Cinnamon Knots

These Cinnamon Knots are made from scratch in just half an hour, and are perfect for breakfast or dessert! 

Can I adapt this recipe for different seasons?

Yes, these Cinnamon Knots can easily be adapted for a fun treat for every season, and holiday!

  • For Spring, add 1 1/2 cup chopped strawberries to the butter and sugar mixture. 
  • For fall, try adding 1/2 cup of Apple Cider to the dough. 
  • For Halloween, add 3/4 cup pumpkin puree to the dough. 
  • For Winter, add 3/4 cup egg nog to the dough. 

Can I make this recipe gluten-free?

This recipe is surprisingly easy to make gluten-free. Basically, all you have to do is swap the flour for a trusted gluten-free flour. Try using our Bob’s Red Mill 1 to 1 Baking Flour

Looking for more Brunch ideas?

These Cinnamon Knots are made from scratch in just half an hour, and are perfect for breakfast or dessert! 

Cinnamon Knots

Butter and Sugar
  • 1/4 cup butter, melted
  • 1 cup granulated sugar
Icing (Optional)
  • 1-3 tbsp milk
    1. In a small saucepan, melt butter. When butter is mostly melted, stir in milk, and heat mixture to 100-110 F.


    1. 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).


    1. 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. 


    1. Switch to the dough hook, and knead for 2 minutes (or by hand for about 5 minutes).


    1. While dough it kneading, stir together granulated sugar and cinnamon in a wide, shallow dish.


    1. Preheat oven to 400°F. Line a rimmed cookie sheet with parchment paper or a silicone baking liner. Set aside.


    1. Divide dough into 12 pieces. Roll piece of dough into a rope 8 inches long.


    1. Dip in butter, and then roll in cinnamon-sugar mixture.


    1. Tie dough into knots, and place dough on prepared baking sheet. Repeat process with remaining dough.


    1. Cover, and let the dough rest for 10 minutes.


    1. Bake for about 9-12 minutes, or until lightly golden brown.


    1. 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.


    1. Remove knots from oven, and let cool for 5-10 minutes.


  1. Drizzle icing over knots, and serve warm.

Adapted from:


  1. 11 Baking Tips for More Success in the Kitchen - Alisons Pantry Delicious Living Blog - […] Cinnamon Knots […]
  2. Pumpkin Nut'n Chocolate Chip Bread - Alisons Pantry Delicious Living Blog - […] Cinnamon Knots with Pumpkin […]
  3. Jamie's Cinnamon Chip Bread - Alisons Pantry Delicious Living Blog - […] Cinnamon Knots […]

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