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Cinnamon Knots with Glaze Dip

Vegan Cinnamon Knots Cinnamon Knots

Raise your hand if you’ve ever had garlic knots? If you have you know that they are delectable morsels of chewy dough, baked with garlic and either butter or oil and salt (non-vegan ones are topped with parmesan). Sounds awesome, right? Well, I’ve been making them at work lately and I had the idea — which I’m sure has been done a million times before — to make a sweet cinnamon version. I was drooling just thinking about it.

Sifting Flour

Honestly, these Cinnamon Knots are pretty easy to make. I just took one of my recipes for pizza dough and altered it a bit, then rolled it out, brushed it, cut/folded it the brushed and baked. And maybe brushed again. Now, my cinnamon knots are not super sweet, so they are best served with the glaze dip that I have in the recipe. This way whoever is enjoying these incredible, little treats can adjust the sweetness to their liking.

Yeast Rising

Cinnamon Knot Dough Raising

What I love most about these is the ribbon of cinnamon and maple running through them, twisted around and baked to a golden hue. You can just tell by looking at them that they are going to taste awesome. Plus, you can enjoy these for breakfast, a snack, as an appetizer, or dessert! They’re pretty versatile and go great with a hot cup of coffee.

And look! I made a handy-dandy, step-by-step image that you can pin for later!

How to make vegan cinnamon knots

I’d love to try some different flavors for these, like a herbed savory one, maybe apple raisin, or cranberries? There are so many possibilities! What is your idea for a new twist (pun-intended) on these knots?

1 year: Quinoa Cauliflower Bowl with Almond Sriracha Sauce // 2 years: Almond Joy Cookie Bites // 3 years: Slow Cooker Lentil Vegetable Stew

Vegan Cinnamon Knots

Cinnamon Knots with Glaze Dip

Yield: 20 -24
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes

Soft dough knots with a golden crust, cinnamon sugar insides and sweet glaze make for quite the treat!



  • 1/2 cup warm water
  • 2 teaspoons sugar
  • 1 packet of Active Dry Yeast
  • 1 1/4 cup all-purpose flour
  • 1/3 cup whole wheat pastry flour
  • 2 tablespoons earth balance or other vegan butter, melted
  • Pinch of salt


  • 1 tablespoon earth balance or other vegan butter, melted
  • 1 tablespoon maple syrup
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons sugar

Glaze dip

  • 2/3 cup powdered sugar
  • 1 tablespoon earth balance or other vegan butter, melted
  • 1-2 teaspoons non-dairy milk



  1. Stir the sugar into the warm water together in a 1 cup-sized measuring cup. Pour the yeast into to water and stir lightly. Set aside for the yeast to raise for 10 minutes.
  2. Sift the flours and salt together into a mixing bowl. Once the yeast has risen, pour it into the bowl along with the melted butter and knead for 2-3 minutes. The dough will be slightly wet, but not sticky and coming apart. Add more flour if you think it is too wet.
  3. Rinse out the bowl and coat with cooking spray or oil, place the dough inside and cover with a towel. Set aside for 45 minutes for the dough to raise.


  1. Whisk together the butter and maple syrup in a small cup, set aside. Sift together the cinnamon and sugar in a separate cup and set aside.

Glaze (make when the knots are baking)

  1. Place the milk and butter into a small pan and warm over medium heat. Then sift the powdered sugar into the pan and whisk together. Bring to a simmer and cook until the sugar has dissolved and the glaze has thickened slightly. Move pan from heat and carefully pour into a ramekin.


  1. Once the dough has raised, lightly flour the surface in which you will be rolling it out on. Knead the dough for a minute then roll it out into a long rectangle roughly a 1/4" thick.
  2. Use a pastry brush to coat the top of the dough with half of the maple butter mixture. Sprinkle the cinnamon sugar mix over the top in a mostly uniform fashion. Use a pizza slicer/roller to cut the rectangle into 10-12 strips width-wise and one long cut down the center, lengthwise (doubling the pieces).
  3. Preheat your oven to 425F and line a baking sheet with parchment paper.
  4. Take one piece of dough at a time and stretch it a little lengthwise, then fold it in half. Gently tie the dough "string' into a knot, with little nubs of dough sticking out each side of it. You can also twist the dough when you're folding it in half, creating more of a cinnamon spiral.
  5. Place each knot onto the baking sheet, with roughly 1" between each one. Once you've made them all brush the remainder of the maple butter on top and sprinkle with a little cinnamon.
  6. Bake for 8-10 minutes or until the tops are a light golden brown. Serve warm with a side of glaze.
Nutrition Information:
Yield: 20 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

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Vegan Cinnamon Knots

Don’t forget about the Vegetarian Flavor Bible giveaway going on until Tuesday!

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