Cinnamon Sugar Knots
If you want your house to smell like a bakery, add these cinnamon sugar knots to your list! The fluffiest dough filled with a sweet cinnamon sugar spread, topped with vanilla bean icing.
What is Swedish Pearl Sugar?
The cinnamon sugar knots are topped with Swedish pearl sugar, which is a type of coarse sugar that is often used in Swedish pastries like buns and cookies. This sugar doesn’t melt when baked, which makes it perfect for topping pastries, as it adds a crunchy texture and a touch of sweetness.
Click the image to shop!
How to Make
01. Knead the Dough & Let Rise
Kneading the dough takes about 10-15 minutes. The dough is ready when it is smooth and elastic. The windowpane test is a good way to determine if your dough is properly kneaded. Pinch off a small piece of dough and gently stretch it between your fingers. If it stretches to the point where you can see light through it without tearing, it has developed enough gluten and is ready. If it tears easily and doesn’t stretch thin, it needs more kneading.
Transfer the dough to a lightly oiled bowl, cover, and let it rise in a warm place for 45 minutes to 1 hour until doubled in size.
02. Spread the Filling
Roll out the dough onto a floured surface into a large rectangle, about 1/4 inch thick. Mix together the butter, brown sugar, and cinnamon. Spread evenly over the dough.
03. Shape
Fold the top half of the dough inward, stopping halfway to the center. Then, fold the bottom half over the top, creating three layers and forming a rectangle. Roll out the folded dough to flatten it slightly. Then, cut the dough into long strips, about 3/4 inch wide. You should end up with 7 pieces.
Take each piece and cut it into three long strips, keeping the top connected. Braid the strips together, then fold the braid over to connect the ends, forming a bun shape.
04. Proof & Bake
Transfer the knots to a baking dish, leaving some space between each piece. Cover and proof for 30 minutes. Then, brush each piece with egg wash and sprinkle with Swedish pearl sugar. Bake at 350℉ for 30 minutes.
05. Glaze
Whisk together the powdered sugar, milk, and vanilla bean paste. If the glaze is too thick, add 1 tsp more milk. If too thin, add some powdered sugar until pourable consistency. Pour the glaze over the knots while still warm.
Watch how we made them:
Tap the image to shop bakeware:
Use the code caramelclove10 for 10% off!
Cinnamon Sugar Knots
Ingredients
Dough
- 3 1/2 cups all purpose flour
- 1/4 cup granulated sugar
- 2 tsp instant yeast
- 1/2 tsp salt
- 1 cup whole milk warm
- 6 tbsp unsalted butter softened
- 1 egg room temperature
- 2 tsp vanilla extract
- 1 egg for egg wash
- Swedish pearl sugar for topping
Filling
- 1/2 cup unsalted butter softened
- 1 tbsp unsalted butter melted
- 1 cup brown sugar
- 2 tbsp ground cinnamon
Icing
- 1 cup powdered sugar
- 1/4 cup milk
- 2 tsp vanilla bean paste
Instructions
- In the bowl of a stand mixer fitted with the dough hook, mix together the flour, sugar, yeast, and salt.
- Make a well in the dry ingredients. Add the milk, butter, egg, and vanilla. Knead on medium high speed for 10-15 minutes until smooth and elastic.
- Transfer the dough to a lightly oiled bowl, cover, and let it rise in a warm place for 45 minutes to 1 hour until doubled in size.
- Once the dough has finished rising, punch the dough to release the air. Roll out the dough onto a floured surface into a large rectangle, about 1/4 inch thick. If the dough keeps springing back, cover it with a towel and let it rest for 5-10 minutes before continuing.
- Mix together the butter, brown sugar, and cinnamon until well combined. Spread the filling evenly over the dough.
- Fold the top half of the dough inward, stopping halfway to the center. Then, fold the bottom half over the top, creating three layers and forming a rectangle. Roll out the folded dough to flatten it slightly. Then, cut the dough into long strips, about 3/4 inch wide. You should end up with 7 pieces.
- Take each piece and cut it into three long strips, keeping the top connected. Braid the strips together, then fold the braid over to connect the ends, forming a bun shape.
- Transfer the knots to a baking dish, leaving some space between each piece. Cover and proof for 30 minutes. Then, brush each piece with egg wash and sprinkle with Swedish pearl sugar. Bake at 350℉ for 30 minutes.
- Whisk together the ingredients for the glaze. If the glaze is too thick, add 1 tsp more milk. If too thin, add some powdered sugar until pourable consistency. Pour the glaze over the knots while still warm.
