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Cinnamon Twist Knots

Cinnamon Twist Knots Recipe l www.a-kitchen-addiction.com

Do you ever get tired of making the same thing over and over again? That’s how these cinnamon twist knots came into existence. I wanted cinnamon rolls, but I didn’t feel like making regular cinnamon rolls.

I wanted to try something different. These cinnamon knot twists are tender, flaky pastries that are a fun version of a classic cinnamon roll.

While they take a little longer to shape than regular cinnamon rolls, these knots take less time to rise and only about 10 minutes to bake!

Cinnamon Twist Knots Recipe l www.a-kitchen-addiction.com

A clear glaze is brushed over the knots as soon as they are removed from the oven. This locks in moisture keeping these pastries fresh for a few days after making.

This is great for me and my husband since we aren’t able to eat many cinnamon rolls before they get dry. Though I love these warm straight from the oven, they still taste delicious at room temperature.

The glaze hardens just enough to make them easy to transport without becoming too hard that it feels like you’re eating hard chunks of sugar!

Cinnamon Twist Knots Recipe l www.a-kitchen-addiction.com

We’re leaving this evening for a long road trip, and you can bet that the leftovers of these will be going with us!

Even though I’ll be gone the next few days, be sure to keep checking back because I have some great bloggers lined up to fill in for me. You may, in fact, find them way more entertaining than me! 🙂

Cinnamon Twist Knots Recipe l www.a-kitchen-addiction.com

Cinnamon Twists

Yield: 16 cinnamon twists
Prep Time: 30 minutes
Bake Time: 10 minutes
Rise Time: 1 hour 5 minutes
Total Time: 1 hour 45 minutes

Ingredients

For the Twists

  • 6 Cups bread flour
  • 1/3 Cup sugar
  • 1 1/2 teaspoons salt
  • 1 1/2 Tablespoons active dry yeast (I used Red Star Yeast)
  • 2 eggs, room temperature
  • 1/3 Cup butter, melted and cooled
  • 2 Cups non-fat milk, at 120 degrees F

For the Filling

  • 1/4 Cup butter, softened
  • 1 1/2 Tablespoons cinnamon
  • 3 Tablespoons sugar
  • 2 Tablespoons brown sugar

For the Glaze

  • 1/4 Cup sugar
  • 2 Tablespoons water
  • 1/2 Tablespoon honey

For the Drizzle

  • 1 1/2 Cups confectioner's sugar
  • 1 Tablespoon + 1 teaspoon milk

Instructions

  1. In a bowl of a stand mixer, stir together 4 Cups bread flour, sugar, salt, and yeast. Add in eggs, butter, and milk. Stir until just starting to combine. With mixer on low, slowly add remaining 2 cups of bread flour.
  2. Replace paddle with a dough hook and beat for 5-8 minutes or until dough is smooth and starts to pull away from the edge of the bowl when mixing. Dough will be sticky.
  3. Transfer dough to a large bowl that has been sprayed with non-stick cooking spray. Cover with a clean towel and allow to rise until doubled in size, about 45-60 minutes.
  4. Turn dough out onto a well-floured surface and punch down. Roll out to a 24 x 12 inch rectangle. Spread dough with softened butter. Sprinkle cinnamon and sugars over the top. Gently fold dough in half width wise.
  5. Cut dough into 1-inch strips along the length side. Twist each strip and tie in a knot.
  6. Place knots onto a parchment paper lined or non-stick cooking spray coated baking sheet. Cover with clean cloth and allow to rise for another 20-30 minutes or until knots puff and dough is super soft to the touch. (At this point you can cover and put in the refrigerator overnight to bake in the morning)
  7. Preheat oven to 375 degrees Fahrenheit.
  8. Bake for 10-12 minutes or until knots just start to turn golden brown.
  9. While knots are baking, begin preparing clear glaze. Stir together sugar, water, and honey in a small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low and allow to simmer for 5 minutes, stirring constantly to prevent scorching. Remove from heat and cool.
  10. Brush glaze over the tops of warm knots.
  11. Prepare the drizzle by stirring together confectioner's sugar and milk until smooth. Drizzle over the tops of slightly cooled knots.
  12. Serve warm.
Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 357Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 42mgSodium: 295mgCarbohydrates: 62gFiber: 2gSugar: 24gProtein: 9g

Nutrition information shown is an estimate provided by an online calculator. It should not be considered a substitute for a medical professional’s advice.

Did you make this recipe?

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This recipe is adapted from Simply So Good.

Penny Wilken

Sunday 18th of December 2016

Just made these for a football party. I halved the dough and used one half for cinnamon rolls and the other half for savory rolls where I used butter, garlic powder, parsley, dried oregano and freshly grated parmesan. Huge hit!

Jessica@A Kitchen Addiction

Sunday 18th of December 2016

Love the sound of those savory rolls! I need to try that!

Beth

Saturday 18th of April 2015

These are so good and by far the easiest yeast roll recipe I have ever made. I skipped the refrigerator step. After forming the knots, I let them raise and baked right away. Also did not use the glaze, brushed them with butter right after taking them out of the oven and then frosted after cooling. They freeze very well, wrapped individually and placed in freezer bag, then could take out however many we wanted at a time. I will be making these very often - excellent recipe!

Jessica@A Kitchen Addiction

Saturday 18th of April 2015

Thanks Beth! I'm so glad you like them! Great idea to freeze them and just take out what you need at a time!

jackie

Thursday 11th of December 2014

Do you think these can be made ahead and then frozen?

Jessica@A Kitchen Addiction

Thursday 11th of December 2014

I have not personally frozen them, but I have had readers tell me that they have frozen them after making them. Just make sure to put wax paper or parchment paper between them because the glaze tends to stick the knots together when they thaw. Hope that helps!

Jennifer

Saturday 25th of October 2014

I'm having overnight guests and making these again right now for breakfast tomorrow!

Terrie

Saturday 25th of October 2014

Next week I will be making them and adding chopped pecans. They are really easy to make.

Jessica@A Kitchen Addiction

Saturday 25th of October 2014

I wish I was having breakfast at your house tomorrow! :)

Jennifer

Saturday 18th of October 2014

I have never been great art making anything that requires yeast and rising, but these wet easy to make and turned out amazing!!!!

Jessica@A Kitchen Addiction

Saturday 18th of October 2014

I'm so glad you liked them! Thanks!

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