Cinnamon Knot Recipe

Activate yeast and mix wet

In a small bowl, combine warm milk (about 110°F / 43°C) with 1 tbsp of the granulated sugar and the instant yeast. Stir gently and let sit 5–10 minutes until foamy. In a large mixing bowl (or stand mixer bowl) whisk together the remaining sugar, salt and 1 cup of the flour to temper. Add the foamy yeast, melted butter and egg to the wet mixture and whisk to combine.

Form dough

If using a stand mixer fitted with a dough hook, add the wet mixture to the dry and mix on low, gradually adding remaining flour until a soft, slightly tacky dough forms (about 3–4 minutes). If mixing by hand, stir with a wooden spoon until shaggy, then turn out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Dough should be soft and slightly tacky but not overly sticky; add up to 2 tbsp more flour only if needed.

First rise

Shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

Prepare filling

While dough is rising, mix the softened butter, brown sugar, ground cinnamon and a pinch of salt in a bowl until smooth and spreadable. Break up any brown sugar lumps so the filling is uniform.

Roll out dough

After the dough has doubled, gently deflate and turn it out onto a lightly floured surface. Roll into a rectangle about 14 x 10 inches and roughly 1/8–1/4 inch thick.

Spread filling

Evenly spread the cinnamon-brown sugar filling over the dough, leaving a 1/4-inch border on one long edge.

Cut and shape knots

Starting at the opposite long edge, roll the dough tightly into a log lengthwise, sealing the seam. Using a sharp knife or bench scraper, cut the log into 12 equal pieces (about 1-inch thick). Take each piece and gently roll it into a short rope if needed, then form a knot: pinch one end, loop it over and under creating a figure-eight or traditional knot, tuck ends underneath for a neat finish. Place knots seam-side down on a parchment-lined baking sheet about 1.5 inches apart.

Second rise

Cover the shaped knots loosely with plastic wrap or a damp towel and let rise in a warm place until puffy, about 30–40 minutes. Meanwhile preheat the oven to 375°F (190°C).

Egg wash and sugar

Brush each knot lightly with the beaten egg wash and sprinkle with turbinado or granulated sugar for crunch.

Bake

Bake in the preheated oven for 12–16 minutes, rotating the tray halfway through, until knots are golden brown and cooked through. Internal temperature should read about 190°F (88°C) if checked.

Cool

Remove from oven and let knots cool on the sheet for 5 minutes, then transfer to a wire rack to cool slightly before glazing.

Make glaze

Whisk together powdered sugar, milk and vanilla until smooth and pourable. If too thick, add a few drops more milk; if too thin, add more powdered sugar a tablespoon at a time.

Finish knots

When knots are warm (not piping hot), drizzle or spread glaze over them. Let glaze set for 10–15 minutes before serving.