If you love sweet rolls you’ll love our pecan cinnamon knots! They take less than 90 minutes to make and are so EASY! Take them up a notch with maple glaze.
Watch our step by step video!
Pecan Cinnamon Knots
Cinnamon knots are the ultimate treat. Warm, gooey, full of pecans, and cinnamon and drizzled in maple glaze. I love this quick rise dough and use it ALL THE TIME. Regular dough recipes take 3 hours, this one comes together in under 90 minutes! No need to plan ahead or make the night before.
Knotting dough makes such a pretty presentation (check our our knotted dinner rolls). It might seem tricky, but it’s totally not (knot), get it? Ok, I’ll stop trying to be witty.
One recipe makes 12 delicious cinnamon knots and can easily be doubled. I like adding chopped pecans to mine, but that’s completely optional.
Make sure to drizzle maple glaze over the knots while they are warm (I like letting them cool 5 minutes then drizzle in glaze). They are best served warm and can be reheated for a few seconds in the microwave.
Cinnamon Knot Ingredients
- brown sugar
- pecans (optional)
- powdered sugar
- maple syrup
- maple extract (optional)
Make your dough and let it rest for 10 minutes.
Mix filling ingredients together.
Roll the dough out into a 12″x18″ rectangle and spread with filling.
Sprinkle with pecans.
Fold dough in half and slice into 12 strips.
Twist each strip a few times.
Wrap into a spiral and tuck the end underneath.
Let knots rise 30 minutes on baking sheet lined with parchment paper.
Bake 20 minutes.
Mix glaze ingredients together and drizzle over warm cinnamon knots.
MORE DELICIOUS BRUNCH RECIPES:
Pecan Cinnamon Knots Recipe
Pecan Cinnamon Knots
- 3/4 cup milk
- 1/4 cup butter softened
- 3 1/4 cup all-purpose flour
- 1 Tbsp. instant yeast
- 1/4 cup white sugar
- 1/2 teaspoon salt
- 1/4 cup water
- 1 egg
- 1 cup brown sugar packed
- 1 Tbsp. ground cinnamon
- 1/2 cup butter softened
- 1/2 cup pecans chopped
- 1/4 cup butter
- 1 1/2 cup powdered sugar
- 3 Tbsp. maple syrup
- 2-3 Tbsp. milk
- 1/4 teaspoon maple extract optional
- Microwave milk and butter for 60-90 seconds. Stir. Butter should be melted. Let cool until it's warm, but not HOT.
- In a large mixing bowl, combine flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; mix well.
- When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth for a couple of minutes.
- Cover the dough with a damp cloth and let rest for 10 minutes.
- Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened butter. It should be the consistency of frosting.
- Roll out dough into a 12x9 inch rectangle.
- Spread dough with butter/sugar mixture. Sprinkle with pecans.Fold dough in half and slice into 12 strips.Twist each strip a few times then roll it into a spiral shape and tuck the end underneath.
- Place knots on a baking sheet lined with parchment paper or sprayed with non stick cooking spray.Cover and let rise until doubled, about 30 minutes.
- Preheat oven to 375 degrees F.
- Bake in the preheated oven for 20 minutes, or until browned.
- While knots bake, make the glaze. Mix ingredients together then beat until fluffy.
- Let cinnamon knots cool 5-10 minutes. Drizzle with maple glaze.
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