The difference between cinnamon buns and cinnamon knots may not seem like a big one. They taste more or less the same. The real difference is texture. Because the knots have a larger surface area, they are crunchier.
I like all cinnamon bread variations. Buns, knots, twists, whole loaves. And if you do too, then check out the enriched dough page where I have many awesome recipes that use cinnamon.
This recipe makes 6 knots. Multiply the amount of ingredients to make more. The size of the knot will determine its texture. The smaller you make them the crunchier they will be. The larger, the softer. So, divide the buns into more smaller ones or less larger ones if you wish to experiment with this.
You can also fill this dough with various other fillings. It does not have to be cinnamon.
Watch the video down below for detailed instructions.
For the dough –
250g (8.8oz) strong white bread flour
150g (5.3oz) cold milk if your kitchen is warm. If not, then use room temperature milk.
2g (0.07oz) dry yeast or three times the amount of fresh yeast
25g (0.9oz) sugar
5g (0.2oz) salt
40g (1.4oz) soft butter
1 egg yolk mixed with 1 teaspoon of milk for glazing
To learn more about dough temperature control click here.
For the filling –
50g (1.75oz) soft butter
80g (2.8oz) sugar
10g (0.35oz) cinnamon (This is quite a lot and that is how I like it. If you want less, then reduce the amount of cinnamon)
- Make the filling by mixing the sugar, cinnamon and butter. Keep on the side for later.
- In a bowl add the milk, sugar, salt, yeast, butter and mix until combined. You want to stir this until the salt and sugar are dissolved. Add the flour and mix again.
- Knead the dough for around 5 – 7 minutes. Desired dough temperature 25 – 26C (77 – 79F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust the proofing times up or down accordingly.
- Ferment the dough for 45 minutes.
- Ferment for 45 more minutes.
- Roll the dough out to a large rectangle, spread with the cinnamon butter, fold over, and cut into 6 pieces. Cut each piece into 3 stirps leaving the top connected. Braid the dough and then roll it up.
- Place the buns in a muffin tin and proof for 45 minutes or until almost doubled in size. During the final fermentation preheat your oven to 160C (320F) with the fan on.
- Brush with the egg yolk and milk glaze. I must add that a good non-stick muffin tin should be used as the sugar in the buns and the egg glaze might stick. If you do not have a non-stick tray, then you can line the individual muffin cups with a little piece of non-stick paper.
- Bake for 25 minutes until puffed up and golden brown all over. If you oven is baking the buns more on one side, then turn them around halfway through the bake to brown them evenly.
Watch the video here