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Homemade Easy Chocolate Cinnamon Crunch Knots. photo
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Easy Chocolate Cinnamon Crunch Knots.

Soft, slightly sweet knotted rolls filled with chocolate and a crunchy cinnamon-brown-sugar topping.
Prep Time30 minutes
Cook Time20 minutes
Total Time2 hours 50 minutes
Servings: 12 knots

Ingredients

  • 1 cup warm water or milk
  • 2 1/4 teaspoons active dry yeast about 1 packet
  • 2 teaspoons honey
  • 2 1/2-3 cups all-purpose flour plus 1 teaspoon, plus more as needed
  • 1 teaspoon all-purpose flour extra (for brown sugar mix)
  • 1/4 teaspoon kosher salt
  • 7 tablespoons salted butter at room temperature, divided (use 1 tbsp in dough, 4 tbsp to spread, remaining for topping)
  • 1/4 cup granulated sugar plus 1 teaspoon sugar to mix with cinnamon
  • 3 teaspoons ground cinnamon divided (1 tsp for cinnamon sugar, 2 tsp for brown sugar mix)
  • 1/2 cup light brown sugar
  • 3/4 cup mini semisweet chocolate chips or chopped chocolate

Instructions

  • In the bowl of a stand mixer fitted with the dough hook, combine the warm water or milk, active dry yeast, and honey; let sit 5–10 minutes until foamy.
  • Add 2 1/2 to 3 cups all-purpose flour, 1/4 teaspoon kosher salt, and 1 tablespoon of the butter to the mixer; knead until a smooth dough ball forms, about 3–4 minutes, adding more flour as needed.
  • Cover the dough and let it rise in a warm place until doubled in size, about 1–2 hours.
  • Preheat the oven to 375°F and line a baking sheet with parchment paper.
  • In a small bowl, mix 1 teaspoon granulated sugar with 1 teaspoon ground cinnamon to make the cinnamon sugar.
  • On a lightly floured surface, roll the risen dough into a rectangle about 1/4 inch thick (roughly 16 × 14 inches), adding flour as needed to prevent sticking.
  • Spread the dough with 4 tablespoons softened butter, sprinkle evenly with the cinnamon sugar, then scatter the chocolate chips over half of the dough.
  • Fold the dough in half over the chocolate, pressing gently to adhere, then cut into 12 strips and twist each strip into a loose knot; place knots on the prepared baking sheet.
  • Melt the remaining 2 tablespoons butter and combine it with 2 teaspoons cinnamon, 1/2 cup light brown sugar, and the reserved 1 teaspoon flour to form the crunchy topping.
  • Spoon small clumps of the brown sugar mixture over each knot to create the 'crunch' layer, allowing some to fall around the rolls.
  • Bake the knots for 8–10 minutes, then remove from the oven and quickly spoon any melted brown sugar back onto the knots; return to the oven and bake another 8–10 minutes until golden.
  • Let the knots cool slightly and enjoy warm or at room temperature.

Equipment

  • stand mixer with dough hook
  • Large Bowl
  • Rolling Pin
  • Baking Sheet
  • Parchment Paper
  • small bowl
  • Measuring cups and spoons

Notes

  • Use warm (not hot) liquid to proof the yeast.
  • Measure flour by spooning into the cup and leveling for best texture.
  • Knots can be imperfect; some chocolate may fall out during shaping.
  • Work quickly when spooning melted sugar to avoid burns.