Go Back
–+ servings
Apple Cider Cinnamon Knots — Fresh homemade recipe photo

Apple Cider Cinnamon Knots

No ratings yet
I've been making Apple Cider Cinnamon Knots for three years now because they're the kind of thing I can make in one bowl without thinking too hard about them. They don't need anything fancy — just apple cider, butter, and a pinch of cinnamon that will fill your kitchen with something you actually want to sit in and smell.
The secret is letting the dough rest long enough for the flavors to develop rather than rushing it into the oven while it's still fighting itself. I usually double or triple them without any trouble because they're forgiving if someone grabs an extra one straight from the pan, and they keep well covered at room temperature for two days before losing their softness.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 10 servings
Course: Bread
Cuisine: American
Calories: 325
Ingredients Method Nutrition Notes

Ingredients
  

Dough
  • 2 cup all-purpose flour
  • 1/2 cup whole milk warmed
  • 1/4 cup unsalted butter melted
  • 1/4 cup apple cider reduction see note
  • 3 tablespoon brown sugar
  • 1 teaspoon instant yeast
  • 1/2 teaspoon salt
For coating
  • 6 tablespoon unsalted butter melted
  • 1 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • Pinch flaky sea salt for finishing

Method
 

  1. Make the cider reduction: Simmer 1/2 cup apple cider in a small saucepan over medium heat for 8–10 minutes until reduced to about 1/4 cup. It should coat your spoon and smell concentrated but not burnt.
  2. Mix the dough: In a large bowl, whisk together flour, brown sugar, yeast, and salt. Add warm milk, melted butter, and cider reduction. Stir until a shaggy dough forms — no need to overmix.
  3. Knead briefly: Turn onto a lightly floured surface and knead 3–4 minutes until smooth but still slightly tacky. The dough should spring back when poked gently.
  4. Rise: Cover with a damp towel and let rest in a warm spot for 30–45 minutes, or until doubled in size. It's ready when you can press your finger into it and the indentation stays.
  5. Shape knots: Divide dough into 12 equal pieces. Roll each into a long rope about 18 inches. Tie each into a simple knot (just cross ends once, pull tight). Place on parchment-lined baking sheets.
  6. Bake: Bake at 375°F for 18–20 minutes until golden brown and the tops are firm to touch. Internal temperature should be about 190°F if you check one.
  7. Coat while warm: Brush knots immediately with melted butter, then roll in sugar-cinnamon mixture. Sprinkle with flaky salt before they cool completely.

Nutrition

Serving: 72gCalories: 325kcalCarbohydrates: 48gProtein: 4gFat: 13gSaturated Fat: 8gCholesterol: 30mgSodium: 270mgPotassium: 95mgFiber: 1gSugar: 34gVitamin A: 6IUVitamin C: 1mgCalcium: 45mgIron: 1mg

Notes

Serves 8–10 (as a side) | Difficulty: Easy | Total time: ~45 minutes

Tried this recipe?

Let us know how it was!