Description
Cinnamon Crunch Knots are delightful bite-sized treats made from refrigerated buttermilk biscuits twisted into knots, coated in a buttery cinnamon-sugar mixture, and topped with crushed cinnamon toast cereal for an irresistible crunch. Perfect as a sweet snack or breakfast companion, these knots bake quickly to a golden brown, offering a warm, cinnamon-infused flavor with a crunchy texture.
Ingredients
Scale
Base
- 1 tube (16.3 oz) refrigerated buttermilk biscuits
Coating
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 cup butter, melted
Topping
- 1/2 cup crushed cinnamon toast cereal
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a baking sheet to prevent the knots from sticking during baking.
- Cut and Roll: Separate the refrigerated biscuits and cut each biscuit into thirds. Roll each piece into a 3-inch long rope to prepare for knotting.
- Coat with Cinnamon Sugar: In a small bowl, mix the sugar and ground cinnamon. Dip each biscuit rope into melted butter, then roll it in the cinnamon-sugar mixture to coat evenly.
- Form Knots: Tie each coated rope into a knot and place them spaced apart on the greased baking sheet.
- Add Crunchy Topping: Sprinkle the crushed cinnamon toast cereal evenly over the knots for added texture and flavor.
- Bake: Place the baking sheet in the oven and bake for 12-15 minutes, or until the knots are puffed and golden brown.
Notes
- Use fresh refrigerated biscuits for best results.
- Ensure the knots are tied tightly enough to hold shape but not too tight to prevent rising.
- For extra crunch, press the crushed cereal gently onto the knots before baking.
- Serve warm for the best flavor and texture.
- Store leftovers in an airtight container at room temperature for up to two days and reheat before serving.
