Cinnamon Roll Knots
Ingredients
For the Dough
- 300 g strong white flour
- 25 g caster sugar
- 7 g fast action yeast
- 5 g salt
- 100 g softened butter
- 100 ml warm milk
- 1 egg
For the Cinnamon Filling
- 75 g softened butter
- 125 g soft brown sugar
- 2 tsp ground cinnamon
Instructions
Make the Dough
- Add the flour, caster sugar, yeast and salt to a large mixing bowl.
- Add the warm milk and egg.
- Mix until a rough dough forms.
- Add the softened butter a little at a time, kneading until fully incorporated.
- Continue kneading for 8 to 10 minutes until the dough becomes smooth, soft and elastic.
- 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
- In a bowl, mix together the softened butter, brown sugar and cinnamon until it forms a spreadable paste.
Shape the Knots
- Once risen, tip the dough onto a lightly floured surface.
- Roll into a rectangle approximately 30cm x 40cm.
- Spread the cinnamon filling evenly over the dough.
- Fold the dough in half lengthways.
- Cut into 8 equal strips.
- Take one strip, gently stretch it, twist several times, then tie into a loose knot, tucking the ends underneath.
- Repeat with the remaining strips.
- Place the knots onto a lined baking tray, leaving space between each one.
- Cover loosely and leave to prove for 30 to 45 minutes until puffy.
Bake
- Preheat the oven to 160°C fan.
- Bake for 20 minutes until golden brown and cooked through.
- Leave to cool slightly before serving.
Video
Notes
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.