A Sweet Twist on Classic Cinnamon Rolls
These Cinnamon Knots are soft, aromatic, and beautifully twisted buns filled with fragrant cinnamon sugar — just like the ones in your photo! They’re the perfect sweet treat for breakfast, brunch, or an indulgent snack. These little gems have more surface area than traditional cinnamon rolls, meaning extra caramelized sweetness in every bite — characteristic of Scandinavian kanelsnurrer and similar variations.
Ingredients
Dough
1 cup (240 ml) warm milk
2 ¼ tsp (1 packet) active dry yeast
½ cup (100 g) granulated sugar
¼ cup (60 g) softened unsalted butter
1 large egg
3 – 3½ cups (360 – 420 g) all-purpose flour
½ tsp salt
Cinnamon Filling
½ cup (115 g) softened unsalted butter
½ – ¾ cup (100 – 150 g) brown sugar
2 – 3 tbsp ground cinnamon
Optional Finish
1 egg (for egg wash)
Pearl sugar or icing sugar for topping
(This ingredient list is adapted from classic twisted cinnamon knot techniques.)
Step-by-Step Preparation
- Prepare the Dough
- Warm the milk until it’s lukewarm (not hot).
- Sprinkle the yeast into the milk and stir gently. Let it sit until foamy (about 5–8 minutes).
- In a large bowl, combine milk-yeast mixture, sugar, softened butter, egg, and salt.
- Gradually add flour while mixing until a soft dough forms.
- Knead by hand or mixer with dough hook for 8–10 min until elastic and smooth.
- First Rise
- Place dough in a lightly oiled bowl, cover with a clean towel or plastic wrap.
- Let rise in a warm place until doubled in size (45 – 90 minutes).
- Shape the Cinnamon Knots
- Punch down the dough and roll it out on a floured surface into a rectangle (about 12 × 15 in / 30 × 38 cm).
- Spread the softened butter evenly over the dough.
- Sprinkle brown sugar and cinnamon over the butter for a sweet, even filling.
- Fold the dough in half lengthwise to seal the filling inside.
- Using a sharp knife or pizza cutter, slice into strips about 1 inch (2 – 3 cm) wide.
- Twist each strip and tie into a knot, or follow the traditional kanelsnurrer method with gentle twists until the ends tuck underneath.
- Second Rise
- Place each knot into a prepared muffin tin or on a baking sheet lined with parchment.
- Cover and let rise again until puffy (about 30 – 60 min).
- Bake
- Preheat oven to 350 °F (175 °C).
- Brush knots with egg wash for a golden finish.
- Bake 12–18 minutes until golden brown and cooked through.
- Cool & Serve
- Let cool slightly before serving.
- Optionally dust with icing sugar or sprinkle with pearl sugar while still warm.
Professional Serving Suggestions
Serve warm with coffee, tea, or hot chocolate.
Pair with a cream cheese glaze or simple powdered sugar icing.
Add toasted nuts, raisins, or even a citrus glaze for a gourmet twist.
For brunch, serve alongside fresh fruit and creamy yogurt.
(Adding a warm cream glaze can elevate texture and flavor.)
💬
What’s your favorite breakfast sweet treat to make on weekends?
Have you ever added a creative twist like nuts, chocolate chips, or fruit to cinnamon knots?
Do you prefer your knots soft and gooey or with a bit of crunch on the outside?
What’s your best tip for successful dough rising?
Key Notes for Success
Warm milk is critical: Too hot kills yeast; too cold won’t activate it.
Proofing time matters: Let dough double for the best texture.
Even filling spread: Ensures balanced sweetness throughout.
Do not overbake: Remove when golden to keep them soft.
Re-proofing after shaping builds lift and texture.
Frequently Asked Questions
Q: Can I make the dough ahead of time?
Yes — refrigerate shaped knots overnight and bake next morning after they warm up.
Q: Can I use store-bought dough instead of homemade?
Absolutely! Store dough or puff pastry can work in a pinch, just adjust rising and baking as needed.
Q: Why didn’t my dough rise?
Yeast might be old, or milk too hot/cold. Make sure it bubbles when proofing first.