A Kitchen Addiction

Cinnamon Twist Knots

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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! 🙂

4.9 from 12 reviews
Cinnamon Twists
 
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Serves: 16
Ingredients
For the Twists
  • 6 C bread flour
  • ⅓ C sugar
  • 1½ tsp salt
  • 1½ tbsp active dry yeast (I used Red Star Yeast)
  • 2 eggs, room temperature
  • ⅓ C butter, melted and cooled
  • 2 C non-fat milk, at 120 degrees F
For the Filling
  • ¼ C butter, softened
  • 1½ tbsp cinnamon
  • 3 tbsp sugar
  • 2 tbsp brown sugar
For the Glaze
  • ¼ C sugar
  • 2 tbsp water
  • ½ tbsp honey
For the Drizzle
  • 1½ C confectioner's sugar
  • 1 tbsp + 1 tsp milk
Instructions
  1. In a bowl of a stand mixer, stir together 4 C 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.
  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.

This recipe is adapted from Simply So Good.

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Comments

  9. I love everything about these knot rolls – gorgeous cinnamony goodness, beautiful photography, great instructions! Thanks so much. Can’t wait to try these! x

    Reply

  35. I would love to make these but I don’t have a stand
    Mixer, do you think that if I mixed this by hand it would still work?

    Reply

    • Sorry for the delayed response! We’ve been traveling. I haven’t yet tried this recipe without a stand mixer, but I think you could get by without it for this recipe. The dough is pretty soft. I would probably start with 3 cups of flour instead of 4 like the directions say and then add in the remainder, just to make sure that it gets well blended. If you have a hand mixer, you may want to use that for the first mixing and then stir in the rest of the flour with a wooden spoon or something like that. Hope that helps!

      Reply

  36. Ok I’m late to comment, but these caught my eye yesterday and I seriously haven’t been able to stop thinking about them since! So gorgeous! I’m going to have to satisfy the craving very, very soon 🙂

    Reply

  38. I’m pretty sure I shall never tire of anything involving cinnamon-sugar…but these twists are such a fun new adaptation of the classic cinnamon roll!

    Reply

  41. ummm these are pretty damn amazing. I really wish i lived close to you right now because I’m drooling staring at the screen!

    Reply

  42. I made these last night and they turned out wonderful. I love the light texture and sweetness. I’ve made cinnamon rolls and bread for years but these are now my new favorite go-to recipe. Thanks!

    Reply

  44. Made them today and turned out great . They were delicious. ♥.♥
    According to my family ,they thought they could use a bit more filling .
    Anyway thank you for this awesome recipe =)

    Reply

  57. I love this recipe! I make them up to the last rise the night before and refrigerate overnight. In the morning I let them rise until puffy about an hour and bake. Yum these are really delish, everyone loves them. Leftovers can be wrapped in foil and reheated with great results.

    Reply

  63. I made these last night. I may have misread the directions, but after they rose, I put them in the frige to bake this morning. They lost their puffiness. They took much longer to bake because they were cold and they didn’t rise again. In spite of this, they are very good.

    Reply

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

    Reply

    • 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!

      Reply

  67. 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!

    Reply

  68. 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!

    Reply

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