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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
These were delicious – perfect just as written but I may try adding a little sugar to the dough next time to make them more like cinnamon rolls than bagels. I love the twisting! Thank you for another incredible recipe! I am cooking my way through your blog and haven’t had a recipe yet that hasn’t been outstanding!
That is so sweet to hear Beth! I am so glad you have been loving my recipes and I hope you continue to! Thank you! xTieghan
Do you know if the dough freezes well? I wanna dee if I can make this ahead of time and bake when needed. Thanks!
Hi there! Yes, the dough freezes great!! Just thaw on the counter for a few hours and bake as directed. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
So glad I finally had a chance to try this recipe. Have had it saved on Pinterest for a while. These were such a hit! Can’t wait to make them again and try to make them even better. I did struggle with the runny butter, brown sugar and cinnamon mixture. I think I’ll use the tip in a previous comment of doubling the sugar. Thanks for a great recipe. So easy to make, these will be one of my favourite go to’s from now on! I didn’t use the glaze from the recipe but did whisk 230g grams of mascarpone, 2 tsps of vanilla extract, 2 cups icing sugar and about 4-5 tblsps of milk as a little extra for those that wanted it. Will have to remember to take a pic next time I make them. First HBH recipe I’ve tried and can’t wait to try some more!
Thank you so much Amalia! I am so glad you loved this recipe and you finally got to make it! xTieghan
What is the correct volume for the instant yeast?
Jessica, You need 2 1/4 teaspoons yeast, which is 1/4 oounce. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi
I love your recipes but when I tried this recipe this morning, something seemed to be amiss. Firstly, the sugar , cinnamon and butter mixture is not dry as shown in the picture. It’s very liquid and as a result stick to the bottom and burns the Knots very quickly. Secondly i am sure if the dough is supposed to rise because of the yeast and there is no kneading mentioned. As a result, the Knots were quite doughy. Amazing flavour wise but need to be a little more explicit on technique and steps.
Hi! I am sorry this recipe did not turn out well for you! I hope you love other recipes on my site! xTieghan
Hi Tieghan, Do you think I could make the dough and knots at night, refrigerate, and bake the next morning?
HI! Yes, you can make the knots, cover them and keep in the fridge until ready to bake. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Beyond simple to make yet they’re a total crowd pleaser! Made these on Easter morning for my boyfriend’s family (all very experienced pastry chefs) and they loved them. I swapped out Greek yogurt for the cream cheese in the icing (I like a sweet-tangy balance to the cinnamon-sugar). Another HBH hit!
So happy to hear that! Thank you Ellie! xTieghan
I made these and they are delicious! The only problem is the cream cheese in the glaze became tiny chunks that don’t look particularly appetizing. Any suggestions on how to make it uniformly smooth? I left it out for around 1.5 hours before mixing.
Hi! Try microwaving or warming the cream cheese on the stove until it’s warm to touch and you can drizzle it. This will help the cream cheese mix into the glaze better. Please let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan
I just made these for the second time and used 1/4 cup of whole wheat flour and the rest all-purpose. I also added some chopped pecans then put orange glaze on after they cooked. They came out wonderful. Thanks so much for this recipe!
I am so glad these turned out so amazing for you, Carol! Thank you! xTieghan
I just made these, and they are seriously amazing! And so easy.
I am so glad you loved these, Laura! Thank you so much! xTieghan
Oh hell, Lady why do you tempt me with this evil? I say evil cause im diabetic…gonna have to try them anyway. Have you ever tried making them with splenda subistues?
Hi Autumn! I am so glad you like this recipe! I have not tried it with splenda substitutes, so I am not sure how it would turn out.. If you do end up trying it, please let me know!
Can you substitute gluten free all purpose flour for this recipe? Looks delicious!
HI! I have not tested this with GF so I really cannot say what the results would be. I would think it should work OK, but again I am not sure. Please let me know if you have any other questions and if you do give the recipe a try, how it goes! I hope you love this recipe. Thanks so much!! xTieghan
This recipe looks amazing!! My husband LOVES the cinnamon crunch bagels at Panera. They are literally the only bagels he even eats. When I saw this recipe, I knew I was going to make it for him. Thank you!! I will try to let you know how it goes. I love blessing him with baked goods so thank you for providing this recipe!
I hope he loves these Sarah! Let me know how they turn out! Thank you Sarah!
Hi Tieghan, I love this recipe, I made it twice and it was a hit! Only problem though, the knots got kindda hard very fast, in a matter of hours, gone was the perfect softness and chewyness of the beginning, just like stale bread .. what would be the problem in the way I made them according to you ? Problem with the flour maybe ? (I used regular French floor which I think is different from the American one). Thanks a lot !
HI! I am not familiar with french flour, so it’s hard to say what was the issues. Dd you by chance over bake them? Please let me know if you have any other questions. So glad you love this recipe. Thanks so much!! xTieghan
I’m sorry, but because I have never baked I don’t know what 2 -2 1/2 cups means…
Hi Isabel! Do you need the measurements in grams or ounces?