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.
More easy yeast bread recipes!
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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
Katie says
I love cinnamon rolls, but hate taking the time to make cinnamon rolls. These are definitely the answer. They were quick and looked really pretty when baked. Best of all the left over cinnamon/sugar is great in coffee or on waffles with butter. Thanks for the recipe!
Kate says
Thank you! I’m really glad to hear that you liked the recipe. Thanks for commenting! =)
Marie says
This is the most delicious (and easiest!) thing I’ve baked in a loooong time. The house smells amazing, the knots are so tender and delicate and they taste incredible! A keeper recipe for sure!!
Kate says
Yay!! I’m so glad that you liked them! Thanks for commenting! =)
Kina says
Unfortunately these had very minimal flavor and a strange dough consistency.
Kate says
Sounds like something went wrong. =( I’m happy to help you troubleshoot.
Bridget says
These are as good and easy as folks have reported! I used bread flour, they were wonderful. I think the next time I make them, I’ll use less sugar and more cinnamon. Thanks!
Kate says
Thank you so much! Glad you liked them. =)
Taylor says
Hi, when you use T. In your ingredient list are you meaning tablespoon?
Kate says
Hi! Yes, T would mean tablespoon.
Laura Moody says
Ahhhhmazzing! First time ever making homemade dough without a bread machine and the recipe was spot on!! They were a hit with the family!!
Kate says
Yay!! That’s so great! Thanks for commenting!
Becca says
What is the best way to store these? We made them and they were DELICIOUS! They are our new family tradition for birthdays and holidays. But the next morning when we opened the Tupperware, they were sticky… still tasted incredible though! Just wondering if the air tight container made them sticky…?
Kate says
You could try leaving one corner of the container open to let some of the moisture out. You could also try storing them in the fridge. Hope that helps! =)
Kathy Underwood says
If you turn off your Add Blocker, you can see the videos. I can’t wait to try this recipe.
Kate says
Thank you for that suggestion! I didn’t realize that could be causing the video issue.
Ginger says
Oh my goodness. These were fantastic! I’m a high altitude baker (6950ft) and I had no trouble making these. I did use the sugar instead of honey, and I had to bake them longer. Soft on the inside with a little crunch on the outside. This will be a regular treat at my house! The video worked fine for me and it was a big help. They were beautiful.
Kate says
Thank you! I’m so happy to hear that you liked them. Thanks for commenting! =)
Kim says
Hi! What changes did you make for high altitude? Less yeast?
Grace says
Is there a misprint with the 2 tablespoons of yeast? I find it too much for 3 cups of flour.
Kate says
Hi! No, it’s correct. You can certainly use less yeast, but you’ll need to adjust the rising times accordingly.
Judy says
Can’t get the video link to open. Tried by refreshing but didn’t help. Think I could imagine how to form a knot, but it sure wouldn’t be pretty like yours is. Will close email and try it again tomorrow.
Kate says
Hi! Thanks for letting me know. I re-uploaded the video, and I can see it. Please let me know if you have any other issues. Thanks!
Linda says
I just tried to upload the video but it would’t load.
Kate says
Hi! Thanks for letting me know! I’ve checked the videos on both desktop and mobile, and I’m able to get both videos to play. When you see the video, is there a triangle to play the video?
Floranet says
Your blogs are lovely!!
Deb says
These are awesome! Ive made them twice now and will be making again for sure
Kate says
Thanks! I’m glad that you’re enjoying them! Thanks for commenting!
Eileen Duston says
Sorry not “oiled” could I make dough night before and refrigerate overnight
Eileen Duston says
Kate love this recipe it’s amazing
Wonder if I oils make the dough night before and refrigerate it and bake it the next day
Kate says
Thank you so much! =) I haven’t tried to refrigerate the dough overnight, and I would hate to steer you wrong. If you try it, I would love to hear how it turns out!
Taylor says
100/10 recommend this recipe! Everyone who knows me knows that i can’t cook….so much so that if I even try to help with one aspect that it turns out disgusting. With that being said I still really wanted to surprise my boyfriend with these soon I figured it was a worth a shot. Although it took me wayy longer than 30 minutes, I successfully made the BEST knots! They were amazing and my boyfriend ate almost all of them already! Thanks for this recipe that helped me break my bad luck! He’s already demanding more!
Kate says
That’s awesome!!! I’m so glad that they worked out for you! I bet you’ll find that you get faster as you make them. =) Thanks for coming back to comment! I love to hear things like this.
Erin says
These are delicious. My kids flip every time I make them, and are always asking how they can help. I’ve started using the recipe as our go-to dinner roll recipe, too. I just skip the cinnamon sugar step. Thanks for a great recipe with easy to follow steps!
Kate says
Thank you! I’m so glad that your family likes them. =) Thank you for taking the time to come back and comment!
Susan says
This recipe is amazing and so easy to prepare. My family loved them…definitely keeping this recipe!! Thanks for sharing.
Kate says
I’m so glad! Thank you for coming back to comment! =)
Dee S. says
I wanted to make these but can’t find video to make the knots.
Kate says
Hi! There are two videos right above the recipe. One show how to shape the knots, and one show how to make the knots. If the videos aren’t showing up for you, please let me know!
Donna McElhinny says
no i still cannot access it……it is not highlighted to click on
Kate says
Hmmm. Have you tried hitting ctrl R to refresh the page? It may show up then. If not, please let me know!
Donna McElhinny says
Kate this is my favorite cinnamon “roll” recipe! My family loves these, and they don’t last past the day I make them….Thank you so much for giving us this recipe….but for some reason I can no longer access the video on how to tie the knots….can you help me with this?
Kate says
Thank you so much, and thank you for letting me know that the video wasn’t playing! I’ve updated it, and it seems to be playing now. Please let me know if you can’t access it now. Thanks again! =)