cinnamon-sugar orange knots


Can I let you in on a secret? I’m at my happiest when eating fresh bread and also at my happiest when baking bread. A Saturday morning spent with a bowl of rising bread dough is one of life’s small joys, meant to be savored and embraced. Best of all is the moment when the scent of cinnamon-sugar clouds and freshly zested oranges floods the kitchen… the fragrance is heaven on earth!

Cinnamon-Sugar Orange Knots

These dreamy cinnamon-sugar orange knots are a cross between cinnamon-sugar buns and orange rolls. Dusted with cinnamon-sugar and kissed with a drizzle of fresh orange glaze, you’ll want to devour these beauties warm from the oven.

Cinnamon-Sugar Orange Knots

Gloriously golden and sweetly spiced, I suggest we all make these knots a weekend tradition. Oh, what a sweet breakfast we will have!

Cinnamon-Sugar Orange Knots

Cinnamon-Sugar Orange Knots


Cinnamon-Sugar Orange Knots

  • Yield: 14 knots 1x




  • 3 1/2 cups (490 g) flour, divided
  • 1 package Red Star PLATINUM Yeast
  • 1/4 cup (48 g) sugar
  • 1/2 tsp salt
  • pinch of nutmeg
  • 1 tsp orange zest
  • 1 cup (240 g) low-fat milk
  • 1/4 cup (56 g) unsalted butter, at room temperature
  • 1 large egg, at room temperature


  • 2 Tbsp (28 g) unsalted butter, melted
  • 1/4 cup (48 g) sugar
  • 3/4 tsp cinnamon


  • 2/3 cup (80 g) powdered sugar, sifted
  • pinch of salt
  • 1 Tbsp (14 g) unsalted butter, melted
  • 1 tsp orange zest
  • 2 Tbsp orange juice


  1. Combine 2 cups (280 g) flour, yeast, sugar, salt, nutmeg, and orange zest in a large mixer bowl; mix on low speed until incorporated. Heat milk in a microwave-safe measuring cup for 45 seconds to 1 minute, until very warm (120-130°F). Add warm milk, butter, and egg to flour mixture and mix until combined; mix in remaining 1 1/2 cups (210 g) flour. Switch out the flat beater for a dough hook, and knead dough for 5 minutes until smooth and elastic. The dough is ready when it feels tacky but doesn’t stick to your fingers (if necessary, add additional flour 1 tablespoon at a time while kneading).
  2. Place dough in a large bowl coated with nonstick spray and cover with plastic. Let the dough rise in a warm place until doubled in size, about 40 minutes. To check if dough has doubled, lightly flour two fingers and press them down into center of dough. If indentations remain, gently press down dough; cover and let rest 5 minutes. Line two baking sheets with parchment paper.
  3. Turn dough out on a lightly floured board and roll into an 18 x 10-inch rectangle. Use a sharp knife to cut the rectangle into 14 strips. Use lightly floured hands to gently shape each strip into a knot and place two inches apart on prepared baking sheets. Brush knots with melted butter. Combine sugar and cinnamon in a small bowl, and sprinkle generously over knots. Cover knots loosely with plastic and let rise in a warm place until doubled in size, about 30 minutes.
  4. While the knots rise, preheat oven to 350°F. Bake, rotating pans halfway through, for 22 minutes, until golden. Let cool for 5 minutes on baking sheets. For the glaze, whisk together powdered sugar, salt, melted butter, orange zest, and juice in a small bowl. Drizzle glaze over knots and let set before serving.


  • Calories: 230
  • Carbohydrates: 38
  1. Oh! these look fantastic! I’m happiest too when baking bread. It is so satisfying, and if it can be a sweet flavorful one like this, well, I am in culinary heaven. The photographs you have provided are just so lovely. They show the method & technique, taking all of the guess workout of the prepration and are engaging to the eye. What beautiful work.

  2. I just found these and have to buy oranges! I love making bread or anything with yeast after years of being intimidated, I found my niche.

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