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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: 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!
I made both versions, yeast and no yeast. Both were so yummy but yeasted ones win. Great, easy recipe!
Definitely a keeper!
So glad you enjoyed this recipe! Hope you’re having a lovely weekend! 🙂 xT
Perfect recipe for autumn! This is the second fall in a row I’ve made this recipe. Thank you 😊
Thank you! Have a great fall season!
If I only have unsalted butter, how much salt do you recommend adding? Thanks!
Hi Dani,
I would add 1/4 teaspoon of salt:) Please let me know if you have any other questions, I hope you love this recipe! xT
These were a huge hit yesterday with my family. We had the turkey pesto picnic sandwiches for lunch and then these! Mmmmhhhhmmmmm! Last minute decision as my son had said he was craving cinnamon rolls and they were super simple!
Hi Veronica,
Amazing!! Love to hear that this recipe turned out well for you, thanks for making it and Happy Monday! xT
Can I make the dough and let it refrigerate overnight to bake the next day?
Hi Rachel,
Yes, that will work well for you! Please let me know if have any other questions, I hope you love this recipe! xT
I added a little sugar and cinnamon to the dough for a little extra flavor. These were wonderful !
Hi Katelyn,
Happy Friday!!🍍🥥 Thanks a bunch for making this recipe and your comment, so glad to hear it turned out well for you! xT
If I wanted to make them a little smaller to get some more snack sized knots for a crowd, should I lower the oven temp or just shorten the cook time? Super keen to give it a go!
Hi Lailah,
I would just reduce your bake time:) I hope you love this recipe, let me know if you give it a try! xT
Love , love, love this recipe. I keep coming back to it. In the past few months I’ve made it three times and about to make it a fourth time. People are always so impressed with it.
It looks like in the comments everyone wants to make them a day early haha, at which point tho do I store them in the fridge, right when it’s a round dough or should I let it rise normally, then shape them and then put them in the fridge?
Also what’s the best way to increase the amount of knots? I don’t want to double it but I want them to be a bit more without making them super small.
Thank you so much!
Hey Lina,
Happy Wednesday!! 🌞 Love to hear that this recipe always turns out well for you, thanks so much for making it so often! You can shape them and put them in the fridge, just let them come to room temp before baking! Sorry, I think your only options are to either make them smaller or double the recipe:) xT
Looking forward to trying these – wondering if the dough can be made the night before and baked in the morning?
Hi Christine,
You bet, that will work well for you! I hope you love this recipe, please let me know if you give it a try! xT
I’ve made these quite a few times, but I would like to make them the night before this time. Would you just make them and let them rise in the fridge overnight like cinnamon rolls?
Hey Megan,
So glad you have been enjoying this recipe!! You bet, that will work well for you and then just allow them to come to room temp before baking! xx
OMG Ridiculously delicious!! And addictive! And so much easier than making traditional cinnamon rolls. Thank you for a wonderful, easy recipe!
Hi Joyce,
Happy Sunday! 😃 Thanks a bunch for trying this recipe out, so glad to hear it turned out well for you! xx
I’m excited to make these as gifts for neighbors for Christmas so they can reheat them and enjoy on Christmas morning. I plan to make them in advance and freeze them. Any advice on how to freeze them- like do I wrap individually in plastic wrap and bag? Also, when baking these could I place the knots into XL muffin tins instead of a baking sheet so they don’t lose the topping as easily? If so, how would you suggest adjusting the bake time/temp?
Hi Leslie,
Sure, you could freeze these in gallon sized ziplock bags, that will work well for you. I have never baked these in a muffin tin so I am not sure what the results would be, they might have a hard time expanding. Please let me know if you have any other questions! xx
Ahh these were AMAZING!!!! and made my whole house smells like cinnamon deliciousness!
Also, I made them with almond milk and vegan butter and they still turned out perfectly!
Hey Anna,
Perfect!! ⛄️ I love to hear that this recipe was a winner, thanks so much for trying it out! xx
These turned out awesome! The perfect crunch and fluffiness! And the cream cheese glaze is amazing! Would recommend.
Hey Madison,
Awesome!! Thanks so much for making this recipe and sharing your feedback, I am thrilled to hear that it was enjoyed! xx
How are these best stored and how long do they last, wondering about making these in advance. Would these freeze well?
Hey Rhiannon,
Sure, you could totally freeze these! You can keep in an airtight container on the counter:) I hope you love the recipe, please let me know if you give it a try! xT
Can I use active dry yeast instead? I’m out of instant. Looks delicious 🙂
Hey Abby,
Totally, just mix that with the warm milk and honey first, let it bubbles and then follow the recipe as written. Please let me know if you have any other questions! xx
Can I sub dark brown sugar??
Hi Nancy,
Sure, that would work for you! Please let me know if you give this recipe a try, I hope you love it! xx
Most of the breads I make there’s 2 rise times. These don’t get a second rise before being baked?
Hey Amy,
Correct, you are just going to have these rise once:) Please let me know if you give this recipe a try, I hope it’s a hit! xx