The BEST Cinnamon Knots with Honey Glaze
I didn’t think I could love cinnamon rolls more but for some reason, these cinnamon knots covered in a honey cinnamon glaze take it to the next level.
These are made using my favorite fluffy brioche dough rolled around brown sugar and cinnamon, of course. But instead, they’re sliced, twisted, knotted and baked in a muffin pan.
Then they get topped with this gorgeous honey cinnamon glaze, similar to a nostalgic honey bun but SO MUCH BETTER!
Side Note: I started a book club a few months back and we have a lovely dinner once a month where I cook and bake things inspired by the book. This recipe was inspired by Lauren Roberts’ book Powerless. She constantly references a honey bun throughout the book so this was my take on it.
If cinnamon rolls are also one of your weaknesses, I have soooo many variations (most of which could even work well as a knot). Gingerbread Cinnamon Rolls, Apple Butter Cinnamon Rolls, and S’mores Cinnamon Rolls among others.
Step-By-Step Instructions
Dough
- Place the yeast with half of the sugar and the warm water in the bowl of a stand mixer. Mix and allow it to rest for 5-10 minutes, until the yeast starts to foam (can skip this step if using instant yeast and just mix yeast with flour and spices).
- Add the rest of the sugar, melted butter, and egg mixing until combined.
- Add the flour, salt and spices and mix until it comes together.
- Use the hook attachment to knead the dough for about 5-10 minutes, the dough should be soft but strong enough to stick to itself, not the bowl or your hand.
- Cover and let it proof for about 90 minutes in a warm environment (could be half this time with instant yeast or depending on room temperature).
Shape
- Make the filling by combining the butter with the sugar and cinnamon.
- Punch the air out of the dough and place the dough onto a floured surface. Gently stretch it out into a rectangle with your hands then use a rolling pin to make it into a 12×16 inch rectangle (doesn’t have to be perfect or exact).
- Spread the filling evenly on top of the dough and fold the dough into thirds, like a letter going into an envelope.
- Slice the rectangle with a pizza cutter, into 12 skinny, long strips.
- Hold each end of a strip with your fingers and twist it so it’s curled and then tie it in a knot (see images and video).
- Place each knot into a greased pan muffin tin and then cover and allow to proof another 45-60 minutes. They will almost double in size/grow past the brim.
- Drizzle a little heavy whipping cream on top of the knots before baking.
- Bake for 20 minutes, until they’re browned and the dough no longer looks wet.
- Allow to cool for 15ish minutes before removing and glazing.
Honey Glaze
- Combine the milk with the powdered sugar, cinnamon, honey, salt and vanilla mixing until they’re well combined
- Dip each knot in the glaze or drizzle it on top. Serve and enjoy warm rolls!
How To Make Cinnamon Knots Overnight
These can easily be prepped the night before and baked in the morning. After the dough is rolled and sliced and placed in the prepared pan, cover it tightly with plastic wrap and place it in the fridge or freezer. Refrigerate overnight and then bring to room temperature before baking.
From the fridge, it may take 1-2 hours to bring to room temperature (again, don’t want to overproof so don’t leave it out too long).
Proceed with normal baking instructions (heavy cream goes on right before baking).
How To Store Cinnamon Knots
All cinnamon knots are best served fresh and warm. If they’re not served immediately, it’s best to keep them airtight at room temperature for a couple of days or refrigerated for up to a week. When serving later, reheat them in the microwave for a few seconds.
I dream about these knots – I want to make more variations lol but trust me when I say the honey and cinnamon combination is superior!
If you have any questions, please comment down below – those will get answered much quicker than email or through social media.
If you’ve tried this, I would very much appreciate a star rating or review as well.
As always, have a blessed day and happy baking!
Love, B
The BEST Cinnamon Knots with a Honey Glaze
I didn’t think I could love cinnamon rolls more but for some reason, these cinnamon knots covered in a honey cinnamon glaze take it to the next level.
Equipment
- 1 stand mixer with hook attachment
- 1 muffin tin
Ingredients
Dough
- 50 grams (1/4 cup) granulated sugar lightly packed
- 240 mL (1 cup) warm water
- 7 g (1 packet or a scant Tbsp) active dry yeast *see notes on how to use instant yeast
- 1 large egg room temperature
- 113 grams (1/2 cup) salted butter melted
- 480 grams (4 cups) bread flour OR all-purpose flour, spooned and leveled
- 1 tsp fine sea salt
- 60 mL (2oz/1/4 cup) heavy whipping cream
Filling
- 113 grams (56g) salted butter softened
- 200 grams (1 cup) brown sugar light or dark
- 1 1/2 Tbsp ground cinnamon
Honey Glaze
- 2 Tbsp (30mL) milk
- 1 tsp vanilla bean paste or vanilla extract
- 42 grams (2 Tbsp) honey
- 1 1/2 cups (180g) powdered sugar add more or less depending on the consistency, if you want it thicker or thinner.
- 1/4 tsp ground cinnamon
- tiny pinch of salt
Instructions
Dough
- Place the yeast with half of the sugar and the warm water in the bowl of a stand mixer. Mix and allow it to rest for 5-10 minutes, until the yeast starts to foam.50 grams (1/4 cup) granulated sugar, 240 mL (1 cup) warm water, 7 g (1 packet or a scant Tbsp) active dry yeast
- Add the rest of the sugar, melted butter and egg, mixing until they’re somewhat combined.1 large egg, 113 grams (1/2 cup) salted butter
- Then add the flour and salt and mix until it comes together.480 grams (4 cups) bread flour, 1 tsp fine sea salt
- Use the hook attachment to knead the dough for about 10 minutes (15-20 minutes by hand), until the dough peels itself away from the edge of the bowl.
- Cover and let it proof for about 90 minutes in a warm environment (75-100F/24-38C), until it’s doubled in size and fluffy.
Filling
- Combine the butter with the sugar and cinnamon until they're well combined. Set aside.200 grams (1 cup) brown sugar, 1 1/2 Tbsp ground cinnamon, 113 grams (56g) salted butter
Shape
- Grease 12 muffin tins with butter, oil or baking spray.
- Shape the dough by punching down the air and placing it onto a floured surface. Stretch it out into a rectangle the best you can with your hands and then use a rolling pin to roll it out to about a 12×16 inch rectangle (doesn't have to be exact but make sure it's fairly thin but no see through).
- Spread the filling evenly on top of the dough and then fold the dough into thirds, like a letter going into an envelope.
- Use a pizza cutter to slice the rectangle into 12 strips. Pinch the ends of each strip and twist it until it's curled, then tie it into a knot. See images in the blog post.
- Place the knots in the greased muffin tin, cover loosely with plastic wrap and place in a warm environment to rise again until it's almost doubled in size (should come up past the brim of each of muffin tin).
- Meanwhile, preheat the oven to 350F/177C convection and then drizzle a little heavy whipping cream on top of the cinnamon knots.60 mL (2oz/1/4 cup) heavy whipping cream
- Bake for about 20ish minutes, until the bread is browned. I like to use a butter knife to push one of the rolls away from the edge of the pan so I can see the bottom edge. It should be super soft and squishy but the bread should be feel baked not too raw/doughy.
- Allow the rolls to rest and cool for 15ish minutes before glazing.
Honey Cinnamon Glaze
- Meanwhile whisk the milk with the powdered sugar, cinnamon, salt, honey and vanilla, until they're well combined.2 Tbsp (30mL) milk, 1 tsp vanilla bean paste, 1 1/2 cups (180g) powdered sugar, 1/4 tsp ground cinnamon, tiny pinch of salt, 42 grams (2 Tbsp) honey
- Dunk each knot into the glaze or drizzle the glaze on top. Serve warm.
Notes
- *sub active dry yeast for instant yeast – skip activation, just mix all the ingredients together; proofing time will be about half for each.
Nutrition
Calories: 456kcalCarbohydrates: 69gProtein: 6gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 60mgSodium: 328mgPotassium: 87mgFiber: 2gSugar: 39gVitamin A: 572IUVitamin C: 0.1mgCalcium: 44mgIron: 1mg
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