How to Make Braided Cinnamon Knots

These beautiful, braided cinnamon knots are made with Gesine Prado’s Simple White Bread dough. They’re perfect for a weekend breakfast treat and take traditional cinnamon rolls to an entirely new level!

Learn our tips and tricks for shaping braided knots and view the full printable recipe below.

Step 1) Make the bread dough

For more information, see our Simple White Bread for Beginners blog for step-by-step dough making instructions. You can watch the video tutorial below. Scroll down for the full printable recipe.

Step 2) Shape the knots

Roll out dough into a rough 11×13-inch rectangle. Spread filling evenly over bottom two-thirds of dough. Fold top edge of dough over filling and seal bottom edge to seal.

Roll folded dough to 31×7-inches; then trim edges to measure 30×7-inches. 

TIP: Add your favorite filling to customize these delicious knots!

Next, cut each piece twice down the length of each strip to make three equal-sized strands, leaving about ½-inch uncut on top. Braid the three strands together.

Starting at the top uncut end, roll each braid under itself to create the knot.

Place knots in greased or lined muffin tins.

Braided Cinnamon Knots

These beautiful knots are made with Gesine Prado’s Simple White Bread dough. They’re perfect for a weekend breakfast treat!

Yield 12 rolls

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Ingredients

Dough

• 2 cups (454g) lukewarm water (100°F)
• 2 tablespoons (25g) extra virgin olive oil
• 2 teaspoons (12g) fine sea salt
• 1 tablespoon (10g) granulated sugar
• 5 cups (600g) bread flour
• 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast

Filling

• 11 tablespoons (156g) unsalted butter, softened
• 1 and a scant 1/4 cup (255g) light brown sugar
• 2 teaspoons (5g) cinnamon

Soaking Syrup

• 1/2 cup (99g) granulated sugar
• 1/2 cup (113g) water

Icing

• 1 cup (113g) confectioners' sugar
• 1 to 3 tablespoons (12 to 36g) whole milk

Instructions

• In a large mixing bowl, add the water, olive oil, salt and sugar.
• Add the flour to separate bowl and then the yeast. Stir/whisk to combine. Add to the water mixture.
• Using a wooden spoon or a Danish dough whisk, stir until most of the flour is absorbed into the dough. Turn the dough over with your hands in the bowl a few times to work in the rest of the flour. The dough will look very shaggy.
• Turn the dough out onto a lightly floured work surface. Set aside a small bowl of flour (‘bench flour’) to use during kneading as needed.
• Knead the dough by gently flattening the dough into a rough 8×11-inch rectangle. Grab the top half and fold over, folding the dough in half. Use your palm to push dough forward, "sealing" the dough at the fold seam. Turn the dough 90 degrees and fold, seal and turn again. Knead for 10-12 minutes, or until the dough is shiny and smooth and stays put when shaped into a taut ball. Another way to test if the dough is kneaded enough is to poke it with your index finger, and if the dough springs back it is ready. (See notes for stand mixer directions.)
• Place the dough into an oiled bowl and cover with plastic wrap. Allow to double in size in a warm place, about an hour.
• Make the filling: beat the butter and brown sugar together until pale, then stir in the cinnamon.
• Lightly flour a work surface and roll the dough into approx. 11×13-inch rectangle, with longer side facing you.
• Spread the filling evenly over bottom 2/3 of dough.
• Starting at the top, fold the dough in half lengthways (towards you) to enclose the filling. Roll dough lengthwise until it reaches 31×7-inches. Trim edges to measure 30×7-inches. Using a sharp knife or bench scraper, divide dough widthways into 12 strips, each roughly 2½-inches wide.
• Next, cut each piece twice down the length of each strip to make three equal-sized strands, leaving about ½-inch uncut on top. Braid the three strands together and repeat to make 12 individual braids.
• Starting at the top uncut end, roll each braid under itself to create the knot. Grease a 12-cup muffin tray and place the knots into the tray. Cover and allow to proof until an indentation remains after lightly touching with fingertip, about 1 hour.
• Preheat oven to 350ºF. Bake for 25-30 minutes.
• Prepare soaking syrup: In a small saucepan, combine the sugar and water. Heat over low heat until the sugar has completely dissolved.
• When the knots come out of the oven, remove from pan and place on wire rack. Brush the knots with the soaking syrup and allow to cool completely.
• Prepare icing: In a small bowl, add the confectioner’s sugar. Add 1 tablespoon of milk and stir to create a smooth, spreadable icing, adding more milk as needed.
• Smear the icing over each knot.

Notes

Stand mixer directions:

1. Add water, olive oil, salt, and sugar to the bowl of a stand mixer fitted with the dough hook.
2. Add the flour and yeast.
3. Mix on medium-low speed until the dough pulls away from the sides of the bowl, is shiny, and a small piece of dough, stretched thin, does not tear, about 7 to 10 minutes. Continue with step 6.

Recipe was developed using King Arthur bread flour. Adjustments in the amount of flour and kneading/rise times may be needed if using other flour brands.

Recipe by Gesine Prado.

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– Gesine’s Simple White Bread –

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Gesine Prado is a self-taught baker, teacher and author. Visit Gesine’s website for more of her delicious recipes.