Easy Cinnamon Roll Knots

These soft and fluffy cinnamon roll knots are made with a rich buttery dough, swirled with a sweet cinnamon sugar filling, and baked until golden. They’re easier to shape than traditional cinnamon rolls and perfect for breakfast, brunch, or an afternoon treat with a cup of tea.

What Makes my Cinnamon Roll Knots So Good?

My cinnamon roll knots have all the flavour of a classic cinnamon roll but with beautiful twisted layers that create extra pockets of buttery cinnamon sugar throughout. The enriched dough stays soft and fluffy, while the knot shape gives them a bakery-style look that’s surprisingly easy to achieve at home.

Ingredients

For the Dough

• 300g strong white flour
• 25g caster sugar
• 7g fast action yeast
• 5g salt
• 100g softened butter
• 100ml warm milk
• 1 egg

For the Cinnamon Filling

• 75g softened butter
• 125g soft brown sugar
• 2 tsp ground cinnamon

Method

Make the Dough

1. Add the flour, caster sugar, yeast and salt to a large mixing bowl.
2. Add the warm milk and egg.
3. Mix until a rough dough forms.
4. Add the softened butter a little at a time, kneading until fully incorporated.
5. Continue kneading for 8 to 10 minutes until the dough becomes smooth, soft and elastic.
6. Place the dough into a lightly greased bowl, cover and leave to rise until doubled in size, around 1 to 1½ hours.

Make the Cinnamon Filling

1. In a bowl, mix together the softened butter, brown sugar and cinnamon until it forms a spreadable paste.

Shape the Knots

1. Once risen, tip the dough onto a lightly floured surface.
2. Roll into a rectangle approximately 30cm x 40cm.
3. Spread the cinnamon filling evenly over the dough.
4. Fold the dough in half lengthways.
5. Cut into 8 equal strips.
6. Take one strip, gently stretch it, twist several times, then tie into a loose knot, tucking the ends underneath.
7. Repeat with the remaining strips.
8. Place the knots onto a lined baking tray, leaving space between each one.
9. Cover loosely and leave to prove for 30 to 45 minutes until puffy.

Bake

1. Preheat the oven to 160°C fan.
2. Bake for 20 minutes until golden brown and cooked through.
3. Leave to cool slightly before serving.

Top Tips

• Use room temperature butter for both the dough and filling for easier mixing.
• Don’t add extra flour unless absolutely necessary, as a soft dough creates fluffier knots.
• Twist the strips tightly to create more visible layers.
• Allow the second prove to finish fully for the softest texture.
• Serve warm for the best cinnamon roll experience.

FAQs

Can I make the dough ahead of time?

Yes. After kneading, place the dough in the fridge overnight for its first rise. This develops flavour and makes shaping easier the next day.

Can I freeze the cinnamon roll knots?

Yes. Freeze once baked and cooled. Defrost at room temperature and warm slightly before serving.

How do I store any leftovers?

Store in an airtight container for up to 3 days.

Can I add icing?

Absolutely. A simple icing made from icing sugar and a little milk works perfectly drizzled over the warm knots.