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
Mayra Alvarez says
These were super easy to make and very delicious, icing and all!
Kate says
Thank you! I’m glad that you liked them!
Blaire says
Yes yes yes – so easy and ridiculously delicious – cannot wait to try the garlic cousin! Thank you for our new go-to dough
Kate says
Thank you so much! I hope you like them!
Bernadette Biro says
I have made these many times and LOVE them. Question. Do you think you could make them the night before and let them proof over night? I know the rising time is only 10 mins, curious on your thoughts.
Kate says
Thank you! I’m glad that you’re enjoying them! If you want to proof the dough in the fridge overnight, I would recommend decreasing the amount of yeast. I would start with 2 1/4 teaspoons and see how that works. Best of luck!
Erin Allport says
Hi!
Have you ever tried freezing these? Wondering if I should freeze before or after baking….?
Kate says
Hi! You could do either! You could freeze the shaped knots, or you could bake the baked knots. If you freeze the baked knots, I would wait to add the butter/cinnamon sugar until you rewarm them.
susan says
How do you alter this for high altitude?
Kate says
Unfortunately I don’t have a way to test this for high altitude changes.
Annelise says
Can you make this with gluten free flower?
laurie says
How do you alter this for high altitude?
Kate says
Hi! Unfortunately I don’t have a way to test this for high altitude.
Zara says
My family loves this recipe! I’ve made them half a dozen times and they’ve been amazing each time! My dad doesn’t like cinnamon so this time Mom and I made the dough and divided it and then slit the dough logs and filled them with chopped chocolate. We pinched them closed around the chocolate and then dipped them in the melted butter and rolled them in a mix of cocoa powder and white sugar before shaping them into knots and finishing the recipe as usual. We topped them with the icing and they were really good too! This dough is amazing and versatile! I can’t wait to experiment with it even more!
Kate says
Thank you!
Rachael says
Made these with dinner tonight and they were a crowd pleaser!! So easy to make and so yummy!
Kate says
Thank you!!
Charlotte Howes says
Cinnamon rolls are my sons favourite and to do it quickly I always just did a biscuit type. From now on using your recipe…seriously so easy and yummy.
Kate says
Thank you so much!
Carolyn says
Can you make ahead of time and bake in the morning
Alex says
Help! I’ve tried to make these twice now and have failed both times. First time I used regular yeast but thought it was instant so that’s on me. But I just tried making them again and I bought the correct instant yeast and followed the recipe exactly but they didn’t rise and have a pretty hard consistency. Not fluffy and delightful like it sounds like they should be. Milk was exactly 100degrees. What else could I have messed up?
Kate says
Is your kitchen cool? If so, you can create a warm spot for the dough to rise by turning your oven to 350F for exactly 60 seconds and then turning the oven off. This helps to encourage the dough to rise. Hope that helps!
Caris says
Maybe your milk was too hot or the yeast went bad. It could also be over or under needing the dough.
Carolyn says
Can you substitute the honey
Kate says
You can. Note #2 underneath the recipe instructions has the substitution amount for using granulated sugar in place of the honey.
Agate says
Made this recipe this morning! Even with a couple small missteps it turned out great, and I sprinkled some extra cinnamon sugar on top! I spent so long stirring the flour in that I barely even kneaded it (I’m paranoid about overworking the dough haha), and it turned out soft and tender. 12 minutes in the oven worked out for me. Thank you for this recipe! I will be making it again soon to share with my colleagues :)
Kate says
I’m glad that they turned out well for you!
Lauren Walker says
Absolutely delicious. I got impatient and didn’t let my milk took to 100 degrees. I added to yeast and honey at 125 but somehow they still turned out flurry, plump, and finger licking addicting! I have one question. I live in a house with just 2 of us. I made 13 knots. What is the best way to store the extras?
Kate says
Thank you! You can freeze the leftovers. Just wrap each one tightly in plastic wrap and place in a resealable freezer-safe container.
Zaheda says
What an awesome recipe, quick and easy. Thank you, made them for breakfast and boy what a treat with a good cup of coffee. I topped it with some chopped pecans before baking.
Kate says
Thank you so much! I’m glad you liked them!
Lin H says
Great recipe – I wanted something that doesn’t take too long to bake to keep the heat down in the summer. This was just perfect. I reduced the sugar to 3/4 c (but kept the cinnamon the same) and it was too much leftover. Next time I might try just half a cup. I also skipped the icing as I’m not a fan. I thought they were sweet enough. This was very easy to throw together by hand. My 7yo enjoyed helping dip them and make the knot shapes.
Kate says
I’m glad you liked them and found ways to adjust them to your taste! =)
Stefanie Arbella says
AWESOME!!! The cinnamon sugar knots are awesome! I will definitely be making more and sharing with family and friends!
What is the best way to store them? I have several left over, due to only my son and I having a few. I want to have more tomorrow. Just not sure how I should store them.
Kate says
I’m so glad that they were a hit! I live in humid area, I store them loosely covered so that the topping doesn’t get overly soggy.
Reaya says
The video won’t play so I don’t know how to make the knots.
Kate says
That’s usually a result of having an ad blocker on your browser. The ad blocker stops the video from playing.
Sylvie B says
Thank you for this recipe. I made them yesterday and everybody LOVED them. Very easy and not to long to make. For sure I will make these again.
Kate says
I’m so glad to hear that! =)
LR says
What a treat! Excellent recipe and fairly easy. Thank you for sharing a mouth watering experience. Kids loved the taste, my husband said better than Cinabun!
Kate says
Thank you so much!
Aynsley says
Made these yesterday and they were lovely!! Really simple recipe as well!! How would you recommend storing them? I put mine in an airtight containter, but they seem to have gone a bit soggy, sugar has lost its crispness.
Kate says
Thank you! I live in a humid area, and I try to loosely cover them. If you live in a humid area, you might try leaving a corner open on the container to help allow some of the moisture to escape. That should help with some of the sogginess.
Michelle Davis says
My whole family has voted to make these again. I’m so thankful to find something EVERYONE liked that takes a minimal time investment. Thank you this recipe!
Kate says
You are so welcome! I’m glad that they were a hit! Thanks for commenting. =)