Cinnamon Crunch Knots – Buttery, Sweet & Irresistibly Crunchy!
Soft, golden dough twisted into delicate knots, coated in cinnamon sugar, and topped with a crackly crunch—these Cinnamon Crunch Knots are pure magic. Perfect for brunch, dessert, or a cozy weekend bake, they’re easy to make and impossible to resist. Drizzle with vanilla glaze or enjoy warm straight from the oven. Whether you're a seasoned baker or just starting out, this recipe delivers bakery-style flavor with minimal fuss. Save this for your next sweet craving!
Equipment
- Mixing bowls
- Whisk & spatula
- stand mixer (optional)
- Rolling Pin
- Baking sheet
- Parchment paper
- Pastry brush
- Measuring cups & spoons
Ingredients
Dough
- 3 cups all-purpose flour
- 2¼ tsp active dry yeast (1 packet)
- ¾ cup warm milk (100–110°F)
- ¼ cup granulated sugar
- 1 large egg
- ¼ cup unsalted butter, melted
- ½ tsp salt
Filling
- ½ cup brown sugar
- 2 tsp ground cinnamon
- ¼ cup unsalted butter, softened
Crunch Topping
- ⅓ cup brown sugar
- 2 tbsp melted butter
- 1 tsp cinnamon
- Optional: ¼ cup chopped pecans or oats
Glaze (Optional)
- ½ cup powdered sugar
- 1–2 tbsp milk
- ½ tsp vanilla extract
- OR 2 tbsp cream cheese + 1 tbsp milk + ¼ cup powdered sugar
Instructions
- Activate Yeast: In a bowl, combine warm milk, 1 tsp sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Make Dough: Add egg, melted butter, remaining sugar, and salt. Mix in flour gradually until a soft dough forms. Knead for 8–10 minutes until smooth and elastic.
- First Rise: Place dough in a greased bowl, cover, and let rise in a warm spot for 1–1.5 hours until doubled.
- Prepare Filling: Mix brown sugar, cinnamon, and softened butter into a spreadable paste.
- Roll & Fill: Roll dough into a rectangle (~12x16 inches). Spread filling evenly.
- Fold & Cut: Fold dough in half lengthwise. Cut into 1-inch strips. Slice each strip lengthwise (leaving one end intact) and twist strands together. Coil into knots.
- Second Rise: Place knots on parchment-lined baking sheet. Cover and let rise for 30–45 minutes.
- Add Crunch Topping: Mix topping ingredients and spoon over each knot.
- Bake: Bake at 350°F (175°C) for 18–22 minutes until golden and crisp.
- Optional Glaze: Drizzle glaze over warm or cooled knots. Serve and enjoy!
Notes
- Make Ahead: Dough can be refrigerated overnight after first rise.
- Freezer-Friendly: Freeze shaped knots before second rise or freeze baked knots and reheat.
- Flavor Variations: Add cardamom, orange zest, or swap pecans for walnuts.
- Crunch Control: Tent with foil if topping browns too quickly.
- Glaze Timing: Glaze warm for absorption, cooled for a glossy finish.