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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.
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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)
- 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!
So good. My 4yo loved twisting the knots!
Hi Amanda,
Happy Sunday! Thanks a bunch for making this recipe, I love to hear that it was a winner:)
So yummy! Found the recipe easy to follow. Thanks so much for so many delicious treats! Your site and cookbooks are so frequently used in our home.
Hey Kim,
Happy Sunday!! Thanks so much for making this recipe, I am so glad to hear that it was enjoyed! xx
I finally made these this weekend, and wish I hadn’t waited so long to try them! They are truly the best of all breakfast treats combined – like the perfect mix of a cinnamon roll, sticky bun, and fritter. The dough was easy to work with, and baked up perfectly. They are equally delicious and beautiful. I cannot recommend this recipe highly enough!
Hi Rachel,
Happy Wednesday!! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! xT
Help! Which way do I fold the rectangle? Should these be long very narrow strips?
Hey Marcie,
I fold the rectangle long ways, if you watch the video above you might get a better idea:) xTieghan
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.
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
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!
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
Can you freeze these like you freeze cinnamon rolls?
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
Made these this morning and wow were they worth the wait! I decided to glaze but I bet they are amazing even without it ?
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
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!
Hey there! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! I also really appreciate the feedback! ? xTieghan
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!
Love this recipe!!
Hey there,
Awesome!! Love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! Have a great weekend:) xTieghan
I’d like to substitute unsalted butter (it’s all we buy). Just add a bit of salt to the recipe?
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
Do you have any suggestions for making these ahead and reheating them for serving later? I was planning to freeze them.
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
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?
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
I made these but they they were not fluffy like a cinnamon roll. What did I do wrong ? Diana
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
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?