Description
The BEST Cinnamon Knots with Honey Glaze are soft, fluffy, and loaded with sweet cinnamon filling. Finished with a glossy honey glaze, these knots are perfect for breakfast, brunch, or dessert and are utterly irresistible.
Ingredients
Scale
- 50 grams granulated sugar
- 240 mL warm water
- 7 g active dry yeast
- 1 large egg, room temperature
- 113 grams salted butter, melted
- 480 grams bread flour or all-purpose flour
- 1 tsp fine sea salt
- 60 mL heavy whipping cream
- 113 grams salted butter, softened (for filling)
- 200 grams brown sugar
- 1 ½ Tbsp ground cinnamon
- 30 mL milk
- 1 tsp vanilla bean paste or extract
- 42 grams honey
- 180 grams powdered sugar
- ¼ tsp ground cinnamon
- tiny pinch of salt
Instructions
- In a mixing bowl, combine warm water, granulated sugar, and yeast. Let sit until foamy.
- Add egg, melted butter, heavy cream, and gradually incorporate flour and salt to form a soft dough.
- Knead until smooth and elastic. Cover and let rise until doubled, about 1 hour.
- Roll dough into strips, spread filling of softened butter, brown sugar, and cinnamon.
- Twist each strip into a knot and place on parchment-lined baking sheets.
- Bake in preheated oven at 375°F for 15–20 minutes until golden brown.
- Prepare honey glaze by whisking milk, vanilla, honey, powdered sugar, cinnamon, and a tiny pinch of salt. Adjust consistency as needed.
- Brush warm knots with glaze and serve immediately.
Notes
- Use room temperature ingredients for better dough texture.
- Do not overproof or overbake the knots to keep them soft.
- Glaze while knots are slightly warm for a glossy finish.
- Knots can be made ahead and baked fresh or frozen after shaping.
Nutrition
- Serving Size: 1 knot
- Calories: 320
- Sugar: 15g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg