Cinnamon Sugar Knots taste like homemade cinnamon rolls, but they’re made from scratch in just 30 minutes! These tasty knots make a 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 fresh cinnamon rolls or cinnamon twist bread 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.
These cinnamon sugar knots are yeast bread knots that have been dipped in butter and then coated with a mixture of cinnamon sugar. Since these knots are so easy to make, they are an easy weekend or holiday breakfast, after-school treat, or dessert!
“These were fantastic! Tasted just like a cinnamon roll, yet were so much easier! Thanks for a recipe I’ll be using a lot!” – Deb
Ingredient notes and substitutions
- 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.
- Honey: 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.
- Milk: You can use any milk, from skim milk to whole milk, or a plant-based milk like almond milk.
- Flour: 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.
How to make cinnamon sugar knots
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
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. Tip >> You may need to use a little more or a little less flour. Just use enough to get the dough to clear the sides of the bowl.
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!
- 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.
- Dipping: 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!
If you’ve tried this cinnamon sugar knot recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.
Cinnamon Sugar Knots – 30 Minute Recipe
Equipment
Ingredients
Cinnamon Sugar Knots
- ¼ cup salted butter
- 1 cup milk
- 2 tablespoons instant yeast
- 2 tablespoons honey
- ½ teaspoon salt
- 1 large egg
- 3-3 ½ cups all-purpose flour properly measured
Butter and Sugar
- ¼ cup salted butter melted
- 1 cup granulated sugar
- 1 heaping tablespoon ground cinnamon
Icing
- 1 tablespoon salted butter melted
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1-3 tablespoons milk
Instructions
- In a small saucepan, melt butter.¼ cup salted butter
- When butter is mostly melted, stir in milk, and heat mixture to 100-110 F.1 cup milk
- 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).2 tablespoons instant yeast, 2 tablespoons honey
- When milk mixture is at temperature, add to yeast and honey; stir to combine.
- Add salt and egg, and stir until combined.½ teaspoon salt, 1 large egg
- Stir in 2 ½ cups of flour.3-3 ½ cups all-purpose 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.1 cup granulated sugar, 1 heaping tablespoon ground cinnamon
- Add melted butter to a separate shallow dish. Set cinnamon sugar dish and melted butter dishes aside.¼ cup salted butter
- 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.1 tablespoon salted butter, 1 cup powdered sugar, ½ teaspoon vanilla extract
- 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.1-3 tablespoons milk
- Remove knots from oven, and let cool for 5-10 minutes.
- Drizzle icing over knots, and serve warm.
Video
Notes
- Yeast: 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.
- Flour: 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.
- Dipping: 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
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Originally published 12/8/16. This post is regularly updated.
Reader Interactions
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!
Comments & Reviews
Abbi says
I made this recipe two weeks ago and have made it 4 times since. It is a huge hit with my family and friends. I’ve already had so many requests for the recipe.
Kate Dean says
Thank you! I’m so glad that it’s been a hit!
Carita says
What an easy recipe to follow! These are soooo good! Thank you for sharing!
Kate Dean says
Thank you!
Connie Hakanson says
I made mine twisted but left them long not in a knot. They were easier for my grand children to eat. They taste very good.
Kate Dean says
Thank you!
JLC says
These were pretty good for a quick cinnamon bun alternative. I do think they miss some of the flavor and texture of a more developed yeast dough. I’m curious about the amount of yeast listed. The photo shows one packet which is two TEASPOONS but the recipe called for two TABLESPOONS. Maybe this impacted texture. Also, I could have used less cinnamon sugar (tossed a lot at the end) so I’ll do 3/4 cup and a level Tablespoon of cinnamon next time.
Kate says
The recipe is correct as written. The photo is just to show the ingredients, but it isn’t to be used as a substitution for the amounts listed in the recipe. Unfortunately, if you’re looking for the flavor that you get from a longer, slower rise, you just can’t replicate that in 30 minutes.
Delfi says
I know these are cinnamon knots but can you replace the cinnamon for anything else?
Kate says
Hi! You could use a different similar spice, like some cardamom, omit it, or you could make the savory versions of this recipe – my garlic knots or everything bagel knots.