These soft, buttery, and tender cinnamon knots look fancy but are easier to make than you think! Follow the step-by-step instructions below to learn how to make, twist, and bake up these delicious 1-hour swirled muffins!
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Why I Love These Easy Cinnamon Knots
- Soft & tender texture: The dough of this recipe tastes like it came from a bakery. It has an incredible yeasted dough texture that is a mix between traditional cinnamon rolls and a tender brioche roll.
- Looks fancy but easy to make: Instead of rolling up the dough like cinnamon rolls, you simply twist it and tie it into a knot! It doesn't look like an easy recipe but it is!
- No special tools needed: All you need is a rolling pin and cupcake/muffin pan to make these delicious cinnamon sugar knots!
Ingredient Notes & Substiturions
- Dry Active Yeast: Be sure that your yeast isn't expired. If it doesn't foam, you will need to discard it and start over. You can also use instant yeast if it's what you have on hand. If you use expired yeast, you will have a dense texture vs. soft & tender bread.
- All-Purpose Flour: I most often use all-purpose flour but you can also use bread flour for a slightly chewier texture.
- Unsalted Butter: I use unsalted butter but if you use salted, just omit the added salt.
- Vegetable Oil: This helps give the dough a tender & moist texture. Vegetable oil is a neutral oil which makes it good for baking. I haven't tried it with other oils but if you try it, be sure to leave a comment letting me know it turned out!
How to Make Cinnamon Roll Knots
Step 1: Proof Yeast
- In a large glass mixing bowl, warm milk (1 cup) in the microwave for 30-45 seconds. It should be warm to the touch but not hot.
- Stir in dry active yeast (2¼ teaspoon, i.e. 0.25-ounce packet) and granulated sugar (⅓ cup). Cover with a clean dish towel or plastic wrap and allow to sit in a warm spot for 10-15 minutes, or until foamy.
- Remove cover and stir in eggs (3 large), vegetable oil (⅓ cup), and vanilla extract (1 teaspoon).
Step 2: Make Dough
- In a separate large mixing bowl, whisk together the all-purpose flour (4½ cups) and salt (1 teaspoon).
- Pour the liquid mixture into the flour mixture and mix. You can use a spatula until you reach the end of adding the flour, and then switch to using your hands. If you have a KitchenAid mixer, you can do this with the dough hook.
- The dough should be soft but not sticky. If it's sticky, slowly knead in up to an additional ½ cup of flour.
- Knead the dough for 1 minute, or until smooth. Gently shape the dough into a ball and return it to the bowl. Drizzle the dough ball with oil, cover the bowl, and let it rest in a warm area for 30 minutes. It will only rise slightly.
Step 3: Roll & Spread
- Once the dough has rested for 30 minutes, preheat the oven to 350℉.
- Place dough on a flour-covered surface. I prefer taping down a piece of parchment to my counter, but you can also roll directly on a clean countertop. Sprinkle some flour on top of the dough and on the rolling pin, then roll the dough into approximately a 12×16-inch rectangle.
- In a small bowl, combine light brown sugar (½ cup) and cinnamon (1½ tablespoons).
- Spread softened butter (6 tablespoons) on top of rolled-out dough; be sure to spread all the way to the edges. Evenly sprinkle the cinnamon sugar mixture over it, again making sure to cover all edges.
Step 4: Cut & Twist
- Fold the dough in half horizontally and then cut it into 12 strips.
- Twist each strip while pulling it outwards to create additional length. Tie the twisted strip into a knot, tucking the edges underneath. Some excess cinnamon-sugar mixture may spill out during twisting; this is normal.
- Place each knot in a greased muffin tin.
Step 5: Brush with milk & bake
- Brush the top of each muffin with milk.
- Important: Place a larger baking tray on the oven rack below the cupcake pan to catch any drippings from the butter. Depending on the softness of your butter, some filling may leak out.
- Bake at 350℉ for 20-24 minutes, or until tops are lightly golden brown and the centers no longer look doughy. Allow to cool for 15 minutes before removing from pan.
Step 6: Make & Drizzle Icing
- Add softened butter (2 tablespoons), powdered sugar (1 cup), vanilla extract (1 teaspoon), and a pinch of salt to a medium-sized bowl.
- Use a hand or stand mixer to mix until smooth and creamy (about 30-60 seconds).
- Add milk, one teaspoon at a time, until it's a drizzle consistency. Pour over slightly cooled cinnamon knots and enjoy! There is truly nothing better than a warm cinnamon roll with a glass of milk.
Tips & Variations
- Eat them warm! These are best eaten warm so if you have any leftovers, be sure to reheat them in the microwave for about 15 seconds to warm back up.
- Add a little orange zest: Just like my orange cinnamon rolls, I love adding a little zest into the filling!
- Add cream cheese frosting: If you want to take them up a notch, top them with my cream cheese frosting for cinnamon rolls. You can even thin it out with milk to make a cream cheese glaze.
- Make the ultimate brunch! If you're looking for more easy brunch recipes make my homemade cinnamon rolls, orange cinnamon rolls, super moist banana bread, blueberry muffins, or crispy waffles!
Storage & Freezing
- Store in an airtight container for 2-3 days: These are best fresh but can reheated in the microwave to soften and warm back up.
- Freezing: These are definitely best fresh but if you have to freeze them, wrap each unfrosted roll tightly in plastic wrap and store in an airtight container for up to 1 month. When ready to eat, warm in a 200 degree oven until heated through.
Frequently Asked Questions:
Can I use instant yeast?
Yes, these will work with instant yeast. While instant yeast doesn't require it to be bloomed, I still recommend following the instructions as written.
Can I use gluten-free flour?
I am not an expert on gluten-free baking and haven't had luck making GF cinnamon rolls. If you want to make these, I would suggest finding a different gluten-free cinnamon roll recipe and then following the technique here to twist them into knots.
Can I use bread flour?
You can use either all-purpose or bread flour in these. Bread flour will result in a slightly chewier roll which is never a bad thing!
Did you make this recipe? If so, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
1 Hour Cinnamon Roll Knots
These soft, buttery, and tender cinnamon roll knots look fancy but are easier to make than you think! Follow the step by step instructions below to learn how to make, twist, and bake up these delicious rolls!
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Servings:
Ingredients
Dough
- 1 cup milk 1%, 2%, or whole milk work
- 2 ¼ teaspoon dry active yeast 0.25 ounce packet
- ⅓ cup granulated sugar
- 3 large eggs
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 4 ½ - 5 cups all-purpose or bread flour
- 1 teaspoon salt
Filling:
- ½ cup light brown sugar
- 1 ½ tablespoons cinnamon tablespoons not teaspoons!
- 6 tablespoons unsalted butter
Icing:
- 2 tablespoons unsalted butter softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
- 2-3 teaspoons milk as needed
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- In a large glass mixing bowl, warm milk (1 cup) in the microwave for 30-45 seconds. It should be warm to the touch but not hot.
- Stir in dry active yeast (2¼ teaspoon, i.e. 0.25-ounce packet) and granulated sugar (⅓ cup). Cover with a clean dish towel or plastic wrap and allow to sit in a warm spot for 10-15 minutes, or until foamy.
- Remove cover and stir in eggs (3 large), vegetable oil (⅓ cup), and vanilla extract (1 teaspoon).
- In a separate large mixing bowl, whisk together the all-purpose flour (4½ cups) and salt (1 teaspoon). Pour the liquid mixture into the flour mixture and mix. You can use a spatula until you reach the end of adding the flour, and then switch to using your hands. If you have a Kitchenaid mixer, you can do this with the dough hook.The dough should be soft but not sticky. If it's sticky, slowly knead in up to an additional ½ cup of flour.
- Knead the dough for 1 minute, or until smooth. Gently shape the dough into a ball and return it to the bowl. Drizzle the dough ball with oil, cover the bowl, and let it rest in a warm area for 30 minutes. It will only rise slightly.
- Once the dough has rested for 30 minutes, preheat the oven to 350℉.
- Place dough on a flour-covered surface. I prefer taping down a piece of parchment to my counter, but you can also roll directly on a clean countertop. Sprinkle some flour on top of the dough and on the rolling pin, then roll the dough into approximately a 12x16-inch rectangle.
- In a small bowl, combine light brown sugar (½ cup) and cinnamon (1½ tablespoons).
- Spread softened butter (6 tablespoons) on top of rolled out dough; be sure to spread all the way to the edges. Evenly sprinkle the cinnamon sugar mixture over it, again making sure to cover all edges.
- Fold the dough in half horizontally and then cut it into 12 strips.
- Twist each strip while pulling it outwards to create additional length. Tie the twisted strip into a knot, tucking the edges underneath. Some excess cinnamon-sugar mixture may spill out during twisting; this is normal.
- Place each knot in a greased muffin tin and brush the top of each muffin with milk.
- Important: Place a larger baking tray on the oven rack below the cupcake pan to catch any drippings from the butter. Depending on the softness of your butter, some filling may leak out.
- Bake at 350℉ for 20-24 minutes, or until tops are lightly golden brown. Allow to cool for 15 minutes before removing from pan.
To make icing:
- Add softened butter (2 tablespoons), powdered sugar (1 cup), vanilla extract (1 teaspoon), and a pinch of salt to a medium-sized bowl. Use a hand or stand mixer to mix until smooth and creamy (about 30-60 seconds). Add milk, one teaspoon at a time, until it's a drizzle consistency. Pour over slightly cooled cinnamon knots and enjoy!
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Nutrition
Calories: 369kcal | Carbohydrates: 62g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 225mg | Potassium: 125mg | Fiber: 2g | Sugar: 25g | Vitamin A: 340IU | Vitamin C: 0.04mg | Calcium: 61mg | Iron: 3mg
Laurie says
These are so easy to make, and for my first time they only took me around an hour 10 minutes from start to finish! Perfect Autumn comfort food! Family loved them!