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.
- 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.
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
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
- 1 tablespoon butter melted
- 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. 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.
- 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.
Originally published 12/8/16. Updated with new photos and tips 9/5/19.
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