These vegan cinnamon knots bring soft yeasted dough, a generous cinnamon-sugar filling, and a crunchy brown sugar topping together in a warm breakfast treat. The dough is folded, twisted, and knotted instead of rolled into a spiral, so every piece has crisp edges and tender layers. A quick vanilla glaze adds sweetness without hiding the cinnamon. Plan on one rise, a short bake, and twelve pull-apart knots that are especially inviting while still warm.
What are vegan cinnamon knots?
Vegan cinnamon knots are individual pastries made from enriched yeast dough. Folding the filling inside a rectangle, cutting strips, and tying each strip into a loose knot creates browned ridges, soft centers, and plenty of surface area for the crunchy topping and glaze.
Why this recipe works
Vegan butter keeps the dough tender but sturdy enough to twist. Instant yeast keeps the method straightforward, while a warm rise gives the knots a lighter crumb. Brown sugar melts around the cinnamon during baking and forms crisp spots. Cooling before glazing keeps the icing visible instead of letting it disappear into hot dough.
Ingredients
- 3 cups flour
- 1/4 cup brown sugar
- 1 package instant yeast, about 2 1/4 teaspoons
- 1 teaspoon salt
- 1 cup dairy-free milk
- 1 teaspoon vanilla
- 1/2 cup vegan butter, softened and divided
- 1 cup brown sugar for filling and topping
- 3 tablespoons cinnamon for filling
- 2 tablespoons vegan butter, melted
- 2 teaspoons cinnamon for topping
- 2 cups powdered sugar
- 2 tablespoons dairy-free milk for glaze
How to make the dough
Whisk the flour, brown sugar, yeast, and salt. Add milk, vanilla, and softened butter, then mix into a dough and knead for 5 to 7 minutes. Grease the bowl, cover the dough, and let it rise in a warm draft-free place for 60 to 90 minutes, until doubled.
Recipe method at a glance
Whisk flour, brown sugar, yeast, and salt in a large bowl.
Add dairy-free milk, vanilla, and softened vegan butter; mix until a dough forms, then knead for 5 to 7 minutes.
Grease the bowl, return the dough, cover, and let it rise in a warm draft-free place for 60 to 90 minutes, until doubled.
Roll the dough on a lightly floured surface into a 17-by-25-inch rectangle about 1/4 inch thick. Heat the oven to 375°F.
Spread softened butter over the dough. Mix brown sugar and 3 tablespoons cinnamon, then sprinkle evenly over the butter.
Fold the dough in half along its longest side and cut it into 10 to 12 strips. Twist each strip, tie it into a knot, tuck the end underneath, and place on a parchment-lined baking sheet.
Mix melted vegan butter, 1/2 cup brown sugar, and 2 teaspoons cinnamon. Sprinkle about 1 teaspoon over each knot and press gently.
Bake for 20 to 25 minutes, returning any fallen topping to the knots halfway through.
Whisk powdered sugar, dairy-free milk, and vanilla into a glaze. Cool the knots for 10 minutes, drizzle, and serve warm.
Shape the knots
Roll the dough into a 17-by-25-inch rectangle about 1/4 inch thick. Heat the oven to 375°F. Spread butter over the dough. Mix brown sugar and 3 tablespoons cinnamon, then sprinkle evenly over the butter. Fold along the longest side and cut into 10 to 12 strips. Twist each strip, tie it into a knot, tuck the end underneath, and arrange on parchment.
Add the topping and bake
Mix melted butter, 1/2 cup brown sugar, and 2 teaspoons cinnamon. Sprinkle about a teaspoon over each knot and press gently. Bake for 20 to 25 minutes. Check halfway through and spoon fallen topping back onto the knots. They are ready when golden and set in the center.
Glaze and serving ideas
Whisk powdered sugar, dairy-free milk, and vanilla into a smooth glaze. Cool the knots for 10 minutes before glazing, then serve warm with coffee, tea, fruit, or a dairy-free brunch spread. For a concrete make-ahead use case, shape them the night before, chill them covered, and bake them for brunch after they warm slightly.
Tips and troubleshooting
If the dough rises slowly, use the visual cue of doubling rather than the clock. A cool kitchen can lengthen the rise. If the topping browns quickly, tent the tray loosely with foil. If a knot opens, tuck the loose end underneath before baking; the rustic shape will still bake successfully.
How to plan the timing
The listed total time includes the first rise, so the recipe is easiest to organize by working backward from breakfast or brunch. Mix and knead the dough first, then use the rising period to prepare the cinnamon filling, measure the topping, line the baking sheet, and whisk the glaze ingredients. Keep the glaze covered at room temperature while the knots bake. The dough should look noticeably puffy rather than merely meeting a timer, because yeast activity changes with room temperature. In a very warm kitchen, begin checking early; in a cool kitchen, allow extra time. Once shaped, keep the knots evenly spaced so the sides can brown while the centers remain soft.
Serving and texture notes
These knots are at their best when served warm, when the layers are tender and the brown sugar topping still has a pleasant crispness. Letting them cool for about ten minutes prevents the glaze from running completely off and gives the pastry enough structure to lift from the tray. For a brunch platter, arrange the finished knots in a single layer and add a little extra glaze just before serving. Coffee, black tea, fresh berries, and sliced apples all balance the rich cinnamon filling. If you prefer a less sweet finish, use a thinner glaze and let the topping provide most of the sweetness.
Optional variation and storage
Add a pinch of cardamom as an optional variation while keeping the primary cinnamon mixture unchanged. Store cooled knots airtight at room temperature for two days, or refrigerate longer. Rewarm briefly in a low oven or microwave so the glaze softens without drying the pastry.
Search answers and FAQs
Can I use any dairy-free milk?
Yes. Oat, soy, or almond milk will work. Choose unsweetened milk for balanced dough and glaze.
How many knots does this recipe make?
The dough makes about 12 cinnamon knots, depending on strip size.
Why did my dough rise slowly?
Yeast rises more slowly in a cool room. Give the covered bowl extra time and wait for it to visibly double.
How do I keep the topping crunchy?
Press topping lightly into the dough and avoid covering hot knots immediately, since steam softens sugar.
Warm, layered, and easy to share, these vegan cinnamon knots make a memorable brunch centerpiece.
Vegan Cinnamon Knots with Crunchy Brown Sugar Topping
Ingredients
Ingredients
- 3 cups flour
- 1/4 cup brown sugar
- 1 package instant yeast about 2 1/4 teaspoons
- 1 teaspoon salt
- 1 cup dairy-free milk oat milk works well
- 1 teaspoon vanilla
- 1/2 cup vegan butter softened; divided
- 1 cup brown sugar for filling and topping
- 3 tablespoons cinnamon for filling
- 2 tablespoons vegan butter melted, for topping
- 2 teaspoons cinnamon for topping
- 2 cups powdered sugar for glaze
- 2 tablespoons dairy-free milk for glaze
Instructions
Instructions
- Whisk flour, brown sugar, yeast, and salt in a large bowl.
- Add dairy-free milk, vanilla, and softened vegan butter; mix until a dough forms, then knead for 5 to 7 minutes.
- Grease the bowl, return the dough, cover, and let it rise in a warm draft-free place for 60 to 90 minutes, until doubled.
- Roll the dough on a lightly floured surface into a 17-by-25-inch rectangle about 1/4 inch thick. Heat the oven to 375°F.
- Spread softened butter over the dough. Mix brown sugar and 3 tablespoons cinnamon, then sprinkle evenly over the butter.
- Fold the dough in half along its longest side and cut it into 10 to 12 strips. Twist each strip, tie it into a knot, tuck the end underneath, and place on a parchment-lined baking sheet.
- Mix melted vegan butter, 1/2 cup brown sugar, and 2 teaspoons cinnamon. Sprinkle about 1 teaspoon over each knot and press gently.
- Bake for 20 to 25 minutes, returning any fallen topping to the knots halfway through.
- Whisk powdered sugar, dairy-free milk, and vanilla into a glaze. Cool the knots for 10 minutes, drizzle, and serve warm.
