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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.
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:Â 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!Â
The most perfect, imperfect cinnamon knot.
PS. see you guys tomorrow for a new Easter cocktail!
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!
Thank you so much Angel!! xTieghan
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!
Thank you so much Jess!! I am so glad this turned out so well for you! xTieghan
Absolutely delicious!!! I will be making these again!! Thank you for sharing!
Thank you Brittany! xTieghan
We loved these! I will definitely make them again (and again, and again). Thank you.
Thank you so much Mel! xTieghan
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?
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!
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
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!
Thank you so much Ashley! xTieghan
Hi. Can I go with plain sugar? What if I don’t have brown sugar?
Hi Rabbia,
You can use white sugar. I hope you love the recipe, please let me know if you have any other questions! xTieghan
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!
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
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
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
Heavenly!!
Thank you Kelly! xTieghan
Delicious and easy! Can’t wait to make it again.
Thank you so much Denise! That is so amazing to hear! xTieghan
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!
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
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!
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
These were delicious and so easy. My husband ate several!
Wow that is so amazing to hear! Thank you Jessica! xTieghan