Cinnamon Knots

Preparation info
  • Makes


    10 cm rectangular buns
    • Difficulty


Appears in
Nick Malgieri's Bread

By Nick Malgieri

Published 2012

  • About

Then my friend Nancy Nicholas shared this recipe, I had to try it immediately. Though it doesn’t bear much resemblance to the original, these sweetly rich knotted buns are perfect for a special breakfast, brunch, or tea. Don’t neglect to chill the dough when indicated or it might become too soft to handle easily.



  • 75 g warm tap water, about 38°C
  • 1 tablespoon fine granulated active dried yeast or instant yeast


  1. For the dough, whisk the water and yeast together in a medium bowl and set aside.
  2. Combine the flour, sugar and salt in the bowl of a food processor fitted with the metal blade and pulse a couple of times to mix. Add the butter and pulse at 1-second intervals until the butter is reduced to pieces no larger than 5mm, 6-8 pulses.
  3. Whisk the egg, egg yolk,