Cinnamon Crunch Knots Delight

This is the kind of bakery-style, pull-apart, cinnamon-sugar magic that makes a house smell like love. Cinnamon Crunch Knots Delight are soft, buttery little yeasted knots with a cinnamon-sugar river running through the middle and a crackly streusel on top that shatters (in the best way) when you bite. Warm drizzle of vanilla glaze. A little sticky. A little messy. Utterly worth it.

My husband calls these “Saturday knots,” because the first time I made them, we inhaled three on a random Saturday morning and then pretended to “save some for neighbors.” Spoiler: the neighbors didn’t get any. The kid now points at the oven and shouts “knot! knot!” like a tiny carb cheerleader. One pan disappears faster than I care to admit, so yes, I double-batch now. Marriage hack.

Why You’ll Love This Cinnamon Crunch Knots Delight

– Bakery flavor without the $5-per-pastry guilt.
– That crackly cinnamon-streusel top is unreal. Crispy edges + soft, pillowy center.
– The dough is forgiving. Knead it a minute longer, forget the timer a little—still great.
– Works for brunch, dessert, or that 9 p.m. “I deserve a treat” moment.
– Smells like you’re better at life than you actually are (same).

How to Make It

Okay, here’s the vibe: quick enriched dough, cinnamon filling, a lazy little streusel shower on top, bake hot, then glaze. For 12–14 knots, warm 1 cup milk to “hot tub” warm (about 110°F), whisk in 2¼ tsp active dry yeast and 1 tbsp sugar, and let it get foamy. Stir in 1 egg, ¼ cup melted butter, ¼ cup sugar, 1 tsp vanilla, 1 tsp fine salt, and about 3 to 3½ cups all-purpose flour. Knead until smooth and bouncy (8–10 minutes by hand; 6–7 in a mixer). Let it rise covered until puffy, 60–90 minutes.

Filling is easy: 4 tbsp softened butter, ½ cup brown sugar, 2½ tsp cinnamon, pinch salt. Streusel? Mash ½ cup flour, ⅓ cup brown sugar, 1 tsp cinnamon, a pinch of salt, and 4 tbsp cold butter with a fork until crumbly. If it looks like wet sand, good. If it looks like beach pebbles, also fine.

Roll the dough into a big rectangle (about 10×14 inches). Spread the filling, fold the rectangle in half like a book, slice into skinny strips, twist, tie in loose knots, and tuck the ends. Pile them onto a lined sheet, brush with a whisper of melted butter, sprinkle the streusel, and let them puff for 20–30 minutes while the oven heats to 375°F. Bake 14–18 minutes until golden with toasty edges. Whisk a glaze (1 cup powdered sugar + 2–3 tbsp milk + ½ tsp vanilla + pinch salt) and drizzle when they’re warm and you can’t wait anymore. Done.

Ingredient Notes

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– All-purpose flour: Start with 3 cups, then add by tablespoons until the dough clears the bowl. Too sticky? Give it 2–3 extra minutes of kneading before tossing more flour at it.
– Active dry yeast: Needs warm milk (not hot). If it doesn’t foam in 10 minutes, your yeast is dead or the milk’s too hot. Been there.
– Milk: Whole milk = richer. Oat milk works, too—just stick to unsweetened so you control the sugar.
– Butter: Melted for the dough, softened for the filling, cold for the streusel. Annoying, yes. Worth it.
– Brown sugar: For that caramel vibe. Light or dark—dark gives more molasses-y drama.
– Cinnamon: Use the good stuff if you can. Saigon cinnamon is punchy and perfect here.
– Vanilla: A little in the dough, a little in the glaze—ties everything together.
– Powdered sugar: For the glaze. Sift if you hate lumps; I usually don’t and live dangerously.

Recipe Steps

1. Bloom yeast by mixing warm milk (1 cup), 1 tbsp sugar, and 2¼ tsp active dry yeast; rest until foamy, 5–10 minutes.
2. Mix in ¼ cup melted butter, ¼ cup sugar, 1 egg, 1 tsp vanilla, 1 tsp salt; add 3–3½ cups flour and knead until smooth, 8–10 minutes.
3. Rise dough covered in a warm spot until doubled, 60–90 minutes; meanwhile, stir filling (4 tbsp soft butter, ½ cup brown sugar, 2½ tsp cinnamon, pinch salt).
4. Make streusel by cutting 4 tbsp cold butter into ½ cup flour, ⅓ cup brown sugar, 1 tsp cinnamon, pinch salt until crumbly; heat oven to 375°F and line two sheets.
5. Roll dough to 10×14 inches, spread filling, fold in half, slice into 12–14 strips, twist and tie into knots; place on sheets, brush lightly with melted butter, sprinkle streusel, and proof 20–30 minutes.
6. Bake 14–18 minutes until golden and crisp on top; whisk glaze (1 cup powdered sugar + 2–3 tbsp milk + ½ tsp vanilla + pinch salt) and drizzle over warm knots.

What to Serve It With

– Hot coffee or a spicy chai because cinnamon-on-cinnamon is a lifestyle.
– A bowl of berries to pretend we’re balanced.
– Vanilla ice cream if it’s dessert o’clock—warm knot + cold scoop = chaos in a good way.

Tips & Mistakes

– If the dough tears when you tie it, it’s either too cold or too tight—let it rest 5 minutes and try again.
– Milk too hot kills yeast. Aim for warm bath, not lava.
– Don’t drown the knots in flour while shaping; a tiny bit of stick helps the twists grab and stay cute.
– Streusel falling off? Press it in gently; a light butter brush helps it cling.
– Pale tops mean you pulled them early—give them 2–3 more minutes for that crunchy edge.

Storage Tips

Room temp: Keep in an airtight container up to 2 days. The tops soften by day two—pop in a 325°F oven for 5–7 minutes to crisp again.
Fridge: Not my fave (dries them), but doable for 3–4 days wrapped up tight.
Freeze: Bake, cool, skip glaze, then freeze up to 3 months. Reheat at 325°F for 8–10 minutes and glaze.
Cold snack? Honestly… still great. Breakfast? Absolutely. No shame, only crumbs.

Variations and Substitutions

– Use instant yeast: Skip the bloom; mix it straight with the flour and liquids, same rise time.
– Cardamom twist: Add ½ tsp ground cardamom to the filling for a Scandinavian-ish moment.
– Orange vibes: Zest an orange into the dough or glaze. Sunny and perfect.
– Swap sugars: Maple sugar or coconut sugar works; honey is tasty but can leak—mix with extra cinnamon to thicken.
– Dairy-free: Use oat milk and plant butter; still fluffy and golden.
– Nuts: Sprinkle chopped pecans or walnuts over the streusel for extra crunch.
– Shortcut dough: Store-bought pizza dough works in a pinch—less rich, still delightful. Puff pastry bakes flaky (fun!), but it’s a different creature.

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