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Chocolate Cinnamon Crunch Knots

A stack of freshly baked chocolate cinnamon crunch knots with a sugary topping on a white plate.
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Make these soft, sweet knots featuring a rich chocolate swirl and a satisfying cinnamon streusel crunch topping. This recipe creates a comforting, pull-apart pastry perfect for brunch 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
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted
  • 3 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips, melted
  • 1/4 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup unsalted butter, softened (for filling)
  • 1/2 cup all-purpose flour (for crunch topping)
  • 1/4 cup packed light brown sugar (for crunch topping)
  • 1/4 cup granulated sugar (for crunch topping)
  • 1 teaspoon ground cinnamon (for crunch topping)
  • 3 tablespoons cold unsalted butter, cut into small pieces (for crunch topping)

Instructions

  1. Activate the yeast: In a large bowl, combine warm milk, yeast, and 1 teaspoon of the granulated sugar. Let stand for 5 minutes until foamy.
  2. Add the remaining granulated sugar, egg, and melted butter to the yeast mixture. Stir to combine.
  3. Gradually add the flour and salt. Mix until a soft dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. While the dough rises, prepare the crunch topping: In a small bowl, mix the 1/2 cup flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Set aside.
  6. Punch down the risen dough. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
  7. Spread the softened butter evenly over the dough surface. Sprinkle with the 1/4 cup brown sugar and 1 tablespoon cinnamon filling mixture. Drizzle the melted chocolate chips evenly over the filling.
  8. Roll the dough tightly along the long edge to form a log. Slice the log into 12 equal pieces.
  9. Shape each piece into a knot: Take one slice and gently twist it a few times, then tie it loosely into a simple knot shape. Place the knots close together in a greased 9×13 inch baking pan.
  10. Cover the pan loosely and let the knots rise again for 30 minutes. Preheat your oven to 375°F (190°C) during the last 10 minutes of the second rise.
  11. Sprinkle the prepared crunch topping evenly over the unbaked knots.
  12. Bake for 20-25 minutes, or until the knots are golden brown and cooked through.
  13. Cool slightly before serving warm.

Notes

  • For a fudgier chocolate center, use high-quality dark chocolate chips.
  • If your kitchen is cool, place the dough bowl inside a turned-off oven with the light on to aid rising.
  • To make the knots extra soft, lightly brush the tops with melted butter immediately after they come out of the oven.

Nutrition

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