Cinnamon Knots

All about that Cinnamon Swirl

I think we can all agree that the reason why we LOVE cinnamon rolls is for the cinnamon-sugar filling swirled-up inside of the dough. (And also maybe the cream cheese frosting on top.)

The obsession over that cinnamon-swirl has inspired me to make cinnamon roll cake and cinnamon loaf cake.

Cinnamon Breads

While cakes are delicious, I really love cinnamon rolls. Nothing beats fluffy yeast bread with sweet cinnamon-sugar; like in my cinnamon swirl bread and cinnamon twists recipe.

These cinnamon knots are just another version of beloved cinnamon rolls — in a fun new shape!

For the Yeast Dough

Although yeast breads taste amazing, they require extra effort to make, and I’m a sucker for a good shortcut.

I love to use Rhodes rolls for bread desserts like this! They taste homemade and are baked fresh in your oven. All you have to do is thaw, rise, and bake.

The dinner rolls are just the right portion to make these cinnamon knots. If you want even bigger knots, use the Texas size rolls.

Ingredients

Using pre-made dough keeps the ingredients list pretty short. To make these cinnamon knots you will need:

• Rhodes Rolls
• Butter — I prefer salted butter for this recipe to balance the sweetness.
• Brown Sugar
• Granulated Sugar
• Ground Cinnamon

• Thaw the Rhodes rolls on a silicone-lined sheet tray covered with sprayed plastic wrap at room temperature for 1-2 hours or in the refrigerator overnight. They should be thawed, but still cold enough to easily handle them.
• Melt butter in a bowl. 
• Whisk together the cinnamon and sugars in a separate bowl. Set aside.

Rolling and Tying the Knots

How do you shape a cinnamon knot? These cinnamon knots may look fancy because the tails are not sticking out, but they are still really simple to shape.

1. Roll a ball of Rhodes dough into a 10-inch rope.
2. Criss-cross the ends creating a loop.
3. Wrap the top piece around the back, and through the center of the loop, creating a single knot.
4. Wrap the end of the piece coming through the center around towards the back. Then pull the end from behind up and over, tucking the tail into the hole in the center.

Repeat with all remaining rolls.

Coating the Knots with Cinnamon-Sugar

Once you’ve shaped all the knots:

• Dip each knot in the melted butter; coating all sides.
• Then dip in the cinnamon-sugar mixture; coating all sides.

Place the dipped knots back on the tray spacing them a few inches apart. Cover with sprayed plastic wrap and let dough rest for 15-20 minutes until risen slightly.

Baking and Icing

Bake the cinnamon knots at 350˚F for 15-20 minutes or until baked through. (To an internal temperature of 190-200˚F.) NOTE: The dough may brown only on bottom.

Since these cinnamon knots are already covered in sugar, icing is optional, but a tasty addition nonetheless.

To make the icing: Whisk together the melted butter, powdered sugar, vanilla, and milk, to desired consistency. Drizzle over warm rolls and enjoy! These cinnamon knots are best eaten immediately.

Storing

Store leftover cinnamon knots in an airtight container at room temperature for 2-3 days.

Nuke leftovers in the microwave for 10-20 seconds to soften the bread.

Make them today!

As you can see, with just a few simple ingredients and easy-to-follow steps, you can create a delicious pastry that is sure to impress.

So what are you waiting for? Try making these cinnamon knots today and take your breakfast to the next level!

If You Make This Recipe, Please Rate and Review it in the Comments Below. THANKS!