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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
Thank you for sharing wonderful recipes! I tried to make these gluten free and vegan using Pillsbury Gluten Free All Purpose Flour Blend and Earth Balance Vegan Buttery Sticks. Unfortunately they did not turn out. I am usually pretty successful when swapping ingredients in your recipes, to accommodate our allergies. Any suggestions???
Hey Alison, I have never made this with GF flour so I can’t really say how it will turn out and I have not baked with Pillsbury GF blend. I recommend Cup4Cup flour, but again I have not tested this. Please let me know if you have any other questions and how it turns out. I hope you love this recipe and let me know how the GF flour works! Thank you! xTieghan
Delicious recipe, made the night before and then warmed in the toaster oven for Easter morning. Thank you for sharing!
Thank you so much Teri! I am so glad you loved this recipe! xTieghan
My best friends daughter came and made this with me for Easter brunch (she is 5) and we had a blast! Also, she did so good twisting and tying these, seriously perfect recipe to make with kids. They turned out delicious!
Aw I am really glad these turned out so well for you Ashley! Thank you so much! xTieghan
These look fantastic! Can I make them the night before and let them sit in the fridge? My plan is to bake them first thing tomorrow morning. Would it work?
Thanks!
Could you make the knots the night before, and then pull out and let them come to room temp and then bake in the morning? Any special tips?
Hi Courtney,
You can absolutely make them ahead, store in the fridge, and then bake in the morning. I would recommend pulling them out of the fridge so they can return to room temp before baking. I hope you love the recipe, please let me know if you have any other questions! xTieghan
FINALLY I tried 1 of your site and oh boy, these are AMAZING!
Easy, delicious and quick. It’s a keeper!
Hi Nadia! Thank you so much for trying these! I am so glad they turned out so well for you! xTieghan
Whipped a batch of these out this today….they are fabulous! Didn’t let them rise very long…turned out beautifully! Thank you!!
Thank you so much Mary Kay! I am so glad this turned out so well for you! xTieghan
Hi. Could you make this in advance so they are ready to bake in the morning??
Hi Taryn! Yes, of course! I would just end without rolling out the dough! I hope you love these! xTieghan
Hi there,
Would gluten free flour work in this recipe?
Thank you
Hi Serena! I have not tried it, so I do not feel comfortable recommending it. Please let me know if you do try it! xTieghan
Ok. Just made these. Oh my goodness! So easy and so delicious!! The recipe is perfect to a T!
Thank you so much Claudia! I am so glad these turned out so well for you! xTieghan
Would the dough keep overnight in the fridge if I made it the night before? Or do you recommend immediately baking after the dough rises?
Hi Hannah,
You can actually assemble the knots the day before, store in the fridge, and bake the next day. Just be sure to bring the knots back to room temp before baking. I hope you love the recipe! Please let me know if you have any other questions! xTieghan
Would it work to make the dough the day before and have ready to bake in the morning?
Hi Emily,
Yes you can actually assemble the knots the day before, store in the fridge, and then bake the next day. Just be sure to bring the knots back to room temp before baking. I hope you love the recipe! Please let me know if you have any other questions! xTieghan
These look delicious!! With quarantine we are limited On ingredients, Can you make a glaze without cream cheese?
Hi Brooke,
Yes you can, you will just need to add some more powdered sugar. I hope you love the recipe! Please let me know if you have any other questions! xTieghan
Can you make the dough a day in advance and bake these the day of? These sound so yummy, thanks for sharing! 🙂 And happy birthday Cait!
Hi Rachel,
Yes you can actually assemble the knots the day before, store in the fridge, and then bake the next morning. Just be sure to bring them back to room temp before baking. I hope you love the recipe! Please let me know if you have any other questions! xTieghan
Can you make dough night before?
Hi Devon,
You can actually even assemble the knots the night before, store in the fridge, and bake in the morning. Just be sure to let the knots come back to room temp before baking. I hope you love the recipe! Please let me know if you have any other questions! xTieghan