If you have a thing for warm, soft, and irresistibly sweet treats, then this Cinnamon Sugar Knots Recipe is about to become your new obsession. Imagine tender, fluffy knots of dough, perfectly coated in melted butter and a dreamy cinnamon-sugar blend, then drizzled with a luscious vanilla icing that takes every bite to a whole new level of deliciousness. These cinnamon sugar knots are the kind of homemade goodness that turns any morning, afternoon, or cozy night into a celebration of flavor and comfort.
Ingredients You’ll Need
These ingredients are refreshingly simple but work together beautifully to create the perfect texture, flavor, and warmth in the Cinnamon Sugar Knots Recipe. Each one brings its own special magic, whether it’s the richness of butter or the sweetness of honey making your taste buds dance with joy.
- Salted butter: Adds a rich, creamy flavor and helps create a tender crumb in the dough.
- Milk: Warm milk activates the yeast and hydrates the dough for softness.
- Instant yeast: Gives the knots their lovely rise and airy texture.
- Honey: Adds a subtle sweetness and helps nourish the yeast.
- Salt: Balances the sweetness perfectly and enhances flavor.
- Large egg: Provides structure and richness to the dough.
- All-purpose flour: The base of your dough, creating just the right chewiness when measured properly.
- Granulated sugar: Used in the cinnamon-sugar coating to give that classic sparkle and crunch.
- Ground cinnamon: The star spice that gives these knots their warm, comforting aroma and flavor.
- Powdered sugar: For the smooth, sweet icing drizzle on top.
- Vanilla extract: Adds depth and a delightful fragrance to the icing.
How to Make Cinnamon Sugar Knots Recipe
Step 1: Prepare the Butter and Milk Mixture
Begin by melting the butter gently in a small saucepan. Once mostly melted, stir in the milk and warm this mixture to about 100-110 degrees F. This temperature is key because it wakes up the yeast without harming it, setting your dough up for success.
Step 2: Activate the Yeast
While your butter and milk are warming, add the instant yeast and honey to your mixing bowl. These two work hand-in-hand to kickstart the dough’s rise, giving you those lovely, fluffy knots you’ll fall in love with.
Step 3: Mix and Knead the Dough
Pour your warm butter-milk mixture into the bowl with yeast and honey, stirring everything together. Add salt and the egg next, continuing to mix until combined. Now start folding in the flour—start with 2 ½ cups, then add more as needed until the dough just cleans the bowl sides. Switch to a dough hook and knead for 2 minutes, or knead by hand for about 5. This builds gluten, which gives your knots wonderful structure.
Step 4: Prepare Cinnamon-Sugar and Butter Dips
While the dough works its magic, mix granulated sugar and ground cinnamon in a shallow dish, and pour melted butter into another. These two bowls will be where you give each knot its signature coating, creating that perfect balance of sweet and spicy.
Step 5: Shape the Knots
Divide the dough into 12 equal pieces. Roll each piece into an 8-inch rope, dip it in melted butter, then toss it in the cinnamon-sugar mix. Tie each rope into a loose knot and place it on a parchment-lined baking sheet. This part is so fun—there’s something truly magical about turning simple dough into perfect little cinnamon treasures.
Step 6: Proof and Bake
Cover the knotted dough and let it rest for 10 minutes. This brief proofing makes the knots fluff up even more. Then pop them into a preheated 400-degree oven and bake for about 9 to 12 minutes, until they turn lightly golden and irresistible.
Step 7: Make the Icing and Serve
As the knots bake, whisk together melted butter, powdered sugar, vanilla extract, and milk to make a thick, creamy icing. Drizzle this over your warm cinnamon sugar knots minutes after they come out of the oven. Serve them warm for the absolute best experience.
How to Serve Cinnamon Sugar Knots Recipe
Garnishes
Sprinkle a little extra cinnamon or finely chopped toasted nuts on top of the icing for a touch of crunch and flair. A light dusting of powdered sugar can also give them a snowy, bakery-fresh look that’s just so inviting.
Side Dishes
Pair your cinnamon sugar knots with a steaming cup of coffee or chai tea for a cozy morning or afternoon treat. Fresh fruit, like sliced apples or berries, offers a bright contrast that cuts through the sweetness wonderfully.
Creative Ways to Present
Serve these knots on a rustic wooden tray lined with a colorful napkin for a welcoming vibe at brunch. You can also stack them in a glass jar with decorative twine, making a charming gift or centerpiece for gatherings.
Make Ahead and Storage
Storing Leftovers
Your cinnamon sugar knots stay soft and delicious when stored in an airtight container at room temperature for up to two days. Keeping them sealed is key to preserving their tender crumb and that mouthwatering cinnamon-sugar coating.
Freezing
If you want to keep them longer, freeze the knots after baking and completely cooling. Wrap each knot tightly in plastic wrap and place them in a freezer bag. They can stay frozen for up to 2 months without losing their delightful taste or texture.
Reheating
To enjoy frozen or leftover knots, simply warm them in a 350-degree oven for 5 to 7 minutes until soft and fragrant. You can refresh the icing drizzle or butter them lightly before serving to bring them back to life perfectly.
FAQs
Can I make this Cinnamon Sugar Knots Recipe without a stand mixer?
Absolutely! While a stand mixer makes kneading easier, you can knead the dough by hand for about 5 to 7 minutes. It’s a bit of a workout but totally worth the homemade goodness.
What type of flour works best for these knots?
All-purpose flour is ideal for this recipe as it gives the dough just the right balance of structure and softness. Make sure to measure it properly for the best results.
Can I use active dry yeast instead of instant yeast?
Yes, you can. Just proof the active dry yeast in the warm milk mixed with honey for about 5 to 10 minutes until it’s bubbly before adding it to the dough.
Is there a way to make these knots vegan?
To make this recipe vegan, swap the butter for a plant-based alternative, replace the milk with almond or oat milk, and substitute the egg with a flax or chia egg. The texture might be slightly different but still delicious.
How long do cinnamon sugar knots stay fresh?
These knots are best enjoyed fresh but can stay soft for up to two days at room temperature in an airtight container. If you want to keep them longer, freezing is your best bet.
Final Thoughts
I can’t recommend this Cinnamon Sugar Knots Recipe enough if you’re looking for a treat that feels both indulgent and comforting. Once you try making these soft, sweet, buttery knots, you’ll see why they’re such a favorite to share with family and friends. So go ahead, bake a batch, and get ready to fill your kitchen with that unforgettable cinnamon-sugar aroma — your taste buds will thank you, trust me!
PrintCinnamon Sugar Knots Recipe
These Cinnamon Sugar Knots are soft, buttery, and perfectly sweet with a cinnamon sugar coating and a delicious vanilla glaze. Ideal for breakfast or brunch, they combine the warmth of cinnamon with a melt-in-your-mouth texture, baked to a golden finish and drizzled with a rich, creamy icing.
- Prep Time: 21 minutes
- Cook Time: 9 minutes
- Total Time: 30 minutes
- Yield: 12 knots
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Cinnamon Sugar Knots
- 1/4 cup salted butter
- 1 cup milk
- 2 tablespoons instant yeast
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1 large egg
- 3 to 3 1/2 cups all-purpose flour, properly measured
Butter and Sugar Coating
- 1/4 cup salted butter, melted
- 1 cup granulated sugar
- 1 heaping tablespoon ground cinnamon
Icing
- 1 tablespoon salted butter, melted
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 to 3 tablespoons milk
Instructions
- Heat Butter and Milk: In a small saucepan, melt the butter. Once mostly melted, stir in the milk and gently heat the mixture to 100-110°F to create a warm liquid base for the yeast.
- Activate Yeast: In the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if stirring by hand), combine the instant yeast and honey.
- Combine Liquids and Yeast: When the milk and butter mixture reaches the right temperature, add it to the yeast and honey mixture. Stir well to combine and start the fermentation process.
- Add Remaining Ingredients: Stir in the salt and egg until incorporated. Then add 2 1/2 cups of the flour and mix to combine.
- Incorporate More Flour: Gradually add the remaining flour (up to 3 1/2 cups total) until the dough just clings to the paddle attachment and cleans the sides of the bowl. Avoid adding too much flour to keep the dough soft.
- Knead the Dough: Switch to the dough hook attachment and knead the dough for 2 minutes in the stand mixer. Alternatively, knead by hand for about 5 minutes until dough is smooth and elastic.
- Prepare Coatings: While kneading, mix the granulated sugar and cinnamon in a wide, shallow dish. In a separate shallow dish, place the melted butter. Set both aside for dipping the knots later.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a 9×13-inch rimmed cookie sheet with parchment paper or a silicone baking mat and set aside.
- Shape the Knots: Divide the dough into 12 equal pieces. Roll each piece into an 8-inch rope, then dip each rope into the melted butter, followed by rolling it in the cinnamon-sugar mixture. Tie each rope into a knot and place on the prepared baking sheet.
- Let the Knots Rest: Cover the knots and let them rest for 10 minutes to allow a slight rise before baking.
- Bake: Bake the knots in the preheated oven for 9 to 12 minutes, until they are lightly golden brown on top.
- Prepare the Icing: While the knots bake, combine melted butter, powdered sugar, and vanilla extract in a bowl. Add milk gradually, starting with 1 tablespoon, stirring until the icing reaches a thick but drizzleable consistency. Typically, 1 1/2 to 2 tablespoons of milk is needed.
- Cool and Ice: Remove the knots from the oven and cool them for 5 to 10 minutes. Drizzle the prepared icing over the warm knots.
- Serve: Serve the cinnamon sugar knots warm for the best flavor and texture.
Notes
- Ensure the milk and butter mixture is between 100-110°F before adding to the yeast; too hot can kill the yeast and too cold won’t activate it properly.
- Do not add too much flour to the dough; it should be just shy of sticky to keep knots soft and tender.
- Shaping the knots properly helps them bake evenly and look visually appealing.
- Use parchment paper or silicone mats to prevent sticking and for easier cleanup.
- The icing consistency can be adjusted by adding more or less milk depending on preference.
- For extra flavor, you can add a pinch of nutmeg or cardamom to the cinnamon sugar mixture.
- These knots are best enjoyed fresh but can be stored in an airtight container for up to 2 days and reheated briefly.
