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Chocolate Cinnamon Crunch Knots

Close-up of sliced chocolate cinnamon crunch knots showing the swirl filling and crunchy topping.
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Make these soft, pull-apart chocolate cinnamon crunch knots using a simple yeast dough. They feature a rich chocolate swirl and a crunchy cinnamon streusel topping, perfect for breakfast or dessert.

Ingredients

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  • 1 cup warm milk (105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar plus 1 teaspoon for yeast
  • 1 large egg
  • 1/4 cup unsalted butter, melted
  • 3 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened (for filling)
  • 1/2 cup packed light brown sugar (for filling)
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon ground cinnamon (for filling)
  • 1/2 cup granulated sugar (for topping)
  • 1/4 cup all-purpose flour (for topping)
  • 2 teaspoons ground cinnamon (for topping)
  • 1/4 cup cold unsalted butter, cut into small pieces (for topping)
  • 1/2 cup powdered sugar (for glaze)
  • 2 tablespoons milk (for glaze)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, 1 teaspoon of sugar, and the yeast. Let stand for 5 to 10 minutes until foamy.
  2. Add the remaining 1/4 cup sugar, egg, melted butter, flour, and salt to the yeast mixture. Mix until a soft dough forms.
  3. Knead the dough on a lightly floured surface for 5 to 7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  4. Prepare the crunch topping: In a small bowl, mix the 1/2 cup sugar, 1/4 cup flour, 2 teaspoons cinnamon, and cold butter pieces. Use your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
  5. Prepare the chocolate filling: In another small bowl, mix the softened butter, brown sugar, cocoa powder, and 1 tablespoon of cinnamon until well combined.
  6. Punch down the risen dough. Roll it out on a lightly floured surface into a 12×18 inch rectangle.
  7. Spread the chocolate filling evenly over the dough, leaving a 1-inch border on one long edge.
  8. Starting from the long edge opposite the border, roll the dough tightly into a log. Pinch the seam closed.
  9. Cut the log into 12 equal pieces. Take each piece and gently twist it into a knot shape. Place the knots, cut-side up, into a greased 9×13 inch baking dish.
  10. Cover the knots and let them rise again for 30 minutes. Preheat your oven to 375°F (190°C).
  11. Sprinkle the prepared crunch topping evenly over the risen knots.
  12. Bake for 20 to 25 minutes, or until the knots are golden brown and cooked through.
  13. Prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of milk until smooth. Drizzle the glaze over the warm knots immediately after removing them from the oven.

Notes

  • For a quicker rise, place the dough in an oven that has been warmed slightly and then turned off.
  • If you prefer a stronger chocolate flavor, use dark cocoa powder in the filling.
  • These sweet bread knots are best eaten the day they are made.

Nutrition

Find it online: https://cookingbycarla.com/chocolate-cinnamon-crunch-knots-recipe/