These delicious cinnamon knots are basically cinnamon rolls with a custard filling. My mom even said that these were the best thing I’ve ever made. Shaping these is such a therapeutic process that becomes simple once you get it down.
Cinnamon Knots With Custard Filling
This recipe is a spin on the classic cinnamon roll with the addition of a pastry cream filling. It is the perfect recipe for when you're feeling up for a challenge. The end result is definitely worth it.
Ingredients
Dough
- 1/2 cup milk, warm 120 g
- 1 1/2 tsp active dry or instant yeast 4 g
- 2 cups bread flour 240 g
- 3 tbsp granulated sugar 36 g
- 1/4 tsp cinnamon 1 g
- 1 egg white
- 3 tbsp butter 40 g
Pastry Cream
- 2/3 cup milk 180 g
- 2 egg yolks
- 2 tbsp granulated sugar 25 g
- 1 tbsp cornstarch 10 g
- 1 tsp vanilla extract 6 g
- 1 tbsp butter 10 g
Cinnamon Filling
- 1/4 cup butter, softened 50 g
- 1/4 cup brown sugar 50 g
- 2 tsp cinnamon 6 g
Assembly
- 1 egg white for egg wash
Instructions
Dough
- In a liquid measuring cup, combine the milk and the yeast. Let the mixture sit for 10 minutes.
- In a mixing bowl, add the bread flour, sugar, cinnamon, egg white, and yeast mixture. Knead the mixture for 5 minutes or until a cohesive dough forms. Add the butter and knead for 10 more minutes.
- Cover the dough and let it rest for 1 1/2 hours.
Pastry Cream
- In a saucepan over medium heat, bring the milk to a boil. In a mixing bowl, whisk together the egg yolks, sugar, cornstarch, and vanilla extract.
- Pour in the hot milk, whisking constantly, then pour the mixture back into the saucepan. Cook the custard over medium heat until it thickens. Stir in the butter until it melts.
- Cover the pastry cream with plastic wrap and let it chill in the refrigerator.
Cinnamon Filling
- In a mixing bowl, mix together the softened butter, brown sugar and cinnamon until it is smooth. Set the filling aside.
Assembly
- Line a baking sheet with parchment paper.
- Place the dough on on a floured surface and roll it out into a 12 x 12 inch square. Spread the cinnamon filling on top.
- Fold the dough in half and cut it into 8 even strips along the short edge. Twist each strip, then wrap it around your fingers and push the end through the center.
- Place the cinnamon twists on the prepared baking sheet. Let them rest, covered, for 1 hour.
- Preheat the oven to 350º F.
- Make an indent in the center of each knot, and place a spoonful of pastry cream in the center. Brush the cinnamon knots with egg white.
- Bake the cinnamon knots for 12-15 minutes. Remove them from the oven and let them cool before serving.
