defrost!
Kate says
Thank you!
Julie says
Any idea what calories would be approximately
Kate says
Unfortunately, I don’t. I don’t have a way to provide nutrition info at this time.
Roesi says
Divine and real easy. Wanted to share a pic but oh well. Thank you!
Kate says
Thank you!! So glad that you liked them and found the recipe to be easy!
Jennifer says
Thanks for this great recipe!! I made these this morning and they were a HIT!! I think I will make them smaller next time. I wonder what they would be like to put some cream cheese mixture in the middle like a danish??: YUM!!!
Kate says
I’m so glad you liked them! That sounds delicious! If you try it, I’d love to hear how it comes out. =)
Valentina says
Hi could you give me the recipe in gr.please?
I would.like to make.them sooner..
Thank you
Kate says
I’m sorry, but I’m not sure what you’d like me to do. Could you please give me more info so I can help you?
Joey says
Hi Kate – she might be asking for the recipe in grams/metric. Not sure…just a guess. But she wrote “gr” and the first thing I thought of was grams. :)
Kate says
Thanks! I’m not sure what the equivalent would be, so I’m afraid I’m not much help with that.
Robert says
Heres a great site to convert almost everything for cooking or baking with a scale. https://www.traditionaloven.com/conversions_of_measures/flour_volume_weight.html
Hope you find it as helpful as I do.
Margarett says
Hi, I don’t seem to find the video to form the knot. Please tell me where it’s at. Thanks!
P.S. I’m a 12 year old baker and I’m definateley going to these!
Kate says
Hi! The video that shows how to shape the knots should be right at the very top of the page. There’s the page title, date, share buttons, and then the video should be right there. If you don’t see it, let me know! =)
Patricia says
I cannot find the video to form the knot. Clicked on videos but couldn’t get it. Appreciate your help in finding. Thank you.
Kate says
I apologize that I don’t have a way to directly link to it on this page. You can find it between the 4th and 5th pictures on the page, or you can find it here on my Facebook page. Please let me know if you have any issues finding it!
Helena Wasilewski says
These are da bomb! Made them today and I hate to say, there are only 4 left! Def a keeper, as my hubs says. Next time, I am adding slivered almonds on top of the icing! Thanks so much!!
Kate says
Sounds like what happens when I make them! =) I’m glad you and your husband enjoyed them! The slivered almonds sound like they’d be a delicious addition.
Dave says
I’m a but of a novice at baking and I don’t own a stand mixer so I was wondering if it was possible for me to make this recipe without one
Kate says
Absolutely! You can make it in a large bowl and stir in the flour by hand. In step 7, the dough should feel soft and smooth and a little sticky, but it shouldn’t feel so sticky that it comes off on your finger if you touch it. In step 8, you’ll want to knead it for 5 minutes by hand. The rest will all be the same. Good luck!
Cindi says
I would like to make these for a baby shower brunch. Any chance I can make them ahead of time and still have them taste fresh?
Kate says
How far in advance were you going to make them?
Cindi says
I would like to make these for a baby shower brunch. Any chance I can make them ahead some way and still have them taste fresh?
Alycia says
Made these this morning. Turned out great. I used 1/2 cream and 1/2 milk as well as an extra egg because I was concerned about the moistness of the finished product. They were awesome. They look very fussy and high end,but were actually quite easy to do. I’m going to keep experimenting with flavors using this as a base. Thank you for such a neat, versatile recipe.
Kate says
You are very welcome! Glad you enjoyed them! Thank you for taking the time to come back and leave a comment.
Tarrie says
The video doesn’t show the ropes being dipped in butter and then the cinnamon sugar mixture. I could easily make the knots without it, but had trouble after dipping. And hints?
Kate says
Yes, the video just shows how to shape the knots. What part were you having trouble with?
Marcela says
I saw your recipe at Pinterest and made it today. Everybody loved it! You won a new follower now (aand from Brazil) ?
Delicious knots! :D
Kate says
I’m so glad! I love to hear that people are making and enjoying my recipes. Thank you!! =)
Emma says
I made this recipe twice and they are really great. They came out better the second time and tying the knots isnt as intimidating as some might think. The dough seems very sticky and moist so I added a little extra flour when kneading. They seem like they could be more moist. Any thoughts or tips?
Kate says
Thanks! If they weren’t as moist as you’d like, I’d use the honey rather than the granulated sugar. It’s a fairly lean dough that doesn’t have a lot of fat, so adding a little more fat by using whole milk should also help make them moister.
emma says
Could you use heavy cream or a buttermilk?
Kate says
Between the two, I would try the heavy cream. It’s difficult to find full-fat buttermilk, and it will change the flavor of the knots.
Beverly says
Can you use rapid yeast? I usually always buy that type of yeast. Thanks, Bev
Kate says
Yes, you can. From what I’ve read, rapid rise and instant yeast are the same and can be used interchangeably.
Beverly says
Thank you
Kate says
Any time!
Diane says
I was wondering if you could use this recipe but roll it out instead of making knots and turn it into regular cinnamon rolls ? I made the knots and they were delicious!
Thanks .
Kate says
Thank you! I’m glad you liked them! =) I’m not sure how it would work to make them into regular cinnamon rolls. I would guess that it would work, but I haven’t tried it to say for sure.
Diane says
Thank you !
Bethany Thompson says
Which “mixture” is being referred to when using active dry yeast?
I just can’t seem to find my instant yeast at the moment!
Kate says
The mixture of the butter, milk, and honey. After step 4, you’ll just wait 5-10 minutes to let the yeast bloom before you move on to step 5. =)
Caroleanne Dahn says
You say “tie the rope in knots” but in the photo, your “knots” look like some type of complicated twist, and DEFINITELY NOT “knots.” So, how do you make them look like yours, because frankly, tying the ropes of dough into “knots” leaves scraggly ends and just looks like crap.
Kate says
It’s just a different type of knot. I’ve added a how-to video that shows how to shape the knots just above the recipe. =)
Jo says
I tried making cinnamon rolls once and they were awful, I’m afraid to try again. This recipe looks great and doable, similar to a recipe I make for easy hamburger buns from King Arthur. Love your blog, thank you for sharing your wonderful recipes.
Kate says
Oh, I’m so sorry! I’ve had some spectacular failures before, and it can make you want to give up. Thank you so much for your kind words! My family loves this recipe, and I hope you enjoy it, too! =)
Phyllis says
These sound wonderful. I love cinnamon rolls and this seems like a quick answer to making them Can’t wait to make some Thank you
Kate says
Thank you! My family loves this recipe, and I’ve made them twice just this week. I hope you enjoy them as much as we do! =)