Danish Cinnamon Knots

Danish cinnamon knots

There is something entirely decadent about fall. Fruits and vegetables from our gardens fill baskets with bounty great enough to store and giveaway. Foragers could be busy on a daily basis collecting grapes, apples, plums, persimmons, raspberries, chanterelles, hen-of-the-woods, hazelnuts. Leaves start to change in a big firey celebration of what has been accomplished and we celebrate too. Our homes fill with the laughter of gathering and we have this wild and wonderful open heart for sharing. For putting in a little extra. Our smiles are brighter and our hugs are bigger.

I think that’s why it’s so easy to create and want to make all the bread, sweets and time-consuming things in the fall. It’s a rhythm to get lost in. Collect, give, make, share. It’s beautiful. And It’s the reason fall tends to be my favorite season. These Danish cinnamon knots fit right in. Decadent. Charming. Over-the-top. A celebration of fullness. A little dance of ingredients and the possibility of what can be. Fluffly, light, golden, crunchy, cinnamon-sweet, buttry, flaky, and absolutely perfect for sharing.

cozy up with tea and sweet treats.
fall is for celebrating cinnamon knots
Make moments with cinnamon knots
Fall is for sharing cozy moments.
Hygge, a quality of cozy, comforting contentment.

Danish cinnamon knots are a wonderfully tasty use of croissant dough! You can find a pretty in-depth step-by-step of the rolling in process in the story highlights here.

Cinnamon Knots

Sweet cinnamon pastries tied in playful knots.

Course Breakfast, Snack
Keyword bread
3 hours to overnight 12 minutes
Servings 12


  • 1 batch Croissant dough


  • .10 oz cinnamon (1tsp.)
  • 1.5 oz sugar (¼ cup)

Cinnamon crunch topping

  • 1.5 oz light brown sugar (¼cup)
  • .10 oz cinnamon (1 tsp.)
  • .5 oz butter (1 Tbsp.) soft


To make pastry

  1. Make the croissant dough according to instructions. Rest for one hour or overnight in the fridge, incorporate the butter and give 3 three-folds.

To make knots

  1. Roll croissant dough into a large rectangle 16"x20". ( If you find the dough hard to roll, roll it to a small rectangle and allow it to rest for about 5 minutes before trying to roll it again. this rest will allow the gluten to relax which makes the dough more pliable. )

  2. Mix the cinnamon and sugar together and sprinkle over the dough and fold in half and cut into 12 strips.

  3. Twist each strip and tie into a loose knot.

  4. In a small bowl, mix together ingredients for the cinnamon crunch topping. Spoon clumps of the topping onto the knots.

  5. Place knots at least 2" apart on parchment-lined baking sheets and let rise in a warm place (80°) for about one hour or until doubled.

  6. Bake 425° 12-15 minutes until golden.


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