For a Tuesday treat or springtime brunch, make these Easy Chocolate Cinnamon Crunch Knots. Made using pantry staple ingredients, a good amount of cinnamon, a touch of sweet brown sugar, and a bit of chocolate, for an extra special cinnamon knot. Beyond delicious and the easiest to make. These knots extra cinnamony, chocolatey, and have a little crunch with every bite. Fun to bake up today, but equally great for upcoming Easter and Mother’s Day.

overhead photo of Easy Chocolate Cinnamon Crunch Knots

I know I said springtime up there in our little intro paragraph. But in reality, it is still very much winter here where I am. We’ve received more snow in the last couple of days than we’ve seen all year. So it’s safe to say that I am dreaming of warmer spring days. Though all this snow does make things cozier, so I can’t complain about that.

Anyway, with Easter rapidly approaching, I really wanted to share a couple of new holiday recipes that are easy to recreate. These knots are delicious and feel a little different from the usual sweet cinnamon roll. In fact, I actually think they’re better. Bold statement, but something about these knots are extra special.

It’s the chocolate…and the cinnamon crunch topping…which has been a favorite of mine since my days of regularly eating Panera Bread bagels.

prep photo of preparing the dough

The Idea and the Inspiration

If any of you grew up similar to me, then you’re very familiar with Panera Bread. Their chicken noodle and broccoli cheddar soup in a sourdough bread bowl are really etched in my memory as some of my favorite childhood foods. The bread bowl is obvious, but the noodles they use for their chicken noodle soup are a game-changer. And something about their broccoli cheddar soup really makes it better than all the rest.

And then there are their bagels. They were always a special treat that my brothers and I begged my mom for when we were growing up. She didn’t splurge on them all too often, but when she did, it was the best. Occasionally we’d go for the chocolate chip, but nine times out of ten, it was the cinnamon crunch bagel all the way.

prep photo of twisting the knots

If you haven’t had a cinnamon crunch bagel, it’s the sweetest bagel you’ll ever enjoy. They have vanilla and cinnamon throughout the dough and the crunchiest cinnamon sugar topping to really takes them over-the-top. Especially when toasted with butter.

Beyond delish.

prep photo of knots before adding cinnamon crunch

Since I’ve always loved that special bagel topping, I’ve made a few recipes that use it, including homemade cinnamon crunch bagels, but never something with a little chocolate throughout…until now!

I look at these fun knots as a cross between a chocolate chip bagel and a cinnamon crunch bagel but with this the doughiness of a cinnamon roll.

prep photo of knots before baking

The Simple Details

I wanted to keep these easy and no fuss. The dough is actually something you might be surprised by, but works perfectly in this recipe…homemade quick and simple pizza dough. But I swapped in milk for the usual water to create a softer dough, it’s so easy. I’m talking easier than heading to the store and picking up some pre-made dough. Simply mix the dough, and let it rise, nothing fancy.

What I love about making these is that they’re knots, meaning, the more imperfect 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? The sweet cinnamon chocolate filling and that crunchy, cinnamon, sugar topping. The filling is made with cinnamon sugar and mini chocolate chips. Or use finely chopped chocolate, you’ll want something smaller in size, it will twist up nicer within the knots.

The cinnamon crunch topping is a mix of brown sugar, cinnamon, and butter. Simply sprinkle the topping over top of each knot before baking. As the knots bake, the chocolate melts and becomes gooey, while the topping begins to caramelize becoming crunchy.

overhead close up photo of knots

Together they are DELICIOUS.

I do want to note that the cinnamon crunch will fall off the knots onto the pan. What I like to do is spoon/scoop the sugar up off the pan. Then simply spoon it back over each knot. This is why it’s important to line your baking sheets with parchment paper.

And that’s it. You have to eat these warm while the chocolate is melty. They are hard not to love. Make these for a fun treat today, this weekend, or for Easter. But be sure to keep this recipe in your back pocket to liven up your weekends ahead!

knots broken in half

Looking for other springy brunch recipes? Here are a few to try:

Cinnamon Streusel Coffee Coffee Cake

Lemon Strawberry Dutch Baby with Ricotta Cream

Crispy Breakfast Potatoes with Chili Garlic Oil and Herbs

Lastly, if you make these Easy Chocolate Cinnamon Crunch Knots. be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Easy Chocolate Cinnamon Crunch Knots

Prep Time 30 minutes
Cook Time 20 minutes
Rising time 2 hours
Total Time 2 hours 50 minutes
Servings: 12 knots
Calories Per Serving: 367 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now

Ingredients

Instructions

  • 1. In the bowl of a stand mixer fitted with the dough hook, combine the milk, yeast, and honey. Let sit 5-10 minutes, until bubbly on top. Add the flour, the salt, and 1 tablespoon of butter. Knead until the dough comes together to form a smooth ball, 3-4 minutes, adding the additional flour as needed. Cover and let rise in a warm place until doubled in size, 1-2 hours.
    2. Preheat the oven to 375° 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 (about 16x14 inches), adding flour as needed. Spread the dough with 4 tablespoons butter and sprinkle with cinnamon sugar. Sprinkle the chocolate over half of the dough. Fold the dough in half, directly over the chocolate, pressing to adhere. Cut into 12 strips. Twist each strip into a loose knot, it doesn't need to be perfect. Some of the chocolate will fall out, just place it around your knots. Place on the prepared baking sheet.
    5. Melt the remaining 2 tablespoons butter and combine with 2 teaspoons cinnamon, the brown sugar, and 1 teaspoon flour. Spoon clumps of the brown sugar mix over the knots (see above photo). This is the "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. Return to the oven and continue baking another 8-10 minutes, until golden.
    7. Enjoy warm or at room temp...though warm is best!

Easy Chocolate Cinnamon Crunch Knots

You May Also Like

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 3 stars
    These were good but you really have to make sure you scoop up all the cinnamon sugar mixture halfway through or it will burn!

    1. Hey Laura,
      Yes, you can use an equal amount of GF flour here. I hope you love the recipe, please let me know if you give it a try! xTieghan

  2. Hey! These look delicious. I was wondering if I could just replace the honey with sugar instead.

    1. Hey Sabrina,
      I’ve not tested this, but you could certainly give it a try. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  3. 5 stars
    These came out perfect! And baking yeast bread at high altitude in Denver is always a crapshoot! A cross between a chocolate babka and a cinnamon roll. Bread very tender and springy. Added espresso powder inside filling and cardamom to crunch topping

    1. Hey Laura,
      Happy Monday! It’s so great that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan

  4. 5 stars
    Chocolate Cinnamon Crunch Knots
    I had so much fun making these. They are Soooooo good!
    Thanks for sharing your recipe, Tieghan ❤️

    1. Hey Sally,
      Happy Monday! It’s so great that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan

  5. 5 stars
    Just popped these babies out of the oven and they are delicious!!! So easy to make! Definitely making them for Easter brunch!

    1. Hey Alicia,
      Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan

    1. Hey Hannah,
      No need to adjust anything, you can follow the recipe as is! Let me know how it turns out:) xTieghan

  6. How much dough does this make? I saw on Instagram that you said you can use leftover pizza dough for this but I want to make sure I have enough! (I have about 1/2 lb)

    1. Hey Merrill! If you have 1/2 pound of dough, I would cut this recipe in half. The full recipe would make a round a pound of pizza dough. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  7. These are incredibly easy to make and oh so delicious!! I was craving something cinnamon sugar and this recipe really shined… will be adding to my “go-to” cravings list!

    1. Hey Bonnie,
      I really appreciate you giving this recipe a try, I am so glad it was enjoyed.🌷 xTieghan

  8. If I don’t have a stand mixer, how long do I knead them dough? Can the dough be over-kneaded and how can I tell if it is? Thank you.

    1. Hey Karen,
      I would need for about 5 minutes. I hope you love the recipe, please let me know how it turns out! xTieghan

  9. Hey!! Im new to baking and I never know what oven mode to put it on..should it be fan or conventional oven setting?
    Thank you:)

    1. Hey Eliza,
      I use regular oven bake. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Gail,
      You can mix with a wooden spoon and then knead by hand. I hope you enjoy the recipe, please let me know if you give it a try! xTieghan

  10. Sadly I think I did something wrong LOL. I’m fairly new to baking and I didn’t get any flavor from mine. But I know this should taste good. I will definitely give this another try next week

    1. Hey Susan,
      Thanks a lot for making this recipe, it makes me so glad that it was enjoyed. Have the best weekend!! xTieghan

    1. Hey Kelsey,
      Thanks a lot for making this recipe, it makes me so glad that it was enjoyed. Have the best weekend!! xTieghan

  11. I’m salivating looking at the recipe. Can you sub any flour- ie whole wheat? I can’t wait to make this!

    1. Hey Melissa,
      Yes, that would work just fine! I hope you enjoy the recipe, please let me know how it turns out! xTieghan

    1. Hey Cat,
      I am so glad that you liked this recipe, thanks for giving it a go! Happy Friday🌷 xTieghan

  12. Hi! Love learning from you! Question, could I use vegan butter instead of butter and have you tried this with non dairy milk?
    Sarah

    1. Hey Sarah,
      I have not tested this, but a vegan butter and non-dairy milk should both work just fine for you. I hope you enjoy the recipe, let me know if you make it! xTieghan

    1. Hey Ronda,
      I used Chocolove! I hope you make this recipe, let me know how it turns out! xTieghan

  13. 5 stars
    This are so amazing and easy!!!! I didn’t have milk so used 1/2 water 1/2 half and half!! How can I now not eat them ALL.

    1. Hey Alison,
      Thanks so much for making this recipe, I am thrilled that it was enjoyed!! xTieghan

  14. 5 stars
    Super easy and absolutely delicious recipe! Will the dough stick to the bowl it prooves in if I don’t grease it?

    1. Thanks so much Hayley, you shouldn’t have that issue, but if you are worried you can certainly oil the bowl. I hope you love the recipe! xTieghan

    1. Hey Cristal,
      You can really use any chocolate that you love here. I hope you love the recipe, let me know if you make it! xTieghan

    1. Hey there,
      Yes, that will work just fine! I hope you love the knots, let me know how they turn out! xTieghan

  15. I made these yesterday, and they were delicious! I chose milk for the dough & used instant yeast. When I shaped the knots, I kept the center a little lower, and the crunch topping didn’t fall off while baking. Also, once the rolls were shaped and the topping applied, I covered them with plastic wrap & did a second rise until they were about doubled in size (45 mins). It seems like they would be dense without the second rise. Thank you so much for the wonderful recipe!

    1. Hey there,
      Yes, I would use an equal amount of GF flour, I like Cup4cup. Please let me know how these turn out! xTieghan

  16. Hi,
    I live in Colorado too and I’ve been wondering if your recipes are adjusted for high altitude.
    Thanks.

    1. Hey Jackie,
      You bet! Just mix with the flour and follow the recipe as is! I hope you love them:) xTieghan

  17. Can you make the dough the night before, let it rise, refrigerate it & take it out in the morning? Would an hour on the counter work before making the knots? Thx! These look amazing!!!

    1. Hey Christie,
      Yes, that would work well for you! I hope you love the recipe, please let me know how it turns out! xTieghan

  18. I am going to try these today or tomorrow. Can they be froze to have next week? Thanks!
    They look delicious …..as usual!!!

    1. Hey Jane,
      Totally! I would freeze once you have the knots assembled. When you are ready to bake, allow them to thaw and come to room temp and then add the cinnamon topping. I hope you love the recipe! xTieghan

    1. Hey Kate,
      Yes, I think puff pastry would work well here, I would maybe go a little lighter on the butter. Let me know how they turn out! xTieghan

  19. These looks absolutely delicious! I am definitely going to make with the kids during their Easter break from school.

  20. These look delicious. Since I’m a single gal, I like to freeze my baked goods when I can. At what point during this recipe would you freeze? I prefer freezing before baking but not sure when to do it during this process. Especially if I can bake from frozen. Any advice would be appreciated!

    1. Hey Alix,
      I would go ahead and freeze once you have the knots formed. When you are ready to bake, allow them to rise at room temp and then add the cinnamon topping. I hope you love the recipe, let me know how it turns out! xTieghan

  21. When you write to fold the dough over the chocolate is the chocolate placed on the long side of the rectangle or the short side? This recipe looks amazing and I want to make it asap.
    Tahnk you

    1. Hey Sally,
      You are going to sprinkle to chocolate on the long side of the rectangle. If a visual is helpful, you can checkout my video on Instagram! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  22. Could I leave the chocolate out? Also instead of a knot could I roll and slice the dough for traditional cinnamon rolls?