Easy Cinnamon Knots

Why You’ll Love Easy Cinnamon Knots Recipe

These cinnamon knots are a great homemade bake for both everyday treats and special occasions. The dough is rich yet easy to work with, and the cinnamon filling creates delicious layers throughout each knot. They look bakery-worthy, but the shaping process is simple once you get the hang of it.

You’ll also love how versatile they are. You can keep them classic or add dried fruit for extra flavor and texture. They are perfect served warm the day they are baked, but they also store well and can be reheated later, making them a practical make-ahead option.

Another reason to love this recipe is the generous yield. Since it makes 25 servings, it is ideal for sharing with family, bringing to gatherings, or freezing for later whenever you want a sweet homemade pastry on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough:

• 3/4 cup plus 2 teaspoons lukewarm water

• 1 3/4 ounces fresh yeast or 6 3/4 teaspoons active dry yeast

• 3 tablespoons granulated sugar

• 3/4 cup plus 2 teaspoons whole milk, plus more for glazing

• 1 stick unsalted butter, melted

• Large pinch of salt

• 5 cups all-purpose flour

• 2 large eggs

For the filling:

• 1 3/4 sticks unsalted butter, at room temperature

• 1 cup granulated sugar

• 4 tablespoons ground cinnamon

• 1 ounce freeze-dried blackcurrants or other dried fruit, optional

Directions

In a large bowl, combine the lukewarm water and yeast. Stir in the sugar, milk, melted butter, salt, flour, and eggs. Knead the dough until it becomes smooth and even in texture. Cover the bowl with a clean cloth and let the dough rise at room temperature until doubled in size, about 30 to 60 minutes.

While the dough is rising, prepare the filling. Use an electric hand mixer to whisk together the room-temperature butter, sugar, and cinnamon until smooth and well combined. Set it aside until the dough is ready.

Preheat the oven to 400°F (204°C).

Turn the dough out onto a lightly floured surface and roll it into a 20-by-12-inch rectangle. Spread the cinnamon butter mixture evenly over the dough in a thin layer. If using freeze-dried blackcurrants or another dried fruit, sprinkle them over the top.

Fold one long side of the dough inward so that one-third of the surface remains exposed. Then fold the remaining exposed section over the first fold, like folding a letter, to create a smaller rectangle with three layers.

Cut the folded dough perpendicular to the folds into 20 to 25 strips. Working with one strip at a time, twist it with both hands in opposite directions. Place each twisted strip on a rimmed baking sheet and coil it into a swirl shape. Tuck the ends underneath. Leave enough space between the knots so they have room to rise and bake evenly. Cover with a towel and let them rise for 30 minutes.

Remove the towel, brush the tops lightly with milk, and bake the knots in the middle of the oven for 12 to 15 minutes, or until golden on the surface and slightly hollow-sounding when tapped.

Transfer the baked cinnamon knots to a wire rack and let them cool slightly. Serve warm or let them cool completely for storing later.

Servings and timing

This recipe makes 25 servings, making it a great choice for sharing or preparing ahead for the week.

The total time is 2 hours 15 minutes. This includes the dough preparation, rising time, shaping, the second rise, and baking. The hands-on work is balanced by the resting periods, so the recipe feels manageable even though it is yeast-based.

Variations

For a fruitier version, add chopped dried cranberries, raisins, or finely chopped dried apricots instead of blackcurrants. These add a pleasant chewiness and a little extra sweetness.

For a deeper flavor, try mixing a small amount of brown sugar into the filling along with the granulated sugar. This creates a slightly richer, caramel-like taste.

You can also add a touch of cardamom to the filling for a more Nordic-style flavor profile. A light vanilla glaze drizzled over the cooled knots is another delicious option if you want them a bit sweeter.

For a simpler finish, skip the optional fruit and keep the knots classic with just butter, sugar, and cinnamon. They are equally delicious this way.

Storage/Reheating

Store the cinnamon knots in an airtight container at room temperature for up to 2 days. For slightly longer storage, keep them in the refrigerator for up to 5 days, though they are best enjoyed fresh or gently reheated.

To reheat, warm them in a 300°F oven for about 5 to 8 minutes until soft and fragrant again. You can also microwave individual knots for about 10 to 15 seconds, although the oven gives a better texture.

These knots also freeze well. Once completely cooled, place them in a freezer-safe container or bag and freeze for up to 2 months. Reheat from thawed in the oven until warmed through.

FAQs

Can I use active dry yeast instead of fresh yeast?

Yes, this recipe gives both options. Active dry yeast works well as long as it is properly measured and mixed into the lukewarm water.

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise in the refrigerator overnight. This can make the process easier to spread out over two days.

Why didn’t my dough rise properly?

This usually happens if the yeast is old or the liquid was too hot or too cold. Lukewarm liquid helps activate the yeast without damaging it.

Do I have to use blackcurrants?

No, they are optional. You can leave them out or replace them with another dried fruit you enjoy.

How do I keep the knots soft?

Avoid overbaking them, and store them in an airtight container once cooled. Reheating briefly also helps bring back their softness.

Can I freeze cinnamon knots?

Yes, they freeze very well. Let them cool completely before freezing, then reheat when ready to serve.

What is the best way to shape the knots?

Twist each strip in opposite directions with your hands, then coil it into a swirl and tuck the ends underneath. The shape does not have to be perfect to look beautiful after baking.

Can I add icing on top?

Yes, a light powdered sugar glaze works very well on these knots once they have cooled slightly.

Can I use brown sugar in the filling?

Yes, brown sugar can be used for part or all of the sugar in the filling for a deeper and more caramel-like flavor.

Are these best served warm or cold?

They are best served warm when the filling is soft and fragrant, but they are still delicious at room temperature or reheated later.

Conclusion

Easy Cinnamon Knots are a cozy, crowd-pleasing bake that combines soft homemade dough with a buttery cinnamon filling and an eye-catching twisted shape. They are simple enough for a weekend baking project yet special enough to serve to guests. Whether you enjoy them fresh from the oven, save some for later, or freeze a batch for another day, these cinnamon knots are a delicious treat worth making again and again.

Easy Cinnamon Knots

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Soft, buttery cinnamon knots with a sweet spiced filling, perfect for sharing or enjoying as a comforting treat. These fluffy pastries are lightly crisp on the outside and tender inside.

• Author: Emily
• Prep Time: 1 hour 45 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours
• Yield: 25 servings
• Category: Dessert
• Method: Baking
• Cuisine: European
• Diet: Vegetarian

Ingredients

• 3/4 cup plus 2 teaspoons lukewarm water
• 1 3/4 ounces fresh yeast or 6 3/4 teaspoons active dry yeast
• 3 tablespoons granulated sugar
• 3/4 cup plus 2 teaspoons whole milk (plus more for glazing)
• 1 stick (4 oz) unsalted butter, melted
• Large pinch of salt
• 5 cups (25 ounces) all-purpose flour
• 2 large eggs
• 1 3/4 sticks (7 oz) unsalted butter, at room temperature
• 1 cup granulated sugar
• 4 tablespoons ground cinnamon
• 1 ounce freeze-dried blackcurrants or other dried fruit (optional)

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Instructions

1. In a large bowl, combine the lukewarm water and yeast. Stir in the sugar, milk, melted butter, salt, flour, and eggs. Knead until the dough is smooth and elastic.
2. Cover the dough and let it rise at room temperature until doubled, about 30 to 60 minutes.
3. While the dough rises, prepare the filling by whisking together the butter, sugar, and cinnamon until smooth.
4. Preheat the oven to 400°F (204°C).
5. Roll the dough on a floured surface into a 20 x 12-inch rectangle. Spread the cinnamon filling evenly over the dough and sprinkle with dried fruit if using.
6. Fold the dough into thirds like a letter to create layers.
7. Cut into 20–25 strips. Twist each strip and coil into a swirl, tucking the ends underneath. Place on baking sheets, leaving space between each.
8. Cover and let rise again for 30 minutes.
9. Brush each knot with milk and bake for 12–15 minutes until golden brown.
10. Cool slightly on a wire rack before serving.

Notes

• You can substitute raisins or cranberries for blackcurrants.
• Ensure milk is lukewarm to properly activate the yeast.
• Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
• Reheat in the oven for best texture.

Nutrition

• Serving Size: 1 knot
• Calories: 220 kcal
• Sugar: 10 g
• Sodium: 90 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 35 mg