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Cinnamon Pecan Knots

5 from 14 votes

Prep Time Cook Time Rising Time

20 mins 17 mins 2 hrs 30 mins
Total Time
3 hrs 7 mins

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

Course: Breakfast, Snack

Cuisine: Swedish
Print
Servings: 12 knots
Calories: 304 kcal
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

1. In a small bowl, combine warm milk and yeast and let stand until mixture becomes foamy,
about 5 minutes.
2. 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.
3. 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.
4. 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.
5. Line two large baking sheets with parchment paper and set aisde.
6. 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.

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Cinnamon Pecan Knots | The Beach House Kitchen https://thebeachhousekitchen.com/2019/08/01/cinnamon-pecan-knots/

7. 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.
8. 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 Facts
Cinnamon Pecan Knots
Amount Per Serving
Calories 304 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 8g50%
Cholesterol 82mg27%
Sodium 302mg13%
Potassium 96mg3%
Carbohydrates 35g12%
Fiber 2g8%
Sugar 13g14%
Protein 5g10%
Vitamin A 442IU9%
Calcium 45mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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