Cinnamon Crunch Knots

Cinnamon Crunch Knots
(Adapted from recipe at Half Baked Harvest)

****UPDATED April 27 2018

Makes 12 knots


1 cup warm water
2 1/4 tsp regular yeast
2 tsp honey
2 cups flour
1/4 tsp salt
1 tbsp olive oil
6 tbsp unsalted butter, divided in two
3/4 cup brown sugar, divided in two
1.5 tsp cinnamon, divided in two (original recipe called for double this, we don't like too much cinnamon)

1 cup brown sugar
2 tbsp cream cheese at room temperature
1 tsp vanilla extract


1. Combine the water, yeast, honey, flour, salt, and olive oil in a bowl. Mix and knead until the dough comes together into a ball, about 1 minute. Cover and let sit in a warm place for 1 hour.

2. Preheat the oven to 375F. Line a baking sheet with parchment paper.

3. In a bowl, combine 1/4 cup brown sugar and 1/2 tsp cinnamon to make cinnamon sugar.

4. On a floured surface, roll the dough out into a rectangle about 1/4 inch thick. Spread the dough with 4 tablespoons melted butter and sprinkle with cinnamon sugar. Fold the dough in half and cut into 12 strips. Twist each strip and then tie into a loose knot, it doesn't need to be perfect. Place on the prepared baking sheet.

5. Melt the remaining 2 tablespoons butter. Stir the melted butter together with the remaining 1 teaspoon cinnamon and 1/2 cup brown sugar. Spoon clumps of the brown sugar mix over the knots. This is going to be your "crunch" layer. Transfer to the oven and bake for 20 minutes or until golden. (original recipe says bake 15-18, I have a wonky oven)

6. Meanwhile, make the Glaze. In a medium bowl, beat together the brown sugar, cream cheese, vanilla, and 2 tablespoons water until smooth and combined. If needed, thin the glaze by adding water, 1 tablespoon at a time, until desired consistency is reached.

7. Drizzle glaze over the knots. Enjoy!

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