If you are craving a treat that perfectly balances warm spices with a delightful crunch, the Cinnamon Crunch Knots Recipe is your new best friend in the kitchen. These little twists of joy combine soft, buttery dough with a crispy cinnamon-sugar coating, creating a sensational explosion of flavor and texture in every bite. Whether you’re serving them for breakfast, a snack, or dessert, they are irresistibly addictive and surprisingly easy to make. Let me guide you through how to bring these scrumptious knots to your table!
Ingredients You’ll Need
Getting great flavor and texture starts with a handful of simple, accessible ingredients. Each element in this Cinnamon Crunch Knots Recipe plays a crucial role in ensuring your knots turn out perfectly golden, sweet, and tender.
- Refrigerated pizza dough: This is the foundation—airy, chewy, and easy to work with.
- Granulated sugar: Adds sweetness and forms the crunchy cinnamon topping.
- Ground cinnamon: Brings that warm, cosy spice that fills the air and your palate.
- Unsalted butter, melted: Helps the cinnamon sugar stick and infuses rich, buttery goodness.
- Powdered sugar: Perfect for the smooth, sweet icing glaze to finish the knots.
- Milk: Thins the powdered sugar for the ideal icing consistency.
- Vanilla extract: Adds depth and a delightful aromatic touch to the icing.
How to Make Cinnamon Crunch Knots Recipe
Step 1: Prepare Your Oven and Workspace
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This step ensures your cinnamon crunch knots bake evenly and you don’t have to worry about them sticking or burning.
Step 2: Roll Out the Pizza Dough
Take your refrigerated pizza dough and roll it out into a rectangle about 1/4-inch thick. This thin layer allows for a perfect balance of soft interior and crunchy exterior once baked.
Step 3: Combine Cinnamon and Sugar
Mix the granulated sugar and ground cinnamon together in a bowl until evenly blended. This simple mixture is what gives these knots their signature sweet and spicy crunch.
Step 4: Brush with Melted Butter
Brush the melted unsalted butter evenly over the rolled dough. This buttery base not only adds rich flavor but also helps the cinnamon sugar stick beautifully.
Step 5: Sprinkle Cinnamon Sugar
Generously sprinkle the cinnamon-sugar mixture over the buttered dough, ensuring every inch is covered to achieve maximum crunch and sweetness.
Step 6: Twist and Knot the Strips
Cut the dough into strips, then twist each strip and tie it into a knot. This creates the charming shape that’s fun to eat and gives the edges more surface area to crisp up.
Step 7: Bake to Golden Perfection
Place your knots on the prepared baking sheet and bake for 15 to 20 minutes until beautifully golden and fragrant. The result? Crunchy edges wrapped around tender, cinnamon-scented dough inside.
How to Serve Cinnamon Crunch Knots Recipe
Garnishes
While these knots shine on their own, a drizzle of vanilla icing adds a smooth, sweet finish that takes them over the top. You can also sprinkle a dusting of extra powdered sugar just before serving for that elegant bakery-style look.
Side Dishes
Pair your cinnamon crunch knots with a hot cup of coffee or chai tea for a perfect morning or afternoon indulgence. They also pair wonderfully with fresh fruit or a dollop of whipped cream if you’re aiming to create a more indulgent spread.
Creative Ways to Present
Arrange the knots in a circle on a platter to form a cinnamon wreath, perfect for holiday tables or brunch gatherings. For parties, serve them in a basket lined with colorful napkins to invite everyone to take one (or two) with ease.
Make Ahead and Storage
Storing Leftovers
Once cooled, place leftover cinnamon crunch knots in an airtight container at room temperature. They will stay fresh and tasty for up to 2 days, making them a great option for quick snacks.
Freezing
If you want to keep these delightful treats longer, freeze them in a sealed bag or container. Thaw at room temperature when ready to enjoy, so you always have a sweet surprise on hand.
Reheating
To bring back the fresh-baked warmth and crispy edges, reheat the knots in a 350°F (175°C) oven for about 5-7 minutes. Avoid microwaving, which can make them soft instead of crunchy.
FAQs
Can I make the dough from scratch instead of using refrigerated pizza dough?
Absolutely! Making your own dough adds an extra special touch, though the refrigerated pizza dough is a fantastic time-saver that still delivers great texture and flavor.
Is there a way to make these knots less sweet?
You can adjust the amount of sugar in the cinnamon mix or reduce the glaze to suit your taste. The butter and cinnamon will still provide plenty of flavor without overwhelming sweetness.
What can I use if I don’t have parchment paper?
A silicone baking mat works just as well for preventing sticking and making cleanup easier. Otherwise, lightly greasing your baking sheet is an option, but watch for browning differences.
Can I add nuts or other toppings to the knots?
Yes! Finely chopped pecans or walnuts sprinkled on before baking add a lovely texture contrast. Just press them gently into the dough after sprinkling the cinnamon sugar.
How long do cinnamon crunch knots keep their crunch?
They are best enjoyed fresh out of the oven or reheated. Stored at room temperature, the crunch may soften after a day or two, but reheating can help revive some crispiness.
Final Thoughts
If you’re searching for a warm, cozy, and utterly delicious treat, I cannot recommend the Cinnamon Crunch Knots Recipe enough. It’s amazing how something so simple turns into such a crowd-pleaser with just a handful of ingredients and a few easy steps. Trust me, once you try these, they’ll become a go-to comfort snack that you’ll love sharing again and again.
Print
Cinnamon Crunch Knots Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 10 knots (approximately 10 servings)
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Description
Delightful Cinnamon Crunch Knots made with soft pizza dough coated in cinnamon sugar, baked to golden perfection, and finished with a creamy vanilla icing. Perfect for a cozy breakfast or sweet snack.
Ingredients
Dough and Coating
- 1 package (16.5 oz) refrigerated pizza dough
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 cup unsalted butter, melted
Icing
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Roll Dough: Roll out the refrigerated pizza dough into a rectangle about 1/4-inch thick to prepare it for coating and shaping.
- Mix Cinnamon Sugar: In a bowl, combine the granulated sugar and ground cinnamon thoroughly for an even sweet and spicy coating.
- Butter the Dough: Brush the melted unsalted butter evenly over the surface of the rolled-out dough, which helps the cinnamon sugar stick and adds richness.
- Sprinkle Cinnamon Sugar: Generously sprinkle the cinnamon sugar mixture evenly over the buttered dough to ensure every bite is flavorful.
- Shape Knots: Cut the dough into strips, twist each strip to create texture, then tie them into knots. Place the knots spaced on the prepared baking sheet.
- Bake: Bake in the preheated oven for 15-20 minutes or until the knots are golden brown and cooked through.
- Prepare Icing: While the knots bake, whisk together powdered sugar, milk (start with 1 tablespoon and add more if needed), and vanilla extract until smooth and drizzly.
- Glaze Knots: Once the knots have cooled slightly, drizzle the vanilla icing over them for a sweet finishing touch.
Notes
- Make sure the dough is rolled evenly to ensure uniform cooking.
- You can adjust the amount of cinnamon according to your taste preference.
- If the icing is too thick, add more milk one teaspoon at a time until desired consistency is reached.
- Store any leftovers in an airtight container; they taste best when consumed within 2 days.
- For a crispier texture, bake a few extra minutes, but watch carefully to prevent burning.
