Description
Cinnamon Crunch Knots are a delightful sweet treat made from refrigerated buttermilk biscuits twisted into knots, coated in cinnamon sugar, and topped with crunchy cinnamon toast cereal. Perfect for a quick breakfast snack or an indulgent dessert, these easy-to-make knots combine soft, buttery dough with a sweet and crunchy cinnamon coating baked to golden perfection.
Ingredients
Scale
Dough
- 1 tube (16.3 oz) refrigerated buttermilk biscuits
Cinnamon Sugar Coating
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 cup butter, melted
Topping
- 1/2 cup crushed cinnamon toast cereal
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Grease a baking sheet with butter or non-stick spray to prevent the knots from sticking while baking.
- Prepare Biscuit Dough: Separate the refrigerated biscuit dough into individual biscuits. Cut each biscuit into three equal pieces. Roll each piece into a 3-inch long rope shape.
- Coat with Butter and Cinnamon Sugar: In a small bowl, mix together the sugar and cinnamon. Dip each rope first into the melted butter, ensuring it is fully coated, then roll it in the cinnamon-sugar mixture to cover evenly.
- Tie the Knots: Shape each coated rope into a knot and arrange them evenly spaced on the prepared baking sheet.
- Add the Crunchy Topping: Sprinkle the crushed cinnamon toast cereal generously over the top of each knot, adding a crispy texture and extra cinnamon flavor.
- Bake: Place the baking sheet in the preheated oven and bake the knots for 12 to 15 minutes, or until they are golden brown and cooked through.
Notes
- You can substitute cinnamon toast cereal with crushed graham crackers or crushed cinnamon sugar cookies for variation.
- Serve warm for the best taste and texture, enjoying the crispy exterior and soft interior.
- These knots can be stored in an airtight container for up to 2 days; reheat briefly before serving.
- Use room temperature butter to make dipping easier and ensure smooth coating.
