Introduction
These cinnamon knots are my definition of “weekend baking”: a rich dough, a fragrant filling, and a technique that gives you clean layers without being fussy. Weighing everything makes the process repeatable, which is exactly what you want with enriched dough.
Ingredients
Dough
- 1 kg all-purpose flour (2.2 lb)
- 500 ml whole milk, lukewarm (2 cups)
- 150 g sugar (5.3 oz)
- 1 tsp salt
- 1 tsp ground cardamom
- 1 large egg
- 50 g fresh yeast (1.75 oz) or 11 g active dry yeast (0.4 oz)
- 150 g butter, cubed and cold (5.3 oz)
Filling
- 125 g butter, soft (4.4 oz)
- 125 g sugar (4.4 oz)
- 2 tbsp ground cinnamon
Egg wash and topping
- 1 egg, beaten
- Pearl sugar
Method
- In a mixing bowl, combine flour, sugar, salt, cardamom, egg, and yeast. Add lukewarm milk (about 30–37 °C / 86–99 °F) and knead for 12–15 minutes on low/medium speed until smooth.
- Add the cold butter cubes gradually. Knead for another 10–15 minutes until the dough is glossy and elastic.
- Cover and proof until roughly doubled, about 1.5 hours.
- Make the filling: mix soft butter, sugar, and cinnamon into a spreadable paste.
- Roll the dough into a rectangle about 40 x 50 cm (16 x 20 in).
- Spread on the filling. Fold like a letter (thirds) to create three layers.
- Roll gently to about 30 x 55 cm (12 x 22 in) and cut into 16 strips.
- Shape knots: twist each strip a couple of times, wrap loosely around two fingers 2–3 turns, then tuck the end underneath.
- Place on a lined baking sheet, cover loosely, and proof 45–60 minutes.
- Heat the oven to 175 °C / 345 °F (conventional). Brush with egg and sprinkle with pearl sugar.
- Bake 18–22 minutes until deeply golden. Cool on a rack.
Serving Notes
- Best slightly warm. Freeze extras and reheat in a 150 °C / 300 °F oven for 6–8 minutes.
- For sharper layers, chill the folded dough for 10 minutes before the final roll-out and cutting.
