Why You’ll Love Vegan Cinnamon Sugar Knots Recipe Recipe
This recipe is delightfully simple yet delivers bakery-style results. The knots come together quickly using just a handful of pantry staples, require no yeast rising time, and bake up with tender layers of puff pastry wrapped around cinnamon-sugar goodness. They’re perfect for sharing or enjoying with coffee, and both vegans and non-vegans will love how cozy and delicious they are.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
You’ll need just a few basic ingredients:
vegan puff pastry sheet
melted vegan butter
Cinnamon Sugar filling:
sugar
ground cinnamon
Cinnamon Sugar coating:
sugar
ground cinnamon
Directions
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Defrost the vegan puff pastry sheet according to package instructions so it’s cold but workable.
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Preheat your oven to 400 °F (200 °C) and line a baking sheet with parchment paper.
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On a lightly floured surface, roll the puff pastry into a smooth rectangle.
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Brush one side of the pastry with part of the melted vegan butter.
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In a bowl, combine the sugar and cinnamon for the filling. Sprinkle it evenly over the buttered pastry.
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Fold the pastry in half lengthwise, then use a sharp knife or pizza cutter to slice it into strips.
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Twist each strip a few times and coil it into a knot, tucking the end underneath. Place knots on the prepared sheet.
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Brush the tops of the knots with more melted vegan butter and bake for about 20–25 minutes, until golden and flaky.
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While warm, brush knots with remaining butter, mix the cinnamon sugar coating, and roll the baked knots in it until evenly coated. Serve warm.
Servings and timing
Servings: About 8 knots
Prep time: ~45 minutes (including defrosting)
Cook time: 20–25 minutes
Total time: ~1 hour 10 minutes
Variations
• Use coconut oil instead of vegan butter for a subtle tropical note.
• Add a drizzle of vegan glaze on top for extra sweetness.
• Try a pinch of nutmeg or cardamom in the cinnamon sugar for a spiced twist.
Storage/Reheating
Store cooled knots in an airtight container at room temperature for up to 2 days. To reheat, warm briefly in a preheated oven (about 350 °F / 175 °C) for 5–7 minutes, or microwave for 10–15 seconds to restore warmth and softness.
FAQs
Can I make these gluten-free?
Yes, use a gluten-free vegan puff pastry sheet and follow the same shaping and baking steps.
Do I need yeast for this recipe?
No, this version uses store-bought vegan puff pastry, so no yeast or rising time is required.
Can I prepare the knots ahead of time?
Yes, you can shape the knots and refrigerate them, then bake fresh when you’re ready.
What vegan butter works best?
Any vegan butter that melts well is fine; buttery sticks tend to give the richest flavor.
Can I reduce the sugar?
Yes, you can cut back on the sugar in the filling or coating for a less sweet treat.
How do I keep them crispy outside but soft inside?
Bake until golden and avoid overcrowding the baking sheet so air circulates properly.
Can I freeze these?
Yes, freeze fully baked and cooled knots in a sealed container; thaw and warm before serving.
What should I serve with them?
They’re delicious with coffee, tea, vegan yogurt, or fresh fruit.
Can I add icing?
Yes, a simple powdered sugar glaze can be drizzled on top after baking.
Can I use homemade puff pastry?
Absolutely—homemade vegan puff pastry works beautifully if you have the time.
Conclusion
These Vegan Cinnamon Sugar Knots take simple ingredients and turn them into a cozy, sweet treat that’s both elegant and easy. With flaky layers, warm cinnamon spice, and a golden finish, they’re perfect for mornings, dessert, or any time you crave a comforting baked good. Whether you keep them classic with cinnamon sugar or add a personal twist, this recipe is sure to become a favorite.
Vegan Cinnamon Sugar Knots Recipe
These Vegan Cinnamon Sugar Knots are soft, fluffy, and coated in a delicious cinnamon-sugar mixture. Perfect as a breakfast treat or sweet snack, they’re made with simple pantry ingredients and are completely dairy-free and egg-free.
- Prep Time: 1 hour 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 knots
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 ¼ tsp active dry yeast
- 1 cup warm plant-based milk (e.g., almond, soy)
- ¼ cup granulated sugar
- ¼ cup vegan butter, melted
- 3 cups all-purpose flour
- ½ tsp salt
- 2 tbsp vegan butter, melted (for brushing)
- ¼ cup granulated sugar (for coating)
- 1 ½ tsp ground cinnamon (for coating)
Instructions
- In a large bowl, combine warm plant milk, sugar, and yeast. Let sit for 5–10 minutes until frothy.
- Add melted vegan butter, flour, and salt. Mix to form a dough.
- Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Punch down the dough and roll it out into a rectangle (about 12×9 inches).
- Cut into 12 strips, tie each strip into a knot, and place on a parchment-lined baking sheet.
- Cover and let rise again for 30 minutes.
- Preheat oven to 375°F (190°C).
- Bake the knots for 15–18 minutes until golden brown.
- Brush warm knots with melted vegan butter and roll in the cinnamon-sugar mixture.
Notes
- Use any plant-based milk of your choice.
- For extra flavor, add a splash of vanilla extract to the dough.
- Best enjoyed fresh but can be stored in an airtight container for 2–3 days.
Nutrition
- Serving Size: 1 knot
- Calories: 180
- Sugar: 8g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
