Homemade Cinnamon Love Knots
As an Amazon Associate I earn from qualifying purchases.
Take ordinary cinnamon rolls up a notch this Valentine’s Day with these homemade cinnamon knots. These fluffy morsels of goodness include sugar, cinnamon spice, and everything nice!
Valentine’s day at my house is all about family. Just like my mother before me, I like to cook a special meal for my kids, and our traditional meal has become heart-shaped meatloaf, mashed potatoes, and cinnamon knots shaped into love hearts. It may not sound romantic but it sure does sound like home and what could encompass more love than that? Now since I posted that menu last year and it doesn’t change, I thought this year I’d bring you one last Valentine’s recipe and a little spin on my cinnamon love knots.
This is my homemade cinnamon knot recipe. However, if you are lazy and proud of it (I feel ya), you might want to refer to my original recipe for love knots which you could pretty much make with your eyes closed. But if we’re going from scratch, these are the ingredients you’ll need: flour, granulated sugar, salt, yeast, ground cinnamon, vegetable shortening, eggs, and butter or margarine.
The instructions aren’t too difficult, I promise. We just need to mix the dough, let it rise, knead the dough, twist the dough into the sweetest hearts you’ve ever seen, proof, and bake. The final touch is a vanilla glaze on top. If you like cinnamon rolls, I just know you’ll love these cinnamon knots as well. They’re sweet and fluffy cinnamon-spiced knots full of goodness!
By the way… here are 40+ Valentine’s Day recipes to enjoy so you can make your own menu. Now, let’s make some sweet sweet cinnamon knots!
Recipe Ingredients
- All-purpose flour
- Granulated sugar
- Salt
- Active dry yeast
- Vegetable shortening
- Eggs
- Unsalted butter or margarine
- Ground cinnamon
- Powdered sugar
- Milk (or heavy cream)
- Vanilla extract
Helpful Kitchen Tools
How to Make Cinnamon Knots From Scratch
Make the dough
Measure your sugar, salt, 2 cups of all-purpose flour, and yeast into a mixing bowl.
Cut in shortening with a long-tined fork.
You can use a fancy pastry cutter if you want to but that’s just one more thing to clutter up my kitchen so I got rid of it years ago.
After you get your shortening cut up in there real good…
Add your eggs.
Beat up your eggs a bit and then add the melted butter.
You want to melt this and then give it time to cool so that it isn’t too hot.
Add the remaining flour.
Then add the water, making sure the water is the temperature of a baby’s bath water.
Stir that up well.
It’s going to look like a lumpy blob when you’re done.
Cover the dough with a towel and let it sit for 20 minutes.
Create the knots
After 20 minutes, it’s going to look like an even bigger lumpy blob.
Now we need to flour a surface and pour our blob out onto it.
You can put out a sheet of waxed paper to save cleanup and sprinkle a good bit of flour over it so the dough doesn’t stick if you like.
Okay, so you need to knead your dough a time or two.
What I do is just put some flour on your hands, press the dough into a ball, and then smoosh it out with the heel of your hand. Then put it into a ball again and smoosh it out again with the heel of your hand.
Alrighty now, here we have our big lumpy blob, all kneaded and ready to go.
Pull off a small lumpy blob.
Take that ball and make a worm.
Hmm, how long is this worm? I have no idea. Five, six inches maybe. Just wing it and roll with me here.
Dip the worm into some melted butter.
Roll him around in a cinnamon sugar mixture.
Next, tie that worm in a knot and place it into a greased baking dish.
Cut the remaining dough up into squares with a pizza cutter and place them into another greased baking dish.
Cover the cinnamon knots and rolls with towels and place them in a warm place to proof for another 20 minutes.
Now bake them both at 350 for 20 to 25 minutes until the tops are golden brown. Yummikins!
When they come out of the oven, brush your rolls with melted butter again.
Add a vanilla glaze (optional)
I usually serve my love knots as a side dish, but this year will serve them as a dessert by adding a little vanilla glaze.
All the details are in the recipe card.
Enjoy them as a Valentine’s Day treat or anytime you want to show your friends and family some love.
Storage
- Store leftover cinnamon knots in an airtight container in the fridge or at room temperature for up to 3 days. I recommend reheating them in the oven or air fryer so they get crispy once more.
- You can also freeze leftovers for up to 3 months. Thaw overnight in the fridge or at room temperature and then reheat as above.
Recipe Notes
- The thing about yeast bread that is most tricky to folks is getting their liquid ingredients at the right temperature. A good rule of thumb that has always served me well has been to make sure liquids are about the temperature as a baby’s bath water. Yes, I stick my finger in the melted margarine, it doesn’t hurt anyone. If it’s as warm as a baby’s bath water, but not hot, then it is a great temperature.
- Instead of the vanilla glaze, the original recipe includes cinnamon cream cheese icing if that’s more your style.
- Another way to make cinnamon knots is to twist them into cinnamon buns and bake them in a muffin tin. Here’s how to do it that way.
Recipe FAQs
Can you use instant yeast instead?
Yep, both types of yeast will work in this recipe.
Can you make cinnamon knots in advance?
Yes, you can make cinnamon knots ahead of time. Follow the instructions until the knots are proofing and then cover the baking dish with plastic wrap and store it in the fridge so the knots can rise overnight. In the morning, let them warm to room temperature while the oven preheats, and follow the remaining instructions.
You may also like these recipes:
Cinnamon Roll French Toast Casserole
Ingredients
- 1/2 cup solid vegetable shortening
- 1/2 cup granulated sugar
- 1.5 tsp salt
- 2 packets active dry yeast
- 5 cups all-purpose flour
- 2 eggs
- 1 stick melted unsalted butter or margarine
- 1.5 cups warm water
Cinnamon Sugar Mixture
- 1 cup granulated sugar
- 1 tbsp ground cinnamon
- 1 stick melted butter or margarine
Vanilla Glaze
- 1 cup confectioner's sugar
- 3 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Place sugar, salt, 2 cups of flour, and yeast in a large bowl. Cut in shortening with a long-tined fork.1/2 cup granulated sugar, 1.5 tsp salt, 2 packets active dry yeast, 1/2 cup solid vegetable shortening
- Add eggs, beating lightly with a fork before stirring them in. Add remaining flour, melted butter, and water. Stir together well. The mixture will look like a big old lumpy blob.5 cups all-purpose flour, 2 eggs, 1 stick melted unsalted butter or margarine, 1.5 cups warm water
- Cover with a dish towel and let the dough sit in a warm place for 20 minutes.
- While that is rising, mix the additional sugar and cinnamon together in a small bowl. Melt butter or margarine in the microwave in a separate bowl and set these aside.1 cup granulated sugar, 1 tbsp ground cinnamon, 1 stick melted butter or margarine
- After 20 minutes, turn out onto a floured surface. Sprinkle the flour over the top and knead three or four times.
- Pinch off six balls about one inch in size and roll them out into worms. Dip each one in melted butter and roll in the cinnamon sugar mixture. Tie into a knot and place on a greased baking dish or sheet.
- Cut the remaining dough up into squares with a pizza cutter and place them into another greased baking dish. Cover the cinnamon knots and rolls with towels and place them in a warm place to rise for another 20 minutes.
- Bake at 350 for about 25 minutes or until the tops are golden brown.
- Meanwhile, stir up the vanilla icing ingredients in a bowl until well blended. Serve it drizzled over your love knots or on the side.1 cup confectioner's sugar, 3 tbsp milk, 1/2 tsp vanilla extract
Nutrition
Our attitude toward life determines life’s attitude toward us.
~ John N Mitchell
Hi Christy and readers,
These look incredible. Do you know how to do these without egg? My son is allergic to eggs, poor dear.
Thanks a bunch,
Christie
I’ve not personally cooked with it, but know several people who do. You can use ground flax seed(with a little water) in place of eggs. I don’t think it changes the taste or texture too much.
Christie:
You could use a basic bread recipe that does not require eggs and this would work quite well. I have made yeast bread for years and none of my recipes use eggs—due to allergies!
Happy Baking!
I’ve made Jordan Rolls without the eggs and was very happy with the results! I also LOVE the recipe for Wacky Cake…it is my favorite chocolate cake redipe and it doesn’t call for eggs…e-mail me if you have questions: debbiestrum@.com if you have questions…
OK…my FULL e-mail LOL: debbiestrum@gmail.com (I have a love/hate relationship with computers ~snickers~
WOW!!! I don’t think I’ve giggled this much in weeks!! You just had me cracking up at all of your little quips and turns-of-phrase! It’s great that you can combine the talent for cooking with the talent for writing and toss in some humor to make it even more interesting.
Oh, and definitely no need to be ashamed of laziness! In fact, I would have to say that you’re a “connoiseur of efficiency” not lazy! hehe
These do sound SOOO delicious!! I think I gained five pounds just reading the post though! I’m beginning to think you need links to Jenny Craig or Gold’s Gym next to some of these. ;o)
Thanks again for another awesome post. Keep em coming!
Michael
I knew it. I can spot another SB a mile away. Mama’s 3 rules when I started wearing make up were no red lipstick, black eyeliner or penciling in my brows.
I look at it this way the less time I’m in the kitchen the more time I can spend with my family and isn’t that what really matters? So I don’t look at it as being lazy at all but having my priorities in order.
Oh, YUM!! I love checking my email and finding a post from you, Christy! I get to go to bed with smiles on my face and thoughts of yummy foods! How much better can life get?? *smiling big now*
In answer to Kim…..I dampen my counter top to use wax paper for my floured surface to roll out dough. I just lightly wet a paper towel and wipe the counter and then, just plop the wax paper down and add flour! Works every time.
I’m off to bed with visions of yummy-ness in my head!
Nite y’all!
As another southern baptist gal I can relate to the red lipstick, I always feel wild when I put it on! Thanks for the late night chuckle and these look delish!
you are so welcome and I am SO GLAD you can relate!!!
I felt so outlandish all night. Tonight, we went out with the kids and I wore “skinny jeans” and black boots (no heels, just flat soles though, in my defense) and felt like I was just a wild child. Lawd help us, what am I turning into!?
~giggle~
Christy, I only wish I could get my calves into some skinny jeans.
LOVE LOVE LOVE!
So, I have a question for you, all knowing goddess of baked goodness… Is there a trick to using wax paper when you roll out dough? I’ve tried, so that I’ve got less mess, but I wind up chasing the dough all over the counter. Do you use a towel or something underneath? Tips or tricks?
Have a wonderful weekend and enjoy Valentine’s Day with your beautiful family!
xoxox
Kim
Well now anyone who calls me Goddess or all knowing deserves an answer straight away!
Actually, I tear off two sheets and overlap them a bit, then dust it with flour. That gives you twice the work room. I’m a bit of a messy cook so this always helps 🙂
XOXOXOXOXO right back at ya!!!
Gratefully,
Christy
🙂 How do you keep the wax paper from sliding when you roll? Maybe I’m just too rough with my rolling pin… heeheehee (it’s actually older than I am, perhaps my mom is guiding my hand…)
I’ve done this two ways that seem to work fairly well. First is to get a paper towel or dish towel wet and then wring it out. Wipe down the counter with the semi-wet towel. You don’t want it really wet, just a light coating. Then the wax paper doesn’t slip around!
The other way I have done it was using waxed parchment paper instead of wax paper. For some reason that has a bit more friction to it so it stayed put on its own.
Hope that helps!
Michael
Or buy a roll of that squishy nubby shelf liner at the dollar store. It works great to hold things like waxed, parchment paper, silicon baking sheets when you are rolling out cookies or bread and it is ALSO wonderful to get a grip on jars when you are trying to get one open and hubby isn’t around. Best $ you will spend and you can wash it and air dry. I use the stuff for lots of things. Just cut to size
Wipe the counter with a litle water-not wet but similar to th ewater than remains on it after a wet sponge then place the wax paper directly on th ecounter top.
as to using waxed paper to knead or roll out your yeast doughs try using Freezer Paper — works a lot better but yes, do put a large dishtowel under the paper.
I love yeast bread baking.
marylyn
Put a little bit of water on the counter then place your wax paper on top of that it should keep it from sliding around. Have a great day.
YAY!!!! i checked in here right before bed and there is a wonderful yummy recipe just waiting!!! of course, now i have to go get a snack before bed. LOL
i tried the jordan rolls earlier, and they were good, but word of warning to others – make sure you have real sugar in the house. they just don’t rise right with splenda. that’s what i get for getting my health-conscious hubby to do the grocery shopping. 😛
eek! I never tried with Splenda. Sorry yours didn’t turn out but thank you for being the crash test dummy for us. Your sacrifice will not go unappreciated!!!!
Wubs,
Christy
P.S. yes, I just said “wubs”. I’m about to go to bed too and wearing my flannel jammies so feeling cute 🙂