Cinnamon Love Knots
Prep time
Cook time
Total time
A sweet cinnamon treat with morning coffee, afternoon brunch, or after dinner dessert.
Recipe type: Dessert | Yeast Bread
  • ½ cup warm water (110 to 115 degrees)
  • ½ cup warm milk (110 to 115 degrees) (preferably whole milk)
  • 2 packages active dry yeast
  • ½ cup granulated sugar
  • 2 large eggs, lightly beaten
  • ½ cup unsalted butter, melted and cooled
  • 1 teaspoon salt
  • 4½ to 5 cups all-purpose flour, plus additional for work surface
  • ¾ cup unsalted butter, melted
  • 2 cups granulated sugar
  • 2 tablespoons ground cinnamon
  1. In a large mixing bowl, combine warm water, warm milk and yeast; stir and let sit until yeast is dissolved, about 10 minutes. Add sugar, eggs, melted butter, and salt; beat until mixture is smooth. Add 2 cups flour; stir until well mixed. Stir in enough remaining flour to form a soft dough.
  2. Turn dough onto a lightly floured pastry mat or pastry board; knead dough until smooth and elastic, about 5 minutes, adding additional flour 1 tablespoon at a time if dough is too sticky.
  3. Place dough in a well greased bowl; turn dough over once to grease the top. Cover bowl with a small kitchen towel and let dough rise is a warm place until doubled in size, 1 to 2 hours.
  4. Prepare two 13x9x2 inch oblong pans; lightly grease the pans with shortening.
  5. Punch dough down then turn onto a lightly floured pastry mat or pastry board; knead dough briefly, 4 to 5 times.
  6. Divide dough into three portions. From each portion, divide dough into 12 pieces, and shape each piece into a ball. Roll each ball into an 8 inch rope.
  1. In a small bowl, combine sugar and cinnamon.
  2. Dip one rope into the melted butter, and then roll in the cinnamon sugar mixture. Tie the rope into a knot; tuck the ends under and place on the baking sheets. Repeat with remaining dough.
  3. Cover and let knots rise is a warm place until doubled in size, 1 to 2 hours.
  4. Preheat oven to 375 degrees F.
  5. Bake: Bake knots 15 to 20 minutes, or until a light golden brown. Remove rolls from oven. Place pan on wire cooling racks to cool.
Recipe Notes
Pan: Two 13"x9"x2" inch oblong Pan Prep: Greased Oven Temp: 375o Yield: 36 Knots Storage: Tightly Wrapped, Room Temperature

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