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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
Happy Easter and thanks for the great recipe. Enjoyed, very much
Thank you!
I had the same problem with the dough, it was just too sticky. Maybe my weather here in Pacific Palisades is too wet or something, I had to add quite a bit more of the flour. I used all purpose so perhaps you would use less of the whole wheat flour. I am still now waiting to see if this works.
HI! The weather does contribute to issues with sticky dough, but all you need to do it add more flour and it should be just great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Made these this morning, everyone loved them. Easy to make, and smelled so good while baking. Thank you for a recipe that made my family very happy!
Thank you so much Elizabeth!
I made these and had a problem. I decided to make them in paper muffin cups and they stuck to the paper. The brown sugar crumble melted everywhere and became like glue so the paper muffin cups don’t come off.
Did you bake them on a cookie sheet or in the muffin pan as pictured ? And your photo looks like you used wax paper not parchment paper? They taste delicious though if I eat around the paper! I’m taking them to my moms for Easter Sunday, my family will understand! Haha
Hi, I am so sorry for the trouble. I do not bake mine in paper cups, so I don’t recommend doing that. I bake on a parchment lined baking sheet with sides. I only used the muffin pan for photos, I am so sorry if that was confusing for you. Please let me know if you have other questions. Glad you still love this recipe! Thanks! 🙂
These looks delish and this might be a crazy question, but when you roll out the dough, approximately what would the dimensions be? Can hardly wait to make them, but want to make sure I do it right. Thanks!
HI! I roll the dough out to about 1 inch thickness. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I literally woke up this morning (I live in Ireland), saw these on Instagram and headed straight downstairs to make them! They turned out really good! Only issue I had was that the dough was suuuuper sticky. I literally couldn’t roll it out. So I added a good bit more flour and then I was able to roll it. Just wonder if I went wrong anywhere for it to be so sticky?
HI! A lot of times it’s the weather, is it damp where you live? Adding more flour fixings the issues, so it’s not normally and issue. Please let me know if you have other questions. So glad you love this recipe! Thanks! 🙂
I had two questions that are already in the comments below, but not answered:
1) “I noticed in the pics it looks like you used a muffin tin vs baking sheet, does that help the knots retain their shape?”
2) “…I think the recipe is missing pieces…The recipe calls for 2 cups of sugar and more for kneading, but it never says to knead it after it comes from the mixer. It says it should be in the mixer about 1 to 2 minutes, of course every mixer is different so I had it in the mixer about 5. Then I let it rest and I kneaded it by hand till it was smooth and let it rest another 20 minutes. I rolled it out and it was a lovely dough.”
Any additional feedback on these two items?
Thanks so much,
Deana
HI! You do not need to bake these in muffins tins. I did not bake them in a muffin tin. The extra flour is for rolling out the dough if the dough is sticky. Please let me know if you have other questions. Hope you love this recipe! 🙂
Malley’s!!!! Yassss! The best hot fudge sauce ever! This Cleveland girl probably had the only Labrador named Malley in Seattle. Happy Easter to everyone at HBH.
Thank you Maria! There hot fudge sauce is delicious! Happy Easter to you!
…Happy Birthday to Cait!
21st? Was I ever 21? Lol…that was almost 30 years ago. Here in Quebec, the big age is 18 the “legal” age for drinking and going to night clubs. 18 was fun, I think I got a free Quarter Pounder at the local McD’s…lol…big deal back then! 🙂
Haha oh wow! That sounds so fun. Thank you Rain!
Yum! I’m making these today, thank you for the recipe! 🙂
Thank you Rain!
These look like a dream! I made some Swedish cinnamon buns last weekend and find that, in my tiny apartment oven, when I bake buns that have a lot of butter in them, the butter pools out while baking, liquifies, and then browns/burns quite quickly. Any suggestions for avoiding that? Baking lower and longer? Thank you!!☺️
HI! I would reduce the butter by 2 tablespoons and leave cooking temp and time the same. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Perfect treat for the week end !
https://thefrenchiestblog.wordpress.com
Thank you Alex!
These are awesome! Everyone loved them… But I think the recipe is missing pieces.
I bake so I knew that when the dough was super sticky, something was wrong. The recipe calls for 2 cups of sugar and more for kneading, but it never says to knead it after it comes from the mixer. It says it should be in the mixer about 1 to 2 minutes, of course every mixer is different so I had it in the mixer about 5. Then I let it rest and I kneaded it by hand till it was smooth and let it rest another 20 minutes. I rolled it out and it was a lovely dough. Then it was all good again until I mixed the brown sugar and cinnamon with the melted butter. It just became a liquid, but still I spooned it on and they had a nice crunch when done. I measure with a scale and checked my measurements twice. I will definitely make these again. They were easy to make and looked beautiful. Very impressive. I froze a few to see how well they freeze and reheat. But I had to sneak them away. They are dangerously delicious!
Hi Marni! I am so glad you enjoyed this recipe so much! Thank you!
I can’t wait to try making these! You should make a video for this one because I feel like this is kind of a tough one to visualize just from the instructions. You are a freaking goddess of the kitchen!
Awh thank you Sarah!! I hope you love these!
Hey Tieghan,
I love these knots and hope Caitlin has a lovely birthday tomorrow!! A vegan cake would be nice. 🙂 I saw a vegan cheesecake on minimalistbaker.com that looked good. Maybe vegan brunch spread?
Haha I’m also turning 21 this year (June 28th) and will be in CA! But I’m not sure what I’m doing yet.
These cinnamon knots would be a nice brunch for Mother’s Day! Cinnamon sugar does do wonders.
I hope you have a lovely Easter weekend and Caitlin has a nice birthday. 🙂
Awh that is so exciting that you will be 21! I hope you love these cinnamon crunch knots Kristin!