Description
Delight in these easy-to-make Cinnamon Crunch Knots featuring fluffy buttermilk biscuit dough coated with cinnamon sugar, tied into knots, and topped with crunchy cinnamon toast cereal for a sweet, satisfying treat perfect for breakfast or a snack.
Ingredients
Scale
Knots
- 1 tube (16.3 oz) refrigerated buttermilk biscuits
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 cup butter, melted
- 1/2 cup crushed cinnamon toast cereal
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and grease a baking sheet to prevent sticking during baking.
- Prepare Dough: Separate the biscuits from the tube and cut each biscuit into three equal pieces. Roll each piece into a 3-inch long rope shape for knot forming.
- Coat with Cinnamon Sugar: In a small bowl, mix together the sugar and ground cinnamon. Dip each rolled rope into the melted butter to coat evenly, then roll it in the cinnamon-sugar mixture to cover all sides.
- Tie Knots: Tie each coated rope into a neat knot and place the knots spaced apart on the prepared baking sheet.
- Add Crunchy Topping: Sprinkle the crushed cinnamon toast cereal evenly over the tops of the knots to add a crunchy texture after baking.
- Bake: Bake the knots in the preheated oven for 12-15 minutes or until they turn golden brown, indicating they are cooked through and crisp on the outside.
Notes
- Use refrigerated buttermilk biscuits for ease and consistent texture, but homemade dough can be used as well.
- Ensure ropes are tied snugly into knots to maintain shape during baking.
- For extra sweetness, drizzle a simple glaze made from powdered sugar and milk after baking.
- Serve warm for the best flavor and texture experience.
- Crushing the cinnamon toast cereal finely helps it stick better to the knots.
