Cinnamon Knots are soft rolls made from bread dough shaped into a knot, then brushed with butter and rolled in cinnamon-sugar. They’re quick to prepare, taste like cinnamon rolls, and are finished with an optional simple icing — perfect for breakfast or dessert.
All about that Cinnamon Swirl
What makes cinnamon rolls irresistible is the ribbon of cinnamon-sugar tucked inside tender dough. That same irresistible swirl is at the heart of these knots — all the flavor of a cinnamon roll in a compact, attractive shape. You can finish them with a classic cream cheese or simple vanilla icing, depending on how sweet you want them.
Cinnamon Breads
While cakes are great, there’s nothing like fluffy yeast bread swirled with cinnamon and sugar. These cinnamon knots are a playful variation on classic cinnamon rolls — the same soft interior and sugared exterior in an easy-to-serve knot.
For the Yeast Dough
Making yeast bread from scratch is rewarding but takes time. A convenient shortcut is to use pre-made thaw-and-bake rolls. They give you a fresh-baked texture and flavor with minimal effort — simply thaw, let rise, and bake.
Thaw-and-bake dinner rolls are an ideal size for these knots. For larger knots, swap in larger rolls — adjust shaping and bake time slightly as needed.
Ingredients
Using pre-made dough keeps the ingredient list short. For the knots you’ll need:
- Rhodes rolls (thawed but still cold)
- Butter — melted; salted butter balances the sweetness well
- Light brown sugar — gently packed
- Granulated sugar
- Ground cinnamon
- Thaw the rolls on a silicone-lined sheet tray covered with lightly sprayed plastic wrap at room temperature for 1–2 hours, or thaw in the refrigerator overnight. They should be thawed but still cool enough to handle.
- Melt the butter in a small bowl.
- Whisk together the brown sugar, granulated sugar, and cinnamon in a separate bowl and set aside.
Rolling and Tying the Knots
Shaping the knots is straightforward and yields a neat finished look when you tuck the tails into the center.
- Roll each thawed ball of dough into a 10-inch rope.
- Criss-cross the ends to create a loop.
- Wrap the top strand around the back and push it through the center of the loop to form a knot.
- Tuck and wrap the exposed tail around toward the back, then pull the tail from behind up and over, tucking it into the hole at the center so the tails are hidden.
Repeat with the remaining rolls and place the shaped knots on the prepared tray.
Coating the Knots with Cinnamon-Sugar
After shaping:
- Dip each knot in the melted butter, coating all sides.
- Roll each buttered knot in the cinnamon-sugar mixture until fully coated.
Return the coated knots to the tray, leaving a few inches between each. Cover with lightly sprayed plastic wrap and allow to rest for 15–20 minutes until they rise slightly.
Baking and Icing
Bake at 350°F for 15–20 minutes, or until cooked through (an internal temperature of about 190–200°F). Note that the tops may not brown much; the bottoms often develop more color.
An icing is optional because the knots are already sweet, but it’s a nice finishing touch. To make a simple icing, whisk together melted butter, powdered sugar, vanilla, and milk until you reach the desired consistency. Drizzle the icing over warm knots and serve — they’re best enjoyed right away while still warm.
Storing
Store leftovers in an airtight container at room temperature for 2–3 days. Reheat individual knots in the microwave for 10–20 seconds to soften before serving.
Make them today!
With just a few simple ingredients and easy steps, you can make a bakery-style pastry at home. These cinnamon knots are crowd-pleasers for breakfast, brunch, or a sweet treat any time of day. Try them and enjoy fresh, warm knots straight from your oven.
If you make this recipe, please rate and review it in the comments below. Thanks!
Cinnamon Knots
Ingredients
- 12 Rhodes Rolls, thawed but still cold
- 6 Tbsp (100 g) butter, melted
- ¼ cup (50 g) light brown sugar, gently packed
- ¼ cup (50 g) granulated sugar
- 2 tsp ground cinnamon
Icing:
- 1 Tbsp (14 g) butter, melted
- 1 cup (120 g) powdered sugar
- ½ tsp vanilla extract
- 2 Tbsp milk, or more to reach desired consistency
Instructions
-
THAW ROLLS: Place frozen rolls on a silicone-lined sheet tray or a greased pan, cover with lightly sprayed plastic wrap, and thaw at room temperature for 1–2 hours or in the refrigerator overnight. They should be thawed but still cool to handle.
-
Preheat oven to 350°F. Melt butter. Whisk together brown sugar, granulated sugar, and cinnamon in a separate bowl; set aside.
-
TIE KNOTS: Roll each dough ball into a 10-inch rope. Criss-cross the ends to form a loop, wrap the top piece around the back and through the center to make a knot, then tuck the tail into the center so tails are hidden. Repeat for all rolls.
-
Dip each knot in melted butter, coating all sides, then roll in the cinnamon-sugar mixture. Arrange on the tray a few inches apart, cover with lightly sprayed plastic wrap, and let rest 15–20 minutes until slightly risen.
-
Bake at 350°F for 15–20 minutes or until cooked through (190–200°F internal). The tops may not brown much; bottoms may brown more.
-
ICING: Whisk melted butter, powdered sugar, vanilla, and milk until smooth. Drizzle over warm knots and serve immediately for best texture.
Notes
- Store leftover knots in an airtight container at room temperature for 2–3 days.
- Reheat in the microwave for 10–20 seconds to soften before serving.
Nutrition
Disclaimer: Nutritional values are estimates.
Sharing this recipe with a link is appreciated. Content and photographs are copyright protected.
Did you make this?
Leave a rating below and share your results. Enjoy!