Sweet, tender, delicious Cinnamon Pecan Knots are fun to make and such a wonderful breakfast treat!
OMG! I’ve had so much fun with the recipe for these Cinnamon Pecan Knots guys!
You know I’ve always been a little timid when it comes to bread baking right?
Well, I threw caution to the wind and went all in with this recipe.
I was determined to keep trying until I got it right.
First, I thought I’d make the dough into a loaf. Then I decided, nope, knots were the way to go.
When recipe testing, first time around I added too much brown sugar. Second time around, I creamed the brown sugar with the butter for the filling, but still added too much of both. Total mess all over the pan!
They were delish, but too much of the filling oozed out. Time to try again.
Third time was a total charm!
I’ve made several batches over the past few weeks and have had multiple testers of the final recipe with a double thumbs up from everyone. Woohoo!
A sweet, buttery, dough with a brown sugar, cinnamon and pecan filling, baked to perfection into a deliciously decadent knot makes for a breakfast treat to remember folks! They’re simply divine. Enjoy!
A Few Cook’s Notes for Cinnamon Pecan Knots Recipe:
You know me and my pecans folks. For me, it was an easy choice to add the pecans, but you could delete the nuts totally or opt for walnuts or almonds.
The knots don’t have to look perfect. You just hold each end of the dough strip and twist a few times then simply make a knot and tuck in the ends.
I like to sprinkle the top of the knots with some pure cane sugar before baking. It gives the knots a beautiful, sparkly look.
- 1/2 cup warm milk, about 105 degrees Fahrenheit
- 1 1/2 tsp. active dry yeast
- 2 1/2 cups all-purpose flour
- 3 Tbsp. granulated sugar
- 1 3/4 tsp. kosher salt, divided
- 2 large eggs
- 1 large egg yolk
- 1 tsp. vanilla extract
- 3/4 cup unsalted butter, divided and softened
- 1/2 cup light brown sugar, firmly packed
- 2 tsp. ground cinnamon
- 1/2 cup pecans, finely chopped
- pure cane sugar for sprinkling
- 1 large egg
- 1 Tbsp. water
- In a small bowl, combine warm milk and yeast and let stand until mixture becomes foamy, about 5 minutes.
- In the bowl of a stand mixer, fitted with a paddle attachment, combine the flour, sugar and 1 1/2 teaspoons of the salt. With the mixer on low speed, stir in the yeast mixture, eggs, egg yolk and vanilla. Continue to mix until the dough starts to come together. Increase the speed to medium-high and continue beating for 6-7 minutes. Switch to the dough hook attachment and with the mixer on medium-high speed, add the 1/2 cup butter, two tablespoons at a time. Beat until dough starts to pull away from the sides of the bowl, about 2 minutes.
- Spray a large bowl with nonstick cooking spray and add the dough to the bowl turning the dough to make sure all sides are well greased. Cover with a tea towel and place in a warm place to rise until doubled in size, about 2 hours.
- While the dough is rising, in a small bowl, combine the brown sugar, cinnamon, pecans and remaining 1/4 tsp. salt until well combined. Cover with platic wrap and set aside until dough has risen.
- Line two large baking sheets with parchment paper and set aisde.
- When dough is ready, transfer to a well floured surface and roll out into a 12x16-inch rectangle. Spread the dough with the remaining 1/4 cup softened butter. Evenly sprinkle with the filling mixture and then press the mixture gently into the dough. With one of the the shortest edges of the dough closest to you, fold the top half of the dough carefully over the bottom half of the dough. You will have a 12x8-inch rectangle. Using a pizza cutter, cut the dough into 12 equal strips.
- Holding both ends of each strip, twists about 6 times. Tie the strip into a knot and then tuck the ends under. Push one end through center. They don't need to look perfect. Repeat with remaining strips and place 6 on each prepared baking sheet. Cover trays with tea towels and let rise again in a warm place for 30 minutes. In a small bowl, beat egg and water for egg wash until well combined. Set aside.
- Preheat oven to 375 degrees. When buns are finished rising the second time, brush with egg wash and sprinkle lightly with pure can sugar. Bake for 15-17 minutes, rotating sheets mid way, until lightly browned. Remove from oven and let cool on wire rack before serving.