Easy Cinnamon Knots
These Easy Cinnamon Knots look like they might be difficult to make but are so simple! Just 5 ingredients needed to make this delicious dessert or breakfast!
A SIMPLE AND BEAUTIFUL TREAT
If you serve these Cinnamon Knots, you will look like a master baker! No one needs to know how easy they were to make. They are so beautiful and have a light and airy crispy texture with a rich cinnamon filling. You could serve these for breakfast, brunch or dessert! These cinnamon knots are guaranteed to be a new favorite!
FREQUENTLY ASKED QUESTIONS:
I don’t recommend it because pie crust won’t puff up as much to give it the same look, texture and taste.
Yes. All puff pastry is sold frozen so just follow the back of the package instructions on how to thaw. You do not need to get it to room temperature. You will handle it while still cool – just not frozen.
I don’t see why not. I haven’t tested it though so I can’t give exact instructions on that. If I were to try, I would guess 360F degrees for maybe 8 minutes but you’ll have to play it by ear.
Leftovers can be stored in a Ziploc bag or covered container in the refrigerator for up to 3 days. They can also be frozen. They need to be protected well against freezer burn. Wrap each one in plastic wrap then aluminum foil then place in a freezer safe Ziploc bag where they will keep for up to 3 months. Reheat in the microwave or oven.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- puff pastry
- salted butter
- light brown sugar
- ground cinnamon
- egg
- powdered sugar
- milk
- vanilla extract
HOW TO MAKE EASY CINNAMON KNOTS:
Preheat the oven to 400F degrees. Line a large baking sheet with parchment paper and set aside. Unfold both of the thawed puff pastry sheets on a lightly floured surface. Gently smooth each one out with a rolling pin.
With a pastry brush, evenly brush on the melted butter to one of the puff pastry sheets making sure you brush the butter to the ends of the sheet.
In a bowl combine the brown sugar and cinnamon. Sprinkle this mixture evenly over the melted butter on the puff pastry sheet.
Take the second puff pastry and place it over the top of the brown sugar layer. With a pizza cutter or sharp knife, cut the dough into ½ inch strips. You should be able to get about 18 strips.
Taking two strips at a time, twist them around each other.
Then roll it up into a spiral “knot”. Continue this with the rest of the strips. Place each one on the baking sheet after they are rolled.
In a small bowl, whisk together the egg and a splash of water to create an egg wash. Evenly brush the egg wash, using a pastry brush, onto each knot.
Bake for 15 minutes or until golden.
In a bowl, add the powdered sugar, milk and vanilla extract. Whisk until smooth. Allow the pastries to cool for several minutes then drizzle the glaze over each one before serving.
Then enjoy!
CRAVING MORE RECIPES?
Easy Cinnamon Knots
Ingredients
For the knots:
- 2 sheets (1 box) puff pastry, (thawed according to package instructions)
- ¼ cup (½ stick) salted butter, melted
- ¼ cup packed light brown sugar
- 1 Tablespoon ground cinnamon
- 1 large egg
- splash of water
For the icing:
- 1 cup powdered sugar
- 2 Tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400F degrees. Line a large baking sheet with parchment paper and set aside. Unfold both of the thawed puff pastry sheets on a lightly floured surface. Gently smooth each one out with a rolling pin.
- With a pastry brush, evenly brush on the melted butter to one of the puff pastry sheets making sure you brush the butter to the ends of the sheet.
- In a bowl combine the brown sugar and cinnamon. Sprinkle this mixture evenly over the melted butter on the puff pastry sheet.
- Take the second puff pastry and place it over the top of the brown sugar layer.
- With a pizza cutter or sharp knife, cut the dough into ½ inch strips. You should be able to get about 18 strips.
- Taking two strips at a time, twist them around each other. Then roll it up into a spiral “knot”. Continue this with the rest of the strips. Place each one on the baking sheet after they are rolled.
- In a small bowl, whisk together the egg and a splash of water to create an egg wash. Evenly brush the egg wash, using a pastry brush, onto each knot.
- Bake for 15 minutes or until golden.
- In a bowl, add the powdered sugar, milk and vanilla extract. Whisk until smooth.
- Allow the pastries to cool slightly then drizzle the glaze over each one before serving.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
