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!
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!
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! 🙂
- 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
- ¼ C butter, softened
- 1½ tbsp cinnamon
- 3 tbsp sugar
- 2 tbsp brown sugar
- ¼ C sugar
- 2 tbsp water
- ½ tbsp honey
- 1½ C confectioner's sugar
- 1 tbsp + 1 tsp milk
- 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.
- 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.
- 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.
- 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.
- Cut dough into 1-inch strips along the length side. Twist each strip and tie in a knot.
- 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)
- Preheat oven to 375.
- Bake for 10-12 minutes or until knots just start to turn golden brown.
- 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.
- Brush glaze over the tops of warm knots.
- Prepare the drizzle by stirring together confectioner's sugar and milk until smooth. Drizzle over the tops of slightly cooled knots.
- Serve warm.
This recipe is adapted from Simply So Good.