Apple Cider Cinna-Knots

"These little dough balls from heaven are ultra-soft, apple-icious, bathed in butter, kissed with shimmering sugar, and EASY TO MAKE!"
photo by spicyperspective photo by spicyperspective
photo by spicyperspective
Ready In:
2hrs 10mins
55-60 knots




  • For the dough: Place ½ cup of warm apple cider in your electric mixing bowl. Add the yeast and allow it to swell for 5 minutes. It should look foamy. Then add 1 ¼ cups of room-temperature apple cider, plus the oil and salt.
  • Using a bread hook, mix on low, adding the flour a little at a time. “Knead” in the mixer for 3-5 minutes until well combined but tacky.
  • Oil a large bowl. Place the dough in the bowl and turn it to cover in oil. Cover tightly with plastic wrap and allow the dough to rise for 2 hours.
  • When to dough is more than double the original size, punch it down and place it on a floured work surface.
  • Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
  • Divide the dough into two equal pieces, to make it easier to work with. Use your hands to turn the edges of the dough under to create a perfectly round, smooth mound.
  • Roll the dough (from the middle out) into a 12 inch circle. Then using a pizza cutter (or sharp floured knife) cut the dough into strips ¾ X 4 inches long.
  • Flour you hands and roll each strip into a 6 inch “snake.” Then cross the ends and tie the snake into a loose knot. Place it on a piece of parchment paper and repeat with the rest of the dough. The knots will expand, but not much. You can put them fairly close together.
  • Bake for 10 minutes.
  • Melt the butter in a large bowl. While the knots are still hot, toss them in the butter—coating each completely.
  • Place the sugar and cinnamon in a brown paper bag. Using a slotted spoon, scoop the knot out of the butter and place them in the bag.
  • Shake the knots until they covered in cinnamon sugar. Serve warm! The paper bag absorbs the extra butter!
  • Makes approximately 60 heavenly Cinna-Knots!

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