Mini Strawberry Cinnamon Twist Knots
Serves: 16
For the Knots
  • 3 C bread flour
  • 2½ tbsp sugar
  • ¾ tsp salt
  • 2¼ tsp Platinum Red Star Yeast or active dry yeast
  • 1 egg, room temperature
  • 2 tbsp butter, melted and cooled
  • 1 C non-fat milk, warmed to 120-130 degrees F
For the Filling
  • 1½ C strawberries, chopped
  • 1½ tbsp sugar
  • 3 tbsp butter, softened
  • 2 tsp cinnamon
For the Glaze
  • 2 tbsp sugar
  • 1 tbsp water
  • 1 tsp honey
For the Drizzle
  • ¾ C confectioner's sugar
  • 2 tsp milk
  1. In the bowl of a stand mixer, beat together 2 C flour, sugar, salt, and yeast. Add in eggs, butter, and milk. Beat until just starting to combine. Add in remaining cup of flour.
  2. Replace paddle with dough hook and knead for 5 minutes or until dough is smooth and starts to pull away from the edge of the bowl. Dough will be soft and somewhat sticky.
  3. Transfer dough to a large bowl that has been greased. Roll dough around bowl to coat. Cover with a clean towel and allow to rise until doubled in size, about 45 minutes.
  4. While dough is rising, prepare strawberry filling. Combine strawberries and sugar in a small saucepan over medium heat. Bring mixture to a boil. Reduce heat to medium-low and simmer for 20-30 minutes or until strawberries soften and mixture thickens. Remove from heat and allow to cool.
  5. Turn dough out onto floured surface and punch down. Roll out into an approximate 16x8 inch rectangle. Spread dough with softened butter. Sprinkle with cinnamon and spread strawberry mixture over the top.
  6. Gently fold dough in half width wise. Cut dough into 16 strips. Twist each strip and tie into a knot.
  7. Place knots on a parchment paper lined baking sheet or a non-stick cooking sprayed baking sheet. You can either bake them right away or let them rise for another 20 minutes or until puffed.
  8. Preheat oven to 375.
  9. Bake knots for 8-10 minutes or until knots just start to turn golden brown.
  10. When the knots are almost done baking, begin preparing glaze. Stir together sugar, water, and honey in a small saucepan. Bring to a boil over medium heat. Reduce heat to medium-low and allow to simmer for 3 minutes or until mixture just starts to reduce. Remove from heat and cool.
  11. Brush glaze over the freshly baked knots.
  12. Stir together confectioner's sugar and milk until smooth. Drizzle glaze over warm knots. Allow glaze to harden and serve.
Recipe by A Kitchen Addiction at