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Cinnamon Roll Knots Recipe: Soft, Sticky Sweet Rolls

These soft, buttery, and tender cinnamon knots look fancy but are easier to make than you think! Follow the step-by-step instructions below to learn how to make, twist, and bake up these delicious 1-hour swirled muffins.

cinnamon roll knots in muffin tin
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Why I Love These Cinnamon Knots

  1. Soft & tender texture: The dough has a light, yeasted richness that sits between classic cinnamon rolls and a tender brioche—soft, buttery, and bakery-like.
  2. Fancy look, simple process: Instead of rolling into a spiral, you cut the dough into strips, twist, and tie each one into a knot. The technique is quick and impressive.
  3. No special tools required: A rolling pin and a muffin tin are all you need to turn this dough into individual swirled knots.
unbaked cinnamon roll muffin dough brushed with milk
swirled cinnamon roll muffin

Ingredient Notes & Substitutions

  • Dry active yeast: Use fresh yeast for best rise and texture. If the yeast doesn’t foam when proofed, discard it and start over. Instant yeast can be used; adjust handling as needed.
  • All-purpose or bread flour: All-purpose works well; use bread flour for a slightly chewier crumb.
  • Unsalted butter: I use unsalted so I can control seasoning. If using salted butter, reduce or omit the additional salt in the recipe.
  • Vegetable oil: This keeps the dough moist and tender. Neutral oils are best in baking; you can experiment with others but results may vary.
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How to Make Cinnamon Roll Knots

Watch a quick video demo

Step 1: Proof the yeast

  1. Warm 1 cup milk until it is warm to the touch but not hot (about 30–45 seconds in the microwave).
  2. Stir in 2¼ teaspoons (one 0.25-ounce packet) dry active yeast and ⅓ cup granulated sugar. Cover and let sit in a warm spot 10–15 minutes until foamy.
  3. Once foamy, stir in 3 large eggs, ⅓ cup vegetable oil, and 1 teaspoon vanilla extract.
glass measuring cup with bloomed yeast

Step 2: Make the dough

  1. Whisk together 4½ cups all-purpose flour (or bread flour) and 1 teaspoon salt in a large bowl.
  2. Pour the liquid yeast mixture into the flour and stir. Use a spatula until the dough starts to come together, then finish mixing and shaping with your hands or a dough hook.
  3. If the dough feels sticky, gradually add up to ½ cup more flour until it’s soft but not tacky.
  4. Knead briefly until smooth, shape into a ball, drizzle with a little oil, cover, and let rest in a warm spot 30 minutes. It will rise modestly.
cinnamon roll muffin dough

Step 3: Roll and spread

  1. Preheat the oven to 350°F (175°C).
  2. On a floured surface, roll the dough into roughly a 12×16-inch rectangle. Dust the top of the dough and rolling pin with flour as needed.
  3. Mix ½ cup light brown sugar with 1½ tablespoons cinnamon.
  4. Spread 6 tablespoons softened butter evenly over the dough, all the way to the edges, then sprinkle the cinnamon-sugar mixture over the butter.
rolled out dough with rolling pin
softened butter squares on wrapper

Step 4: Cut and twist

  1. Fold the dough in half horizontally to trap the filling and cut into 12 even strips.
  2. Twist each strip while gently pulling to lengthen it, then tie it into a knot and tuck the ends under. Expect a bit of cinnamon-sugar to spill—this is normal.
  3. Place each knot into a greased muffin tin cup.
cinnamon roll dough folded in half
cinnamon roll dough cut in four pieces
cinnamon roll dough cut into strips

Step 5: Brush and bake

  1. Brush each knot with a little milk for a golden finish.
  2. Important: Put a larger baking sheet on the rack below the muffin pan to catch any butter drips.
  3. Bake at 350°F for 20–24 minutes, until lightly golden and no longer doughy in the center. Cool 15 minutes before removing from the pan.
unbaked cinnamon roll muffin dough brushed with milk

Step 6: Make and drizzle the icing

  1. Beat 2 tablespoons softened butter with 1 cup powdered sugar, 1 teaspoon vanilla, and a pinch of salt until smooth.
  2. Add 2–3 teaspoons milk, a teaspoon at a time, until the icing reaches a drizzle consistency.
  3. Drizzle the icing over slightly cooled knots and serve warm. A freshly baked, iced knot with a glass of milk is hard to beat.
bowl of cinnamon roll icing
cinnamon roll muffin with icing

Tips & Variations

  • Best warm: These knots are at their peak served warm. Reheat leftovers for about 15 seconds in the microwave to restore softness.
  • Orange zest: Stir a little orange zest into the filling for a bright, citrus note.
  • Cream cheese frosting: Swap or top the simple icing with a cream cheese frosting thinned slightly with milk for a tangier finish.
  • Brunch pairing: Serve alongside coffee, fruit, or other easy brunch items for a crowd-pleasing spread.
swirled cinnamon roll muffin

Storage & Freezing

  • Short-term: Store knots in an airtight container at room temperature for 2–3 days. Reheat briefly to refresh warmth and texture.
  • Freezing: Wrap unfrosted knots individually in plastic wrap, place in an airtight container, and freeze up to 1 month. Reheat in a 200°F oven until warmed through, then add icing.

Frequently Asked Questions

Can I use instant yeast?

Yes. Instant yeast works well; you can incorporate it directly without proofing, though following the steps below yields reliable results.

Can I use gluten-free flour?

Gluten-free doughs behave differently. If you need a gluten-free version, look for a recipe specifically developed for gluten-free flours and apply the knotting technique from this recipe.

What does bread flour do?

Bread flour gives a slightly chewier texture and more structure. Either flour type will produce tasty knots, so choose based on your preference.

Did you make this recipe? If you tried it, please consider leaving a review and rating — feedback helps creators continue sharing helpful recipes and tips.

cinnamon roll knots in muffin tin
5 from 6 votes

1 Hour Cinnamon Roll Knots

Makes:12
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Prep Time:45 mins
Cook Time:18 mins
Total Time:1 hr
These soft, buttery, and tender cinnamon roll knots look fancy but are easier to make than you think! Follow the steps to twist and bake these delightful rolls.
Recipe byMelissa Rose

Ingredients

Dough
  • 1 cup milk (1%, 2%, or whole)
  • 2¼ teaspoon dry active yeast (0.25 ounce packet)
  • ⅓ cup granulated sugar
  • 3 large eggs
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 4½ cups all-purpose or bread flour
  • ½ cup extra flour (if needed)
  • 1 teaspoon salt
Filling
  • ½ cup light brown sugar
  • 1½ tablespoons cinnamon
  • 6 tablespoons unsalted butter, softened
Icing
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2–3 teaspoons milk, as needed

Instructions

  1. Warm milk, add yeast and sugar, and let proof until foamy.
  2. Stir in eggs, oil, and vanilla. Combine with flour and salt to form a soft dough.
  3. Knead briefly, oil the dough, and let rest 30 minutes.
  4. Roll dough into a 12×16-inch rectangle, spread butter, and sprinkle cinnamon sugar.
  5. Fold, cut into 12 strips, twist and tie each into a knot. Place in a greased muffin tin and brush tops with milk.
  6. Bake 20–24 minutes at 350°F, cool 15 minutes, then drizzle with icing.
To make icing
  1. Beat butter, powdered sugar, vanilla, and salt until smooth. Thin with milk to drizzle consistency and pour over cooled knots.

Nutrition

Calories: 369 kcal, Carbohydrates: 62 g, Protein: 7 g

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