Soft dough knots with a golden crust, a ribbon of cinnamon and maple inside, and a sweet glaze for dipping — these cinnamon knots are a simple, satisfying treat.
If you’ve enjoyed garlic knots before, you know how delightful a small, twisted piece of baked dough can be. I adapted a pizza dough recipe to make a sweet version with cinnamon, maple and a light glaze. The method is straightforward: make the dough, let it rise, roll it out, brush with the maple butter, sprinkle with cinnamon sugar, cut into strips, knot them and bake. A warm glaze served on the side lets each person choose how sweet they’d like their knot.
These knots aren’t overly sweet on their own, which makes the glaze useful for adding a finishing touch. They have a lovely texture — soft and slightly chewy with a golden top — and the cinnamon-maple swirl peeks through each knot. They’re versatile: enjoy them for breakfast, a snack, dessert or alongside coffee.
I’ve thought about variations like savory herb knots, apple-raisin, or cranberry-studded versions. There are plenty of directions to explore if you want to change the filling or glaze.
1 year: Quinoa Cauliflower Bowl with Almond Sriracha Sauce // 2 years: Almond Joy Cookie Bites // 3 years: Slow Cooker Lentil Vegetable Stew
Cinnamon Knots with Glaze Dip
Soft dough knots with a golden crust, cinnamon sugar insides and a sweet glaze for dipping.
45 minutes
10 minutes
55 minutes
Ingredients
Dough
- 1/2 cup warm water
- 2 teaspoons sugar
- 1 packet Active Dry Yeast
- 1 1/4 cup all-purpose flour
- 1/3 cup whole wheat pastry flour
- 2 tablespoons Earth Balance or other vegan butter, melted
- Pinch of salt
Spread
- 1 tablespoon Earth Balance or other vegan butter, melted
- 1 tablespoon maple syrup
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons sugar
Glaze dip
- 2/3 cup powdered sugar
- 1 tablespoon Earth Balance or other vegan butter, melted
- 1–2 teaspoons non-dairy milk
Instructions
Dough
- Stir the sugar into the warm water in a 1-cup measuring cup. Add the yeast, stir lightly and set aside for about 10 minutes while it blooms.
- Sift the flours and salt into a mixing bowl. Once the yeast is bubbly, add it to the bowl with the melted butter and knead 2–3 minutes. The dough should be slightly wet but not falling apart; add a bit more flour if needed.
- Clean the bowl, coat it lightly with oil or cooking spray, place the dough inside and cover with a towel. Let it rise about 45 minutes.
Spread
- Whisk the melted butter and maple syrup together in a small cup. In another cup, sift or mix the cinnamon and sugar and set aside.
Glaze (make while the knots are baking)
- Warm the non-dairy milk and butter in a small pan over medium heat. Sift the powdered sugar into the pan and whisk until dissolved. Bring to a gentle simmer and cook until the glaze thickens slightly. Remove from heat and pour into a ramekin.
Assembly
- Once the dough has risen, lightly flour your work surface. Knead briefly and roll the dough into a long rectangle about 1/4″ thick.
- Brush the top with half of the maple butter mixture, then sprinkle the cinnamon-sugar evenly. Use a pizza cutter to slice the rectangle into 10–12 strips across, and cut once lengthwise to double the number of strips.
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Take one strip at a time, stretch it slightly, fold it in half and tie a loose knot so small ends stick out. You can twist before knotting to enhance the spiral effect.
- Arrange the knots on the baking sheet about 1″ apart. Brush with the remaining maple butter and dust with a little cinnamon.
- Bake 8–10 minutes until the tops are lightly golden. Serve warm with the glaze on the side.
Nutrition Information:
Yield:
20
Serving Size:
1 grams
Amount Per Serving:
Unsaturated Fat: 0g
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram
Don’t forget about the Vegetarian Flavor Bible giveaway going on until Tuesday!