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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!! I’m so excited to try these! Question, do you change anything if you use active yeast instead of instant yeast? Thank you!
Hi Jenn! 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! xTieghan
Can’t wait to try these! Any tips on freezing if I want to save some?
Hi Casey,
You can freeze before or after baking and just reheat in the oven. My only tip would be if you freeze before baking be sure to let them come to room temp before baking. I hope you love the recipe! Please let me know if you have any other questions! xTieghan
For the no yeast option, should I let the dough rest the second time after rolling or after making the knots? Thanks
Hi Frances,
Yes you will want them to rest a second time even with the no yeast option. I hope you love the recipe! Please let me know if you have any other questions! xTieghan
Hello, can I substitute the yeast with sourdough starter? And if yes how much? Thank you! Looks awesome
Hi Sicou,
I personally have not tested this recipe with sourdough starter but I would start with 1/3 cup. You can also do 1 1/2 teaspoons of baking powder plus 1 teaspoon of baking soda in place of the yeast. I hope you love the recipe! Please let me know if you have any other questions! xTieghan
Making these this wknd! Would love any sugar-free recipes to make for family members who typically avoid dessert because of sugar!
Thank you so much Sarah! I will link some below for you! xTieghan
https://fett-weg.today/5-ingredient-chocolate-dipped-peanut-butter-cookies/%3C/a%3E%3Cbr /> https://fett-weg.today/healthy-5-ingredient-buckeyes/#bo-recipe%3C/a%3E%3Cbr /> https://fett-weg.today/chocolate-lovers-greek-yogurt-chocolate-mousse-cake/#bo-recipe%3C/a%3E%3C/p%3E
Hi! Can self-rising flour be used for a non-yeast version?
Hi Lauryn,
You can use self rising flour, but I would recommend adding 1 teaspoon of baking powder and 1/2 teaspoon of baking soda. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! Just saw your Instagram post for these and I’m SO excited to try this out. I have never baked before so I’m a bit nervous but hopefully it comes out great! Quick question – I only have unsalted butter on hand. Will it be possible to still make this? If so, should I increase the amount of salt in the dough to compensate? Thanks so much!!
Hi Stephanie,
Yes I would recommend adding 1/4 teaspoon of salt. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can I use self-raising flour if I do not have yeast? Husband bought self-raising flour by mistake. Thanks!
Hi Deb,
I would recommend using self rising flour plus 1 teaspoon of baking powder and 1/2 teaspoon of baking soda. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Did you use a muffin pan to bake them in? These look amazing! I’m going to make them this sunday
Hi Molly! Yes I did! I hope you love this recipe! xTieghan
I’ve just made them. Omg they are delicious. So easy to make too.
Thank you Ania!! xTieghan
This looks amazing! If I try to make it dairy free could I sub the butter for margarine or coconut oil?
Hi Rachel,
I haven’t tested this, but I would recommend using a vegan butter. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi, I don’t have crean cheese. Do I just omit or is there a substitute?
Thx.
Hi Teri,
The cream cheese is just for the glaze, so you can leave it out and add more powdered sugar as needed. I hope you love the recipe, please let me know if you have any other questions! xTieghan
These look amazing!
Is there any changes to the recipe if only have active yeast?
Thanks!
Hi Kim! 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!
I cannot wait to try these! I made your cinnamon swirl bread before and loooved it. Gonna try these this weekend! I have a question, is instant yeast and active dry years different in this recipe? Or are they interchangeable? I only have active dry yeast. Thanks so much, love you recipes and insta 🙂 xoxo
Hi Paula! You can use either, but if you choose to use active dry yeast 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, how would I adapt this recipe using active dry instead of instant yeast?
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!