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Easiest Cinnamon Crunch Knots for Easter weekend…and every other weekend after.

Easiest Cinnamon Crunch Knots | halfbakedharvest.comm #quick #easy #recipe #brunch

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?

Easiest Cinnamon Crunch Knots | halfbakedharvest.comm #quick #easy #recipe #brunch

Easiest Cinnamon Crunch Knots | halfbakedharvest.comm #quick #easy #recipe #brunch

Easiest Cinnamon Crunch Knots | halfbakedharvest.comm #quick #easy #recipe #brunch

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.

Easiest Cinnamon Crunch Knots | halfbakedharvest.comm #quick #easy #recipe #brunch

Easiest Cinnamon Crunch Knots | halfbakedharvest.comm #quick #easy #recipe #brunch

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.

Easiest Cinnamon Crunch Knots | halfbakedharvest.comm #quick #easy #recipe #brunch

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 | halfbakedharvest.comm #quick #easy #recipe #brunch

Easiest Cinnamon Crunch Knots

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 12 knots
Calories Per Serving: 165 kcal

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

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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)

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! 
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Easiest Cinnamon Crunch Knots | halfbakedharvest.comm #quick #easy #recipe #brunch

The most perfect, imperfect cinnamon knot.

PS. see you guys tomorrow for a new Easter cocktail!

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Comments

    1. Hey Marcie,
      I fold the rectangle long ways, if you watch the video above you might get a better idea:) xTieghan

  1. 5 stars
    These are so good! I did drizzle the glaze on. Oh my goodness. I’ll definitely make these again. I actually got 16 out of them.

    I do need to make a critique on the recipe. It would be extremely helpful for you to break down the ingredients better. If a novice baker is making these, I could see where they would get confused with how much butter, cinnamon, etc., to add and when. It would be wise to say, for example, 7 Tbs butter, divided; 3 tsps cinnamon, divided. With those sort of changes, it would be so much easier to follow and not have to reread it so many times. I’m not a beginner baker (been baking for 50 years) and had a bit of trouble following it. Otherwise, these are the bomb!

    Also, noticed someone said they burned. I used a silicone mat. No burning.

    1. Hey Christina,
      Awesome! Thanks a lot for making this recipe. I love to hear that it was enjoyed! Thanks for sharing your feedback. Happy Thursday❄️ xxT

  2. 5 stars
    These rolls were delicious! My only problem was the bottoms of each roll were super hard/almost burnt and I can’t figure out if it was from the butter/brown sugar spill over that made the bottoms cook faster or if it was my oven. I want to make these again and again but not sure what I do to prevent the bottom from getting hard. Any suggestions? Thanks!

    1. Hey Denise,
      Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Next time I would put your baking sheet on the top rack. Happy New Year!🎆 xxT

    1. Hi Jaime,
      Yes, that will work well for you. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  3. 5 stars
    Made these this morning and wow were they worth the wait! I decided to glaze but I bet they are amazing even without it 😋

    1. Hi Caroline,
      Fantastic! I am so glad to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan

  4. 5 stars
    These are fantastic! The only thing that’s frustrating with the recipe is how the butter and sugars aren’t divided up for the different steps–more than once I’ve accidentally added the granulated sugar to the dough! It would be helpful if the recipe ingredients were divided with headings–like ‘filling’, ‘topping’ etc…just an idea. I bake a lot and sometime go into ‘skim’ mode for recipes. I love all your recipes but on more than one recipe I’ve been frustrated that the ingredients weren’t clearly divided! SO delicious though!

    1. Hey there! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! I also really appreciate the feedback! 🙂 xTieghan

  5. Hi there!! I made these, and they turned out very tough & dry… Any advice? Would love to try again as o see its a success for many others!

    1. Hey there,
      Awesome!! Love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! Have a great weekend:) xTieghan

  6. I’d like to substitute unsalted butter (it’s all we buy). Just add a bit of salt to the recipe?

    1. Hey Ann,
      Yes, I would just add 1/4 teaspoon of salt. I hope you love the recipe, please let me know if you give it a try! xTieghan

  7. Do you have any suggestions for making these ahead and reheating them for serving later? I was planning to freeze them.

    1. Hey Jocelyn,
      I would assemble up until baking, freeze, and then allow them to return to room temp before baking. I hope you love this recipe, please let me know if you give it a try! xTieghan

  8. Absolutely delicious – as always! I’m just wondering, how should they be stored after they are made w/ the glaze on top -refrigerated or not refrigerated?

    1. Hey Ashley,
      Awesome! I love to hear that this recipe was enjoyed, thanks for making it! I store on the counter in an airtight container. xTieghan

    1. Hey Diana,
      So sorry to hear this, a little more info would be helpful. Was there anything you may have adjusted in the recipe? What kind of yeast did you use? How about the flour? Let me know how I can help! xTieghan

      1. I think the dough recipe is supposed to contain eggs. She doesn’t have any eggs listed in the ingredients. I’m making them now and they’re super dry. Probably needs eggs?

    1. Hey Lindsay,
      Sure, you can assemble the knots, freeze, allow them to warm back to room temp, and then bake as instructed. I hope you love the recipe, please let me know how they turn out! xTieghan

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

  9. 5 stars
    Loved these! Super easy to make and they are the perfect size for when you want a little something sweet with your coffee but don’t want to pig out on a giant cinnamon bun.

    1. Hey there,
      Happy Monday! I am so glad this recipe was enjoyed, thanks a bunch for making it! xTieghan

  10. Hi! I made these once last year and they were amazing. I am thinking of doing them again for Easter, but don’t want to be doing all of the prep Easter morning. Do you think they could be prepared up until step 4 and then refrigerated for baking the next day?

    1. Hey Tracey,
      That would be totally fine to do! I hope love the recipe, please let me know if you have any other questions. xTieghan

  11. They turned out beautiful! So exited to enjoy tomorrow morning with my kiddos! Spring Break breakfast ❤️

  12. 5 stars
    I followed the recipe as written. My husband absolutely loved it! My only suggestion would be to refrigerate the topping mix for a bit, so that the butter sets a bit. It makes it a lot easier to place on the rolls, and it did not have a lot that spilled off during baking. I did add chopped pecans into the topping, and tucked a few smaller pecan pieces into the rolls once they were on the baking sheet.

    1. Hey Susan,
      I am absolutely delighted that you enjoyed the recipe, thanks for making it! Have the best week☀️ xTieghan

    1. Hey Lucy,
      Sorry I would not recommend using coconut sugar. I hope you love the recipe, please let me know how it turns out! xTieghan

  13. 5 stars
    just made these and they are absolutely delicious. perfect with coffee! they were also pretty easy and quick to make. thank you for this great recipe!

  14. 5 stars
    I made these and they came out great!! I actually want to make a bunch ahead of time to serve my in law visiting this week and my church group next week. Haha. Is there a way to freeze this and bake later? Thanks in advance!

    1. Hey Gail,
      I am so glad that the recipe was enjoyed, thanks so much for making it! Sure you can totally freeze the knots, thaw, and then bake. Have a great week:) xTieghan

    1. Hey Shelby,
      Yes, you can make the dough a day in advance and keep covered in the fridge, you will want to let it come to room temp before assembling the knots. I hope you love the recipe. Please let me know if you have any other questions! xTieghan

  15. 5 stars
    Hi! I loved making these but had some issues with the oven temperature i have a fan oven how much degrees should i put it on?

    1. Hey Anna,
      I am so glad you enjoyed the recipe, thanks so much for making it! Sorry I am not familiar with a fan oven, so I am unsure of the temp. Happy New Year! xTieghan

  16. Made these this morning. I usually make cinnamon rolls but wanted to try something new. Unfortunately I wasn’t impressed. I used milk like recipe stated you could and it made the dough tough and dry. Maybe I’ll try them again and use water. But wouldn’t recommend the milk. Kids did enjoy them but they enjoy anything with cinnamon and sugar.

    1. Hey Cassie,
      So sorry you did not enjoy the recipe, please let me know if I can help in anyway! Happy New Year! xTieghan

    1. Hey Jeannine,
      Yes, that would work well! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  17. hoping to make these for christmas breakfast!!! is there a way to make them in advance and pop them in the oven that morning?

    1. Hey Emma,
      Yes, I would assemble and cover in the fridge, and then bake in the morning. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  18. I’d like to make these but just wanted to clarify – should I expect them to taste/feel like a cinnamon sugar BAGEL or a cinnamon roll?

    1. Hey Amy,
      These should feel like a cinnamon roll. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

    1. Hey Courtney,
      Yes, you can make the dough ahead of time! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  19. 5 stars
    Thank you, these were so good. I added some small diced apple to the butter and cinnamon sugar layer before folding the dough in half to make a kind of apple fritter. I also let them proof a bit before putting in the oven. They turned out very well and I appreciate the simple steps.

  20. These are amazing! I have made them twice now. So easy. My family LOVES them and asks for them all the time! Could you use the same recipe and roll them up to make cinnamon buns instead of twisting them?

    1. Hey Alana,
      I am so glad your family has been enjoying the recipe. Yes, that would work! Please let me know if you have any other questions! xTieghan

  21. 3 stars
    These were a little underwhelming. Tasty of course, with butter and sugar, but I think it was the pizza dough. I didn’t make my own, I bought fresh pizza dough and rolled it out. The dough was crunchy (not over baked) and this is not what I expect in a cinnamon knot. I will not make these again.

    1. Hi Trish! I am really sorry these did not turn out as expected for you. Did you only use the glaze that is in the recipe? xTieghan

    1. Hey Samantha,
      You can use a wooden spoon to make the dough. Let me know if you have other questions. Hope you love the recipe. Thank you! xTieghan

    1. Hey May,
      I haven’t tested this, but I am sure it would work for you! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  22. 5 stars
    Made a triple batch because I wanted to give away. They were so easy and a huge hit with everyone I gave them to. Will definitely make again.

    1. Hey Vivian,
      Yes that will work, just be sure to bring them back to room temperature before you bake. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  23. I made this 2 weeks ago and they are delicious. I do have a question though can the knots prepared overnight before baking the next morning?

    1. Hi Traci,
      So glad you enjoyed the recipe! Yes you can make them and keep in the fridge overnight, I would recommend letting them sit at room temp for a bit before baking. I hope this helps! xTieghan

  24. 5 stars
    a friend told me about these and i made them last night – SO DELICIOUS!!! and so quick!! and not to mention cute:):) i live in nz and we are currently heading into winter….these were exactly what i felt like on a cold night:)

  25. 5 stars
    also, just wanted to add, they worked PERFECTLY for me, crumble was crunchy and crumbly, and the dough wasn’t sticky at all (i used 2 1/2 cups and it worked fine) – perfect recipe i reckon!

  26. 5 stars
    Yum! These were incredible! Super simple to make, and that crunch with the glaze is perfection. I also absolutely loved the dough – the addition of honey was genius and the texture was delicious. I kneaded by hand and it worked perfectly. Thanks!

  27. Hey there,

    These looks amazing! Is it possible for me to make them into 24 knots instead of 12? To make more bite size pieces.. would that affect the cooking time at all?

  28. 5 stars
    Jut made theses last night, and they were so easy! It was my first time baking anything by myself that wasn’t out of a box and theses were so easy to make and they were so delicious. Thank you so much for this recipe I will be making theses a lot!

    1. Wow I am so glad you tried this recipe and it turned out amazing! I hope you continue to love some other baking recipes as well, Janey! Thank you! xTieghan

  29. 5 stars
    Ooooh my gosh, cinnamon roll but easier, more portable and a crunchy topping! To die for… Won’t 100% replace my beloved cinnamon rolls but I can make these so much more often and bring them places people can eat with their hands! YUM!

    1. Hi Rabbia,
      You can use white sugar. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  30. Hello,
    Any suggestions on freezing these or halving the ingredients? I find they really only last for 1 day/night and they go a bit gross. We’re only a family of three but absolutely love these.
    Is it possible to freeze the individual scrolls once they are tied in a knot before baking? Or should I just halve the ingredients?
    Thanks!

    1. Hi Tammy,
      You can absolutely freeze these just be sure to bring back to room temperature before baking. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  31. Hi!
    Do you think I could make the knots (without the crunch) leave them in the refrigerator overnight and then add the crunch topping and bake?

    Thank you so much for your help!
    Maureen

    1. Hi Maureen,
      Yes this would totally work! Just 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

  32. Hi! I want to make these today for Mother’s Day but I want to bake them tomorrow. Can I assemble them and then put in the fridge until tomorrow morning? Or will they rise too much overnight? Thank you for any advice you can give!

    1. Hi Abby,
      Yes you can leave them in the fridge overnight, just be sure to bring back to room temp before you bake. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  33. This recipe is just what I’ve been looking for! I only have fresh yeast, though. Do you think this would still work if I proof fresh yeast with the warm milk and honey, and then add that mixture to the flour? Thank you!

    1. Hi Natalie! Yes, 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. I hope you love this and please let me know if you have any other questions! Thank you! xTieghan

  34. I see you said to add the yeast to the water etc. if you use dry active yeast instead of the instant, but do you also have to change the amount?

    1. Hi Megan! I am not sure what you are asking, but if you are using active dry yeast I would recommend the following: 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.

      It is the same measurement from instant yeast to active dry yeast. Please let me know if you have further questions! I hope you love this recipe! xTieghan

  35. Hi I am making these using the no yeast option – can I still let the dough rest overnight? Or will that be too long, should I stick of the 30 mins and 20 mins? Thanks so much

    1. Hi Mel,
      You can actually assemble the knots, cover and keep in the fridge overnight, 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

  36. 5 stars
    Delicious! We used a bit of leftover pizza dough and halved the rest of the filling/topping since we didn’t have as much dough. Our house smelled amazing while they cooked, and they were perfectly sweet, crunchy, and cinnamon-y. Perfect with a cup of coffee! So easy to make.

  37. 5 stars
    These are fantastic; everything I hoped for! Similar to a cinnamon roll, but the fun shape and cinna crunch topping are what really set this pastry apart.

  38. 5 stars
    My boyfriend LOVED these. I made them once and he hasn’t stopped asking for me to make more! Eat them right after you bake them or microwave them for like 20 seconds the next day. I love how you included whole wheat flour as an option because I’m always nervous about swapping all-purpose and wholewheat. I was so shocked by how easy these were! Definitely will be making these again soon!!

    1. Hi Sierra! I am really glad this turned out so well for you! Thank you so much for trying it! xTieghan

  39. 5 stars
    Joy! Baking joy! This made enough for my family while being homebound. Not so bad with such tasty knots! I loved making this because every step of the way some son (have 3 & 1 dauughter and 1 dil) would come in and help!
    Thanks so much for sharing this recipe, it’s going on the favorite list!

  40. 5 stars
    Really delicious and easy to make – will look to make this a brunch staple in our home for sure! Thank you!!

  41. 5 stars
    A great & easy recipe for our Easter morning!
    We loved that with a little effort & some twists, they turned out beautifully. Thank you!

  42. 5 stars
    I made these this morning, and they were so delicious! I made the no yeast version (thanks to Coronavirus), but they were still perfect! The recipe was very easy to follow. My fiancé is a huge sweet tooth and said they were the best cinnamon “rolls” he’s ever had.

    1. Thank you so much Caitlin! I am so glad these and other recipes have turned out so well for you! xTieghan

  43. 5 stars
    These were fabulous! I made for Easter breakfast. They taste like a fancy European pastry because the dough is light and fluffy. It tastes like a better cinnamon roll because the ratio of dough to sugar crinkle is lower. I don’t like too much dough. I used active yeast and just dissolved it first in the water. Going in the recipe box for sure!

  44. 5 stars
    Just made these for Easter breakast and they got devoured! Double the glaze because why not? lol great crunch!

    1. Wow that is so amazing! I am so glad you all loved these, Kayti! Also, yes to the double glaze! Thank you! xTieghan

  45. 5 stars
    Oh my goodness these were delightful! We didn’t have anymore brown sugar (quarantine life) so I subbed coconut sugar ??‍♀️ And no cream cheese. I bet the glaze makes these next level amazing.

    I finally made my milk warm enough in the beginning for my active dry yeast to grow in and I think it really helped the texture of the bread.

    1. Hi Chantel! I am so glad you loved these! Thank you so much for trying them! Have an amazing Sunday! xTieghan

  46. 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???

    1. 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

  47. 5 stars
    Delicious recipe, made the night before and then warmed in the toaster oven for Easter morning. Thank you for sharing!

  48. 5 stars
    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!

  49. 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!

  50. 5 stars
    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?

    1. 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

  51. 5 stars
    FINALLY I tried 1 of your site and oh boy, these are AMAZING!
    Easy, delicious and quick. It’s a keeper!

  52. 5 stars
    Whipped a batch of these out this today….they are fabulous! Didn’t let them rise very long…turned out beautifully! Thank you!!

    1. Hi Taryn! Yes, of course! I would just end without rolling out the dough! I hope you love these! xTieghan

    1. 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

  53. 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?

    1. 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

    1. 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

  54. 5 stars
    These look delicious!! With quarantine we are limited On ingredients, Can you make a glaze without cream cheese?

    1. 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

  55. 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!

    1. 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

    1. 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

  56. Hi!! I’m so excited to try these! Question, do you change anything if you use active yeast instead of instant yeast? Thank you!

    1. 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

    1. 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

  57. For the no yeast option, should I let the dough rest the second time after rolling or after making the knots? Thanks

    1. 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

    1. 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

  58. Making these this wknd! Would love any sugar-free recipes to make for family members who typically avoid dessert because of sugar!

    1. 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

  59. 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!!

    1. 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

  60. Can I use self-raising flour if I do not have yeast? Husband bought self-raising flour by mistake. Thanks!

    1. 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

    1. 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

    1. 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

    1. 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!

  61. 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

    1. 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!

    1. 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!

  62. 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.

  63. 5 stars
    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..

  64. 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?

    1. 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

  65. 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?

    1. 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

  66. 1 star
    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.

    1. 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

  67. 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

    1. 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

  68. 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 🙂

    1. 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

    1. 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

  69. 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!

    1. 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

  70. 5 stars
    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.

    1. 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

  71. 5 stars
    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?

    1. 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

  72. 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!

    1. 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

  73. Do you know if the dough freezes well? I wanna dee if I can make this ahead of time and bake when needed. Thanks!

    1. 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

  74. 5 stars
    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!

    1. Thank you so much Amalia! I am so glad you loved this recipe and you finally got to make it! xTieghan

    1. 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

  75. 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.

    1. Hi! I am sorry this recipe did not turn out well for you! I hope you love other recipes on my site! xTieghan

  76. Hi Tieghan, Do you think I could make the dough and knots at night, refrigerate, and bake the next morning?

    1. 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

  77. 5 stars
    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!

  78. 5 stars
    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.

    1. 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

  79. 5 stars
    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!

  80. 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?

    1. 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!

    1. 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

  81. 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!

  82. 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 !

    1. 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

    1. You can prep the rolls the night before. That works really well. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan

  83. 5 stars
    I know this is a recipe from a few months ago, but had to tell you that I made these yesterday and they turned out fabulous! The dough was so easy and nice to work with and rolled out beautifully. The dough rose up great in the 30 minutes too. Never had one issue! They were yummy! Thanks for this recipe.

  84. I just made these this morning, and they were a hit with everyone! When I made the brown sugar mix, it had way too much butter and was soupy. So, I redid the mix to use less butter, and it turned out much better. Thanks so much for sharing! I will definitely be doing these again!

    1. HI! Yes! Just add the yeast to the warm water with the honey and let that sit 5-10 minutes. Then continue on with the recipe as directed. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

    1. HI Siara! You need between 2 and 2 1/2 cups of flour. Start with 2 cups of flour and then add more flour as needed. Does this makes sense? Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

  85. I made these on Saturday. they were AMAZING!! I didnt even have time to take a picture because they were gone that quickly! Next time, I’ll definitely double the recipe!

  86. Hi there! Just checking, how many grams if yeast in your packet? I’m in Finlabd, so our size might be different to yours… Looks delicious!!

  87. I love this recipe so much as previously stated because it introduced me to my dough hook. Wondering if you also use if for your pizza dough and if so, are their adjustments to your current recipe? Thanks!!!

    1. HI! This is similar to my pizza dough, but not exact. To use this for pizza dough, divide the dough in half to make 2 pizzas out of the dough. Please let me know if you have other questions. So glad you love this recipe! Thanks! 🙂

  88. I have a frozen pizza dough ball in my freezer. Can I just defrost and use that instead of making from scratch?

    1. Yes, frozen pizza dough will be amazing! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  89. 5 stars
    These are amazing! Made them this morning and couldn’t be more pleased!
    I am taking them to a work function and wont have time to bake in the morning. How would you recommend storing for best freshness?

    1. I like to store in an airtight container at room temp. If possible, worm in the oven before serving. Not a big deal if not though. Please let me know if you have other questions. So glad you love this recipe! Thanks! 🙂

  90. If I want to make these the night before serving, where is the most sensible place to pause? Or should I just bake them all the way and warm the next morning?

    1. I would pause after forming the the knots and then bake in the morning. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  91. Hello! This is my first time on your blog and I’m loving it! I am looking for a good recipe for easy breakfast for my son’s preschool teachers and this looks awesome! Just wondered how you think it would hold up if I tripled it? I’ve never made anything like cinnamon rolls/breads because I’ve always been so intimidated, but I just got a Kitchenaid and am dying to try. TIA 🙂

    1. HI!! So I don’t recommend tripling the recipe just because I am worried it will be way too much for your mixer to handle. I think doubling would be fine, but I’d just make 2-3 separate batches if you need more. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  92. 5 stars
    I can see salty versions of these with some parmesan or other grated cheese! Thanks again. Love all you post!

  93. Do you put 2-2 1/2 cups flour? Making it a total of 5 cups or just 2 1/2? Can’t tell if that’s a typo?
    Thanks.

    1. Hi! You need between 2 cups to 2 1/2 cups of flour total. Start out with 2 cups of flour and then add in more flour, as needed until the dough is not too sticky and forms a ball. I generally use the full 2 1/2 cups of flour. Does this make sense? Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  94. How on Earth are these considered “total time: 30 minutes” when the dough needs to sit for 30 minutes to an hour? They look delicious, but I’d appreciate honesty in the prep notes.

    1. Hi Louise, yes, it is 7 grams. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  95. Hi! So I don’t have any instant yeast, but I do have active dry yeast. Will that work? Do I need to adjust anything if I’m using that?

    1. 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! 🙂

    1. Yes, that works great! Just let them sit on the counter while the oven preheats in the morning, then bake as directed. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  96. 5 stars
    I made these for my son and his new wife when they returned from their honeymoon traveling! They were easy and delicious! I did not have my stand mixer where I was baking, and to be honest rarely use my stand mixer, but’s rely more heavily on my hand mixer. However for this I merely used a spatula as suggested. That worked fine and I actually turned my dough out to slightly knead with a little additional flour. I may have used a total of 2 1/4 C of flour. I found the dough easy to roll out and followed the rest of the directions. I reserved some brown sugar mixture to add after baking and kept the amount restricted to the top of the knot to prevent runoff! It worked fine and I skipped the glaze. Maybe would sprinkle with confectioners sugar but did not think it wasn’t necessary. thank you for sharing this simple but tasty recipe that looks complicated! It was so easy i May have to see how it is to use the dough as a pizza crust,

  97. Hello! I made these and they turned out delicious but I think I can do a bit better next time. I did fix the stickiness issue with adding approx. 2 additional tbls. of flour while kneading in the mixer. The dough was a dream to work with but when you say “fold in half”… is that the long way or the short way of the rectangle? I assume the long way but wanted to make sure. Also, would you let them raise a bit after forming into the knots prior to baking? I thought this may make them a big puffier? Thank you!

    Jane

    1. I fold in half the long way, so sorry if that was confusing. I don’t let them rise much before baking, but allowing them to rise 30 minutes will make them puffier. Please let me know if you have other questions. Glad you love this recipe! Thanks! 🙂

  98. I would love to see a vegan and sugar-free cake! Would the cake be free of all types of sugar, or would you just be using natural sweeteners (fruit, maple syrup, honey, agave, etc.)?

    1. Hi Annaliese! The cake would most likely be sweetened with fruit like dates and bananas! Still trying to create this haha! Thank you!

  99. Thanks Tieghan, just one more question. If you roll the dough out is 1/4″ or 1″ and how big would the rectangle be, i.e. 12×14″ so when folded over it would be 12×7″ and then you would get 12 strips 1×7″ or should the length be more. Love the Panera cinnamon crunch bagels and know the family will love these

    1. HI! Honestly, I don’t know the exact measurements, but I am guess it’s around a 12×24 inch rectangle. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  100. Hi!
    Can these be made the night before? I want to bring them to a brunch but probably won’t have time the morning of to make them. Thanks!

    1. HI! Yes, you can make them the night before. That works great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  101. Well I made these for Easter and although they were delicious, they were sort of a disaster! As others said, the topping just melted right off. The issue was that I used my AirBake pans which don’t have a border so it all melted right off of the pans and into the the bottom of my oven. Next thing I knew, the entire kitchen was filled with smoke and every fire alarm was going off!! I would definitely make them again, but I think I will cut back on the butter in the topping..and of course, will also use a regular baking sheet 😉

  102. I am updating my comment to include the finished products. They came out just great and everyone loved them but I had to change the recipe a little. I am not sure why but I had to use 3 cups of all purpose flour. This came together great and was pretty easy to roll out. The crunch topping needed quite a bit more brown sugar to get that really great crunch, I think I doubled the sugar. Anyway, thanks so much, they were a real hit.

  103. These knots look incredible! I was already hooked from the photos, but after you mentioned the Panera Cinnamon Crunch Bagels I am double-hooked and need to make these ASAP! Happy 21st to Cait!

  104. Love this recipe! I had the same problem as another person with the brown sugar, butter cinnamon topping….it melted off of the buns during cooking and pooled on the pan. How did you avoid that? Did you add more topping after they came out of the oven? Thanks!

    1. HI! I am not sure why your topping melted off, I am so sorry. I recommend using only 2 tablespoons butter for the topping and seeing if that helps. I do have some of the toppings melt off and onto the pan when I make these, but I just scoop it up and put it back on the buns. Please let me know if you have other questions. Glad you love this recipe! Thanks! 🙂

  105. I had the same problem with the dough, it was just too sticky. Maybe my weather here in Pacific Palisades is too wet or something, I had to add quite a bit more of the flour. I used all purpose so perhaps you would use less of the whole wheat flour. I am still now waiting to see if this works.

    1. HI! The weather does contribute to issues with sticky dough, but all you need to do it add more flour and it should be just great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  106. 5 stars
    Made these this morning, everyone loved them. Easy to make, and smelled so good while baking. Thank you for a recipe that made my family very happy!

  107. I made these and had a problem. I decided to make them in paper muffin cups and they stuck to the paper. The brown sugar crumble melted everywhere and became like glue so the paper muffin cups don’t come off.
    Did you bake them on a cookie sheet or in the muffin pan as pictured ? And your photo looks like you used wax paper not parchment paper? They taste delicious though if I eat around the paper! I’m taking them to my moms for Easter Sunday, my family will understand! Haha

    1. Hi, I am so sorry for the trouble. I do not bake mine in paper cups, so I don’t recommend doing that. I bake on a parchment lined baking sheet with sides. I only used the muffin pan for photos, I am so sorry if that was confusing for you. Please let me know if you have other questions. Glad you still love this recipe! Thanks! 🙂

  108. These looks delish and this might be a crazy question, but when you roll out the dough, approximately what would the dimensions be? Can hardly wait to make them, but want to make sure I do it right. Thanks!

    1. HI! I roll the dough out to about 1 inch thickness. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  109. 5 stars
    I literally woke up this morning (I live in Ireland), saw these on Instagram and headed straight downstairs to make them! They turned out really good! Only issue I had was that the dough was suuuuper sticky. I literally couldn’t roll it out. So I added a good bit more flour and then I was able to roll it. Just wonder if I went wrong anywhere for it to be so sticky?

    1. HI! A lot of times it’s the weather, is it damp where you live? Adding more flour fixings the issues, so it’s not normally and issue. Please let me know if you have other questions. So glad you love this recipe! Thanks! 🙂

  110. I had two questions that are already in the comments below, but not answered:
    1) “I noticed in the pics it looks like you used a muffin tin vs baking sheet, does that help the knots retain their shape?”
    2) “…I think the recipe is missing pieces…The recipe calls for 2 cups of sugar and more for kneading, but it never says to knead it after it comes from the mixer. It says it should be in the mixer about 1 to 2 minutes, of course every mixer is different so I had it in the mixer about 5. Then I let it rest and I kneaded it by hand till it was smooth and let it rest another 20 minutes. I rolled it out and it was a lovely dough.”
    Any additional feedback on these two items?
    Thanks so much,
    Deana

    1. HI! You do not need to bake these in muffins tins. I did not bake them in a muffin tin. The extra flour is for rolling out the dough if the dough is sticky. Please let me know if you have other questions. Hope you love this recipe! 🙂

  111. Malley’s!!!! Yassss! The best hot fudge sauce ever! This Cleveland girl probably had the only Labrador named Malley in Seattle. Happy Easter to everyone at HBH.

  112. …Happy Birthday to Cait!
    21st? Was I ever 21? Lol…that was almost 30 years ago. Here in Quebec, the big age is 18 the “legal” age for drinking and going to night clubs. 18 was fun, I think I got a free Quarter Pounder at the local McD’s…lol…big deal back then! 🙂

  113. 5 stars
    These look like a dream! I made some Swedish cinnamon buns last weekend and find that, in my tiny apartment oven, when I bake buns that have a lot of butter in them, the butter pools out while baking, liquifies, and then browns/burns quite quickly. Any suggestions for avoiding that? Baking lower and longer? Thank you!!☺️

    1. HI! I would reduce the butter by 2 tablespoons and leave cooking temp and time the same. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  114. 5 stars
    These are awesome! Everyone loved them… But I think the recipe is missing pieces.
    I bake so I knew that when the dough was super sticky, something was wrong. The recipe calls for 2 cups of sugar and more for kneading, but it never says to knead it after it comes from the mixer. It says it should be in the mixer about 1 to 2 minutes, of course every mixer is different so I had it in the mixer about 5. Then I let it rest and I kneaded it by hand till it was smooth and let it rest another 20 minutes. I rolled it out and it was a lovely dough. Then it was all good again until I mixed the brown sugar and cinnamon with the melted butter. It just became a liquid, but still I spooned it on and they had a nice crunch when done. I measure with a scale and checked my measurements twice. I will definitely make these again. They were easy to make and looked beautiful. Very impressive. I froze a few to see how well they freeze and reheat. But I had to sneak them away. They are dangerously delicious!

  115. I can’t wait to try making these! You should make a video for this one because I feel like this is kind of a tough one to visualize just from the instructions. You are a freaking goddess of the kitchen!

  116. Hey Tieghan,
    I love these knots and hope Caitlin has a lovely birthday tomorrow!! A vegan cake would be nice. 🙂 I saw a vegan cheesecake on minimalistbaker.com that looked good. Maybe vegan brunch spread?
    Haha I’m also turning 21 this year (June 28th) and will be in CA! But I’m not sure what I’m doing yet.
    These cinnamon knots would be a nice brunch for Mother’s Day! Cinnamon sugar does do wonders.
    I hope you have a lovely Easter weekend and Caitlin has a nice birthday. 🙂

  117. YUM. Can’t wait to try these out this weekend! I noticed in the pics it looks like you used a muffin tin vs baking sheet, does that help the knots retain their shape?

    Also, if you do end up making a vegan/sugar-free cake for Caitlin (Happy 21st!), I’d love to know how it turned out and/or the recipe. My mom is vegan and her birthday is this week, would be awesome to surprise her with a vegan cake!

  118. 5 stars
    These look yummy! May try with GF flour for Easter for a treat for my GF friends.

    Happy 21st, Caitlin! Have a blast!

    1. HI! You can just mix using a spatula until the dough comes together and is smooth. It will take a bit longer, but should work just fine. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?

  119. A vegan cake means no eggs which I am allergic to. And sugar is something I try to avoid, and not feed to the kiddos. So I am interested to see what you can offer for a vegan and low sugar cake! Thanks.

  120. Happy birthday to Cait. Wishing her a special day with those she loves.

    Totally agree on Malleys, met a friend in Ohio last weekend to grab my stash. It isn’t Easter without their bunnies. And my boys insist on Malley Ohs.

  121. I don’t usually eat vegan and sugar-free but would be interested in a cake from you because I trust it would be good!

  122. Happy 21st, Caitlin! Enjoy your special day!
    These look outstanding and as much as I hate rolling out dough, I’ve got to try them.

  123. Ohh these sound delicious Tieghan! I’m basically exactly the same wrt my birthday. I hate it! I actually removed it from FB too so my friends wouldn’t annoy me all the time haha. But I hope you have a wonderful birthday Caitlin!!

    Happy Easter!

  124. Hi! This may be a dumb question but any suggestions on mixing instructions if we don’t have a stand mixer/dough hook?

    1. HI! You can just mix using a spatula until the dough comes together and is smooth. It will take a bit longer, but should work just fine. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂