Description
Soft homemade cinnamon knots filled with buttery cinnamon sugar, topped with caramelized brown sugar crunch, and finished with an optional cream cheese glaze.
Ingredients
Scale
- 2 1/2 to 3 cups all-purpose flour, plus more for rolling
- 1 packet instant yeast, or 2 1/4 teaspoons
- 1/4 teaspoon kosher salt
- 1 cup warm whole milk or warm water
- 2 teaspoons honey
- 7 tablespoons salted butter, divided and softened
- 1/4 cup granulated sugar
- 3 teaspoons ground cinnamon, divided
- 1/2 cup packed light brown sugar
- 1 cup powdered sugar
- 2 tablespoons cream cheese, softened
- 1 teaspoon pure vanilla extract
- 2 to 4 tablespoons water, as needed for the glaze
Instructions
- Add 2 1/2 cups flour, instant yeast, and salt to the bowl of a stand mixer fitted with a dough hook.
- Pour in the warm milk or water, honey, and 1 tablespoon softened butter.
- Mix until combined, then knead on medium speed for 1 to 2 minutes. Add extra flour 1 tablespoon at a time until the dough pulls away from the bowl and feels smooth.
- Cover the bowl and let the dough rise in a warm place for 30 to 60 minutes, or until noticeably puffy.
- Preheat the oven to 375°F and line a large baking sheet with parchment paper.
- Mix the granulated sugar with 1 teaspoon cinnamon in a small bowl.
- Roll the dough on a lightly floured surface into a rectangle about 1/4 inch thick.
- Spread 4 tablespoons softened butter over the dough and sprinkle the cinnamon sugar evenly on top.
- Fold the dough in half lengthwise and cut it into 12 even strips.
- Twist each strip several times, tie it into a loose knot, and arrange the knots on the prepared baking sheet.
- Melt the remaining 2 tablespoons butter and stir it with the brown sugar and remaining 2 teaspoons cinnamon until clumps form.
- Spoon the brown sugar mixture over the knots, pressing some of the clumps into the folds.
- Bake for 8 to 10 minutes, then remove the pan and spoon any melted brown sugar from the parchment back over the knots.
- Return the pan to the oven and bake for another 8 to 10 minutes, or until the knots look golden and cooked through.
- Beat the powdered sugar, cream cheese, vanilla, and 2 tablespoons water until smooth. Add more water by teaspoons until the glaze reaches a pourable consistency.
- Cool the knots for 5 to 10 minutes, drizzle them with glaze, and serve warm.
Notes
- Measure the flour gradually. Too much flour can make the knots dry and dense.
- Warm the milk or water to about 105°F to 110°F so it activates the yeast without damaging it.
- For a no-yeast version, replace the yeast with 1 1/2 teaspoons baking powder and 1 teaspoon baking soda.
- When using the no-yeast method, rest the dough for 30 minutes before rolling and for another 15 to 20 minutes after shaping.
- Store unglazed knots at room temperature for up to 2 days.
- Refrigerate glazed knots in an airtight container for up to 4 days.
- Freeze unglazed knots for up to 2 months and add fresh glaze after reheating.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 knot
- Calories: 274
- Sugar: 24
- Sodium: 185
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 44
- Fiber: 2
- Protein: 4
- Cholesterol: 27