Cinnamon Crunch Knots

Is there anything more comforting than the smell of cinnamon wafting through your kitchen? I don’t think so. That warm, spicy aroma instantly brings back memories of lazy weekend mornings and sweet indulgences shared over a hot cup of coffee. If you’re anything like me, you’re always looking for ways to recreate those bakery-fresh treats at home—without a ton of fuss. That’s where these Cinnamon Crunch Knots come in.

These little beauties are everything you love about cinnamon rolls but in a quicker, more bite-sized form. Soft, buttery, and twisted into the cutest little knots, they’re coated in cinnamon sugar and baked until golden brown. And here’s the best part: they’ve got a light, caramelized crunch on the outside thanks to a genius little ingredient you probably already have in your pantry.

Oh, and did I mention we’re using store-bought dough? Yep—this is one shortcut you won’t feel guilty about.

Whether you’re serving them up for a casual brunch, bringing them to a potluck, or just craving something sweet on a weekday morning, these cinnamon crunch knots deliver big bakery flavor without all the hassle.

Let’s get into the magic, shall we?

Ingredients You’ll Need:

• 1 can refrigerated pizza dough or crescent dough sheet

• ¼ cup unsalted butter, melted

• ½ cup granulated sugar

• 1 tablespoon ground cinnamon

• ¼ cup brown sugar

• 2 tablespoons crushed cornflakes or granola (optional, but adds the best crunch!)

STEP 1: Preheat and Prep

Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper to keep cleanup easy and make sure those knots don’t stick.

STEP 2: Roll and Slice

Next, unroll your refrigerated dough on a lightly floured surface. If you’re using crescent dough, press the seams together gently to make one smooth sheet. Then, using a sharp knife or pizza cutter, slice the dough into strips about one inch wide. Try to keep them fairly even for consistent baking.

this recipe

STEP 3: Make the Cinnamon Sugar Mix

In a small bowl, mix together:

• ½ cup granulated sugar

• ¼ cup brown sugar

• 1 tablespoon ground cinnamon

• 2 tablespoons of crushed cornflakes or granola (optional but highly recommended for extra texture)

This mixture is the heart of the flavor—it’s what gives these knots that warm, sweet crunch that makes them so addictive.

STEP 4: Butter + Sprinkle

Now the fun part. Brush each strip of dough with melted butter—this helps the cinnamon sugar stick and adds that rich, buttery flavor we love.

Sprinkle a generous amount of your cinnamon sugar mixture over each buttered strip. Don’t skimp here. You want every bite to be coated in that sweet, spiced goodness.

STEP 5: Twist Into Knots

Take each strip and gently tie it into a loose knot. Don’t worry about making them perfect—part of their charm is that rustic, homemade look. Place each knot onto your prepared baking sheet, leaving a little space between them so they have room to puff up as they bake.

Now that your dough strips are all twisted into soft little knots and lined up on your baking sheet, it’s time to finish them off with one more buttery layer and that signature cinnamon crunch. This next part is where the real magic happens—your kitchen’s about to smell like a full-blown bakery.

These cinnamon crunch knots are the kind of treat that looks fancy but is surprisingly simple to make. With just a few more steps, you’ll have golden, caramelized knots that are soft on the inside with a lightly crisp exterior. Trust me—when these come out of the oven, it’ll be hard not to pop one straight into your mouth (and you absolutely should).

Let’s wrap up the recipe and talk about some easy variations and tips that make these knots even more fun to customize.

STEP 6: Add the Final Buttery Touch

Once all your knots are arranged on the baking sheet, grab that melted butter again and give each knot a light brush on top. This not only helps them get that perfect golden color, but it also acts like glue for the final sprinkle of cinnamon sugar.

Go ahead and dust the tops of each knot with a bit more of the cinnamon sugar mixture. If you have any leftover, now’s the time to use it. This extra layer is what caramelizes in the oven and gives these knots their signature crunch.

STEP 7: Bake to Golden Perfection

Slide your baking sheet into the preheated 375°F oven and bake the knots for 12 to 15 minutes. Keep an eye on them around the 12-minute mark—they should be puffed up, lightly browned, and you’ll notice the sugar bubbling just a bit on the edges.

When they’re done, the tops will have a slight crispness and the bottoms may have a little bit of caramelized sugar—that’s exactly what you want.

Pro tip: if you like a slightly softer knot, take them out closer to the 12-minute mark. For a little extra crunch, leave them in for the full 15 minutes, but watch carefully so they don’t over-brown.

STEP 8: Cool Slightly and Serve Warm

Once they’re out of the oven, let the knots cool on the baking sheet for about 5 minutes before moving them to a wire rack. This gives the caramelized edges time to set and makes them easier to handle.

You can serve these warm (highly recommended) or at room temperature. Either way, they’re delicious. If you’re serving for brunch or dessert, pair them with a hot drink—coffee, tea, or even warm apple cider work beautifully.

Tips for the Best Cinnamon Crunch Knots:

1. Use crescent dough for an even softer bite.
Crescent dough sheets create a more tender texture, almost like a light cinnamon roll. Pizza dough will give you a slightly chewier knot—still delicious, just a bit more structured.

2. Don’t skip the crunch add-in (unless you have to).
The crushed cornflakes or granola might seem unusual, but they really do add that subtle crisp that takes these over the top. If you’re going for a softer knot, feel free to leave them out.

3. Want to get fancy? Add a glaze.
For a bakery-style finish, drizzle the cooled knots with a quick vanilla glaze (just mix powdered sugar with a little milk and vanilla) or cream cheese icing. This is a great option if you’re serving these for dessert.

4. Make ahead tip:
While these are best fresh from the oven, you can prep the knots a few hours in advance and refrigerate them unbaked. Just let them sit at room temp while the oven preheats, then bake as usual.

5. Reheating leftovers:
Pop any leftover knots into a warm oven (around 300°F) for about 5 minutes to restore their texture. Microwaving will soften them, but you’ll lose a bit of that lovely crunch.