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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
Hi! How many teaspoons are in one packet of instant yeast?
P.S. I love your recipes!!
Hi Katrina! One packet is 2 1/4 teaspoons! I hope you love this recipe! xTieghan
This WERE amazing, daughter and I stayed up all night baking finished these at 6am, went to bed, by the time we woke at 11 they were all gone. Already had a request for more, making a double batch, wonderful.
That is so amazing to hear! Thank you so much for trying this! xTieghan
These were so yummy. I actually added a teaspoon of crushed cardamom with the cinnamon sugar mixture for the inside of the knot (next time I will add a little more). Very easy recipe..
Thank you so much Dianne! That is so amazing to hear! xTieghan
I was able to get fresh yeast at a bakery.
do you know how much I would use to equal what this recipe calls for?
Hi Nancy! That is so great! The yeast would equal out to be 2 1/4 teaspoons or 7 grams! I hope you love this recipe! Please let me know if you have any other questions! xTieghan
Hi Teighan!
I live in Scotland and love your recipes so much. So do my family, so I gave your cookbook to both my daughter and daughter-in-law last Christmas. My husband was interested to follow your brother, Red, in the Snowboarding Olympics!
One question, re these rolls – I’m planning to make them as part of a brunch for a church group next Sunday, and wondered if I can make them the day before and then just reheat them before people arrive the following day ? Any advice would be helpful, thank you x?
Hi Georgie!! Yes, you can make the rolls ahead of time, then just rewarm. That will work well! Please let me know if you have any other questions. I hope you love this recipe! Thank you for all the kind words!! xTieghan
Get your flour measurements right you dummy. Used more than three cups. This stuck to my counter tops like nothing ever has, wasted an entire magic eraser. I don’t even care if they taste good I’m mad. My boyfriend broke up with me.
Hi Elizabeth! I am really sorry this recipe did not work well for you, but please do not take out a bad day/week on someone else. I hope it gets better from here! Please let me know if there is anything I can help with in the recipe. xTieghan
Hi, I’ve been looking over the ingredients and there is no mention of eggs, just wandering if this was an oversight or there really are no eggs needed. Thanks
Hi Sue, there are no eggs in this recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Hi, quick question. Can I freeze them before baking? And if yes, can I bake them straight from frozen, how long and on what temperature? Thank you 🙂
HI! You can freeze before baking. I would recommend thawing before cooking however as I don’t think they’d bake up evenely from frozen. Just thaw for 1-2 hours on the counter, then bake as directed. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Happy New Year! xTieghan
The “crumble” simply melts, runs down the knots, and burns the bottom.
Hi Amber! Really sorry that happened to you. Are there any questions I could help with? xTieghan
How much yeast is considered a packet?
You need 2 1/4 teaspoons. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
I made these last night and they were delicious, but I had an issue with the dough and I was hoping I could get some help on what to do next time. My issue was that my dough was too wet. I’m not sure if I didn’t knead the dough enough (I made sure to get a clean bowl and I had to add a lot extra flour) or if I added too much water. When I tried to flip it in half, it just stuck to the counter and I had to piece it back together. I’d love to hear your input. Thank you!
Hey Jessica! If you felt your dough was a bit sticky, just add in an additional 1/4 cup to 1 cup flour. Dough can be tricky depending on where you live. Some people will need more or less flour if their environment is dry or has more moisture in the air. Just add flour until the dough is easy enough for you to work with. Add flour 1/4 cup at a time. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Just made these for dinner and I messed genuinely anything up you could starting with overheating the water which resulted in a very wet dough, accidentally melting the first batch of butter then knocking over the butter cinnamon mixture, so having to then guestimate the measurements which in turn led to a very soupy ‘crunch’ mix, forgetting to add salt to the butter …… you name it I did it.
And they still turned out absolutely delicious, can’t wait to try these when actually going by the recipe
That buttery cinnamon caramel though absolutely drool worthy…may have broken that of a few of the knots and eaten it on its own.
I am so glad these still turned out amazing for you Jasmin!! Thank you so much for trying them! xTieghan
Love this can’t wait to try to make them for brunch!
Thank you Shayna! xTieghan
Can these be made a day in advance and baked the next morning?
HI Eveline! Yes, you can easily prepare the rolls the night before, keep in the fridge overnight, then remove from the fridge in the morning and allow the rolls to sit on the counter while the oven preheats. bake off as directed. That works so well! Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan
I have tried a few recipes just in case it could be even better, but have concluded that this is the best! The way the dough comes out, soft and moist and it pulls perfectly, the sweetness the entire combination works perfectly and is scrumbiously delicious. I wonder if I can prepare the dough in the evening and then bake it in the morning?
Hi there! Yes, you can easily prepare the rolls the night before, keep in the fridge, then bake them off in the morning. That works so well! Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan