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Overhead photo of plate filled with cinnamon pecan knots
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5 from 14 votes

Cinnamon Pecan Knots

Sweet, tender, delicious Cinnamon Pecan Knots are fun to make and such a wonderful breakfast treat!

Prep Time20 minutes
Cook Time17 minutes
Rising Time2 hours 30 minutes
Total Time3 hours 7 minutes
Course: Breakfast, Snack
Cuisine: Swedish
Servings: 12 knots
Calories: 304kcal
Author: MaryAnn Dwyer

Ingredients

  • 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

Egg Wash

  • 1 large egg
  • 1 Tbsp. water

Instructions

  • 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.

Nutrition

Calories: 304kcal | Carbohydrates: 35g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 82mg | Sodium: 302mg | Potassium: 96mg | Fiber: 2g | Sugar: 13g | Vitamin A: 442IU | Calcium: 45mg | Iron: 2mg