Cinnamon Knots with Honey Glaze: Soft, Sticky Pastry Recipe

I didn’t think I could love cinnamon rolls more, but these honey-glazed cinnamon knots elevate them to a whole new level.

They start with my favorite fluffy brioche-style dough rolled around a classic brown sugar and cinnamon filling. Instead of rolling into a log, the dough is folded into thirds, sliced into narrow strips, twisted, tied into knots and baked in a muffin tin for perfect individual servings.

Be sure to watch the video in the post for a quick shaping tutorial.

The finishing touch is a glossy honey cinnamon glaze — similar to a nostalgic honey bun but even better thanks to the brioche texture and bright honey flavor.

Recipe inspiration: I made these for a book club dinner inspired by Lauren Roberts’ Powerless, where a honey bun is repeatedly mentioned. These knots are my take on that flavor and feeling.

This method works with my standard cinnamon roll recipes, so feel free to swap fillings — gingerbread, cranberry-orange, or lemon brown-butter variations all adapt well to the knot technique.

Ingredients & Substitutions

*Full ingredient list and quantities are in the recipe card below.

• Flour – Bread flour gives the best chew and structure, but all-purpose works fine.
• Yeast – Active dry or instant yeast both work. The instructions use active dry; if you use instant, skip the activation step and mix it with the dry ingredients.
• Water – I use water in this brioche-style dough for a lighter, airier crumb; milk can be used if preferred.
• Egg – One large egg at room temperature helps enrich the dough.
• Butter – I prefer salted butter for extra flavor, but unsalted is fine.
• Salt – Fine sea salt is recommended; if using table salt, reduce the amount about half.
• Sugar – Granulated sugar is used in the dough, brown sugar in the filling, and powdered sugar in the glaze. You can swap granulated for brown in the dough if you want fewer sugar varieties.
• Vanilla – Vanilla extract or vanilla bean paste both work well in dough and glaze.
• Cinnamon – Essential — use a good-quality cinnamon for the best flavor.

Step-By-Step Instructions

Dough

1. Activate the yeast: combine yeast, half the sugar and warm water in the bowl of a stand mixer. Let rest 5–10 minutes until foamy. (If using instant yeast, skip this step and add the yeast to the flour.)
2. Add the remaining sugar, melted butter and egg; mix to combine.
3. Add flour and salt, then mix until the dough begins to come together.
4. Knead with the dough hook for about 5–10 minutes until the dough is soft and elastic and pulls away from the bowl.
5. Cover and proof in a warm place for about 90 minutes, until doubled and puffy (proofing time may be shorter with instant yeast).

Shape

1. Make the filling by combining softened butter with brown sugar and cinnamon until smooth.
2. On a floured surface, gently stretch the dough into a rough rectangle, then roll to about 12×16 inches.
3. Spread the filling evenly over the dough.
4. Fold one short side over the middle, then fold the other side so the dough is folded into thirds (like a letter).
5. Slice the folded rectangle into 12 long, narrow strips using a pizza cutter or knife.
6. Take a strip, pinch each end lightly, twist both ends in opposite directions until the strip curls, then tie it into a knot.
7. Place each knot into a greased muffin tin. Cover and proof another 45–60 minutes until nearly doubled.
8. Just before baking, drizzle a little heavy whipping cream over the tops of the knots for extra browning and tenderness.
9. Bake at 350°F (177°C) for about 20 minutes, until golden-brown and no longer wet in the center.
10. Let cool about 15 minutes in the pan before removing and glazing.

Honey Glaze

1. Whisk together milk, powdered sugar, ground cinnamon, honey, a pinch of salt and vanilla until smooth. Adjust powdered sugar to reach your desired consistency.
2. Either dip each knot into the glaze or drizzle it over the top. Serve warm.

Make-Ahead / Overnight Method

You can prepare these the night before and bake in the morning. After shaping and placing the knots in the muffin tin, cover tightly with plastic wrap and refrigerate overnight.

Remove from the fridge and let come to room temperature for 1–2 hours before baking — don’t overproof. Proceed with the recipe, adding the heavy cream just before baking.

How to Store

These are best enjoyed fresh and warm. If you need to store them, keep the knots airtight at room temperature for up to 2 days or refrigerated for up to a week.

Reheat briefly in the microwave to warm before serving.

I can’t stop dreaming about variations of these knots, but the honey and cinnamon combination here is my favorite. If you try the recipe, please leave a rating or comment — those get answered quickly.

Happy baking and enjoy!

Love, B