Cinnamon Crunch Knots
These cinnamon knots hit that perfect spot between a cinnamon roll and a pull-apart bread, but they’re actually easier to make than either one. The dough is pretty forgiving –
What makes them special is how the cinnamon-sugar gets trapped in all the folds and crevices, creating these pockets of sweetness that crackle when you bite in. They’re at their absolute best still warm from the oven, but they hold up well for a couple days too. They are perfect for weekend breakfasts, or even brunches or holiday gatherings since they’re impressive looking without being fussy.
What you need for Cinnamon Crunch Knots
Dough:
4 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons active dry yeast (1 packet)
1 teaspoon salt
1 cup warm milk
1/3 cup unsalted butter, melted
2 large eggs
Filling:
1/2 cup unsalted butter, softened
1 cup brown sugar
2 tablespoons ground cinnamon
Crunchy Topping:
1/2 cup granulated sugar
1/4 cup brown sugar
2 teaspoons ground cinnamon
1/4 cup unsalted butter, melted
How to make Cinnamon Crunch Knots
Let me walk you through making these irresistible sweet rolls – they’re like a cross between a cinnamon roll and a butter knot, with an amazing crunchy coating.
For the dough:
1. Start by warming your milk until it’s just warm to the touch (around 110°F – if it’s too hot, it’ll kill the yeast). Pour it into a large mixing bowl and sprinkle the yeast over top. Let it sit for about 5 minutes until it gets foamy – this tells you your yeast is alive and ready to work.
2. Add the melted butter (make sure it’s not hot), eggs, sugar, and salt to the milk mixture. Stir until well combined.
3. Add the flour one cup at a time, stirring between additions. The dough will start shaggy and slowly come together. Once it becomes too hard to stir, turn it out onto a floured surface.
4. Knead the dough for about 8-10 minutes. You’ll know it’s ready when it feels smooth and elastic, and if you poke it with your finger, it slowly springs back. If it’s sticking to your hands, dust with a little more flour.
5. Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm spot for about an hour, or until doubled in size. I like to put mine on top of a preheating oven.
For the filling and shaping:
1. While the dough rises, mix your softened butter, brown sugar, and cinnamon until it forms a spreadable paste.
2. Once risen, punch down the dough and roll it out on a floured surface into a roughly 18×12 inch rectangle. Spread the filling evenly across the surface, going right to the edges.
3. Cut the dough into 12 strips lengthwise. Each strip will be about 1½ inches wide. Take one strip and twist it several times, then tie it into a loose knot, tucking the ends underneath. Place on a parchment-lined baking sheet. Repeat with remaining strips.
4. Cover the knots and let them rise again for about 30 minutes. They should look puffy but don’t need to double in size this time.
For the crunchy topping:
1. Preheat your oven to 350°F while the knots are doing their second rise.
2. Mix both sugars and cinnamon in a shallow bowl. Have your melted butter ready in another bowl.
3. Right before baking, carefully brush each knot with melted butter (they’ll be soft, so be gentle), then roll in the cinnamon-sugar mixture. Really pat the sugar mixture on – you want it well coated.
4. Bake for 20-25 minutes, until the knots are golden brown and feel set when gently pressed. The sugar coating will have formed a slight crust. You might see some butter bubbling around the bottom – that’s perfectly normal.
Let them cool for about 10 minutes before serving. They’re best warm when the centers are still soft and the sugar coating is crispy. If you have leftovers, store them in an airtight container, but know that the crunchy coating will soften overnight – still delicious, just different!
📝 Recipe Notes & Tips:
• Don’t rush the kneading – properly developed gluten gives you that perfect chewy texture
• Room temp eggs and butter mix way better than cold
• If your kitchen’s cold, create a warm spot by heating oven to lowest setting, then turning off
• Too sticky to knot? Pop dough in fridge for 15-20 mins
• Use dental floss to cut dough strips – cleaner than a knife
• No stand mixer needed – hands work great here
🍽️ Serving Suggestions:
• Morning coffee pairing: medium roast or cappuccino
• Afternoon tea match: chai or English breakfast
• Cold milk is perfect for kids
• For brunch, serve alongside fresh fruit to cut the sweetness
• Great with hot cocoa on chilly mornings
🎉 Different Occasions:
• Brunch gatherings: make ahead, reheat briefly
• Bake sale winner: package individually in clear wrap
• Holiday breakfast: prep dough night before, do final rise morning-of
• Potluck: transport unglazed, add topping just before serving
• Make mini versions for tea parties
📦 Storage & Leftovers:
• Best eaten same day while coating is crunchy
• Store at room temp up to 2 days in airtight container
• Freeze unfrosted knots up to 1 month
• Reheat in oven 5-7 mins at 300°F to restore some crunch
• Microwave 15-20 seconds if you don’t mind soft texture
