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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
Duh! Disregard my earlier question!
Glad you got it figured out! Thank you Patricia! Let me know if you have any other questions!
Do you put 2-2 1/2 cups flour? Making it a total of 5 cups or just 2 1/2? Can’t tell if that’s a typo?
Thanks.
Hi! You need between 2 cups to 2 1/2 cups of flour total. Start out with 2 cups of flour and then add in more flour, as needed until the dough is not too sticky and forms a ball. I generally use the full 2 1/2 cups of flour. Does this make sense? Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
How on Earth are these considered “total time: 30 minutes” when the dough needs to sit for 30 minutes to an hour? They look delicious, but I’d appreciate honesty in the prep notes.
Hi Maggie, so sorry about that! I hope you love these!
Is a packet of yeast 7 grams?
Hi Louise, yes, it is 7 grams. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Hi! So I don’t have any instant yeast, but I do have active dry yeast. Will that work? Do I need to adjust anything if I’m using that?
HI! Yes, you can use active dry. Just add the yeast to the warm water with the honey and let it sit 5-10 minutes until the mixture is poufy and smells like bread, then follow the directions as listed. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Hi there,
is it possible to make these the night before and leave in the fridge overnight?
Yes, that works great! Just let them sit on the counter while the oven preheats in the morning, then bake as directed. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I made these for my son and his new wife when they returned from their honeymoon traveling! They were easy and delicious! I did not have my stand mixer where I was baking, and to be honest rarely use my stand mixer, but’s rely more heavily on my hand mixer. However for this I merely used a spatula as suggested. That worked fine and I actually turned my dough out to slightly knead with a little additional flour. I may have used a total of 2 1/4 C of flour. I found the dough easy to roll out and followed the rest of the directions. I reserved some brown sugar mixture to add after baking and kept the amount restricted to the top of the knot to prevent runoff! It worked fine and I skipped the glaze. Maybe would sprinkle with confectioners sugar but did not think it wasn’t necessary. thank you for sharing this simple but tasty recipe that looks complicated! It was so easy i May have to see how it is to use the dough as a pizza crust,
Congratulations to them! That is so exciting! I am so glad they loved this Karen, thank you!
Hello! I made these and they turned out delicious but I think I can do a bit better next time. I did fix the stickiness issue with adding approx. 2 additional tbls. of flour while kneading in the mixer. The dough was a dream to work with but when you say “fold in half”… is that the long way or the short way of the rectangle? I assume the long way but wanted to make sure. Also, would you let them raise a bit after forming into the knots prior to baking? I thought this may make them a big puffier? Thank you!
Jane
I fold in half the long way, so sorry if that was confusing. I don’t let them rise much before baking, but allowing them to rise 30 minutes will make them puffier. Please let me know if you have other questions. Glad you love this recipe! Thanks! 🙂
I would love to see a vegan and sugar-free cake! Would the cake be free of all types of sugar, or would you just be using natural sweeteners (fruit, maple syrup, honey, agave, etc.)?
Hi Annaliese! The cake would most likely be sweetened with fruit like dates and bananas! Still trying to create this haha! Thank you!
Thanks Tieghan, just one more question. If you roll the dough out is 1/4″ or 1″ and how big would the rectangle be, i.e. 12×14″ so when folded over it would be 12×7″ and then you would get 12 strips 1×7″ or should the length be more. Love the Panera cinnamon crunch bagels and know the family will love these
HI! Honestly, I don’t know the exact measurements, but I am guess it’s around a 12×24 inch rectangle. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Hi!
Can these be made the night before? I want to bring them to a brunch but probably won’t have time the morning of to make them. Thanks!
HI! Yes, you can make them the night before. That works great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Well I made these for Easter and although they were delicious, they were sort of a disaster! As others said, the topping just melted right off. The issue was that I used my AirBake pans which don’t have a border so it all melted right off of the pans and into the the bottom of my oven. Next thing I knew, the entire kitchen was filled with smoke and every fire alarm was going off!! I would definitely make them again, but I think I will cut back on the butter in the topping..and of course, will also use a regular baking sheet 😉
Hi Danielle! I am so sorry that this happened to you! I hope they turn out amazing next time !
I am updating my comment to include the finished products. They came out just great and everyone loved them but I had to change the recipe a little. I am not sure why but I had to use 3 cups of all purpose flour. This came together great and was pretty easy to roll out. The crunch topping needed quite a bit more brown sugar to get that really great crunch, I think I doubled the sugar. Anyway, thanks so much, they were a real hit.
Thank you Sandy! I am so glad these turned out amazing for you!
These knots look incredible! I was already hooked from the photos, but after you mentioned the Panera Cinnamon Crunch Bagels I am double-hooked and need to make these ASAP! Happy 21st to Cait!
Thank you so much Lauren! I am so glad you love these!
Love this recipe! I had the same problem as another person with the brown sugar, butter cinnamon topping….it melted off of the buns during cooking and pooled on the pan. How did you avoid that? Did you add more topping after they came out of the oven? Thanks!
HI! I am not sure why your topping melted off, I am so sorry. I recommend using only 2 tablespoons butter for the topping and seeing if that helps. I do have some of the toppings melt off and onto the pan when I make these, but I just scoop it up and put it back on the buns. Please let me know if you have other questions. Glad you love this recipe! Thanks! 🙂