Cinnamon roll knots

Servings: 12 knots
Prep Time: 20 minutes (plus 1 hour rising)
Cook Time: 15 minutes
Total Time: About 1 hour 35 minutes
Difficulty: Medium
Cuisine: American / Bakery
Course: Breakfast, Snack, Dessert

Introduction

Cinnamon roll knots are the perfect twist on the classic cinnamon roll — literally! These bite-sized, hand-tied knots are packed with sweet cinnamon sugar and topped with a luscious cream cheese glaze. They’re ideal for sharing or enjoying all to yourself with a cup of coffee or tea.

Compared to traditional cinnamon rolls, these knots bake faster and have a charming rustic look that’s sure to impress.

Ingredients

Dough

• 2 ¼ tsp (1 packet) active dry yeast

• 1 cup warm milk (about 110°F/43°C)

• ½ cup granulated sugar

• ⅓ cup unsalted butter, melted

• 1 tsp salt

• 2 large eggs

• 4 cups all-purpose flour (plus extra for dusting)

Filling

• 1 cup brown sugar, packed

• 2 tablespoons ground cinnamon

• ⅓ cup unsalted butter, softened

Cream Cheese Glaze

• 4 oz (115g) cream cheese, softened

• ¼ cup unsalted butter, softened

• 1 to 1 ½ cups powdered sugar

• ½ teaspoon vanilla extract

• 1–2 tablespoons milk (as needed for consistency)

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Instructions

Step 1: Prepare the Dough

1. In a large bowl, dissolve yeast in warm milk. Let sit for 5-10 minutes until frothy.

2. Stir in sugar, melted butter, salt, and eggs until combined.

3. Gradually add flour, 1 cup at a time, mixing until a soft dough forms.

4. Knead dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.

5. Place dough in a greased bowl, cover with a clean towel or plastic wrap, and let rise in a warm place for about 1 hour or until doubled in size.

Step 2: Make the Filling

In a small bowl, mix the brown sugar and cinnamon together. Set aside.

Step 3: Roll and Shape the Knots

1. Punch down the risen dough and roll it out on a floured surface into a rectangle about 16 x 12 inches.

2. Spread the softened butter evenly over the dough.

3. Sprinkle the cinnamon sugar mixture evenly on top.

4. Using a sharp knife or pizza cutter, slice the dough into 12 long strips about 1 inch wide.

5. Take each strip, tie it into a loose knot, and place the knots on a parchment-lined baking sheet, leaving space between each.

6. Cover with a towel and let rise for another 20-30 minutes until puffy.

Step 4: Bake

Preheat oven to 350°F (175°C). Bake the knots for 12-15 minutes, or until golden brown.

Step 5: Prepare the Cream Cheese Glaze

While the knots bake, beat together cream cheese, butter, powdered sugar, vanilla extract, and enough milk to reach your desired glaze consistency.

Step 6: Glaze and Serve

Once the cinnamon roll knots come out of the oven, let them cool for 5 minutes, then drizzle generously with the cream cheese glaze.

Serve warm and enjoy!

Tips for Success

• Use fresh yeast and ensure your milk is warm but not hot to activate the yeast properly.

• Don’t over-knead the dough; it should be soft and slightly sticky but elastic.

• Tying the dough strips loosely gives the knots their signature puff and layers.

• For extra gooey knots, brush some melted butter on them right after baking before glazing.

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Nutritional Information (per knot, approximate)

Serving Suggestions

• Serve warm with a cup of coffee or hot chocolate for a cozy breakfast.

• Add chopped nuts (pecans or walnuts) to the filling for extra crunch.

• These knots freeze well—store in an airtight container and reheat gently in the oven.