recipe

Soft, Sweet and Swirled Easy Cinnamon Knots

Name: Soft, Sweet and Swirled Easy Cinnamon Knots
Total time: 40 min
Yield: 6
Ingredients: full-fat milk, 200ml (3/4 cup); eggs, 2; flour, 600g (4 + 3/4 cups); Dry yeast, 7g; sugar, 50g (1/4 cup); salt, 2 tsp; butter, 200g; Brown sugar, 250g (1 + 1/4 cups); Cinnamon, 2 tsp; butter, 150g; egg, 1; Milk, 2 tbsp; sugar glaze,

Total time: 40 mins. + leavening time (2H)

Difficulty: Low

Serves: 6 people

These homemade treats are made with yeast dough, a filling of brown sugar, cinnamon, and butter, all twisted into pretty little knots. A finishing drizzle of sweet sugar glaze gives each knot an extra touch of sweetness without making the recipe complicated. They are ideal for breakfast, brunch, with tea or hot chocolate.

What Are Cinnamon Knots?

Cinnamon knots are sweet yeast pastries made by rolling enriched dough around a cinnamon-sugar filling, cutting it into strips and twisting each piece into a knot before baking. They are closely related to Scandinavian cinnamon buns, particularly Swedish kanelbullar, which are traditionally made with a lightly spiced yeast dough and a cinnamon-sugar filling.

Sweden has a long-standing love affair with cinnamon pastries. Cinnamon buns became particularly popular during the twentieth century as ingredients such as sugar, butter, and cinnamon became more accessible to households. Today, they are an important part of Swedish fika, the cherished coffee-and-pastry break that encourages people to slow down and enjoy a little time together.

Pro Tips for the Best Easy Cinnamon Knots

The milk should feel warm when touched. Very hot milk can damage the yeast and prevent the dough from rising properly.
Mix the warm milk, sugar, and yeast and allow the mixture to stand for around 5–10 minutes. If it becomes slightly foamy, that's a good indication that your yeast is active.
The butter for the dough should be softened enough to incorporate smoothly. Avoid using completely melted butter, as it can change the consistency of the dough.

Frequently Asked Questions

Can I Make Cinnamon Knots the Night Before?

Cinnamon knots are a lovely make-ahead breakfast option, especially when you don't want to spend your entire morning preparing dough. You can prepare and shape the knots, arrange them in your baking pan, and place them in the fridge overnight to slow down the yeast activity. The following morning, allow the knots to come closer to room temperature and become puffy before baking.

Can I Make Cinnamon Knots Without Eggs?

Yes, but the eggs help enrich the dough, contributing to its soft structure and color. You can experiment with a suitable egg replacement, such as a commercial egg replacer. You should also replace the egg wash with milk or a plant-based alternative.

Why Are My Cinnamon Knots Hard Instead of Soft?

Hard cinnamon knots are often the result of too much flour, and a dough that is too dry will struggle to produce the soft texture. Also, remove the knots once they are golden and cooked through rather than leaving them in the oven for too long.

How to Store Cinnamon Knots

Homemade cinnamon knots are at their best on the day they're baked and when the dough is soft. However, you can store any leftovers quite easily. In a cool, dry place away from direct sunlight, they should stay fresh for 3 days or up to 5 days in the fridge.

Ingredients

full-fat milk

200ml (3/4 cup)

eggs

flour

600g (4 + 3/4 cups)

Dry yeast

sugar

50g (1/4 cup)

salt

2 tsp

butter

200g

Brown sugar

250g (1 + 1/4 cups)

Cinnamon

2 tsp

butter

150g

egg

Milk

2 tbsp

sugar glaze

How to Make Easy Cinnamon Knots

Step 1

Mix milk with sugar, yeast, eggs, butter, flour, and salt until you get a soft dough. Let it rise for 2 hours.

Step 2

In a separate bowl, mix brown sugar, butter, and ground cinnamon.

Step 3

Mix an egg with milk for your egg wash.

Step 4

Roll out the dough and spread the brown sugar and butter mixture over the dough.

Step 5

Fold the dough in half, bringing one side over the other so that the cinnamon filling is enclosed between the layers. Then cut the folded dough into 12 strips.