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  • Writer's pictureDeby Hogue

Cinnamon Brown Sugar Knots

cinnamon knots

I usually make big fat Cinnamon Rolls but this time I wanted to make something a bit smaller and not so many of them. I am still so messy and I never get my lines straight or cut the amount of dough as described into neat little lines. But you will get my message. I didn't put a glaze on these and they are not to sweet so I did cut out some of the sweetness you get with big fat Cinnamon rolls, but I did have 2 with my morning coffee and I don't regret it at and you will not too.

Starter Dough

1 cup flour

1/2 cup milk

1 teaspoon instant yeast

For the Dough

All of the starter dough

1 1/2 teaspoon instant yeast

3/4 cup milk

1/3 cup sugar

1 teaspoon salt

1 egg

1/4 cup softened butter

3 cups flour

more flour as needed


3 or 4 Tablespoons Butter, almost melted

1/2 cup or more Brown Sugar, I just put some in my hand and spread it around you might use more.

2 or 3 Tablespoons of Cinnamon


1 cup powdered sugar

2 Tablespoons milk

1 teaspoon vanilla X

For the starter, mix all the ingredients together and let sit for 4 or 5 hours. Easy and do something else while you wait. Early morning is great to start them.

When ready mix the starter dough in a big bowl with yeast, sugar, milk, salt, egg and butter. Mix to combine and then add 2 cups of the flour then add 1/4 of the rest of the flour at a time and mix to combine and knead until smooth and somewhat moist. Knead about 8 minutes, place dough in a oiled bowl and let set for 45 to 60 minutes or until doubled in size.

Mix the Brown Sugar and Cinnamon together in a small bowl. You may like to add more of each as you go so have it ready.

Prepare 2 cookie sheets with parchment.

Remove the dough and place on a lightly floured board, roll out to 12 x16 inches.

Brush the dough with the butter or use your hand to spread it all over the dough, add more if you like.

Evenly spread the sugar and cinnamon over the butter.

Now fold the top portion over and cut into 1 inch strips with a sharp knife.

Take one strip of dough at a time and twist it 5 or 6 times and then tie it into a knot and fold under the two ends.

Place on the parchment paper.

Cover the knots and let rest for 30 to 40 minutes.

Preheat the oven to 375 degrees and bake for 20 to 25 minutes or until golden brown.

Glaze or not up to you.

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