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Test Kitchen Approved

Cinnamon Crunch Knots

Time: 2 hours 55 minutes

Yield: 16 servings

About

A little bit cinnamon roll, a little bit pretzel, but a whole lot of magical fall taste. Cinnamon Crunch Knots bring all the seasonal flavors wrapped up in one place! A pretzel-like dough knot is topped with a jammy apple butter and a smoky-sweet cinnamon mixture that tastes like autumn through and through! Cinnamon Crunch Knots have just the right amount of everything-fall-flavored. A little crunchy, a little soft, but always big flavor!

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Ingredients

  • For the knots:
  • 1/4 cup water, warmed, plus more, to taste
  • 1 tablespoon honey
  • 2 1/4 teaspoons active dry yeast
  • 1 1/2 cups apple cider, warmed
  • 1/2 cup salted butter, melted
  • 4 1/2 cups all-purpose flour, plus more, to taste, for the dough and for dusting the work surface
  • For the filling:
  • 1/2 cup granulated sugar
  • 4 teaspoons ground cinnamon, divided
  • 6 tablespoons salted butter, room temperature, divided
  • 3/4 cup apple butter
  • 1/2 cup brown sugar
  • 1 tablespoon all-purpose flour

Directions

Step 1 -In the bowl of a stand mixer, add 1/4 cup of the warm water, the honey, and the yeast and stir to combine.

Step 2 -Let the yeast mixture sit until it is bubbly on top, about 5 minutes.

Step 3 -Add the warm apple cider, 1/2 cup of the melted butter, and 4 1/2 cups of the flour to the yeast mixture and mix on medium speed until a smooth dough forms and begins to pull away from the sides of the bowl, about 3-4 minutes. If the dough seems too wet, add the extra flour, 1 tablespoon at a time. If the dough seems too dry, add the extra warm water, 1 tablespoon at a time.

Step 4 -Cover the bowl and let it sit in a warm place until the dough doubles in size, about 1-2 hours.

Step 5 -In a small bowl, add the granulated sugar and 2 teaspoons of the cinnamon and stir to combine. Set the cinnamon-sugar aside.

Step 6 -Preheat the oven to 425 degrees F.

Step 7 -Line two (18x23-inch) baking sheets with parchment paper.

Step 8 -Using the extra flour, lightly dust a work surface.

Step 9 -Turn the dough out onto the prepared work surface and using a rolling pin, roll the dough out into a rectangle about 1/4-inch-thick. Make sure to use more of the extra flour, as needed.

Step 10 -Evenly spread 4 tablespoons of the room temperature butter on top of the rolled-out dough.

Step 11 -Evenly spread the apple butter over the butter layer on the dough.

Step 12 -Evenly sprinkle the reserved cinnamon-sugar over the apple butter layer.

Step 13 -Fold the dough in half, pressing to adhere.

Step 14 -With a sharp knife, cut the dough into 16 strips.

Step 15 -By hand, twist each of the dough strips into a loose knot.

Step 16 -In a single layer, place the knots on the prepared baking sheets.

Step 17 -In a small saucepan over medium heat or in a small microwave-safe bowl with the microwave on high power, melt the remaining 2 tablespoons of the room temperature butter.

Step 18 -Add the brown sugar, the remaining 1 tablespoon of the flour, and the remaining cinnamon to the melted butter and stir to combine.

Step 19 -Evenly spoon clumps of the brown sugar mixture over the dough knots.

Step 20 -Bake until the knots are golden-brown, about 15-18 minutes.

Step 21 -Transfer the knots from the oven to a wire rack to cool slightly.

Step 22 -Serve warm or at room temperature.

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