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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
Awesome recipe! My first successful recipe using yeast! Looking forward to making this again.
I am so glad this turned out amazing for you Sarah! Thank you!
Are we able to prep this dough the night before and placing in the fridge? Or will it affect the flavor?
You can prep the rolls the night before. That works really well. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
I know this is a recipe from a few months ago, but had to tell you that I made these yesterday and they turned out fabulous! The dough was so easy and nice to work with and rolled out beautifully. The dough rose up great in the 30 minutes too. Never had one issue! They were yummy! Thanks for this recipe.
I am so glad you enjoyed this and they turned out amazing for you Colleen! Thank you!
I just made these this morning, and they were a hit with everyone! When I made the brown sugar mix, it had way too much butter and was soupy. So, I redid the mix to use less butter, and it turned out much better. Thanks so much for sharing! I will definitely be doing these again!
I am so glad you loved this Brittany! Thank you so much!
I have active dry yeast packets. Will that work?
HI! Yes! Just add the yeast to the warm water with the honey and let that sit 5-10 minutes. Then continue on with the recipe as directed. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
Hi
The flour measurement is confusing me slightly. What’s the correct measures 2 or 2 1/2?
HI Siara! You need between 2 and 2 1/2 cups of flour. Start with 2 cups of flour and then add more flour as needed. Does this makes sense? Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
I made these on Saturday. they were AMAZING!! I didnt even have time to take a picture because they were gone that quickly! Next time, I’ll definitely double the recipe!
Thank you Kerry! I am so glad you loved this recipe and hope you continue to love others on my blog!
Hi there! Just checking, how many grams if yeast in your packet? I’m in Finlabd, so our size might be different to yours… Looks delicious!!
I love this recipe so much as previously stated because it introduced me to my dough hook. Wondering if you also use if for your pizza dough and if so, are their adjustments to your current recipe? Thanks!!!
HI! This is similar to my pizza dough, but not exact. To use this for pizza dough, divide the dough in half to make 2 pizzas out of the dough. Please let me know if you have other questions. So glad you love this recipe! Thanks! 🙂
I have a frozen pizza dough ball in my freezer. Can I just defrost and use that instead of making from scratch?
Yes, frozen pizza dough will be amazing! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
These are amazing! Made them this morning and couldn’t be more pleased!
I am taking them to a work function and wont have time to bake in the morning. How would you recommend storing for best freshness?
I like to store in an airtight container at room temp. If possible, worm in the oven before serving. Not a big deal if not though. Please let me know if you have other questions. So glad you love this recipe! Thanks! 🙂
If I want to make these the night before serving, where is the most sensible place to pause? Or should I just bake them all the way and warm the next morning?
I would pause after forming the the knots and then bake in the morning. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Made AND posted (to instagram) these
pastries. Absolutely awesome! ???
I will go check it out! Thank you Miryam!
Hello! This is my first time on your blog and I’m loving it! I am looking for a good recipe for easy breakfast for my son’s preschool teachers and this looks awesome! Just wondered how you think it would hold up if I tripled it? I’ve never made anything like cinnamon rolls/breads because I’ve always been so intimidated, but I just got a Kitchenaid and am dying to try. TIA 🙂
HI!! So I don’t recommend tripling the recipe just because I am worried it will be way too much for your mixer to handle. I think doubling would be fine, but I’d just make 2-3 separate batches if you need more. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I can see salty versions of these with some parmesan or other grated cheese! Thanks again. Love all you post!
Thank you so much Christina!!