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Cinnamon Love Knots


  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1/2 cup warm 2% milk (110° to 115°)
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs, lightly beaten
  • 1 teaspoon salt
  • 4-1/2 to 5 cups all-purpose flour
  • 2 cups sugar
  • 2 tablespoons ground cinnamon
  • 3/4 cup butter, melted


  • 1. In a large bowl, dissolve yeast in water. Let stand for 5 minutes. Add the milk, butter, sugar, eggs and salt. Beat until smooth. Stir in enough flour to form a stiff dough.
  • 2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
  • 3. Punch dough down; divide into three portions. Cover two with plastic wrap. Shape one portion into 12 balls. Roll each ball into an 8-in. rope. Combine sugar and cinnamon. Dip rope into melted butter, then coat with cinnamon-sugar. Tie into a knot. Tuck and pinch ends under and place on ungreased baking sheets. Repeat with remaining dough. Cover and let rise until doubled, about 30 minutes.
  • 4. Bake at 375° for 12-14 minutes or until golden brown.

Nutrition Facts

1 each: 174 calories, 7g fat (4g saturated fat), 29mg cholesterol, 136mg sodium, 26g carbohydrate (14g sugars, 1g fiber), 2g protein.


Average Rating: 5
  • jenisue
    Dec 11, 2014

    delicious-- I just made these and ate 3 - yummy! I made 1/2 batch-- I put them in well greased muffin pans after making the knots -and sprinkled a little more butter on top and cinnamon -- gives a crispy crust - thanks for posting recipe- its a easy recipe and dough so good!

  • pamiam06
    Dec 31, 1969

    Instead of making cinn. knots I make them into cinn rolls --- they turn out great! This recipe is a keeper.

  • Amy3745
    Nov 26, 2009

    These are very good, nice dough to work with.

  • PamThib101
    Mar 7, 2011

    excellent taste. liked better than cinnamon rolls

  • jshearer
    Jan 23, 2011

    These were delicious! I did alter the recipe to make it healthier. I substituted 2 cups whole wheat flour for some of the all-purpose and used light butter (I also reduced the salt to 1/2 teasp because the lt. butter was salted). For the topping, I only used 1/4 cup melted light butter, and I halved the cinnamon sugar (and still had a little left over). I did the mixing/kneading using a mixer w/ a dough hook. I plan to freeze the leftovers, and I will definitely be making these again when they are gone!

  • KayleeS
    Feb 25, 2010

    Wow these were so good! Kind of time consuming, but perfect to make on a long afternoon and so incredibly good!

  • Amy3745
    Nov 26, 2009

    The rolls are great. I make the dough in the bread machine. The dough is super easy to work with.

  • Kerry Amundson
    Dec 31, 1969

    I tried these but replaced the sugar with Splenda and the a.p. flour with mostly whole wheat flour. Time consuming but they were great. Will make these again.

  • knead4bread
    Dec 31, 1969

    I have been making these since 2001 and everybody loves them. Out of all the recipes for cinnamon roll these are fabulous.

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