Next Post
Minted Orange and Strawberry Coolers.
This post may contain affiliate links, please see our privacy policy for details.
Easiest Cinnamon Crunch Knots for Easter weekend…and every other weekend after.
Watch the How To Video Here:
Easiest Cinnamon Crunch Knots for Easter from Half Baked Harvest on Vimeo.
Hey, hi and happiest Friday! Can you guys believe it’s Easter weekend? It really snuck up on me this year and since it has been snowing all week long (ugh, I wish I was joking) it doesn’t really feel like Easter all that much. Hoping the snow clears for a sunny weekend, but either way I’m excited to hang with my family, film new recipe videos, and hopefully find some Malley’s Easter bunnies in Asher’s Easter basket (because Malley’s is the best…Ohio people you know what I’m talking about).
In other very random news, my favorite vegan, legit personal stylist, HBH’s social media manager, who is also known as my brother Kai’s girlfriend Caitlin, is turning twenty-one tomorrow!
For those of you above the age of twenty-one, who remembers their twenty-first birthday? It’s kind of a big one, but you guys, I seriously cannot remember what I did for my twenty-first. I believe I’ve mentioned this before, but my birthday has never been something I have looked forward to. Ever since I hit my teens it’s been something I dreaded instead of looked forward to. I know, I am so weird, but I am just not big on having all the attention on me, which I realize doesn’t really make sense considering what I do for a career.
Anyway, I can’t remember what I did on my twenty-first. Kind of lame huh? What did you guys do?
Also, let’s all wish Cait a very happy birthday because she’s totally going to be reading the comments!
Double also, I should probably make her a vegan and sugar-free birthday cake, huh? Hmm, that could be tricky, but thinking I should at least try, would anyone else be interested in a cake like this?
OK. Moving right along now.
Let’s talk about these cinnamon crunch knots, which are in no way vegan or sugar-free (sorry Cait).
I put out a note on Instagram stories this week asking you all what recipes you’d like to see. The overwhelming response was quick, simple, easy, minimal ingredients, and healthy…ish recipes. The good news for me (and you!) is that I kind of already knew this is what you guys wanted, which is why I am sharing these cinnamon knots today. I wanted to leave you with an easy option for Easter brunching and snacking, and these cinnamon knots are that recipe.
They require only pantry staple ingredients and can be made and ready to go in under and hour.
You see? Easy.
Here’s how these fun knots work. The dough is actually something you might be surprised by, but I promise it works. We are using pizza dough to make these knots. Yes, pizza dough! Homemade, quick and simple pizza dough, that is so easy. I’m talking easier than heading to the store and picking up some pre-made dough. All you need is flour, water, honey, and instant yeast. Just mix, let sit for a bit, and you’re ready to make your knots.
What I love about making these knots is that they are knots. Meaning, the more imperfect they are the better, so don’t stress about how they look. Trust me, once they bake up they will be delicious, and pretty, because cinnamon sugar has that effect on everything.
The key to these knots? That crunchy, cinnamon, sugar topping.
Have you guys ever had the Panera Cinnamon Crunch Bagels? They used to be my favorite (no Paneras up here), and their crunchy topping inspired the topping on these knots. You guys, the topping takes these cinnamon knots to another level. SO delicious.
And guys? That’s it. So simple, but so, so, so good. There’s not a person in the world that would not like these (well, there may be people who wouldn’t eat these, but everyone would like these). I mean, they’re just such a classic pairing that truly can do no wrong, you know?
Make these for Easter this week, but be sure to keep the recipe in your back pocket to liven up your weekends ahead!
Easiest Cinnamon Crunch Knots
Servings: 12 knots
Calories Per Serving: 274 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2 1/2 – 3 cups white whole wheat or all-purpose flour, plus more as needed
- 1 packet (2 1/4 teaspoons) instant yeast (see notes for no yeast option)
- 1/4 teaspoon kosher salt
- 1 cup warm water or warm milk
- 2 teaspoons honey
- 7 tablespoons salted butter, at room temperature
- 1/4 cup granulated sugar
- 3 teaspoons cinnamon
- 1/2 cup brown sugar
Glaze (optional)
- 1 cup powdered sugar
- 2 tablespoons cream cheese at room temperature
- 1 teaspoon pure vanilla extract
Instructions
- 1. In the bowl of a stand mixer fitted with the dough hook, combine 2 1/2 cups flour, the instant yeast, and salt. Add the milk or water, honey, and 1 tablespoon butter. Knead on medium speed until the dough comes together, 1-2 minutes, adding in additional flour, as needed, until the dough pulls away from the sides of the bowl and is smooth. Cover and let rise in a warm place for 30 minutes to 1 hour.2. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. 3. In a bowl, combine the granulated sugar and 1 teaspoon cinnamon.4. On a floured surface, roll the dough out into a rectangle about 1/4 inch thick, adding flour to the dough if it is sticky. Spread the dough with 4 tablespoons butter and sprinkle with cinnamon sugar. Fold the dough in half and cut into 12 strips. Twist each strip and then tie into a loose knot, it doesn't need to be perfect. Place on the prepared baking sheet. 5. Melt the remaining 2 tablespoons butter. Stir the melted butter together with the remaining 2 teaspoons cinnamon and the brown sugar. Spoon clumps of the brown sugar mix over the knots (see above photo). This is going to be your "crunch" layer. 6. Transfer to the oven and bake 8-10 minutes. Remove from the oven and working quickly, carefully spoon any of the brown sugar that has melted off back over the rolls. It doesn't need to look perfect. Return to the oven and continue baking another 8-10 minutes, until golden. 7. Meanwhile, make the Glaze. In a medium bowl, beat together the powdered sugar, cream cheese, vanilla, and 2 tablespoons water until smooth and combined. If needed, thin the glaze by adding water, 1 tablespoon at a time, until desired consistency is reached. 8. Drizzle glaze over the knots, if desired. Enjoy!
Notes
No Yeast Option: If you do not have access to yeast or simply cannot use, you can omit the yeast and instead use 1 1/2 teaspoons baking powder and 1 teaspoon baking soda, added with the flour. You can skip the rising and instead just let the dough rest 30 minutes, then roll, rest again another 15-20 minutes, then bake. The rolls will be a little less fluffy, but will be great!
The most perfect, imperfect cinnamon knot.
PS. see you guys tomorrow for a new Easter cocktail!
This post was originally published on March 30, 2018
Hi there! What is the best way to store uneaten knots to eat in the next few days?
Hey Samantha,
I like to store in an airtight container on the counter. Please let me know if you have any other questions!
These are so simple yet delicious. My family loves them!
Hey Lanette,
Wonderful!! Love to hear this recipe turned out nicely for you, I appreciate you making it!
Hey there I have tried printing this recipe and the print option just doesn’t work. It shows me the preview and lets me chose what I want to print but it doesn’t actually work when you click “print” the site just freezes and takes me to the shop ingredients link. Please help.
Hi Dunja,
So sorry to hear you are having issues printing this recipe. I just tested it and didn’t have any issues. Can you give it another try and see if it works? xx
Could you shape the dough and refrigerate overnight (through step 4)? Would any other changes need to be made to the recipe?
Hi there! Yes, that should work great! xT
I’m not sure if you’ve tried, but I only have regular yeast not instant. Do you have instructions if I were to use regular yeast?
Thanks in advance
Hi Mariah,
You can follow the no yeast option in the notes:) Or if you have active dry yeast, you can mix that with the milk and honey first, allow that to bubble and then follow the recipe as written. I hope this helps! xx
Hi Tieghan, I was wanting to use my sourdough in place of regular yeast in this recipe but I am unsure of how I will go about that. Any suggestions? Thanks!
Hey Robbie,
So sorry, I have never actually tried that so I don’t have the exact instructions, I would think it should work for you though! I hope you love this recipe! xT
Can I use frozen bread dough
for this?
Hey Lisa,
Sure, I don’t see why not! I hope you love this recipe, please let me know if you give it a try! xT
Hi, can we make the dough 1-2 days before baking? :))
Hey there,
Totally, that will work nicely for you! I hope you love this recipe, please let me know if you give it a try! xT
Hello! Can you freeze these?
Hey Christine,
You bet, that will work nicely for you! Please let me know if you have any other questions:) xT
Can you use bread flour in replace of all purpose flour?
Hi Caitlin,
Sure, I don’t see why not! I hope you love this recipe, please let me know if you give it a try! xT
Excited to try these! Could you make the dough in a bread machine? Similar to making pizza dough?
Hi Emily,
Sure, I don’t see why that wouldn’t work for you. I hope you love this recipe! xT
These were great and super easy to make. It’d be very helpful if the time for the dough to rise was included in the Total Time!
Thank you for the feedback Jenny! xT
Hi, 😊
If you freeze these, do you first defrost them and then bake, or bake from frozen?
Hi Cez,
You can defrost them before baking:) I hope you love this recipe! xT