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?
- Brunch Recipe Roundup
- Cranberry Spice Muffins
- Pancake Dippers
- German Pancakes
- Sweet Potato Bacon Hash
These Cinnamon Knots are made from scratch in just half an hour, and are perfect for breakfast or dessert!
- 1/4 cup butter
- 1 cup milk
- 2 tbsp yeast (#2446)
- 2 tbsp honey (#1148) , this can be substituted with 1/4 cup granulated sugar
- 1/2 tsp salt (#1146)
- 1 large egg
- 3-3 ½ cups un-packed all-purpose flour (#2285)
Butter and Sugar
- 1/4 cup butter, melted
- 1 cup granulated sugar
- 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.
- Switch to the dough hook, and knead for 2 minutes (or by hand for about 5 minutes).
- While dough it kneading, stir together granulated sugar and cinnamon in a wide, shallow dish.
- Preheat oven to 400°F. Line a rimmed cookie sheet with parchment paper or a silicone baking liner. Set aside.
- Divide dough into 12 pieces. Roll piece of dough into a 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. Repeat process with remaining dough.
- Cover, and let the 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.
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