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Why These Easy 1-Hour Cinnamon Roll Knots Are a Must-Try

These aren’t just any cinnamon rolls; they’re cinnamon *knots* – a fun, quick, and incredibly rewarding twist on a classic favorite. Here’s why this recipe will quickly become one of your go-to baked goods:

1. Unbelievably Soft & Tender Texture: The secret to truly exceptional cinnamon knots lies in the dough, and this recipe delivers a texture that rivals any artisanal bakery. It’s a masterful blend of traditional cinnamon rolls and the richness of a tender brioche, resulting in a light, airy, and buttery crumb that practically melts in your mouth. The yeasted dough develops just enough to provide a delightful chew without being dense, ensuring every bite is pure bliss.
2. Looks Fancy But Surprisingly Easy to Make: Don’t let their elegant, swirled appearance intimidate you! While classic cinnamon rolls require careful rolling and slicing, these knots simplify the process beautifully. Instead of struggling with a perfect spiral, you simply twist strips of dough and tie them into charming knots. This method not only looks impressive but also significantly cuts down on prep time, making them a perfect project for bakers of all skill levels.
3. No Special Tools Needed: Forget about needing a stand mixer with a dough hook or any other specialized equipment. All you truly need to create these delicious cinnamon sugar knots is a simple rolling pin to flatten your dough and a standard cupcake or muffin pan to bake them in. This accessibility makes it easy for anyone to enjoy homemade, bakery-quality pastries without a large investment in kitchen gadgets.
4. Quick 1-Hour Prep & Bake Time: As the name suggests, these cinnamon roll knots can be on your table in about an hour! The recipe is specifically designed to minimize proofing time while maximizing flavor and texture, making them ideal for last-minute guests, a spontaneous baking craving, or busy mornings when you want a homemade treat without the long wait.

Ingredient Notes & Smart Substitutions for Your Cinnamon Roll Knots

Crafting perfect cinnamon roll knots starts with understanding your ingredients. Here’s a detailed look at what you’ll need and how to make smart substitutions:

• Dry Active Yeast: This is the magic behind the soft, airy texture of your knots. Ensure your yeast is fresh and not expired; an easy test is to proof it (as detailed in step 1) – if it doesn’t foam, it’s inactive and needs to be discarded. Using expired yeast will result in dense, heavy knots instead of the desired light and tender ones. If you have instant yeast on hand, you can use that as well. While instant yeast typically doesn’t require proofing, following the initial steps to activate it in warm milk and sugar ensures it’s viable and ready to work its magic, contributing to a more consistent rise.
• All-Purpose Flour: My go-to for these cinnamon knots is all-purpose flour because it provides a wonderfully balanced texture – soft yet substantial. However, if you’re looking for a slightly chewier knot, you can absolutely substitute with bread flour. Bread flour has a higher protein content, which develops more gluten, giving baked goods a more elastic and chewy crumb. For best results, measure your flour using a kitchen scale or by spooning it into measuring cups and leveling it off.
• Unsalted Butter: I always recommend using unsalted butter in baking recipes because it gives you complete control over the salt content. If you only have salted butter available, simply omit the additional teaspoon of salt listed in the dough ingredients. For the filling and icing, ensure your butter is softened to room temperature for smooth spreading and mixing – this is crucial for the overall texture.
• Vegetable Oil: The addition of vegetable oil in the dough is key to achieving that incredibly tender and moist texture. As a neutral oil, it doesn’t impart any strong flavor, allowing the cinnamon and sugar to truly shine. While I haven’t personally experimented with other oils in this specific recipe, a neutral oil like canola oil or light olive oil (not extra virgin) would likely yield similar results. If you try it with an alternative, please leave a comment to share your experience with other bakers!
• Milk: Whether you use 1%, 2%, or whole milk, the fat content will slightly affect the richness of your dough. Whole milk will yield the richest knots. The most important thing is that the milk is warmed to the correct temperature (lukewarm, not hot) to activate the yeast without killing it.
• Sugar (Granulated & Brown): Granulated sugar helps activate the yeast and sweetens the dough, while light brown sugar in the filling provides a deeper, more caramel-like flavor and moisture, enhancing the classic cinnamon roll taste.

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Step 1: Proof the Yeast for an Active Dough

1. In a spacious glass mixing bowl, gently warm the milk (1 cup) in the microwave for 30-45 seconds. The ideal temperature is lukewarm – warm to the touch but not hot, as excessive heat can kill the yeast. Aim for a temperature between 105-115°F (40-46°C) if you have a thermometer.
2. Stir in the dry active yeast (2¼ teaspoon, equivalent to a 0.25-ounce packet) and granulated sugar (⅓ cup). The sugar provides food for the yeast, helping it activate. Cover the bowl with a clean dish towel or plastic wrap and allow it to sit in a warm, draft-free spot for 10-15 minutes. During this time, the yeast should become foamy and bubbly, indicating it’s active and ready. If it doesn’t foam, your yeast may be expired, and you’ll need to start with new yeast.
3. Once foamy, remove the cover and stir in the eggs (3 large), vegetable oil (⅓ cup), and vanilla extract (1 teaspoon). Incorporate these wet ingredients thoroughly into the yeast mixture, ensuring everything is well combined before moving to the dry ingredients.

Step 2: Create the Soft & Supple Dough

1. In a separate large mixing bowl, whisk together the all-purpose flour (4½ cups) and salt (1 teaspoon). This ensures the salt is evenly distributed throughout the flour.
2. Carefully pour the liquid yeast mixture into the flour mixture. Begin mixing with a spatula or wooden spoon until the flour is mostly incorporated. As the dough becomes thicker and more difficult to mix with a spatula, switch to using your hands to bring the dough together. If you own a KitchenAid mixer, you can use the dough hook attachment on low speed for this step, mixing until a soft dough forms.
3. The dough should achieve a soft, pliable consistency that is not overly sticky. If you find your dough is still quite sticky, gradually knead in up to an additional ½ cup of flour, one tablespoon at a time, until it reaches the right consistency. Avoid adding too much flour, as this can make your knots dry and tough.
4. Once the dough is formed, knead it gently for about 1 minute, or until it appears smooth and uniform. Lightly shape the dough into a ball and return it to the bowl. Drizzle a small amount of oil over the dough ball to prevent it from drying out, then cover the bowl with plastic wrap or a clean towel. Let the dough rest in a warm area for 30 minutes. This is a quick rise, and the dough will only expand slightly, just enough to relax the gluten and make it easier to roll out.

Step 4: Cut & Perfectly Twist Your Cinnamon Knots

1. Carefully fold the dough in half horizontally, bringing one long edge to meet the other. Gently press down to seal the edges. Using a sharp knife or a pizza cutter, slice the folded dough into 12 even strips. Each strip should be approximately 1-inch wide.
2. Take one strip of dough and gently twist it while simultaneously pulling it outwards. This action will stretch the dough slightly and create a beautiful spiral effect, adding length to the strip. Once twisted, carefully tie the twisted strip into a loose knot, tucking the ends underneath the knot to secure them. Don’t worry if a little cinnamon-sugar mixture spills out during the twisting and knotting – this is completely normal and just adds to the charm (and mess) of homemade baking!
3. Place each perfectly formed cinnamon knot into a well-greased muffin tin. Ensure there’s enough space between each knot for it to expand slightly during baking. The muffin tin helps them keep their shape and creates those lovely individual portions.

Step 5: Brush with Milk & Bake to Golden Perfection

1. To achieve a beautiful golden-brown crust and a slightly richer flavor, lightly brush the top of each cinnamon knot with milk before baking. You can use a pastry brush or even the back of a spoon.
2. Important Tip: As the butter in the filling melts during baking, it can sometimes leak out of the knots. To prevent a messy oven and scorched butter, place a larger baking tray on the oven rack directly below your muffin pan. This will catch any delicious drippings and make cleanup much easier. The amount of leakage can vary depending on how soft your butter was when spread and how tightly the knots were tied.
3. Bake your cinnamon knots in the preheated oven at 350℉ (175°C) for 20-24 minutes. Look for visual cues: the tops should be a beautiful light golden brown, and the centers should no longer appear doughy when gently pressed. Once baked, remove the muffin tin from the oven and allow the knots to cool in the pan for about 15 minutes. This cooling period allows them to firm up slightly and makes them easier to remove without breaking.

Step 6: Prepare & Drizzle the Irresistible Icing

1. To make the luscious icing, add softened butter (2 tablespoons), powdered sugar (1 cup), vanilla extract (1 teaspoon), and a pinch of salt to a medium-sized bowl. Ensure your butter is truly softened (room temperature) for a smooth consistency.
2. Using a hand mixer or a stand mixer with a paddle attachment, mix these ingredients together until they are perfectly smooth and creamy. This usually takes about 30-60 seconds. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
3. Once creamy, begin adding milk, one teaspoon at a time, mixing well after each addition. Continue until the icing reaches your desired drizzle consistency – thick enough to cling to the knots but thin enough to flow beautifully. Immediately pour this warm, sweet icing over your slightly cooled cinnamon knots. There’s truly nothing more comforting and delicious than a warm cinnamon roll knot generously coated in homemade icing, perhaps enjoyed with a fresh glass of milk or a hot cup of coffee.

Expert Tips & Delightful Variations for Your Cinnamon Knots

Elevate your cinnamon knot experience with these helpful tips and creative variations:

• Always Serve Them Warm! These cinnamon knots are absolutely at their best when served warm, straight from the oven, or reheated. The warmth enhances their soft, buttery texture and melts the icing into a luscious glaze. If you have any leftovers, a quick 15-20 second reheat in the microwave will bring them back to their glorious, fresh-baked state.
• Infuse with a Hint of Orange Zest: Just like my beloved orange cinnamon rolls, adding a touch of citrus can brighten and elevate the classic cinnamon flavor. Simply grate a teaspoon or two of fresh orange zest into the cinnamon sugar filling mixture before spreading it on the dough. The fragrant zest adds a beautiful, subtle complexity that makes these knots even more irresistible.
• Indulge with Cream Cheese Frosting: If you’re looking to truly take these knots up a notch from a simple glaze to a richer experience, swap the basic icing for a decadent cream cheese frosting. My dedicated cream cheese frosting recipe for cinnamon rolls would be perfect. You can even thin it out slightly with a bit of milk to achieve a more drizzly cream cheese glaze if you prefer.
• Don’t Overbake: Overbaking is the enemy of soft cinnamon knots. Keep a close eye on them during the last few minutes of baking. They should be lightly golden brown on top, but still feel soft. If they look too dark or feel firm, they’ve likely been overbaked and might become dry.
• Cooling Rack is Key: After the initial 15 minutes of cooling in the muffin tin, transfer the knots to a wire cooling rack. This allows air to circulate around them, preventing the bottoms from becoming soggy and ensuring an even cool.
• Make it the Ultimate Brunch Spread! These cinnamon knots are a fantastic addition to any brunch. If you’re looking to create an impressive spread, pair them with other easy and delicious recipes like my homemade cinnamon rolls (for a different shape!), orange cinnamon rolls for a citrusy kick, super moist banana bread, fluffy blueberry muffins, or perfectly crispy waffles!

Storage & Freezing Guidelines for Fresh Cinnamon Roll Knots

Want to enjoy your delicious cinnamon knots for longer? Here’s how to store and freeze them effectively:

• Store in an airtight container for 2-3 days: While these cinnamon knots are undeniably best enjoyed fresh and warm, you can certainly store any leftovers. Place them in an airtight container at room temperature for up to 2-3 days. When you’re ready to enjoy one, a quick reheat in the microwave for about 15-20 seconds will soften them and warm them right back up, bringing back that fresh-baked goodness.
• Freezing for Longer Enjoyment: For longer storage, freezing is an option, though they are always best fresh. To freeze, ensure the cinnamon knots are completely cooled and *unfrosted*. Wrap each individual roll tightly in plastic wrap, then place them in a freezer-safe airtight container or a heavy-duty freezer bag. They can be stored for up to 1 month. When you’re ready to enjoy, simply remove them from the freezer, unwrap, and warm them in a 200°F (95°C) oven for about 15-20 minutes, or until heated through and soft. You can then prepare and drizzle with fresh icing before serving.

Frequently Asked Questions About 1-Hour Cinnamon Knots: